Category Archives: Curry
Various curry recipes
Black Eyed Beans Curry
Salwaa’s Black Eyed Beans Curry
(Swartbek Boontjies)
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 11 years!
Black eyed beans curry was a firm favourite in our home whilst I was growing up. My mother always served black eyed beans curry with homemade flaky roti, onion and tomato sambal or mix veg atchar. My parents loved serving orange slices with our meals too.
Black eyed beans are a complex carb which takes longer to digest, and keep you full for longer. Black eyed beans are very versatile, and can be eaten as a soup, curry, added to chilli on carne, or added to salad. So do incorporate them in your diet.
This curry needs very basic ingredients, which I always keep in my food cupboard. The only preparation needed is soaking the black eyed beans at least 4 hours ahead of cooking.
Ingredients:
2 cups uncooked black eyed beans
600g mutton pieces
2 tbsp cooking oil
1 onion, finely chopped
1 tomato, finely chopped
2 green chillies chopped (optional)
3 cloves garlic, grated
1 piece ginger, grated (approximately10cm piece)
2 tsp cumin / jeera powder
1 tsp coriander / koljana powder
1 tsp chilli powder
1 1/2 tsp turmeric / borrie
2 tsp leaf masala / roasted masala
1 tsp salt (according to your taste)
3 cardamom pods
1 stick cinnamon
Method:
Soak the beans for at least 4 hours or overnight.
If you forget to soak, then soak in hot water for ½-1 hour before cooking. Soaking also helps to reduce the cooking time.
After soaking give the beans a quick cook, drain and set aside.
Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 10 minutes over medium heat.
Add the meat. Cook 10 minutes.
Add water as needed.
Add the whole spices, powdered spices chillies and tomato.
Cook until the meat are semi soft, approximately 30 minutes depending on the type of meat you are using.
Add the beans, simmer over medium to low heat, until the beans are soft and the meat and sauce are combined, about a further 45 – 60 minutes.
It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.
Garnish with fresh chopped coriander before serving.
Best serve with boiled white rice or roti, atchars and or sambals.
Cook’s Tip:
Substitute mutton with beef pieces or lamb pieces
Use 2 can two cans of black eyed beans instead of the dry beans. Drain the liquid in the can. Shorten the cooking time by 30 minutes.
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Sugar Bean Curry
Salwaa’s Sugar Bean Curry
Sugar Bean Curry served with flaky roti and sambal
This is one of my mom’s recipes I fondly remember her making for Friday Jummuah lunch. Most of the time the recipe would be doubled or even tripled. My dad semi-retired at an early age and Fridays my mom always served a big lunch. Some of my uncles would attend the masjid nearby and they would come for lunch and my dad would invite people from the masjid to eat at our home. So big pots of food was the order of the day on Jummuah day. The sugar bean curry was most often served with flaky roti and tomato & onions sambal.
Seeing its Friday today and the holidays, I thought I’d share our recipes with you. Start a new tradition, invite family and friends for Jummuah lunch 
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Salwaa’s Sugar Bean Curry
Ingredients:
1 packet (250g) sugar beans
2 tbsp cooking oil
1 large onion, chopped
1 medium tomato, chopped
2 green chillies, deseeded and chopped
3 cloves garlic, grated
1 piece ginger, grated (10cm)
2 tsp jeera / cumin powder
1 tsp coriander / koljander powder
1 1/2 tsp turmeric / borrie
2 tsp leaf masala / roasted masala
1 – 2 tsp salt (according to your taste)
3 cardamoms
1 stick cinnamon
1 tsp chilli powder (optional)
Method:
Soak the sugar beans in water to cover, overnight. Next day drain and transfer the soaked sugar beans into a large pot with fresh water to cover. Bring to the boil and cook for approximately 15 minutes. Drain in a colander and rinse until the water runs clear. Return to the pot and cover with water once again and bring to the boil. Remove from the heat. Meanwhile prepare your meat.
Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 10 minutes over medium heat.
Add the trimmed and washed meat. Cook 5 minutes.
Add water as necessary as you go along.
Add the spices, chillies and tomato and cook until the meat are half way done, approximately 30 – 40 minutes depending on the type of meat you are using.
Add the half cooked sugar beans, cook over medium to low heat, until the beans, meat and sauce are combined and the meat and beans are soft. The beans should be soft but not mushy. It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.
Best serve with boiled white rice or roti, atchars and or sambals.
You may also use butter beans, black eyed beans, etc instead of the sugar beans.
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Lamb Karahi Curry
Lamb Karahi Curry
This is my take on the karahi curry. Karahi is a garlic and ginger infused curry with a thick sauce. It is full of flavour. Karahi originates from the Indian subcontinent, the name comes from the dish it’s traditionally prepared in, karahi or wok. Here I’ve used one of my normal cooking pots.
You can add more or omit the chillies to your taste. The plain yoghurt neutralises the intense spiciness in the dish. Serve with dhai, naan bread or roti.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To – keeping our heritage alive!
Lamb Karahi Curry
Ingredients:
1 kg lamb, cut to bite size pieces
2 tsp garlic roughly chopped
2 tsp ginger roughly chopped
1/4 cup vegetable oil
3 large tomatoes thinly sliced
3 large onions thinly sliced
2 heaped tsp roasted / leaf masala
1 tsp chilli powder
1 tsp salt
4 tbsp greek yoghurt
2 tsp garam masala
1 tsp turmeric powder
1 tsp cumin seeds
2 green chillies slit lengthwise (optional)
1 tbsp chopped coriander
Lemon slices for garnish
Method:
Warm a pot on high heat
Add lamb pieces
Onions
Tomatoes
Add all the dry spices and salt
Turn heat on slow and slow cook until meat is tender stirring often. About 30-40 minutes.
Add very little water.
Add oil into another pot.
When oil is hot add chopped / crushed garlic, ginger and green chillies.
Add cooked meat to the garlic, ginger and chillies and cook a further 5 minutes, stirring all the time.
Add Greek yoghurt, stir well and cook 10 minutes.
Garnish with fresh chopped coriander and slices of lemon.
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Meatless Monday
Meatless Monday, here’s my recipes for brown lentil curry, dhal curry and puris. Enjoy
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Dhal, Lentil Curry , Puris
Brown Lentil Curry
Boil 1 cup brown lentils for approximately 30 minutes or until semi soft. Pour it into a colander and rinse thoroughly.
In the mean time braise an onion in a tablespoon of oil until golden brown. Add 1 tsp crushed garlic and 1 tsp crushed ginger. Add a chopped tomato and 1 tsp tomato paste as well 1-2 chillies finely chopped (chillies are optional)
Add to onion mixture
3 cardamoms
1 piece stick cinnamon
1 tsp salt
1 tsp turmeric / borrie
1 tsp coriander / koljana
1 tsp cumin / jeera
1/2 – 1 crushed chilies
2 tsp leaf masala / roasted masala
Cook the spice mixture for about 15 minutes, adding water as necessary. Then add the boiled and rinsed lentils. Cook a further 10 minutes.
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Add 2 large peeled and quarter potatoes and cook for further 15 minutes on slow heat until the potatoes are soft.
Stir in a handful of chopped Dhunya.
Salwaa’s Tarka Dhal Curry
2 cups of dhal washed and drain
Cook until soft with 1tsp each garlic, ginger, salt and turmeric approximately 30 minutes
Add water as needed
Braise one large onion in a separate pan
Add 2-3 chillies
Add 1/2 tsp mustard seeds
Add one large tomato cut in small pieces to onion mixture.
When dhal is soft and ready stir onion mixture into dhal and garnish generously with dhanya
You may add a tbsp of butter as well.
Salwaa’s Puris (quick and easy)
Ingredients:
2 cups self-raising flour or for each cup of normal flour use 1 tsp of baking powder to make your own self-raising flour
½ teaspoon salt
1 teaspoon sugar
Enough buttermilk to make soft, roll able dough or ( take one cup of milk add 1 tbs of vinegar or lemon juice ) to make your own buttermilk
Oil for deep frying
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Mix all the ingredients together in a mixing bowl. Knead dough for a few minutes until dough no longer sticks to your hands or surface. Leave dough to rest for a few minutes. Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!! Fry in hot oil until puri puffs up, 2 minutes, turn and fry the other side.
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EnjoyServe with boiled white rice, rotis, puris.
Dhal Curry
© Cape Malay Cooking & Other Delights.
Lamb Spinach
Lamb Spinach
Salwaa Smith – Cape Malay Cooking & Other Delights
This recipe is a good one for introducing spinach to children. They’ll get all the nutrients spinach has to offer without them knowing they eating it!
1kg lamb pieces (you may use with or deboned lamb pieces)
¼ cup cooking oil
2 large onions, peeled and chopped
2 tsps fresh grated ginger
2 tsps crushed garlic
1 – 2 tsps chilli powder (or to taste)
2 tsps salt (or to taste)
2 tsps garam masala
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500g fresh spinach, chopped
1 large red pepper, roughly chopped
3 green chillies, chopped (or to taste)
3 tbsp chopped fresh dhanya (coriander, cilantro)
1 ½ tbsp. lemon juice
1 lemon, cut into slices for garnishing
Water as needed
Heat the oil in a large heavy base saucepan / pot over medium heat. Add the onions and fry for about 10 minutes or until the onions are well browned. Add the lamb pieces, cook for about 5 minutes stirring frequently. Add the chilli powder, salt, garam masala, garlic and ginger. Stir to combine with the lamb.
Turn up the heat and pour in enough water to cover the meat and bring to the boil. As soon as it is boiling lower the heat. Cook over low to medium heat until the meat is tender about 30 – 35 minutes, depending on the type of meat. Stir often to prevent the meat from burning. Allow the water to cook away, the meat should be dry.
Add the chopped spinach and cook over medium heat for about 5 minutes, remove the lid to evaporate any excess water, the spinach will draw water so don’t be tempted to add more water.
Add the chopped red pepper, green chillies, cook for about 3 minutes. If you don’t like spicy food the green chillies can be omitted or you can serve the chillies in a separate plate and people can help themselves with extra chillies.
Dish the meat in a serving plate. Sprinkle with the lemon juice. Garnish with chopped dhanya and lemon slices. Serve immediately with white rice or naan.
© Cape Malay Cooking & Other Delights
Tripe Curry
Tripe Curry (Pens Kerrie) – Salwaa Smith – Cape Malay Cooking & Other Delights
A traditional South African delicacy that remains a favourite in many homes. You either love it or don’t like it.
Tripe Curry / Pens Kerrie
Ingredients:
1 kg clean tripe
1 tsp salt
3 bay leaves
3 large onions, finely chopped
2 medium tomatoes, grated
2 tsp garlic
1 ½ tsp turmeric/borrie
1 ½ tsp coriander/koljana
1 green chilli, chopped
1 tsp chilli powder
1 tsp salt
2 tsp leaf masala
Method:
Boil the tripe with one teaspoon salt, bay leaves and enough water to cover until soft, about 2 hours. Drain and reserve the water. Allow the tripe to cool down before cutting it into strips. Set aside whilst making the sauce.
Fry the onions in a large pot until transparent and soft. Stir in the grated tomatoes, garlic, turmeric, coriander, green chillies, chilli powder, salt and the leaf masala. Simmer over low heat until the gravy is well blended and cooked through, this should take about 20 minutes to get a nice thick gravy. Add from the reserved water if needed. Add the strips of tripe and cook a further 15 minutes stirring every now and then, adding water if necessary. Serve with boiled white rice. Serves 6
Variation:
Add soft boiled sugar beans when adding the tripe
Add 1 cup of steamed gram dhal when adding the tripe.
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© Cape Malay Cooking & Other Delights
Curry Night
My family loves curry, so for a treat I made 3 types of curry. I made deboned lamb curry, dhal and vegetable curry to cater for my vegetarian daughter. Served with roti and white rice. I we also had shop bought poppadoms, onion & tomato sambal and dhai with it.
Trio of Curry
Lamb Curry
Ingredients:
Serves 4
500g lamb pieces (deboned)
2 large onions, peeled and chopped
1 large tomato, chopped
4 cloves fresh garlic, finely chopped
About 5cm fresh ginger, finely chopped
1½ teaspoons ground jeera/cumin
1½ teaspoonground koljana/coriander
3 stick cinnamons
5 cardamom seeds
1 teaspoon chillie powder
1 teaspoon tumeric
2 green chillies, chopped (you can add more chillies if you like it hot)
1 teaspoon salt or to taste
2 tablespoons cooking oil
4 medium potatoes, halved
Chopped green dhanya for garnish
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Method:
Wash and drain meat. Heat oil in a large pot add the cinnamon and cardamom. Cook for 1 minute. Add the chopped onions braise until light brown and the onions are translucent, 5-10 minutes. Add spices and salt. Simmer for 10 minutes until spices are well blended. Add meat and cook over low heat until meat are cooked, about 30 – 40 minutes, adding water if necessary. Add tomato and cook a further 10 minutes. Add chopped potatoes and enough water and cook until potatoes are tender, adding more water if a thinner gravy is desired. Garnish with chopped dhanya. Serve wth Roti or braised rice. Serve with atchar or onion & tomato sambal.
Lamb Curry
Tarka dhal is a very popular Indian and Pakistani dish.1 cup red lentils (dhal)
1 tsp grated ginger
1 tsp crushed garlic
½ tsp turmeric
2 green chilies, chopped
1½ tsp saltFor the tarka
2 tbsp cooking oil
1 medium onion, chopped
¼ tsp mustard seeds
¼ tsp onion seeds / powder
½ tsp chili powder
1 medium tomato, choppedFor the garnish
1 tbsp chopped fresh dhanya
1 green chilli, chopped
1 tbsp chopped fresh mint
Soak the dhal in cold water to cover for half an hour. Rinse until the water runs clear. Transfer the soaked dhal to a deep saucepan. Add 2 ½ cups water, grated ginger, garlic, turmeric, salt and chopped chillies. Boil for 20 minutes or until soft and the has the consistency of creamy soup. Add more water if needed. Keep warm.
Heat the oil in a heavy pan. Add the chopped onion with the mustard and onion seeds, red chilli and tomato and fry for 4 – 5 minutes over medium heat.
Spoon the cooked into a serving dish and pour the tarka over. Stir lightly. Garnish with fresh dhanya, green chillies and mint. Serve immediately with boiled rice.
Tarka Dhal
You can use any fresh vegetables in season for this recipe.Ingredients
2 Tbsp oil
½ tsp mustard seeds
½ tsp cumin/jeera seeds
½ tsp coriander/koljana seeds
1 medium onion, peeled and chopped
1 tsp crushed garlic
½ tsp crushed ginger
1 – 2 green chillies
3 curry leaves
1 Tbsp roasted masala
½ tsp turmeric/ borrie
1 tsp salt
¼ – ½ tsp chilli powder
1 tsp salt or to taste
1 large tomato, finely chopped
1 small cauliflower, broken into florets ( or half cauliflower and half broccoli)
1 small courgette, sliced
1 large carrot, sliced
1 large potato, peeled and chopped
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Method:
Heat the oil in a large, heavy pot. Fry all the seeds for 1 to 2 minutes until they began to splutter. Add the onion and curry leaves and fry for 5 minutes.
Add the rest of the spices, mix and fry for another 5 minutes adding water if necessary.
Then add all the vegetables and 1 cup of water. Cook over medium high for a few minutes before turning the heat to low. Simmer until the vegetables are tender. Serve with flat bread, roti and garnished with curry leaves. Serves 4
Mix Vegetable Curry
Boiled White Rice
Poppadoms
Curry Night
Gheema / Beef Curry
Gheema / Beef Curry – Cape Malay Cooking & Other Delights, Salwaa Smith
Boneless beef cut into small cubes made into a curry and served with roti or white rice. Curry is almost always accompanied with atchar or sambals.
Gheema Curry
Ingredients:
3 onions finely chopped
2 ripe tomatoes grated
1/2 green and red pepper finely chopped
2 tsp garlic grated
2 tsp ginger grated
3 green chillies slit
3 bay leaves
3 pieces stick cinnamon
7 cardamom pods
5 allspice
10 curry leaves
2 tsp tomatoe paste
2 tbsp vegetable oil
1 kg beef steak cut in small pieces
2 tbsp leaf masala / roasted masala
2 tsp salt or to taste
2 tsp tumeric
1 1/2 tsp whole coriander seeds
1 1/2 tsp cumin seeds
1 tsp whole fennel / bariship seeds
Few potatoes (optional), peeled and cut into quarters
Method
Braise chopped onion in oil until transparent or slightly brown
Add garlic, ginger, green, red pepper and braised a further 5 minutes stirring occasionally.
Add cardamom, allspice, stick cinnamon and bay leaves.
In another hot pan take all the whole spices, fennel, cumin and coriander and warm it in the pan for about 1-2 minutes take care not to burn these spices. Make it semi fine in a mortar and pestle and put aside. The aroma is beautiful.
Braise for a further 5 minutes then add salt and all the spices.
Add beef steak and cook for about 45 minutes until beefsteak are soft and tender adding little bit of water at a time.
Now add tomatoes and tomatoe paste as well as curry leaves give the pot a vigorous stir then add potatoes and cook until potatoes soft not forgetting to add little of water as needed and stir occasionally.
Serve with roti, white rice or flat bread or naan bread.
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Enjoy
Dry Spicy Lamb Curry
Dry Spicy Curry, Potato Curry& Chapatti
Dry Spicy Lamb Curry
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Ingredients:
Serves 6 – 8
1 kg lamb pieces
1 cup plain yoghurt
2 tablespoons garlic paste
1 tablespoon ginger paste
2 tablespoons lemon juice
2 teaspoons garam masala
salt to taste
3 tablespoons vegetable oil
4 green chillies, slit lengthwise
2 teaspoons koljana/coriander powder
1 teaspoon jeera/cumin powder
2 medium tomatoes, chopped fine
Freshly chopped dhanya to garnish
Method:
Mix the lamb pieces with the yoghurt, garlic, ginger, lemon juice, garam masala and salt to taste, cover and allow to marinade for 3 hours.
Heat the oil in a deep pot on medium heat. Add the green chillies and fry until it stops spluttering.
Add the lamb with the marinade and fry stirring frequently for 5 – 7 minutes.
Now add the tomatoes, koljana/coriander and jeera/cumin powder and mix well.
Sprinkle some water over the meat, cover, lower the heat and cook till the meat is done.
Check occasionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
Turn the heat off, garnish with freshly chopped dhanya.
Serve with warm chapattis (Indian flat breads) or naans.
Dry Spicy Lamb Curry
Potato Curry
Ingredients:
Serves 6
4 large potatoes
1 teaspoon cumin/jeera seeds
1/2 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon coriander/koljana seeds (crushed)
1 teaspoon fennel/barishap seeds (crushed)
½ teaspoon chilli powder
2-3 slit green chillies
1/4 teaspoon turmeric
Handful Coriander leaves chopped
Salt to taste
30 ml cooking oil
Method:
Peel the potatoes and cut into bite size pieces.
Boil water in a sauce pan and then add the chopped potatoes and salt. Let it cook, but make sure there is still some bite to it.
After it is cooked, drain the water completely and keep aside.
Now heat a small pot and add some oil. Add the cumin/jeera seeds, garlic and ginger. Stir until garlic ginger is cooked and slightly browned.
Now add the crushed fennel/barishap seeds, coriander/koljana seeds, chilli powder and give it a stir.
Add the cooked potatoes, green chillies, salt and stir gently in intervals.
Let this cook for about 6-7 minutes until the sides have browned, spices are coated well. Add drops of water to prevent sticking to the pot and burning.
Finally garnish with coriander leaves.
Spicy Potato Curry
200g wholemeal flour
75ml warm water
2 tbsp butter
Sift the flour into a medium bowl and make a well in the middle of the flour. Pour in the water and mix to make a dough. Turn out onto a floured surface and knead for 5 -8 minutes until smooth and elastic. Place back in the bowl, cover with cling film and leave for 10 –15 minutes.
Chapatti (Indian Flat Bread)
Cape Malay Cooking
Chicken Jalfrezi
This is a Pakistani recipe for a spicy curry. The chicken is marinated before the time and then cooked in a thick onion sauce. You can always adjust the chillies if you find it’s to spicy hot.
Spicy chicken curry cooked in a thick sauce.
Serves 4
Ingredients:
For the sauce:
1 – 2 large onions, roughly chopped
1 tablespoon oil
4 garlic cloves, chopped
1 green chilli, chopped (you can use more if you like your food spicy & hot)
1 tin chopped tomatoes
1/2 litre of water
1 tablespoon ground coriander/koljana
1 tablespoon ground cumin/jeera
1 teaspoon turmeric/borrie
Salt to taste
For the chicken & veg:
500g chicken breasts, washed & diced up
2 tablespoons of oil
1/2 red pepper, roughly chopped
1/2 green pepper, roughly chopped
1 large onion, sliced roughly
2 red chillis (optional)
1 teaspoon ground cumin/jeera
1 teaspoon ground coriander/koljana
1 teaspoon turmeric/borrie
2 teaspoons garam masala
A handful of fresh, chopped dhanya leaves
Method:
Mix the jeera, koljana and tumeric in a small bowl, coat the chopped chicken breast pieces leave to marinade while you making the sauce.
Now make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large saucepan with the tablespoon of oil until browned.
Add the water to the onion mixture and simmer this for around 20 minutes.
While that is simmering, put the chopped tomatoes in a food processor or liquidiser and give it a good whizz until smooth consistency.
Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute take care not too overheat or it will burn.
Add the liquidised tomato to this pan and simmer for around 10 minutes. (Because my family loves potatoes I added a couple of potatoes, quarted,
with the onion mixture when it was simmering whilst I prepared the chicken.)
Next give your onion mixture a good whizz in the food processor or liquidiser and add it to the spiced tomato sauce.
Stir and leave to simmer for another 10 minutes. Keep warm.
Fry the marinaded chicken in oil and stir continuously. When the chicken is nearly done approximately 10 -15 minutes,
turn down the heat and add the roughly chopped onion, red & green peppers and chillies. Stir this until the onions and pepper soften just a bit
and the chicken is cooked, of course. Don’t overcook as we don’t want the onions and peppers to cook away (I like mine to be firm and crunchy)
Add the earlier prepared sauce to the cooked chicken and simmer until combined about 5-10 minutes.
Just before you dish it up, stir in the garam masala and chopped dhanya leaves.
Serve with basmati rice or naan bread.
Variation:
Because my family loves potatoes I added a couple of potatoes, quarted, with the onion mixture when it was simmering whilst I prepared the chicken.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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