Pan Seared Abalone with Onion, Garlic and a Cape Malay Curry Butter Sauce Served on a Potato Rosti
For the butter:
- 1 teaspoon cloves
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 2 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 1 tablespoon chilli flakes
- 1 tsp ginger flakes
- 1 tablespoon coarse salt
- 1 tablespoon curry leaves
- 2 tablespoons curry powder
- 1/2 cup of butter, room temperature
For the abalone:
- 1 tablespoon Olive Oil
- 1 can of abalone, sliced
- 2 onions sliced
- 1 bay leaves
- 2 teaspoons of garlic, chopped
- 1 tablespoon of abalone brine
- 2 tablespoon of Cape Malay Curry Butter
For the Rosti:
- 3 medium potatoes, grated
- 60ml butter, melted
- Salt & Pepper, to season
- Coriander, to serve
- In a pan, toast the spices, expect the salt and curry powder until fragrant and oils are released. Place into a pestal & mortar and grind up with the salt and curry powder. Soften the butter and mix the toasted spice blend into the butter. You can now use this butter or scoop into a sheet of plastic wrap and form into a log. Wrap tightly and refrigerate for until firm for future use.
- Prepare the potato Rosti by placing the grated potato into a muslin cloth or clean tea towel, and over an empty bowl squeeze out as much of the water as possible, place the potatoes into another bowl, add the butter & season.
- Heat a frying pan and add in about 2 tablespoons of the potato mixture, making sure to flatten cook each side for about 5-6 minutes until golden and crispy. Set aside while you prepare the Abalone.
- To prepare the abalone, heat olive oil in a pan, to this add the onions and sauté until translucent, to this add the bay leaves and garlic and continue cooking until the garlic becomes fragrant. Add in the sliced Abalone and cooked for about a minute or two before adding in the curry butter. Allow this mixture to cook for a further 1-2 minutes before removing from the heat.
- To assemble, place a decent amount of the Abalone mixture onto the rosti, season if you prefer and garnish with fresh coriander.
- This recipe is inspired not only by the region but also by the celebrity guest, Anton Jeptha, who noted that he missed the flavours of Cape Malay cooking whilst living abroad, it is an ode to the comfort that homecooking brings whilst celebrating such a beautiful ingredient.
Why do we toast the spices:
- Toasting spices enhances the natural flavours of the spice and enhance the flavour of your dish.
- Important to note that you need to watch spices if toasting them together, because they toast at different speeds, just to prevent burning.
- Squeezing the excess water out of the potato, prevents a soggy Rosti & allows for that beautiful crispy finish.