Curry
- Background, Tips and Sambals
KwaZulu-Natal curries are very different to the mild Cape curries
and have a unique taste. They can also pack a mean punch! But
along with the heat there’s also plenty of flavour. What makes
KZN’s curries so different? It’s the unique combination of mixed
masalas, and fresh ginger, garlic and coriander as well as curry
leaves that impart all the flavour. No fruit, cream or yoghurt
is added to a true KZN curry, so they all have a wonderful deep-red
colour.
Tip: Curries are flexible – you can adjust the quantities
of the spices as you fancy.
Tip: Keep cooked curry in the fridge for up to 3 days
– it improves with age.
Tip: Many curry dishes contain potato. Cut down cooking
time by par-cooking the potatoes and adding them in the last 30
minutes of cooking.
Masala: Masala literally means spice mixture. There
are numerous masala blends, but for a real KZN curry the mixture
is very basic.
Garam Masala: Garam means strong, so garam masala literally
means a strong curry mix.
Sweet and Spicy Curry: Mix your favourite masala with
heated smooth apricot jam (experiment with quantities to get the
flavour that suits you) OR add 45 ml brown sugar to 60 ml tomato
paste and mix into your curry about 20-30 minutes before end of
cooking time.
Garlic and Ginger Paste: Fresh garlic and ginger are
indispensable ingredients in Indian cooking. Ready-made pastes
are available at supermarkets and Indian food stores.
Coriander (dhania): Fresh coriander leaves (dhania)
are the most important herb used in Indian cooking. Only the leaves
are used as the stems are slightly bitter and therefore discarded.
Coriander is added to hot, stimulating foods to impart a balanced
coolness, so if fresh coriander is unavailable, use parsley and
chives/spring onions plus a spoonful of grated cucumber instead.
Bay Leaves: If bay leaves (fresh or dried) are
unavailable, fresh citrus tree leaves (lemon, lime) make a good
substitute.
Chillies: Chillies vary in size from small to large.
The most fiery are the tiny Tabasco chillies. Fairly small fresh
green or red chillies are used for curries.
Tamarind: Tamarind is frequently used in KZN curries
for its souring effect. The seeds and pods are pressed into a
brick which must be soaked in double the volume water before use.
Extract the pulp the next day by squeezing the pods with your
fingers or straining the liquid through a sieve. Discard the pods
and seeds and use the brown pulp.
Tip: Use buttermilk mixed with a little vinegar instead
of tamarind.
True Indian curries are dry when cooked; Malaysian and
‘Westernised’ curries are moist and stew-like.
POPULAR SAMBALS TO SERVE WITH CURRY DISHES
250g cottage cheese and 30 ml toasted coconut mixed together.
Banana slices covered with milk or dipped in lemon juice
and sautéed in butter.
Pineapple cubes marinated in coconut milk.
Onion rings sautéed in butter.
Chopped tomatoes, mixed with chopped fresh coriander leaves
or parsley or chives and seasoned with salt and black pepper.
Cucumbers in Yoghurt:
2 to 3 large cucumbers
3 cups plain yoghurt
1 teaspoon salt
1 teaspoon cayenne
2/3 teaspoon ground cumin
2 chillies, seeded and chopped, or to taste
1 cup chopped fresh coriander or parsley (or ml fresh dried)
Peel and thinly slice cucumbers and place in a colander
to drain. Add the drained cucumbers to the remaining ingredients
and stir gently. Place in blender or food processor and
blend till smooth.
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Poppadums: These are among the most popular of the
so-called Indian breads. They are usually served at a meal,
as a starter or simply as a snack. They are extremely difficult
to make in the West as the dough is made from lentils and
chick peas ground together to form a very fine flour. They
are rolled into ultra-thin wafers and left to dry, which
is possible in the very dry weather of India but not in
Western countries. So it is best to buy poppadums ready-made.
They are widely available at all shops selling Indian spices.
They may be deep-fried or have a little butter spread on
them and grilled. Remember to fry poppadums two at a time
to ensure that they do not curl up.
Rice: Rice is the staple food of more than one thousand
million peoples of the East. Rice is not eaten as a grim
duty, but because they like it! They eat it with curries
as it tempers the acidity and pungency of the curries. It
can be boiled, steamed, cooked with dhal (lentil kedgeree)
or fried in butter or ghee with spices, raisins or nuts
added (pilau). Rice combined with meat and lentils is known
as breyani. The best type of rice for use with curries is
Patna rice, which can be bought from speciality shops.
Basic Homemade Masala (Curry Powder) (1)
120g turmeric
100g cumin seed
60g fenugreek
120g coriander seed
15g mustard seed
30g chopped ginger root
5 whole black peppercorns
1 dried red chilli
Mix all the ingredients together and grind in a coffee grinder,
liquidizer, or pestle and mortar. Place in an airtight container
and keep in a cool, dry place.
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Basic Homemade Masala (Curry Powder) (2) (Also known
as red masala)
100g red chillies, stems removed
80g garlic and ginger paste
30ml herbal salt
45ml sunflower oil
2ml turmeric
45ml water
20ml extra sunflower oil
Place all ingredients except the extra sunflower oil in
a blender and blend until smooth. Bottle, cover with the
extra oil and keep chilled. Yields ±10 quantities.
Garam Masala (makes about 2 cups)
1 1 cups cumin seeds
3 cups coriander seeds
2t green cardamom seeds
2t black cardamom seeds (if not available, use 4 green)
1T whole cloves
2 x 3cm pieces stick cinnamon
2T whole black peppercorns or to taste
4-5 bay leaves
1/8 nutmeg kernel
Grind all the spices to a fine powder. Store in an airtight
jar and refrigerate.
It stays fresh for months.
Tandoori Masala (makes about 1 1 cups)
1 cup cumin seeds
1 cup coriander seeds
2t fenugreek seeds (optional)
1 t carum seeds (optional)
8 green cardamom seeds, removed from pods
10 whole cloves
2t whole black peppercorns
1t ground mace
1t fennel seeds
4 bay leaves
1 x 2cm piece stick cinnamon
Grind all the spices to a fine powder. Store in an airtight
jar and refrigerate.
It stays fresh for months.
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Durban Roti | Dhal Cookies
| Curry Bites | Lamb Curry
| Chicken Curry | Fruity
Pork Curry | Vegetable Curry | Vegetable
and Prawn Curry | Basic Curried Stew
| Sweet n | Fish Breyani
| Crab Curry | Prawn Curry
| Pakistani Curry | Breyani
| Creamy Chicken Curry | Beef
'n' Green Bean Curry | Chicken and |pumpkin/butternut
Curry | Winter Curry | Chicken
Tikka | Lamb Vindaloo | North
Indian Chicken with Spiced Potatoes | Curried
Pasta Salad | Masala Cutlets with Coriander-mint
Sauce | Curried Brawn | Curried
kaiings (crackling) | Curried mince vetkoek
| Curried ox tongue | Curry
oxtail stew
DURBAN ROTI
(A type of pancake filled with curry, or used as bread to
mop up all the curry juices)
3 cups flour
1 t salt
3 T oil
enough water to form a soft dough
1 cup soft butter or margarine
oil for frying
Mix the flour and salt in a large mixing bowl and add the
oil. Rub in until the mixture resembles fine breadcrumbs.
Add water and mix to a fairly soft dough. Roll out on a floured
surface and roll to the size of a 23 x 32cm rectangle.
Spread the dough with softened butter and roll it up like
a Swiss roll. Cover with a tea towel and leave for 30 minutes.
Break off pieces of dough and form into balls the size of
tennis balls.
Roll out each ball into a disc the size of a dinner plate.
Fry in hot oil for 2 minutes on each side.
Serve immediately with a curry filling, or on the side.
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DHAL COOKIES
A delicious snack. Serve hot or cold.
500 g split peas, soaked in water overnight and coarsely
mashed
5 ml (1 t) garlic paste
5 ml (1 t) ginger paste
6 green or red chillies, seeded and finely chopped
half a bunch chopped coriander leaves
half a bunch spring onions, chopped
1 medium-sized banana, mashed
salt and pepper to taste
oil for frying
Mix all the ingredients, except the oil, to form a dough.
Roll into small balls, flatten them with the palm of your
hand, and make a small hole in the center of each cookie.
Fry the cookies in hot oil until brown on the outside and
cooked inside.
Drain on paper towels and serve hot or cold.
Makes about 12 cookies.
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CURRY BITES
(I make these delish mild curried snacks with leftover chicken
and rice)
250 ml (1 cup) cooked rice
125 ml (1/2 cup) milk
2 extra large eggs
150 ml self-raising flour
7 ml (1 1 t) mild/medium curry powder
375 ml (1 1 cup) potato, peeled and grated
310 ml (1 1 cup) onion, finely grated
250 ml (1 cup) cooked chicken, diced
100 g whole-kernel sweet corn, drained
15 ml (1 T) parsley
salt and freshly ground black pepper
oil for frying
Process the rice, milk, eggs, self-raising flour and curry
powder in a food processor for 1 minute. Chill the batter.
Place the potato and onion in a mixing bowl and add enough
boiling water to cover. Leave for 3 minutes and drain well.
Pat dry with paper towels. Add the potato, onion, chicken,
sweet corn and parsley to the batter. Season with salt and
freshly ground black pepper.
Heat the oil in a pan and fry spoonfuls of the batter for
about 4 minutes on each side until golden brown and done.
Drain on paper towels and keep warm until ready to serve.
Makes 25-30 bites.
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LAMB CURRY
1 large onion, sliced into rings
1 sprig fresh curry leaves
oil
15 ml (1 T) garlic and ginger paste
60 ml (4 T) mixed masala
2 ml (1/2 t) turmeric
2 medium-sized jam tomatoes
1 kg deboned leg of lamb, cubed; or stewing lamb, cubed
4-5 medium-sized potatoes, peeled and quartered
fresh coriander leaves, chopped
Fry the onion and curry leaves in a little heated oil until
the onion is soft and golden brown.
Stir in the garlic and ginger paste, masala and turmeric.
Add the tomatoes and braise for about 3 minutes.
Add the meat, cover, reduce the heat and simmer for about
10 minutes.
Add the potatoes and about 60 ml (1/4 cup) water, cover and
simmer for about 20 minutes.
Add the chopped coriander leaves towards the end of the cooking
time.
Season with salt if necessary.
Serve with rice and sambals such as chopped onion and tomato.
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CHICKEN CURRY
1 medium-sized onion, sliced into rings
oil
5 ml (1 t) garlic paste
5 ml (1 t) ginger paste
15 ml (1 T) mixed masala
15 ml (1 T) curry powder
3 ripe jam tomatoes, mashed
1 410g can tomato puree
500 g chicken pieces, skinned and deboned
curry leaves
5 ml (1 t) fennel powder
5 ml (1 t) garam masala
fresh coriander leaves
Fry the onion in a little heated oil until tender.
Add the garlic and ginger pastes, and stir in the masala and
curry powder.
Add the tomatoes and tomato puree.
Simmer for a few minutes until fragrant.
Add the chicken pieces and a few curry leaves and simmer slowly
until the chicken is done and fragrant.
Stir in the fennel powder and garam masala towards the end
of the cooking time and sprinkle the curry with fresh coriander
leaves.
Serve with rotis or rice.
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FRUITY PORK CURRY
1 kg boneless pork thick rib, cut into cubes
15 ml cooking oil
2 onions, sliced
2 cloves garlic, crushed
25 ml curry powder
3 large tomatoes, skinned and chopped
250 ml apricot juice (like Liquifruit)
50 ml lemon juice
50 ml chutney (hot fruit chutney adds extra bite)
1 green apple, washed, cored and sliced
75 g dried apricots
3 bay leaves
5 ml salt
freshly ground black pepper to taste.
Brown meat in heated cooking oil in a heavy-based saucepan.
Add onions and garlic and sauté till transparent.
Add curry and fry for 1 minute.
Heat tomato, apricot juice and lemon juice and add to meat
with remaining ingredients.
Cover with lid, lower heat and simmer for ± 1 hour.
Remove lid and simmer for an additional 5 minutes or till
thick, or thicken sauce with 1 level tablespoon cornflour
mixed to a smooth paste with a little juice or stock.
Serve with rice. Serves 4.
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VEGETABLE CURRY
My vegetarian friends always ask me to make this curry, but
I make extra because it’s not only the vegetarians who tuck
in!
15 ml oil
2 medium onions, chopped
1 large green pepper, chopped
1 large brinjal, cubed
8 courgettes, sliced
250 g button mushrooms, sliced
5 ml crushed garlic
5 ml ground coriander
5 ml ground cumin
2 ml turmeric
1 chilli, chopped
2 ml chilli powder
30 g freshly chopped coriander
Heat oil in a large saucepan, add onions and green pepper
and sauté for a minute. Add remaining ingredients. Cover and
simmer over medium heat for 15 to 20 minutes, stirring occasionally
until cooked.
Season to taste and stir in fresh coriander. Serve with basmati
rice.
Serves 4.
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VEGETABLE AND PRAWN CURRY
To make a vegetable curry, omit the prawns and add 500g peas
or green beans.
If using large brinjals, sprinkle them with salt and leave
in a colander to drain for about 15 minutes. Pat dry before
frying. Add breyani spices to oil for frying to add extra
flavour.
500g prawns, shelled
15 ml (1T) mixed masala
oil
Curry Sauce:
Oil
1 large onion, sliced into rings
7 ml (1 1 t) garlic paste
7 ml (1 1 t) ginger paste
22-30 ml (1 1 - 2 T) masala
1 kg ripe tomatoes, mashed to form a puree
a few curry leaves (or bay leaves)
garlic chives
500g baby brinjals, whole, or bigger ones, cubed
500g cooked butter beans
fresh coriander leaves (dhania)
Sprinkle the prawns with the masala and set aside.
To make the basic curry sauce, heat a little oil and fry the
onion until glossy.
Stir in the garlic and ginger pastes, and masala. Add the
tomatoes, curry leaves and garlic chives, and simmer slowly
for about 15-20 minutes until fragrant.
Fry the brinjals in a little heated oil until done. Fry the
prawns in oil until they just turn pink. Add the brinjals,
prawns and beans to the sauce and simmer until fragrant.
Sprinkle with fresh coriander leaves and serve with yellow
rice. Serves 4.
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BASIC CURRIED STEW (‘Westernised’!)
750g boneless beef neck, cubed, or beef ‘curry pieces’
30 ml cooking oil
1 onion, chopped
15 ml curry powder
15 ml turmeric
1 chilli, seeded and coarsely chopped
5 black peppercorns
2 bay leaves
1 apple, cut in wedges
1 tomato, skinned and cubed
3 carrots, sliced
200 ml meat stock
15 ml cake flour
Brown meat in heated cooking oil. Add onion and sauté till
transparent. Add curry, turmeric and chilli and fry for 1
minute. Add peppercorns, bay leaves, tomato and heated meat
stock. Lower heat, cover with lid and simmer for 1 1 hours
or till meat is tender. Thicken with cake flour and water
paste if necessary. Serves 4.
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SWEET ‘N SPICEY CURRY STEW (FISH
OR PORK)
500g firm fleshed white fish steaks (like hake), frozen or
fresh
OR 750g pork fillet, cubed
20 ml turmeric
seasoned flour
45 ml sunflower oil
1 onion, chopped
300 g sweet potato, cooked and cubed
3 ml chilli powder
5 ml ground coriander
10 ml garam masala
150 ml seedless sultanas, soaked
410g can chopped tomatoes (use Indian-style if available,
for extra flavour)
60 ml tomato paste
45 ml brown sugar
125 ml natural low-fat yoghurt
90 ml fresh coriander leaves or parsley, chopped
Season the fish/meat cubes with the turmeric and toss in
the flour, shaking off any excess.
Heat the oil in a saucepan.
Add the fish/meat and cook until lightly browned.
Remove and set aside.
Saute the onion until translucent. Add the sweet potato, chilli
powder, ground coriander, and masala and stir-fry until aromatic,
about a minute.
Add the sultanas with their liquid, tomatoes, tomato paste
and sugar.
Simmer for 8 minutes or until slightly thickened.
Return the fish/meat to the saucepan and simmer for 5 minutes
for fish, 10 minutes for meat.
Remove from the heat and stir in the yoghurt and fresh coriander
and serve. Serves 6.
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FISH BREYANI
Once you’ve tasted this delicious fish breyani, you’ll travel
to the ends of the earth (or at least to Durban!) to find
all the spices the recipe demands. It’s a bit time-consuming,
but well worth the effort in the end and will feed a lot of
people.
50 ml oil
1 large onion, sliced into rings
4 cardamom seeds
4 whole cloves
2 pieces stick cinnamon
5 ml chopped fresh ginger
4 cloves garlic, crushed
5 ml barishap
5 ml cumin seeds (jeera)
5 ml ground coriander
5 ml leaf masala
5 ml breyani masala
1 kg fresh fish, cubed
salt
5 ml fish masala
6 small potatoes, peeled
200g (500 ml) uncooked rice
5 ml turmeric
125 ml lentils (masoor)
4 hard-boiled eggs
Heat the oil in a pan and fry the onion, cardamom seeds,
cloves, cinnamon, ginger and garlic until the onion is tender
and all the flavours have blended together. Add the barishap,
cumin seeds, coriander, leaf masala, breyani masala and a
little water. Simmer until an aromatic paste is formed.
Season the fish with salt and fish masala and add together
with potatoes to the paste. Fry until the mixture acquires
a nice yellow colour. Cover and braise until cooked. The potatoes
should be soft but still intact. Add extra water if necessary.
Add the rice to boiling salted water along with the turmeric
and boil until tender. Drain and set aside. Cook the lentils
in boiling water until soft and drain.
Combine the rice and lentils and arrange layers of the breyani
mixture and rice in a saucepan. Add a little water, cover
with a piece of waxed paper and lid, and steam for about half
an hour.
Slice the eggs into quarters and place on top of the breyani
just before serving.
Serves 6 – 8.
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CRAB CURRY
1 large onion, sliced into rings
oil
30 ml (2 T) garlic and ginger paste
30 ml (2 T) mixed masala
1 ml (1/4 t) turmeric
4 jam tomatoes, peeled and grated
60 ml (1/4 cup) soaked tamarind pulp
3-4 green chillies
1 large crab (about 500g) cleaned and cut into pieces with
shell intact
fresh coriander leaves, chopped
Fry the onion in a little heated oil until golden brown.
Stir in the garlic and ginger paste, and add the masala, turmeric,
tomatoes, tamarind pulp and chillies.
Reduce the heat and simmer for about 5-10 minutes.
Season with salt, add the crab pieces, cover and simmer for
10 minutes until done.
Sprinkle with the fresh coriander leaves and serve with rice.
Serves 2 – 3
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PRAWN CURRY
1 large onion, finely chopped
1 sprig curry leaves
3-4 green chillies
oil
15 ml (1 T) garlic and ginger paste
30-45 ml (2-3 T) mixed masala
5 ml (1 t) turmeric
6 medium-sized jam tomatoes, peeled and pureed
500 g prawns, shelled and alimentary canal removed, but keep
tails intact
fresh coriander leaves
Stir-fry the onion, curry leaves and chillies in a little
heated oil until the onion is golden brown.
Stir in the ginger and garlic paste.
Add the masala, turmeric and tomatoes, and braise for a few
minutes before simmering until the tomatoes are fragrant.
Add the prawns, cover and simmer for another 5-7 minutes or
until the prawns are done.
Season with salt and sprinkle with fresh coriander leaves.
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PAKISTANI CURRY
1 kg boneless lamb thick rib, cubed
30 ml cooking oil
1 onion, sliced
4 sprigs dhania (fresh coriander)
50 g slivered almonds
Marinade:
15 ml ground coriander
2 ml ground cinnamon
2 ml ground cloves
5 ml freshly-ground black pepper
2 ml salt
2 ml turmeric
5 ml ground cardamom seeds
1 piece of fresh ginger root, finely chopped
4 cloves garlic, crushed
1 onion, finely chopped
150 ml natural yoghurt
Mix all the marinade ingredients together, place meat into
it and marinate for a few hours.
Drain, keep marinade aside.
Saute onion in heated cooking oil till transparent. Add meat
and marinade.
Cover with lid, lower heat and simmer for 45 minutes or till
meat is tender.
Place 4 sprigs of fresh dhania (coriander) on top of meat
and simmer for an additional 10 minutes. Remove dhania. Spoon
meat out into a meat platter and garnish with toasted almonds.
Serves 6.
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BREYANI
Rice Layer:
400g (500 ml) long grain rice
100g (125 ml) large brown lentils
10 ml salt
2 ml turmeric
1 litre water
Mince Layer:
2 onions, thinly sliced
500g lean beef mince
3 cloves
3 cardamom pods, bruised
2 pieces stick cinnamon
5 ml crushed fresh ginger
5 ml crushed garlic
10 ml ground cumin
10 ml ground coriander
5 ml crushed dried chilli
5 ml turmeric
30 ml tomato paste
125 frozen diced carrots
125 g frozen peas
55g (55 ml) butter
150 ml water
Rice Layer: Simmer the rice and lentils in water with the
turmeric and salt for 20 minutes. Rinse and drain in a colander.
Mince Layer: Combine onions, mince, cloves, cardamom, ginger
and garlic and cook in a large saucepan over medium heat for
30 minutes, stirring to create a smooth texture. Add the cumin,
coriander, chilli powder, turmeric, salt and tomato paste.
Cook for a further 10 minutes or until spices are well blended.
Add the mixed vegetables and cook for 5 minutes.
Spoon half the rice mixture into a large saucepan or ovenproof
dish, top with mince mixture and end with a layer of the remaining
rice. Dot with butter and sprinkle with water. Cover the pan
with a tight-fitting lid and cook on high for 5 minutes. Reduce
heat and simmer on medium for about 30 minutes (or bake at
180oC). Serve with salad and chutney.
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CREAMY CHICKEN CURRY
Another way to stretch meat is to add pulses such as beans
or lentils, which are filling. Red lentils are small and absorb
the flavour of meat, so are ideal to add to stews or curries
if you are not a bean fan. Pulses are a good source of protein
and are cheaper and healthier than meat, so give them a try.
In this recipe the chicken meat has been taken off the bone
to make it go further. By doing this and by adding lentils,
less chicken is needed, making it more economical. Vegetables
have been added to stretch the dish even further, and yoghurt
instead of coconut or cream, to give it a creamy finish.
30 ml sunflower oil
1 onion, chopped
2 cloves garlic, crushed
30-40 ml curry powder
550 ml chicken stock
3 chicken breasts
2 tomatoes, chopped
30 ml desiccated coconut
15 ml vinegar
1 apple, peeled and diced
2 potatoes, quartered
200 ml red lentils
100 g green beans, halved
250 ml butternut, peeled and cubed
250 ml natural yoghurt
Heat oil in a large saucepan. Add onion and garlic and sauté
until soft. Add curry powder and sauté for 30 seconds. Add
chicken stock and bring to the boil. Add chicken and reduce
heat to simmer. Simmer, covered, for 40 minutes until chicken
is cooked through.
Remove chicken from the pot and cool slightly. Pull the meat
off the bones and cut into bite-sized pieces. Return chicken
meat to the saucepan, along with remaining ingredients, except
yoghurt. Simmer, covered, for a further 20 minutes or until
vegetables are tender.
Stir in the yoghurt and season to taste. Serve with rice.
Serves 4-6
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BEEF ‘N GREEN BEAN CURRY
Add sweet potato to a green bean curry for extra flavour
and body, and season with garlic, ginger, lemon juice and
brown sugar.
30 ml (2 T) oil
500g stewing steak, sliced into strips
2 onions, finely chopped
2 cloves garlic, crushed
5 ml (1 t) fresh ginger
20 ml (4 t) curry powder
5 ml (1 t) turmeric
15 ml (1 T) brown sugar
5 ml (1 t) lemon juice
salt and freshly ground black pepper to taste
250 ml (1 cup) hot water
2 sweet potatoes, peeled and cubed
1 can (410g) green beans (French cut), drained or fresh green
beans, sliced
Heat the oil in a heavy-based saucepan and brown the meat
strips. Remove from the saucepan and set aside. Fry the onions,
garlic and ginger in the remaining oil until tender and fragrant.
Return the meat to the saucepan and season with curry powder,
turmeric, brown sugar, lemon juice, and salt and black pepper.
Stir-fry for about 5 minutes. Add the water, reduce the heat
and simmer for about 1-1 1 hours or until the meat is nearly
tender. Add the sweet potato cubes and fresh green beans (if
using) and simmer for another 25 minutes or until the sweet
potatoes are tender. Add the canned green beans (if using)
and simmer for another 5 minutes until warmed through. Serves
6-8.
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CHICKEN AND PUMPKIN/BUTTERNUT CURRY
50 ml oil
2 large onions, sliced
10 ml garlic, finely chopped
25 ml curry powder
1 chicken, cut into portions
2 large tomatoes, chopped
750 ml pumpkin or butternut, peeled and cubed
salt and pepper to taste
25 ml coriander leaves (optional)
Heat oil and fry onions, garlic and ginger for 5 minutes.
Add curry powder and fry for 1 minute.
Add chicken pieces, tomatoes, pumpkin, salt and pepper.
Stir well with metal spoon.
Cover pan and cook slowly for 30 minutes.
Stir in coriander leaves and serve on rice.
Curried kaiings (crackling)
1 large onion sliced
3 potatoes, diced
2 tomatoes, skinned and diced
5 ml medium curry powder
5 ml turmeric
1 l kaiings
sugar
brown vinegar
salt
pepper
Place the onion, potatoes and. tomatoes in a heavy-based
saucepan and add the curry powder and turmeric. Add a little
water and simmer until the potatoes are soft. Add the kaiings
and season to taste with sugar, brown vinegar, salt and pepper.
Mix well and cook through. Serve with mealie rice. Serves
4.
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WINTER CURRY
600 – 700g stewing mutton, cut into pieces
30 ml (2 T) oil
1 mutton or beef stock cube
750 – 1000 ml (3 – 4 cups) boiling water
salt and freshly ground black pepper to taste
250g fresh green beans, sliced
30 ml (2 T) seedless raisins
3 potatoes, cubed
1 onion, sliced into rings
10 ml (2 t) strong curry powder
pinch ground cloves
50 ml vinegar
3 bananas, sliced
15 ml (1 T) cornflour
50 ml water
Brown small quantities of the meat in the heated oil. Dissolve
the stock cube in boiling water and pour half the stock over
the meat. Reduce the heat and simmer until the meat is tender.
Add extra stock and salt and pepper if necessary. Add the
green beans, raisins and potatoes. Simmer until the vegetables
are nearly tender. Meanwhile fry the onion in a little oil
until golden brown. Add the curry powder and stir-fry for
about 2 minutes more. Add the curry mixture to the meat mixture,
along with the cloves, vinegar and bananas. Simmer for about
5 minutes or until cooked and warmed through. Dissolve the
cornflour in the water and stir into the curry. Bring to the
boil and simmer for another 5 minutes or until the gravy thickens
slightly and is cooked.
Serves 6 – 8.
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MURGI KA TIKKA (CHICKEN TIKKA)
(Serves 6 as a starter, 3 as a main)
400g boneless chicken, cubed
1 T oil, for basting
Marinade:
3 cup low-fat yoghurt
1t ginger paste
2t garlic paste
2t fresh lemon juice
1 1 t tandoori masala
1 t garam masala
1 t chilli powder or to taste
salt to taste
Mix together all marinade ingredients in a bowl. Add chicken
cubes and stir through until they are thoroughly coated in
marinade. Cover and marinate in the refrigerator for 5-6 hours,
or preferably overnight. Bring marinated chicken to room temperature
before cooking. Thread the chicken pieces onto skewers. Braai
or grill, turning and basting every few minutes until cooked
through, but still juicy (about 15-20 minutes). Serve as a
main course with condiments and a legume, vegetable or rice
dish. As a starter, serve chicken pieces on toothpicks with
chutney.
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LAMB VINDALOO
The amount of chilli powder used can be varied according
to taste. The amounts of chilli powder and peppercorns used
in this recipe make the dish quite mild.
1T cumin seeds
1 t cardamom seeds
2 x 2cm pieces stick cinnamon
8 whole cloves
10 whole peppercorns
1 cup vinegar, preferably malt vinegar
1t mustard powder
1t chilli powder, or to taste
1t paprika
1t turmeric
1t white sugar
800g boneless lamb, cut into 5cm cubes
3T oil
1 onion, finely chopped
2t ginger paste
1T garlic paste
salt to taste
3 cups hot water
Grind cumin seeds, cardamom seeds, cinnamon, cloves and peppercorns
in a coffee grinder. Transfer to a bowl. Add vinegar to ground
spices. Stir in mustard, chilli powder, paprika, turmeric
and sugar, and mix well. Add lamb and mix thoroughly. Leave
to marinate for 5-6 hours, or preferably overnight. Heat oil
in a non-stick pan over medium heat. Add onion and saute until
golden brown. Stir in ginger and garlic pastes and stir-fry
for 30 seconds. Stir in marinated lamb and salt and cook for
2-3 minutes. Add water and bring to the boil. Reduce heat
to low, cover and simmer for an hour or so, stirring now and
then, or until lamb is tender. Best served with plain rice,
but most enjoyable with crusty bread as well.
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NORTH INDIAN CHICKEN WITH SPICED
POTATOES
35ml sunflower oil
15ml cumin seeds
1 medium onion, chopped
2 cloves garlic, crushed
1 410g can Indian-style tomatoes*
4 carrots, cut into julienne strips
6-8 chicken thighs
45 ml fresh coriander, chopped
Heat oil in a large saucepan. Add cumin seeds (and masala
if using) and stir for 30 seconds.
Add onion and garlic and sauté until softened.
Add tomatoes and carrots and stir to combine. Add the chicken
pieces.
Spoon sauce over the chicken, then cover and simmer for 30
minutes or until chicken is cooked through. Season to taste
with salt and sprinkle with fresh coriander.
Serve with spiced potatoes. Serves 4.
*If these are unavailable, use 1 x 410g chopped or whole
tomatoes + 5-10 ml masala
Spiced Potatoes:
30 ml sunflower oil
6 potatoes, washed and cut into cubes
5 ml mustard seeds
5 ml cumin seeds
1 ml ground turmeric
5 ml dried crushed chillies
10 ml lemon juice
While chicken is cooking, heat oil in a pan. Add mustard
and cumin seeds. When they pop, add the potato cubes and remaining
spice. Stir to coat the potatoes, then cover with a lid and
cook over medium heat for about 15 minutes until tender.
Season with salt and lemon juice and serve.
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CURRIED PASTA SALAD
Dressing:
15 ml (1 T) oil
60 ml (4 T) white wine, vinegar or lemon juice
1 clove garlic, crushed
5 ml (1 tsp) curry powder
1,5 ml (1/4 tsp) chilli powder
5 ml (1 tsp) brown sugar
Place all ingredients in a screwtop jar and shake well.
Salad:
250g (3 cups) shell pasta
100g cauliflower florets
100g broccoli florets
100g green beans, topped, tailed and sliced
100g carrots, peeled and grated
250g baby corn, drained (try to use fresh, not canned)
15 ml (1 T) toasted sesame seeds
Cook pasta in boiling water until just tender. Drain, rinse
under cold water.
Blanch cauliflower, broccoli and beans, and combine in a salad
bowl with the carrot and corn. Toss with sesame seeds and
dressing; cover and chill.
Serve with wholemeal pita bread for lunch or as an accompaniment
to braais or grills.
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MASALA CUTLETS WITH CORIANDER-MINT
SAUCE
750g firm-fleshed fish cutlets, slightly defrosted
herbal salt
60 ml red or fish masala
30 ml sunflower oil
Sauce:
75 ml low-fat cottage cheese
75 ml low-fat spread, melted
1 bunch (about 30g) fresh coriander leaves, finely chopped
60 ml mint, finely chopped
or 10 ml mint sauce
To make the sauce, combine all the ingredients well and chill
for at least an hour.
Remove the bones from the fish by making a triangular or square
incision around the outer edges of the bones. Push the bones
out of the cutlets. Season the cutlets with the salt.
Brush both sides with the masala and allow to rest for 30
minutes.
Brush the cutlets with the oil and braai over medium-hot coals
or place under a hot grill or in a griller pan, 3 – 4 minutes
per side or until cooked. Transfer to a serving platter.
Pipe or spoon a portion of the sauce in the centre of the
cutlets. Serve at once with a brown and wild rice pilaf, and
a cucumber salad.
Serves 4.
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Curried brawn
1 sheep's tripe, thoroughly cleaned
4 sheep trotters, thoroughly cleaned
4 bay leaves
15 ml whole coriander seeds
10 allspice seeds
6 whole cloves
4 cardamom pods
125 ml brown vinegar
125 ml lemon juice
15 ml curry powder
15 ml turmeric
15 ml sugar
5 ml fresh root ginger, grated
2 cloves garlic, crushed
1 onion, finely grated
25 ml salt
15 ml black pepper, freshly ground
Cover the tripe and trotters with water and simmer slowly
until the meat falls off the bone. Remove all the bones and
cut the tripe into smaller pieces. Tie the bay leaves, coriander
seeds, allspice seeds, cloves and cardamom pods in a muslin
bag and place in the saucepan. Add the remaining ingredients
and simmer slowly for about two hours. Stir frequently to
prevent the mixture from sticking to the bottom of the saucepan.
Pour into moulds rinsed with cold water. Leave to set. Serve
with bread
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Curried mogodo (tripe)
1.50 kg tripe, cleaned, pre-cooked and cubed
5 ml salt
15 ml lemon juice
60 ml oil
20 ml curry powder
1 onion, chopped
1 garlic clove, chopped
2 carrots, peeled and diced
115 g (1 can) tomato paste
400 g (1 can) chopped tomatoes
30 ml sugar
Wash and rinse tripe thoroughly.
Place in cold water, and add salt and lemon juice.
Bring to the boil and simmer gently for 2 hours, or until
tender.
To make sauce:
Heat oil and add curry powder, onion and garlic.
Sauté until transparent, then add remaining ingredients and
simmer for 15 minutes.
Drain tripe and add to tomato sauce.
Cook for a further 20 minutes.
Serve hot with samp or maize rice.
Curry oxtail stew
...once again one of my personal favorite combinations, oxtail
and curry!
1.5 kg oxtail
30 ml curry powder
4 cloves
4 peppercorns
1 bay leaf
250-500 ml meat stock
1 small onion, sliced
1 carrot, chopped
1 turnip, chopped
butter
30 ml cake flour
Cut the oxtail into joints and wash thoroughly.
Place meat in a heavy saucepan and add the spices and boiling
water.
Simmer for three to four hours, adding more stock when necessary.
After two hours add salt, pepper, onion, carrot and turnip.
Remove spices and skim off as much fat as possible.
Melt the butter in a pan, add the cake flour and fry until
brown.
Add the flour mixture to the meat and gravy in the saucepan
and stir until the gravy thickens.
Simmer for 15 minutes.
Serve with rice or mashed potatoes.
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CURRIED MINCE
Curried mince vetkoek...mince is the perfect filling for
vetkoek, more so if it be curried mince!
10 ml oil
1 large onion, coarsely chopped
2 cloves garlic, crushed
500 g mince, preferably lean beef or ostrich
3 ml salt
45 ml mild curry powder
2 medium carrots, sliced into thin strips
1 green pepper, finely chopped
1 green apple, grated
25 ml fruit chutney
7 ml vinegar
30 ml tomato purée
3 ml Worcestershire sauce
150 ml water
1 large cooked potato, peeled and cubed
65 ml frozen peas (optional)
salt and freshly ground black pepper
fresh coriander leaves for garnishing (optional)
VETKOEK
1 kg cake flour
10 g instant yeast
10 ml salt
650 ml lukewarm water (approximately)
1 l oil for deep-;frying
Heat the oil in a large shallow saucepan and sauté; the onion
and garlic until fragrant and soft. Add the mince and brown
well. Add the salt and curry powder and sauté; until fragrant.
Add the carrot, green pepper, apple, chutney, vinegar, tomato
puré;e, Worcestershire sauce and water and stir well. Cover
partially and simmer for about 30 minutes or until the sauce
has thickened. Stir occasionally. Add the potato and peas,
stir gently and simmer until heated through. Season to taste
and keep warm.
VETKOEK:
Sift the flour in a large mixing bowl and add the yeast and
salt. Mix well. Add just enough lukewarm water to make a soft
dough and knead for about 15 to 20 minutes or until the dough
is smooth and elastic and no longer sticks to your hands.
Coat the top of the dough with oil, cover with a tea towel
and leave to rest in a warm place for about 10 minutes. Knock
the dough back and break off pieces of dough. Shape into rounds
and leave in a warm place to rise once more until double in
volume. Heat the oil until very hot and deep-fry the vetkoek
until golden brown and done. Drain on paper towelling. Make
a slit in the vetkoek and fill with the hot curried mince
mixture. Sprinkle the filling with extra coriander leaves,
press the vetkoek gently to close and serve.
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Curried ox tongue
1 kg ox tongue
5 whole peppercorns
1 onion, coarsely chopped
2 bay leaves
2 sprigs parsley
SAUCE
4 carrots, cut into julienne strips
1 chicken stock cube
250 ml boiling water
250 ml cream
60 ml vinegar
30 ml sugar
15 ml curry powder
5 ml cumin seed (jeera)
5 ml garam masala
1 ml ground ginger
5 ml ground coriander
250 g stoned prunes
salt
pepper
cornflour
Place the ox tongue in a large saucepan or pressure cooker.
Add the peppercorns, onion, bay leaves and parsley and simmer
for about 2 hours or until the tongue is tender (for 1 hour
if cooking the tongue in the pressure cooker). Remove the
tongue from the cooking liquid and remove the skin while still
hot. Slice the tongue. In the meantime prepare the sauce:
Boil the carrot strips in the chicken stock cube dissolved
in the boiling water until tender but still crisp. Add the
remaining ingredients for the sauce and simmer until the sauce
has thickened. Stir occasionally. Season with salt and pepper
and thicken with cornflour mixed to a paste with a little
water if necessary. Serve with the tongue or place the tongue
slices in the sauce and heat through.
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