Ingredients For The Harders:
- 5 Fresh harders, gilled, gutted and scaled
- 125 ml Butter, melted
- 10 ml Smoked paprika
- 5 ml Chilli flakes
- 2 Cloves garlic, grated finely
- Fresh juice of a lemon, plus extra lemon wedges, to serve
- Salt & pepper, to season
For The Chakalaka:
- 3 tbsp. Olive oil
- 1 Onion, chopped finely
- 2 Green bird’s-eye chillies (Thai chilis), seeded and chopped
- 2 Garlic cloves, crushed
- 50g ginger, grated finely
- 2 tbsp. Mild curry powder
- 1 Green bell pepper, chopped finely
- 1 Red bell pepper, chopped finely
- 1 Yellow bell pepper, chopped finely
- 5 Large carrots, scrubbed, topped, tailed and grated
- 400g Canned chopped tomatoes
- 2 tbsp. Tomato paste
- 400g Canned baked beans
- 2 Sprigs fresh thyme, leaves only
- Salt and freshly ground black pepper
Directions For The Harders:
- Clean the harder by rinsing them under running tap water and pat dry using a paper towel.
- Generously score (make incisions through the flesh of the fish) the harder on the skin on the fillet side by using a sharp knife.
- In a small bowl, mix the melted butter, paprika, chilli flakes, garlic and lemon juice and generously season with salt & pepper.
- Using a basting brush, gently brush the butter mixture over the hardens.
- Using your Chef Gas Braai– Light your Gas Braai and place your harders over medium-hot heat. The harders should take 12-15 minutes whilst turning often, and can be removed once cooked.
- Using your Chef Charcoal Braai– Once you have medium hot coals, you can braai the harders for 12 minutes or until they are cooked through, whilst turning often.
Note:Regularly baste the harders with the butter basting sauce, as it will ensure the fish stays moist
- Serve the harders with baked potato and lemon wedges. Enjoy!
Directions For The Chakalaka:
- In your Chef Round Casserole, heat oil and fry the onions until soft and translucent.
- Add the chillies, garlic and half of the ginger to the Casserole.
Note:Reserve the other half of the ginger to add right at the end.
- Add in the curry powder and stir using a wooden spoon to combine the ingredients. Add the bell peppers and cook for an additional 2 minutes.
- Add the grated carrots and stir to ensure all the ingredients and coated in the curry powder.
- Add the tomatoes and tomato paste and give it a stir. Leave to cook until the mixture is well combined and slightly thickened, more or less 5 to 10 minutes.
- Remove the casserole from the heat and add the baked beans, thyme and remaining ginger. Stir to combine and finally season with salt and pepper.
- Serve the Chakalaka hot or cold, as part of the main course meal, and enjoy!