Category Archives: Curry
Various curry recipes
PRAWN CURRY
An easy, creamy prawn curry served with roti. Everyone will come back for seconds. Save time by preparing the chili paste the day before.
Delicious and easy prawn curry.
PRAWN CURRY SERVED WITH DHAI / YOGHURT SAUCE
Ingredients:
750g prawns
1 large onion, liquidised
2 medium onions, chopped fine
2 tablespoons chili paste (**see footnote)
3 bay leaves
½ tin coconut milk
4 cardamoms, crushed
Salt to taste
Oil for frying
Method:
Wash and dry the prawns in a kitchen towel. Set aside.
Heat the oil in a saucepan. Add bay leaves, cardamom and fry for a few minutes.
Add sliced onions and fry till golden brown.
Then add the liquidized onion paste and the chili paste. Fry for several minutes adding little water, as necessary, to prevent the masala from burning.
Add the prawns. Stir thoroughly and then add the coconut milk. Keep simmering in medium heat till the gravy reduces to a half. Add salt to taste.
Serve hot with rice or roti.
**Chili paste
Ingredients:
1 level teaspoon of chili powder
3 garlic cloves crushed
5 Red chilies chopped
3 Tablespoons of ground ginger
2 Pinches of salt
5 Tablespoons of extra virgin olive oil
1 Level teaspoon of sugar (can be omitted if preferred)
Method:
Heat oil to medium hot and add chili powder and garlic.
Cook for 2 minutes and then add all other ingredients.
Cook until soft. Decant into a blender and blend into a course paste.
Leave to cool and eat.
Refrigerate and consume within 7 days.
Serve with curry or breyani
DHAI / YOGHURT SAUCE
250m natural yoghurt
1 clove garlic, crushed
2-3 green chillies, chopped
1 tablespoon dhanya, chopped
Pinch salt
Mix all the ingredients together. Pour into a serving dish and serve with curries, breyani, kebabs, etc…
CHICKEN CURRY
Delicious chicken curry, always a winner no matter what the occasion. Serve with flaky roti, chapati (Indian flat bread) or plain boiled white rice. Traditionally served with onion and tomato salad.
Delicious Cape Malay Curry
CHICKEN CURRY
Ingredients
4 tbsp oil
2 cloves
1 stick cinnamon
2 green cardamom pods
1 tsp cumin seeds
1 small-medium onion, chopped
1½ tbsp chopped ginger
6 cloves garlic, chopped
½ tsp ground turmeric
1 tbsp ground coriander
½ tsp chilli powder
2 tomatoes, puréed
450g small chicken
½ tsp garam masala
1 handful chopped dhanya
Method:
Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic.
Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes.
**Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done.
Add the garam masala and chopped dhanya. Serve with rice or roti.
Variation:
**Add potatoes cut in quarters with the chicken
ONION AND TOMATO SALAD
1 large onion, chopped finely
5ml salt
1 large firm tomato, chopped
2 green chillies, chopped
10ml sugar
30ml vinegar
2 teaspoons chopped dhanya
Steam the chopped onion in the microwave for 3 minutes. Combine with the rest of the ingredients. Transfer into a serving dish and enjoy with breyani, curry, etc…
VETBROODTJIES FILLED WITH MINCE CURRY
Yield: 20
Ingredients:
4 cups cake flour
¼ cup oil
¼ teaspoon salt
1 dessert spoon sugar
1 packet instant yeast
Mix with lukewarm water, approx 1 cup, more if needed.
Oil for frying
Method:
Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.
MINCE CURRY
500g lean steak mince
2 tbsp oil
2 large onions, finely chopped
1 large tomato, finely chopped
1 tsp crushed ginger
2 tsp crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
5 cloves
5 allspices / pimento
3 tsp leaf masala / roasted masala / curry powder
1 heaped tsp turmeric
1 heaped tsp ground jeera
1 heaped tsp ground koljander
2 large potatoes, peeled and cut into quartered
1 cup frozen peas
Dhanya/cilantro/fresh coriander
Method:
Wash and drain meat. Heat oil, add onions and whole spices, stir fry until onions are transparent. Add the remaining spices and simmer for 15 minutes. Add little bit of water as needed.
Add mince to sauce, stir to break the mince up. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Stir in a handful of freshly chopped dhanya, keep some aside for garnishing.
Serve warm with roti, rice, vetbroodtjies and atchars.
Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces or frozen mixed vegetables.
You may use beef, lamb or mutton mince according to your preference.
Add chopped green chillies if you like your curry hot.
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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