Paella

Posted on Leave a comment

Salwaa’s Paella

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

Ingredients:
1kg seafood mix
2 chicken fillets, cubed
3 large onions, finely sliced
Oil for frying
3 cups uncooked white / basmati rice
Salt and Tabasco sauce to taste
Few strands of saffron
Fresh chopped parsley for garnishing (optional)
Shelled mussels for garnishing

Marinade
3 Tbsp peri-peri, chilli or chutney sauce
2 tsp crushed garlic
3 tsp Paella spice
Salt to taste
1 tsp Tabasco sauce
Juice of 1 lemon
#capemalaycooking

Method:

Put saffron strands in a cup of boiling water.
Combine marinade ingredients in a mixing bowl, add seafood mix and marinate for about 1 hour.
Stir fry cubes chicken until cooked in little olive oil and set aside.

Meanwhile, fry onions in hot oil until golden brown. Remove onions from pan and set aside.

Transfer seafood and marinade to frying pan, stir fry for 5 minutes.

Meanwhile, boil rice in salted water until tender, about 20 minutes. Drain and rinse using a colander.

Layer ingredients in a large saucepan as follows: first rice, then seafood mixture and fried chicken. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce.

Lastly pour the saffron water over the rice.

Garnish with a few shelled mussels. Steam, covered, over medium heat for 20 minutes.

  1. Continue reading Paella
Advertisements

Saucy Tiger Prawns Served With Lemon Rice

Posted on Leave a comment
Saucy Tiger Prawns
Saucy Tiger Prawns
Saucy Tiger Prawns – Cape Malay Cooking & Other Delights – Salwaa Smith
Quick and easy way of cooking prawns, this recipe can also be used for crayfish tails. Marinade the night before.Ingredients:
18 extra large tiger prawns (approximately 1kg)
1 Tbsp seafood masala (I used the one of Simply Spice)
1/4 cup Nandos lemon & herb sauce
1/4 cup peri-peri Spur sauce
1 Tbsp tomato sauce (optional)
#capemalaycooking

Method:
Slit the prawn on top half way threw and devein, wash and allow all the water to drain off in a colander. Rub seafood masala in each prawn. Marinade for a few hours or better still overnight in the fridge. Cook in a preheated oven at 200 degrees Celsius for 10 minutes.

Mix together the sauces and pour over the prawns and cook a further 10 minutes. Serve with lemon rice.

 

Lemon Rice
Lemon Rice

Lemon Rice
4 cups cooked rice, preferably long grain or basmati
2 tsp coriander / koljana seeds
2 Tbsp sunflower oil
2 tsp mustard seeds
8 curry leaves
3 green chillies, chopped
1 tsp grated ginger
1 ½ tsp turmeric / borrie
Juice of 2 lemons

Gently roast and then coarsely powder the coriander seeds. Keep aside. Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat.
Add the lemon juice and mix well. Add the rice, roasted coriander powder and mix thoroughly. Reheat the rice if necessary.
© Cape Malay Cooking & Other Delights

Crayfish Curry

Posted on Leave a comment
Crayfish Curry
Use crayfish tails to make this lovely seafood curry or add whole crayfish (cleaned and cut). If you like a more filling seafood curry add chunks of stockfish fillets. You can of course use more or less chillies depending on your palate. Serve with boiled fragrant or basmati rice.
Alternatively follow the recipe to make a lovely crayfish curry potjie.
Crayfish Curry
Crayfish Curry
Serves 6
Ingredients:
1 kg crayfish tails, deveined and cut into 2 or 3 pieces depending on the size
3 tablespoons sunflower oil
1 teaspoon garam masala
4 tablespoons plain yoghurt
3 large onions (finely chopped)
2 medium tomatoes (chopped)
2 teaspoons coriander/koljana
2 teaspoons cumin/jeera
1 teaspoon turmeric/borrie
2 – 4 green chillies, deseeded and chopped
1 – 2 teaspoons red chilli powder
4 large cloves of garlic, grated finely
Dhanya leaves (finely chopped), optional
2 teaspoons salt or to taste
1 tablespoon lemon juice
1/2 cup water or as needed
Method:
Heat the oil in a pot and sauté onions on low heat till the onions are light brown in colour.
Mix in the grated garlic and green chillies. Fry till it turns golden-brown stirring all the time.
Add the tomato pieces and cook till the onions and tomatoes are soft, about 5 – 10 minutes. Add drops of water to prevent the onion mixture sticking to the bottom.
Now add all the spice powders except the garam masala and mix well to combine the spices with the onion mixture.
Gently stir in the crayfish tails, salt and the yoghurt.
Cook on high for about 5 minutes.
Add the water. Cover and allow it to simmer on low heat till the crayfish meat is cooked and tender about 15 minutes or until the shell of the crayfish turns pinkish. Stir every few minutes, add more water as needed, depending on the consistency you like the texture of your curry (thick or thin gravy/sauce)  Stir in the garam masala and lemon juice. Garnish with finely chopped fresh coriander leaves.
Serve with freshly cooked basmati or fragrant rice.
Crayfish Curry
Crayfish Curry
Follow the above recipe and make a lovely crayfish curry potjie!
Crayfish Potjie
Crayfish Potjie
Crayfish Potjie
Crayfish Potjie
© Cape Malay Cooking

Paella

Posted on Leave a comment
Paella - Cape Malay Cooking
Paella – Cape Malay Cooking

Serves 6
1kg seafood mix
3 large onions, finely sliced
Oil for frying
200gr mushrooms, sliced
1 large green pepper, finely sliced
1 large red pepper, finely sliced
1 large yellow pepper, finely sliced
3 cups uncooked basmati rice
Salt and Tabasco sauce to taste
Fresh chopped parsley for garnishing (optional)

Marinade
2 tbsp peri-peri, chilli or chutney sauce
2 tsp crushed garlic
1 tsp paprika
Salt and pepper to taste
5ml Tabasco sauce

Combine marinade ingredients in a mixing bowl, add seafood mix and marinate for about 1 hour. Meanwhile, fry onions in heated oil until golden. Add mushrooms and fry a further 5-10 minutes, or until softened. Remove onions and mushrooms from pan and set aside. Fry peppers in oil for 5 minutes, remove from pan and set aside. Transfer seafood and marinade to frying pan and fry for 15 minutes. Meanwhile, boil rice in salted water until tender, about 20 minutes. Drain and rinse. Layer ingredients in a large saucepan as follows: first rice, then onions and mushrooms (reserving some onion and mushroom for garnishing) then the peppers and finally the seafood mixture. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce. Steam, covered, over medium heat for 30 minutes. Garnish with reserved onions, mushrooms and chopped parsley if using. Serve with lemon atchar and enjoy

Seafood Paella
Seafood Paella

© Cape Malay Cooking

Prawn Breyani

Posted on Leave a comment

Prawn Breyani

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

500g Basmati rice

1 kg large prawns shelled and deveined

To marinate prawns:

1 cup yogurt

Juice of 1 lime/ lemon

1/2 tsp turmeric powder

2 tablespoons garlic paste

1 tablespoon ginger paste

Salt to taste

To fry: 4 large onions sliced thinly (divided into 3 equal portions)

3 large tomatoes chopped finely

For dry masala/ spice mix:

2 tablespoons whole koljana/coriander seeds

1 tablespoons whole jeera/cumin seeds

1 tablespoon saunf/ aniseed/ fennel seeds

1 tablespoon poppy seeds

2 pieces of cinnamon

5 cloves

5 green cardamom

10-12 black peppercorns

2 dry red chillies

For wet masala: 2 green chillies

1/2 cup fresh dhanya leaves

1/2 cup fresh mint leaves

3-4 tablespoons fresh chopped dhanya/coriander leaves

4-5 tablespoons cooking oil

Preparation:

Wash the rice. Soak it in warm water for 30 minutes.

Cook the rice till almost done. Drain remaining water (if any) and keep aside.

Marinate the prawns with the marinating ingredients.

Heat a flat pan on a medium heat and gently roast all ingredients mentioned under “For dry masala/ spice mix” till they start to become slightly darker and give off a faint aroma.

Now grind all the roasted ingredients to a fine powder in a clean, dry coffee grinder or use a mortal & pestle.

Grind the ingredients mentioned under “For wet masala”, to a smooth paste in a food processor.

Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish breyani later.

In the same oil, add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.

Add all the dry and wet masala ingredients prepared earlier and fry till the oil begins to separate from the whole mix.

Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required.

Remove from heat.

Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and prawn as follows: rice – prawn – rice. End with a layer of rice.

Garnish with the crispy fried onions, chopped dhanya leaves. Cover the dish and seal tightly.

Bake in a hot oven for 30 minutes.