Ingredients

Method

• 4 free-range eggs
• 400 g Woolworths herbed yellowtail
• 1 lemon
• 200 g basmati rice
• salt, to taste
• 4 T extra virgin olive oil
• 100 g butter
• 1 medium onion, finely chopped
• 1 x 70 g punnet Woolworths crushed garlic, chilli, ginger and turmeric
• 1 t black mustard seeds
• 1 T medium curry powder
• 100 g salad onions, sliced diagonally, for serving
• 115 g Woolworths smoke-flavoured mussels in canola oil

Method

Ingredients

1. Boil the eggs for 9–10 minutes. Peel, halve and set aside until ready to use.

2. Heat a grill and brush lightly with oil. Grill the yellowtail skin-side down for 5 minutes, then carefully turn over using tongs and cook for a further 5 minutes. Squeeze over some lemon juice. Flake the fish into chunky pieces and place in a bowl.
3. Cook the rice in boiling, salted water for 10 minutes until cooked through, then fluff with a fork.

4. Heat a large pan and add the olive oil and butter. Gently fry the onion until softened and translucent, about 5 minutes. Add the garlic, ginger, chilli, turmeric and mustard seeds and fry for a further 2 minutes, then add the curry powder.

5. Stir and fry until the curry has cooked a bit, about 3 minutes, then add the cooked rice and stir in the onion mixture. Add the fish and eggs and serve warm topped with the spring onions.

Find more fish recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana and Abigail Donnelly
Recipes: Khanya Mzongwana
Food Assistant: Marcella Rijke