More results...

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
Activities & Experiences
Food & Drink
Live Events
The Table Bay

Recipe: Recreate The Table Bay Chef Lindsay Venn’s Fragrant Curried Seafood Served Warm

For What’s on in Cape Town readers,  Executive Chef Lindsay Venn at The Table Bay hotel has recreated his own twist on traditional pickled hake and onions dish opting for calamari instead and served with a Bo Kaap Siracha mayonnaise condiment. ‘I’ve put a retro spin on a traditional dish, taking it to a new level and serving it warm instead of cold,’ says Venn. 

Curried fish served over the Easter season is one of the enduring Western Cape culinary traditions. The idea originated from Cape Malay cooking as a way to preserve fish during a time when boats were not going out to sea. Over time this aromatic delicacy has become a South African staple.

If you’d like to try the chef’s version first hand, the dish is served over Easter weekend at The Table Bay, and order this and other dishes over the Easter weekend.

The Table Bay


150g Baby calamari 

50g Flour

10g Salt

15g Rajah curry spice (mild)

50ml Mayonnaise 

50g Cape Malay pickle

5g Curry leaves

10g Sultanas

Cape Malay pickle (Make the day before)

50g onions

30ml brown vinegar 

20ml water

½ teaspoon sugar

½ teaspoon turmeric

¼ teaspoon allspice

¼ teaspoon coriander seeds

Pinch of chili flakes

1 cinnamon sticks

¼ teaspoon cumin

Put ingredients in a pot and reduce by half. Place in the container for use the following day.


Mix flour, salt, and curry spice in a bowl.  In a separate bowl mix salt and curry spice for seasoning. Clean squid tentacles and slice the baby tubes in half lengthwise. Combine mayonnaise and curry spice. 

Deep fry curry leaves in hot oil until they stop popping. Mix the calamari with the flour mix above. Deep fry squid until golden brown. remove and put on a paper towel to drain the oil. Lightly season with curry salt 

Put warm Cape Malay pickle in centre of plate, add fried, seasoned calamari on top of pickle. Garnish with sultanas, and deep fried curry leaves and decorate the plate with curry mayonnaise dots.

Where: The Table Bay hotel, Quay, 6 W Quay Rd, Victoria & Alfred Waterfront, Cape Town

Facebook: @suninternational
Instagram: @suninternationalza