Fish Frikadel (Fish Cakes)

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Fish Frikadel (Fish Cakes)
Come rain or sunshine fish frikadel served with dhal and or ‘gesmoorde’ tomato is our favourite meal on a Monday in our household. ‘Gesmoorde’ tomato is made similarly to marinara sauce.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Fish Cakes
Fish Cakes

Fish Frikadel

Ingredients:
500g hake fillets or 3 tins tuna chunks, in brine, drained
2 slices of bread (preferably a couple of days old)
1 tablespoon cooking oil
1 medium onion, chopped
1/2 teaspoon garlic
1 medium tomato, chopped
1 teaspoon jeera/cumin powder
1 & 1/2 teaspoons leaf masala (curry powder)
1/2 teaspoon borrie/tumeric
1 tablespoon lemon juice
Salt to taste
Handful chopped parsley
1 medium egg
Cooking oil for shallow frying

Method:
Boil hake in enough water to cover for 5 – 10 minutes. Drain well and flake. If you using tin tuna, drain well before using.
Soak the bread in water for 10 minutes squeeze out all the water. Meanwhile, heat the oil in a saucepan, add the chopped onion. Braise until golden brown. Add tomato, garlic, lemon juice and spices, cook 5 minutes until all the spices are combined. Combine the fish, bread, spices with the rest of the ingredients. Shape into flat fish cakes. Shallow fry in medium to hot oil until brown, about 5 minutes on each side. Serve with white rice, dhal or gesmoorde tomato. Makes about 10 fish cakes ©capemalaycooking

 

Fish Frikadel / Cakes
Fish Frikadel / Cakes

Dhal Curry
2 cups of dhal washed and drain
Cook untill soft with 1tsp each of garlic, ginger, salt and turmeric approximately 20 – 30 minutes
Add water as needed
Meanwhile braise one large onion in a separate pan in;
1 Tbsp oil
1 Tbsp butter
Add
2-3 chillies
1/2 tsp mustard seeds
1 large tomato chopped in small pieces
Braise for about 5 – 7 minutes
When Dhal is soft and ready stir onion mixture into dhal.
Garnish generously with dhanya and a couple of mint leaves ( mint leaves are optional but it does give a lovely taste to the dhal) @capemalaycooking

Gesmoorde Tomato (Marinada)
Sauté a large peeled and chopped onion in a tbsp of oil. Add 2 finely chopped cloves of garlic, green chilli, 1 small chopped green pepper, 1/2 salt, 1/4 tsp dried mix herbs, 2-3 large red tomatoes. You may use 1 tin of chopped tomatoes instead of the fresh tomatoes. Add 1 tbsp tomato paste. Season and cook until well blended and the vegetables are soft. @capemalaycooking

 

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Meatless Monday 

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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. 

#capemalaycooking 

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

#capemalaycooking

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.

@capemalaycooking
EnjoyServe with boiled white rice, rotis, puris. 

Dhal Curry

© Cape Malay Cooking & Other Delights.