Smoored Fish with Tomatoes is a traditional South African recipe (from the Cape Malay community) for a classic dish of potatoes in an onion, tomato and chilli sauce finished with flaked, tinned, fish. The full recipe is presented here and I hope you enjoy this classic South African version of: Smoored Fish with Tomatoes.
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Though typically served hot on a bed of rice, this traditional Cape Malay dish is also used as a sandwich filling or as a breakfast spread over hot, buttered, toast.
Ingredients:
2 tbsp sunflower oil
1 large onion, thinly sliced
2 tomatoes, blanched, peeled and sliced
5 garlic cloves
1 tsp sea salt
1 tsp dried chillies, crushed
1 tsp sugar (or to taste)
3 potatoes, scrubbed clean and quartered
400g tinned smoorsnoeck (or tinned tuna), drained and flaked
Method:
Heat the oil in a pan, add the onions and fry for about 8 minutes, or until golden brown. Add the tomatoes, then bring to a simmer and cook until you have a thick sauce (about 10 minutes).
Pound together the garlic and salt in a mortar then add to the tomato mix along with the chillies, sugar and potatoes. Bring back to a simmer, cover and cook for about 15 minutes or until the potatoes are tender.
At this point, stir in the flaked fish. Bring back to a simmer and cook, covered, over medium heat for 10 minutes.
Serve hot on a bed of rice.
Alternatively, mash the potatoes into the mixture, take off the heat and allow to cool. Serve as a sandwich filling or a breakfast spread on toast.
