Made this yesterday. Amazing recipe! Made it a little spicier by doubling the ginger and garlic, and added 2 fresh chili’s. Also made it using Kabeljou(layer 1), Prawns(Layer 2) and Crab(Layer 3)- Pritesh

Potjie No: 3 Pot guide
Serves: 6 – 8
Cooking Time: 1.5 hours
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Ingredients

15 ml brown sugar
15 ml sweet soy sauce
30 ml fresh basil, roughly chopped
30 ml fresh parsley, roughly chopped
1 kg fresh white fish, filleted, or frozen hake steaks
500 g fresh or frozen prawns, shelled and cleaned
1 kg frozen marinara mix
2 lemons (juice only)
250 ml thick cream
10 mussels in their shells
20 ml olive oil
30 ml butter
2 large onions
10 ml garlic, crushed
10 ml ginger, freshly, grated
20 ml seafood spices
250 g fresh black mushrooms, sliced
410 g Mexican tomatoes
375 ml fish stock
125 ml sherry

Method

• In a large potjie, heat together the oil and butter.
• Add the onions, garlic, ginger and seafood spices and fry for 2 minutes.
• Add the mushrooms, tomatoes, fish stock, sherry, sugar and soy sauce and simmer gently for 15-20 minutes.
• Add the basil and half the parsley, then remove three quarters of this mixture from the pot and layer it, alternating with the seafood.
• Start with the white fish, then the prawns, then the marinara mix.
• Add the lemon juice, secure the lid and allow to simmer for 20 to 30 minutes without stirring.
• Just before serving, add the cream, mussels and the remaining parsley and heat through for about 5 minutes.
• Serve with white rice and a green salad.

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Potjie No: 3
Serves: 6
Cooking Time: 1 hour
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Ingredients

4 large crabs
3 tbsp cooking oil
1 clove(s) garlic, crushed
1 tsp ginger, crushed
2 tbsp curry powder, mild
2 tsp fish sauce
250 ml water
1 tbsp sesame oil
Fresh coriander leaves to decorate

Method

• Cut the crabs through the centre into two halves.
• Remove the shell from the body.
• Disjoint the legs and crack open the leg shells.
• Rinse to remove bits of shell, drain and set aside.
• Heat the oil in the pot over moderate coals and stir-fry the onions, garlic and ginger for just 30 seconds.
• Add the crab meat and curry powder and stir-fry for 2 minutes.
• Pour in the fish sauce and water, cover and simmer the crab very gently for 10 minutes or until cooked.
• Taste and maybe add a little salt, drizzle over the sesame oil and decorate with coriander leaves.
• Serve with rice and sambals.

The post Crab Curry first appeared on Potjiekosworld.

Ingredients

1 kg kingklip fillets, cut in strips
400 g frozen prawns
500 g pork, cubed
5 chicken thighs, halved
60 ml cooking oil
3 red sweet peppers (seeded and cut in strips) or a 400g tin pimento
1 large onion, chopped
1 litre boiling water
5 ml saffron
4 bay leaves
2 chicken stock cubes
500 g uncooked rice
Salt and pepper to taste
250 g frozen green peas
Juice of 1 lemon

Method

• Heat the oil in the pot.
• Lightly brown the pepper, onion, pork and chicken.
• Cover and simmer slowly for an hour or until the meat is nearly done.
• Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.
• Place the fish and prawns on top of the meat, followed by the rice and peas.
• Season with salt and pepper to taste.
• Add the saffron water little by little as the rice boils dry.
• Simmer the potjie gently until the rice and peas are done and all the liquid has nearly boiled away.
• Paella should be loose and the rice should not be soggy.
• Add the lemon juice just before serving and stir well.

The post Paella Potjie first appeared on Potjiekosworld.

Ingredients

2 tuna steaks, trimmed
500 g hake or kingklip, filleted and cut into portions
24 – 36 mussels, cleaned
10 ml sunflower oil
1 medium onion, sliced
2 cloves garlic, crushed
1 medium green sweet pepper, seeded and sliced (or 1 green chilli, seeded and chopped)
5 ml salt
5 ml chopped fresh oregano
1 bay leaf
5 ml lemon juice
30 ml tomato paste
125 ml beer or dry white wine

Method

• Heat the oil in a cast-iron pot and sauté the onion and garlic for about 5 minutes, or until the onion is transparent.
• Add the green peppers or chilli, tuna, hake or kingklip and mussels, then stir in the remaining ingredients.
• Simmer over the coals for 30 – 45 minutes, or until the fish is tender.
• Serve immediately with potjie bread or cooked brown rice.

The post Fish Potjie first appeared on Potjiekosworld.

Ingredients

500 g pork, cubed
5 chicken thighs, halved
1 kg kingklip fillets, cut into pieces
400 g frozen prawns
500 g mussels
500 g calamari
500 g crabsticks
60 ml cooking oil
3 red peppers, sliced
1 large onion, chopped
1 litre boiling water
5 ml saffron
4 bay leaves
2 blocks chicken stock
500 g uncooked rice
250 g frozen peas
Salt and pepper to taste
Juice of 1 lemon

Method

• Heat the oil in the pot.
• Slightly brown the peppers, onion, pork and chicken.
• Cover with the lid and allow the potjie to steam for 1 hour or until the meat is almost tender.
• Mix the saffron, bay leaves and chicken stock in the water and stand one side.
• Pack the seafood on top of the meat, then the rice and finally the peas.
• Flavour with salt and pepper.
• Pour the saffron water little by little as the rice cooks dry.
• Allow the potjie to simmer slowly until the rice and peas are done and the fluid is virtually cooked away.
• Pour the lemon juice over just before serving and stir well.

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Ingredients

50 black mussels
1 cooked crayfish or 6 prawns
125 ml dry white wine
3 tbsp butter
2 gloves garlic, finely chopped
1 cup parsley, finely chopped
1 large onion finely chopped
1 tomato, skinned and chopped
Pinch of dried thyme
Freshly ground black pepper to taste
Juice of 1 lemon
250 ml fresh cream

Method

• Put the wine in the potjie.
• Add the butter, garlic, parsley, onion, tomato, thyme, pepper and the mussels.
• Cover and simmer slowly for approximately 15 minutes.
• Sprinkle with lemon juice and add the crayfish or prawns.
• Simmer for a further 10 minutes.
• Add the cream.
• Serve with French bread, chips or rice.

The post Mussel Crayfish Potjie first appeared on Potjiekosworld.

I love this, I added 500ml white wine and 1l water, it was wow – Lufuno

Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 1 hour
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Ingredients

Crayfish tails (number depends on quantity required)
2 tomatoes, peeled and diced
150 g sliced mushrooms
1 medium onion, chopped
1 green pepper, chopped
1.5 litres water
10 ml dried parsley
Juice of 1 lemon
45 ml cooking oil
750 ml uncooked rice
1 packet white onion soup
10 ml garlic salt
Salt to taste

Method

• Allow the parsley to soak in the water for 15 minutes.
• Heat the oil in the pot and cook the rice for a few minutes.
• Add the onions and peppers and brown until soft.
• Add the parsley water and the rest of the ingredients except the crayfish.
• Sprinkle the salt over and cover with the lid.
• Allow the potjie to simmer slowly for 30 minutes or until the rice is almost done.
• Now place the crayfish tails on top of the pot and allow it to simmer for 15 minutes.
• Don’t cook the crayfish for too long as it could get soggy.

The post Crayfish Potjie first appeared on Potjiekosworld.

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Cooked this at a potjie competition, first time everything – competition,fish potjie, biryani. I had a whale of a time and came third. I used swordfish – Roger

Potjie No: 3 Pot guide
Serves: 10
Cooking Time: 1 hour
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Ingredients

1 kg firm fish fillets (use any firm fish such as kingklip or snoek)
Cooking oil for frying
10 ml salt
4 large onions, thinly sliced 8 cloves garlic, crushed
1 stick cinnamon
2 whole cloves
4 green chillies (or less for a more delicate flavour)
5 cardamom pods
5 ml turmeric
5 ml cumin seeds
2 ml fennel seeds (optional)
1 small knob root ginger, chopped
3 medium tomatoes, skinned and chopped
1 kg uncooked rice
2 threads saffron dissolved in 250 ml boiling water

Method

• Heat oil in potjie.
• Season fish with a little salt and fry lightly until golden brown.
• Remove fish from oil and set aside.
• Add onion and garlic to potjie and sauté until transparent.
• Place all the spices and the ginger in a pestle and mortar and grind to form a fine masala.
• Add tomatoes and masala to sautéed onion and garlic and place fish fillets on top. Sprinkle rice and remaining salt over fish.
• Pour in saffron water.
• Cover with lid and simmer slowly for 1 hour or until the fish is cooked and most of the liquid has been absorbed.
• Add more boiling water if necessary.
• This dish should not be too dry.

The post Fish Biriani Potjie first appeared on Potjiekosworld.

GARLIC-LEMON-BUTTER SAUCE
100 g butter
2 cloves garlic, crushed
100 ml cooking oil
50 ml lemon juice
2 ml salt
White pepper to taste

Method
Split crayfish and remove alimentary canal.
Add water to potjie to a depth of 25 mm.
Place a rack or a bed of straw in the bottom of the potjie.
Arrange crayfish halves, shell-side down, on rack or bed of straw.
Cover with lid, bring to the boil, reduce heat and steam for 15 – 20 minutes.
To make the sauce, melt butter slowly in smaller potjie, removing scum that is formed.
Add garlic and fry for a few minutes.
Add remaining ingredients and simmer for a few more minutes.
Serve piping hot with steamed crayfish.

The post Steamed Crayfish first appeared on Potjiekosworld.