Who says fish demands white wine? Not well-known food personality Justine Drake. She has created a spicy fish dish that she believes calls for bright and juicy red wine flavours.

Try Drake's easy-to-make and delicious Southern Indian fish curry paired with Two Oceans Cabernet Sauvignon Merlot.

One of the country's most successful names in wine, Two Oceans now sells in 100 countries.

Southern Indian Fish Curry

 Ingredients

Vegetable oil

2 tsp (10 ml) black mustard seeds

1 onion, finely chopped

2 garlic cloves, crushed

5 cm knob fresh ginger, grated

10 to 12 fresh curry leaves

2 Tbsp (30 ml) Indian-style curry paste

3 to 4 ripe tomatoes

1 cup (250 ml) chicken stock

1 can (410 g) coconut milk

1 Tbsp (15 ml) chutney

Juice of 1/2 lemon

500 g firm, white-fleshed fish such as panga, hake, gurnard, farmed kob, santer, dorado or yellowtail

Method

Heat oil in a pot and add mustard seeds.

Add onion, garlic, ginger, curry leaves and fry gently until soft.

Stir in curry paste and cook for two minutes.

Toss in tomatoes, chicken stock, coconut milk, chutney and lemon juice and cook for 10 minutes to allow flavours to develop.

Add fish, season and simmer for 8 to 10 minutes until cooked.

Adjust seasoning and serve with basmati rice. Serves 4

To Drink: Two Oceans Cabernet Sauvignon Merlot

For more delicious seafood recipes paired with Two Oceans wines, visit www.twooceanswines.co.za or www.facebook.com/twooceanswines.  For more information on WWF SASSI go to the website (www.wwf.org.za/sassi) or mobi site (wwfsassi.mobi).