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Tin Fish – Pilchards Curry
Salwaa’s Tin Fish – Pilchards Curry
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
1 tin of pilchard tin fish separate the tomato sauce from the fish and remove bones gently without breaking fish to much
Braise a small chopped onion in a little oil.
Add: 1/2 finely chopped capsicum / green pepper
2 cloves of grated garlic
3-4 finely chopped green chillies or to taste
At this stage I added a few baby potatoes and cook it for about 10 minutes add drops of water as needed.
Add:
Salt to taste
1 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cumin
Cook for a further 10 minutes and 1/2 of the tomato sauce with drops of water as needed.
If potatoes are soft add the fish and gently shake the pot side to side.
Garnish with fresh coriander leaves and a squeeze of fresh lemon
Serve with plain boiled rice and lemon atchar.
Enjoy!
Plum Tart
A cross between a cake and a tart, tastes delicious and looks much harder to make than it is. You may use peaches, apples, pears that’s in season. Serve warm with vanilla ice cream or a dollop of freshly whipped cream. Taste great on its own too!
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Salwaa’s Plum Tart
You may use peaches, apples, pears etc..
Crust Ingredients:
1 large egg
125g soft butter/margarine
1/4 cup cooking oil
3/4 cup white sugar
1 tsp vanilla essence
2 cups self-raising flour
1 cup cake flour
1 level teaspoon baking powder
Method:
Using a large bowl mix the eggs sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a dough.
Line a 20cm pie dish or any oven proof dish with half of the pastry. Left over pastry can be frozen or you can use it to make herzoggies.
Blind bake in a pre-heated oven at 180°C for about 10 minutes.
Slice 6-8 plums in half and remove the stone, then cut each half into 6 slices so you should get 12 slices per plum. If you can’t remove the stone, just carefully cut around it.
Mix the sliced plums with 2 tablespoons brown sugar and 1 teaspoon fine cinnamon.
Arrange the sliced plums on top of the pastry and bake further for about 35 minutes.
When cooled dust with icing sugar.
Serve with fresh whipped cream or custard or enjoy as is.
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Masala Steak
Masala Steak With Flaky Roti
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients for marinade:
1 kg steak, cut into pieces
2 tsp steak and chops spice (masala)
2 tsp ground red chillies (or to taste)
2 tablespoons paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tablespoons of oil
Enough white vinegar to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste.
Taste for salt as the steak spice has salt in
Add to steak and marinate for 2 hours in the refrigerator or overnight
2 Tbsp cooking oil
2 large onions, peeled and sliced
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 large tomato, chopped
Method:
Heat 2 tablespoons oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. Add 1 large chopped tomato and the sliced peppers, cook for 10 minutes. Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Add the remaining half onion, stir and cook a further 5 minutes.
Serve with side of chips and salad or masala steak Gatsby, sandwiches or rolls
Enjoy!
Find my flaky roti recipe on YouTube.com/capemalaycooking
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Seafood Akhni
Seafood Akhni
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1kg seafood
2 large onions, finely chopped
2 finely chopped tomatoes
50g butter or margarine
5 large whole fresh green chilli, slit open. You may use more or less, depending on your taste
1 Tbsp finely chopped or grated garlic
1 tsp finely chopped or grated ginger
1/2 cup chopped fresh coriander
2 tsp salt, to taste
1 Tbsp red leaf masala/roasted masala
2 tsp seafood / fish masala mix*** see note
1 tsp chilli powder or chilli flakes
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp turmeric
3 cups of basmati rice or long grain white rice
1/4 cup cooking oil
2 bay leaves
3 cardamom pods
2 pieces of stick cinnamon
3 all-spices
3 cloves
1/4 cup of lemon juice
1/2 cup of plain yoghurt, Greek yoghurt
Method:
Cook rice 3/4 finish and put aside.
Warm a pot on the stove. Add butter and oil. Braise the onions with the whole spices and garlic. Add the dry spices, the tomatoes, lemon juice and cook for about 15 minutes before adding a cup of water and the yoghurt. Stir through.
Add rice and mix well. Layer seafood on top of rice add another 1/2 to 1 cup of water, depending what kind of rice you using. I always use basmati or a long grain white rice for akhnis or breyanis.
Dot with butter and sprinkle a good handful of freshly chopped coriander leaves. Cover with lid. Cook on high for 5 minutes. Turn the heat off, leave covered for a further 5 minutes before serving.
Enjoy!
I cooked this akhni over the BBQ coals outside. The exact same method can be use to cook on the stove top.
Find my fish masala recipe here ➡️ https://capemalaycookingdelights.com/category/seafood/
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Peppermint Chocolate Squares
Delicious chocolate cookies / biscuits with a hint of peppermint. Topped with peppermint / Aero chocolate.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
www.YouTube.com/capemalaycooking
Ingredients:
1 large egg
1/3 cup cooking oil
½ cup sugar
3 Tbsp cocoa powder
1 tsp peppermint essence
1½ cups desiccated coconut
2 cups self-raising flour
100g soft butter
Topping: Peppermint crisp or aero chocolate
Method:
Preheat your oven at 180°C.
Lightly grease a 20 x 20 centimetre square baking tin.
In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.
Add the egg and mix until creamy.
Add the coco powder and peppermint essence, stir to combine.
Add the self-raising flour & coconut and mix by hand to make fairly stiff dough.
Press the dough evenly in the greased baking tin. Lightly scrape the top of the dough with a fork for a rustic effect.
Bake in a pre-heated oven at 180°C for approximately 10 – 15 minutes.
Grate the chocolate over the cake immediately upon removal from the oven. The chocolate will melt over the warm dough.
Allow to cool slightly before slicing into squares. Gently remove the squares from the tin and leave to cool completely on a wire cooling rack before storing in an airtight container.
Makes 20 – 24 biscuit squares.
Variation:
Roll the dough between 2 sheets of greaseproof paper, scrape the dough lightly with a fork for a rough texture. Use a square or round cookie cutter to cut out shapes.
Transfer the cut out shapes onto a lined baking tin. Bake at 180°C for about 8-10 min or until the cookie is firm to the touch.
Transfer onto a cooling rack. Grate peppermint / aero chocolate over the warm cookies and top with an aero bubble chocolate.
Store in an airtight container when the cookies have cooled down completely.
© Cape Malay Cooking & Other Delights
Spring Rolls Recipe
Spring rolls are deep fried appetisers often made with phyllo pastry filled with vegetables or vegetables with shredded chicken. Here is my recipe for crispy vegetable spring rolls. Serve warm with a sweet spicy sauce or dip.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – from my kitchen to yours keeping our heritage alive for the past 11 years!
Spring Rolls Recipe
All you need to make homemade spring rolls are phyllo pastry, available in the freezer at most supermarkets, chicken mince or boneless chicken, spring onions, mix veg, seasoning and soy sauce. Serve with a sweet chilli sauce or any of your favourite dipping sauces.
These spring rolls can be air fried as well as deep fried. When using the air fry method, defrost slightly, brush your spring rolls lightly with oil and bake at 200°C in a pre-heated air fryer until golden brown and crispy, approximately 5 minutes a side.
ll instructions and method of folding⤵️
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Seafood Curry
Here we are making a delicious seafood curry. Quick and easy to make! Hope you’re going to make it soon and do let me know what you think of my recipe.
Serve with white boiled rice or roti.
Ingredients:
1 kg mixed seafood
500g fish, any firmed flesh fish will do
Oil, mustard oil goes well with fish
Mustard seeds
Stick cinnamon
Cardamom
Curry leaves
2 large onions
4 large tomatoes
Ginger
Garlic
Chillies
Roasted masala
Fish masala, see my recipe below
Coriander
Cumin
Tamarind
Coconut milk
Follow my recipe and method below for best results.
Salwaa’s Homemade Fish Masala Blend
Use for fish curries, seafood curries, paellas, fish or seafood breyanis or akhnis as well as a rub for fried fish or braais. Double or triple the recipe if you like but small batches in my opinion is better to maintain freshness
2 tsp coriander powder
2 tsp garam masala
1 tsp cumin powder
1 tsp black pepper
2 tsp chilli powder
1 tsp paprika
1 tsp chilli flakes
1/2 tsp garlic powder
1/2 tsp ginger powder
1 tsp turmeric powder
Mix well and store in a airtight container. For a better more flavourful spice mix use fresh whole spices instead. Slightly roast the whole spices and pound it using a pestle and mortar or a grinder until fine.
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Pickled Fish
Pickled Fish or Ingelegde Vis is thought to have originated from Cape Malay Cooking as a way to preserve fresh fish at the early Cape colony. It was only much later that the aromatic dish became a staple food at Easter time, perhaps chosen for its ability to stay fresh over the long Easter weekend. Whilst pickled fish is closely linked to Cape Town, it is a much-loved dish, enjoyed by both Muslims and Christians.
Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold. My kids tend to warm it slightly in the microwave!
Ingredients:
1kg snoek or any firm fish cut into large slices
Salt and pepper for seasoning
1 cup brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1 tsp crushed chillies
1/4 tsp dry ginger
1 tsp curry spice
5 bay leaves
Follow my Youtube tutorial for the method https://youtu.be/YT6aOpM9pwU
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Marrow & Frikkadel Stew / Bredie
Marrow & frikkadel stew, perfect comfort food to make on a cold and wintry day. Substitute the marrow with squash if you prefer.
Salwaa Smith – @capemalaycooking
From My Kitchen To Yours – keeping our heritage alive for the past 11 years!
Serves 6
Ingredients:
500g mutton or lamb pieces
2 Tbsps oil
2 onions, chopped
Salt to taste
5 cloves
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large marrow, peeled and cut into thick slices
Nutmeg
Butter
Water as needed
Frikkadel ingredients:
500g fat free minced meat (steak mince or chicken)
1 large onion
1 small green pepper
1 tomato
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice bread (couple of days old is best)
1 egg
Salt & pepper to taste
Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Method:
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook over medium to high heat until the meat are brown and tender, 20 – 30 minutes depending on the type of meat you using, adding water (not excessive) to prevent it from burning. For best results the meat should be a deep golden brown colour.
Meanwhile prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each slice of marrow. Place the stuffed marrow on top of the mutton mixture, add 1 cup of water. Sprinkle with grated nutmeg, dot with small pieces of butter and steam covered for about 30 minutes on low – medium heat without stirring. (if you need to check on the food stick a wooden spoon gently inside and move slightly) Serve, with white rice and atchar.
Variation:
Watch My YouTube Tutorial⤵️
Make a double batch of frikkadel, form into balls, flash freeze and store in a ziplock bag for next time you make a frikkadel dish
Samosa Recipes
With Ramadan around the corner I thought I’d share some alternative samosa fillings. Samosas are perfect to accompany your soup for Iftar or to enjoy as a light snack with your favourite dip or chutney.
Samosas are made with fried or baked pastry with a savoury filling, such as spiced potatoes, cheese & onions and minced meat (lamb, beef or chicken). The traditional mince and onion filling remains a firm favourite amongst many.
Samosas are traditionally deep fried in vegetable or sunflower oil. For a healthy alternative brush your samosas with olive oil and bake at 190ºC for 40 minutes or until golden brown and baked through. Samosas can also be air fried using the same method as for your conventional oven.
Cheese & Onion Samosa Filling
Ingredients:
2 large onions, peeled and chopped finely
200g grated cheddar cheese
2 Tbsp cake flour
1 – 2 tsp crushed red chillies
1tsp roasted masala
2Tbsp fresh coriander / dhanya
Method:
Mix the flour with the cheddar cheese to prevent the cheese from sticking together.
Add the rest of the ingredients mix gently together and fill your samosa pur.
Chicken & Corn Samosa Filling
Ingredients:
2 chicken breasts
4 cloves garlic, grated
3 – 4 green chillies, chopped
1 red pepper, finely chopped
2 Tbsp dhanya / fresh coriander
1 chicken cube
2 cups corn (drain water if using from a can)
1/2 cups mozzarella cheese (optional)
1 bunch spring onions, chopped
Method:
Boil the chicken with the chicken cube, garlic and enough water to cover till cooked, about 10 minutes.
Drain the water completely.
Allow the chicken to cool and shred into pieces.
Add the remaining ingredients.
Season with salt to taste.
Use as a filling for samosas or spring rolls.
Fajita Samosa Filling
Ingredients:
400g deboned chicken breasts (about 2 chicken breasts)
1 red pepper 1 yellow pepper 1 green pepper
2 large onions
1 Tbsp oil (olive or normal cooking oil)
½ – 1 tsp crushed red chillies
1 tsp jeera /cumin
1 tsp paprika
¼ tsp garlic powder
1 tsp salt (or to taste)
1 tsp freshly crushed black pepper
200 strong cheddar cheese
2 tsp lemon juice
Method:
Cook the chicken breasts in a little water.
Add water as needed but don’t add too much, just so it does not stick or burn to your pot.
Meanwhile chop the peppers and onions finely.
Once the chicken has cooked removed it from the pot and allow to cool.
Shred the chicken breasts into small pieces.
Heat the oil in the pot add the onions and peppers, sauté for about 5 minutes.
Add the rest of the spices, stir and cook a further 5 minutes, don’t add water.
Cool completely before adding the shredded chicken, cheese and lemon juice.
Fill your samosas as you normally would.
Serve with a chutney dip.
Learn to make samosas from scratch by following my tutorial above. You’ll learn how to make the samosa leaves / pur as well as traditional mince filling.
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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