Do I dare to call this smoorsnoek.
August 12, 2012 in Fish
Each of the recipe books in the picture have a recipe for smoorsnoek in them, with the exception of the Great Boerekos Book, they are almost identical, some have green peppers in them some don’t, but for the rest it’s basically the same. Some of those books deal with traditional recipes, so one can understand that the authors kept to the original recipe, but then I went through the rest of my cookbooks with South African authors, and not one recipe for smoorsnoek.
Maybe I buy the wrong authors cookbooks, but a lot of our traditional recipes are like that, why don’t chefs take the traditional recipes and make them new, a bit like Karen Zoid did with the Afrikaans song “Afrikaners is plesierig”, well if the top chefs won’t then I will sneak in a little bit of this, and a little bit of that to bring some new live to the traditional recipes.
Potjies New Smoorsnoek:
500g smoked snoek flaked
3 potatoes cubed and pre-cooked.
2 medium onions roughly chopped
3 cloves garlic finely chopped
2 tsp finely grated fresh ginger
Zest and juice of one lemon
5g finely chopped parsley
1 tin peeled and chopped tomatoes
1 tin apricots, drained and each piece cut into thirds
2 tsp Cape Malay curry spice
1 tsp turmeric
175ml plain yogurt
Heat a little oil in a casserole and add the onions, curry powder and turmeric. Fry until soft, add the garlic and ginger when the onions start to change color. If you feel that the spices stick too much to the bottom of the casserole, add a little bit of water, and scrape the spices loose. Add the potatoes, tomatoes and flaked snoek and mix with the onions. Add the lemon juice, zest and parsley and mix through, take care not to brake up the snoek too much. Add the yogurt, lemon zest and parsley and mix with snoek, heat through and serve on white rice.
Enjoy with a glass or two of your favorite wine and good friends.