Prep 30 mins
Cook 25 mins
An original South African recipe, which not only looks and tastes wonderful, but the aroma will convince your guests that you are a star. It is easy to pre-prepare, bake just before serving time. Allow about 150 –200 g filleted fish per person if served as a main course. From the Amarula Cream website-hoping I can pull together the ingredients over here to try this one myself!!! ****Note - original recipe called for 1,25kg of fish - and I attempted to convert it online- hope I didn't mess it up too badly!! Also, not all of the ingredients were allowed or found on Zaar, so please read side notes on recipe for EXACT spices, etc for authentic recipe. ;) Courtesy Amarula website http://www.amarula.co.za/us/
- 2 1⁄2-3 lbs tail end cape salmon fillets, 20cm long (Kingklip also can be used)
- seasoned sea salt
- 3 large mangoes, cubed
- 4 medium bananas, slices
- 2 tablespoons Amarula cream liqueur
- 2 tablespoons flour
- 1 teaspoon curry powder, of fish masala (medium curry powder of fish masala)
- 1 pinch cayenne pepper
- 1⁄4 cup melted butter
- 2 crushed garlic cloves
- 200 g spicy curry sauce (Spicy Curry basting sauce is called for)
- 1⁄2 cup desiccated coconut
- 1⁄2 teaspoon turmeric
- fresh coriander leaves (to garnish)
- Divide each fishtail fillet in half along the length; just follow the natural dividing line.
- Slice each into three even-sized strips, again working lengthways.
- Leave about 2cm at the widest part uncut (as one would do for koeksisters).
- Plait each fillet; Secure the ends with a strip of chive.
- Season, cover and chill in the refrigerator.
- Toss the fruit with the Amarula Cream in a large ovenproof dish.
- Dip the fish fillets in a mixture of flour, curry powder and cayenne; Lay on the fruit.
- Brush the fish with a mixture of melted butter and crushed garlic.
- Pour the Spicy Curry basting sauce evenly over the dish.
- Rub the coconut and turmeric together on a piece of greaseproof paper until the coconut is golden, Sprinkle over the fish.
- May be pre-prepared to this stage, covered and refrigerated.
- Bake at 180 deg C = 350 deg F for 25-30 minutes or until fish is done (a friend and fish "expert" recently informed me that if fish flakes, it is actually overcooked).
- Garnish with fresh dhunia.
- Suggested to serve with rice pilaf, hardboiled saffron eggs and salad sambals.
I give this recipe 5 stars with reservations. The reservations are that the braiding of the salmon fillets is so awesome, and the flavors are wonderful, yet by the time you cover the braids with the curry sauce and the coconut, I couldn't see the beautiful braids anymore! So, my DH had a great suggestion: broil the braided salmon separately from the fruit; baste the fruit with the curry sauce and cook accordingly; lightly toast the coconut with the turmeric. To put together what we think is an awesome presentation: place the basted fruit on a platter, top with the salmon, and sprinkle the coconut over. We also doubled the Amarula Cream, which we had some difficulty finding; DH believes that Bailey's Irish Cream might be a good substitute in a pinch.
This was very interesting for us. We had never had anything "curry" before so did not know what to expect. I never could find the curry basting sauce so I just mixed in some green curry paste with some butter to go on the top. The only problem I had was that after baking it at 220 for 25 minutes the salmon was still totally raw. I upped the temp to 375 and baked it for another 30 minutes to finish cooking it and it still was barely done. The kids liked this ok, I thought it was "ok"...I was hoping for more of the amarula taste to shine through, and my hubby took one bite and asked me to warm him up the meatloaf and mashed potatoes from last night. I probably will not make again but thanks for exposing me to the curry flavor.