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Crispy Fish Batter
Salwaa’s Crispy Fish Batter
Fish and chips taste so much better when you make it yourself from scratch and if you follow my recipe below you’ll get perfectly fried fish every time! You can use my recipe for snoek, hake, cod or even prawn. You can also follow my youtube video, link below, for easy reference.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
You can use any fish of choice like snoek, hake, cod etc. I prefer using cod cut into small pieces.
For the batter:
1 cup plain flour
1/2 tsp baking powder
2 TBSP brown vinegar
1/2 tsp black pepper / cayenne
1/2 tsp chilli powder (optional)
1/2 cup soda water or more
Mix together into a batter, the mixture should not be runny.
Season fish lightly with salt and dust slightly with extra flour.
Dip the fish, both sides into the batter, you can repeat the dipping for a thicker batter and shallow / deep fry for a few minutes aside until light brown and crispy. Remove the fried fish gently from the oil and drain on paper towel.
Serve with chips, tartar sauce, lemon atchar, pickled onions or a squeeze of lemon juice. Alternative sprinkle the fish liberally with brown vinegar and salt.
You’ll find my tartar recipe below.
Salwaa’s Homemade Tartar Sauce
1 cup mayonnaise
1 pickled gherkin finely chopped
1 tsp finely chopped fresh parsley
2 Tbsp lemon juice
Mix all the ingredients in a bowl and serve with any fish, prawns, calamari etc…
Enjoy!
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Crispy Fried Chicken
Next level crispy fried chicken recipe which is an absolute must to try!
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2001!
The secret to making juicy fried chicken is to try and cut the chicken into even size pieces. Cut the breast pieces into 2 or 3. Smaller breast pieces will have similar cooking time as the legs and thighs.
Marinade the chicken at least 4 hours or overnight. Don’t rush this step.
Season generously.
Leave the chicken to rest after it’s been breaded in order for a crust to form. I usually leave mine for at least an hour before frying.
Use a heavy based pan for frying with a few centimetres of oil. No need for deep frying.
Don’t ruin your crispy chicken by placing the finished product on a layer of paper towels. The paper can cause the chicken to steam, making the crispiness go soggy. Instead, cover a baking tray with a wire rack. Transfer each fried chicken piece onto the wire rack. The excess oil will drip off the rack onto the tray without loosing any of the crispiness.
Ingredients
1 whole chicken cut into pieces, see tip above
Sunflower oil, for frying
For the spice mix
2 tbsp paprika
2 tsp garlic granules
2 tsp onion powder
1 tsp chilli powder
1 tsp black pepper
½ tsp dried mixed herbs
1 chicken stock cube, crumbled
For the buttermilk marinade
2 cups milk
2 tbsp white or brown vinegar
1 egg
1 tsp salt
For the coating
1 cup self-raising flour
1 cup cornflour / maizena
Method:
In a small bowl, mix all the dry spices together.
Whisk the milk with the vinegar, egg, 1 teaspoon salt and 1 tablespoon of the spice mix in a bowl to make the buttermilk marinade. Add the cleaned chicken pieces, mix well and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
When you’re ready to fry your chicken, make the coating by combining the flours with the remaining spice mix.
Drain the chicken pieces, reserving the marinade. One by one, dredge each piece of chicken in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large tray. Refrigerate for an hour for the coating to form onto the chicken.
Heat a 10cm depth of oil in a heavy based saucepan or deep-fat fryer until it reaches 175C. Gently lower 3 to 4 pieces of chicken into the oil. Don’t overcrowd the pan.
Fry over medium heat about 5 minute a side. Don’t be tempted to turn the chicken in the first 3 minutes. Leave to cook undisturbed, cook until it’s a deep golden colour and crisp on the outside.
Remove from the oil onto your wire rack. Sprinkle the fried chicken with sea salt, serve with a fresh garden salad, rice or chips.
On this occasion I served my fried chicken with BBQ baked beans and a gravy.
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Braised Minced Meat
Braised Minced Meat (gesmoorde mince)
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Quick, easy and very economical to make. Serve with white rice and atchar or homemade blatjang.
Serves 6
1 kg minced meat
1 tbsp vegetable oil
2 large onions, finely chopped
1 large green pepper, finely chopped
2 tsp finely grated garlic
2 green chillies, chopped
5 allspice
5 cloves
3 bay leaves
1 tsp salt (or to taste)
1 tsp black pepper
1 cube beef stock dissolved in 1 cup hot water (optional)
4 large potatoes, peeled and cut into small pieces
2 cups frozen mix veg or frozen peas
Method:
Heat the oil in a large pot. Add the onion and braise until the onions are very brown. Once the onions are brown add the green pepper, garlic and spices, you may add half a cup of water if the onions are starting to stick to the bottom of the pot. Add the minced meat, stir to separate the minced meat, cook over medium heat until the mince is brown.
Next add the potatoes pieces with the beef stock, if using or water as necessary, cook until the potatoes are semi soft. Add the frozen veg / peas and cook over low to medium heat until the potatoes are soft. You may add more water if necessary. Serve with white rice and atchars or blatjang.
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Tomato Sausage Bredie
Salwaa’s Tomato Sausage Bredie (Stew)
Here’s another midweek budget friendly recipe.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage heritage alive since 2011!
500g sausage cut into small pieces
1 tablespoon cooking oil
500g red ripe tomatoes, washed, chopped or liquidised or 1 tin chopped tomatoes or use both the fresh and tin tomatoes
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chilles , chopped or more
1 heaped TBSP tomato paste
3 potatoes, peeled and sliced into quarters
2 tablespoons sugar or to taste
Method:
Heat the oil in a big, heavy-bottomed saucepan, over medium heat.
Sauté the onions in the oil until golden, soft and golden brown.
Add the potatoes and simmer over medium heat for 15 minutes , stirring often and adding water to prevent the potatoes sticking to the pan and burning.
Add the tomatoes garlic, salt, chillies and tomato paste and simmer a further 15 minutes.
Add the sausages and cook until the potatoes are completely soft.
Add the sugar and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.
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Cooks Tip:
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Add a a tin of baked beans to stretch this dish even further 🙂
Tomato and Chicken Bredie
Salwaa’s Tomato & Chicken Bredie
Here’s another budget friendly midweek dish to prepare for your family.
Salwaa Smith – Cape Malay Cooking & Other Delight
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
8-10 pieces of chicken
1 Tbsp cooking oil
500g red ripe tomatoes, washed, chopped or liquidised and / tin of chopped tomatoes or use both
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chillies, chopped or more
2 tsp tomato paste
3 potatoes, peeled and sliced into quarters
2 tablespoons sugar or to taste
Method:
Heat the oil in a big, heavy-bottomed saucepan, over medium heat.
Sauté the onions in the oil until golden, soft and golden brown.
Add the chicken pieces and cook over medium heat for about 5 minutes to brown slightly.
Add the chopped / liquidised tomato, garlic, salt, chillies and tomato paste and simmer a further 5 minutes.
Add the potatoes and cook until the potatoes are soft.
Add the sugar last and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.
Cooks Tip:
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Prepare the Tomato Bredie a day in advance and leave in the refrigerator. Vegetable bredie’s flavour enhances if it eaten the next day. Reheat and serve with boiled rice.
Buy tomatoes when in season and it’s slightly cheaper. Cut and liquidise, divide into portions, pour into freezer friendly ziplock bags or containers and freeze until needed.
Use tin tomatoes instead of fresh tomatoes
© Cape Malay Cooking
Tomato Pootjies / Trotters
Salwaa Smith – Cape Malay Cooking & Other Delight
From My Kitchen To Yours – keeping our heritage alive since 2001!
Salwaa’s Tomato Trotters / Pootjies In Tamatie / Tomato Paya
In time gone by this dish was almost always served at thikrs, gadats, weddings or any family functions. Nowadays, it’s see as delicacy and not many people make it. Before cooking ensure all the little hairs are removed from the trotters / pootjies. Some butcher shops sell the trotters already cleaned. In the past a razor blade was used to scrape the hair off and then it was further cleaned by burning the small hairs over an open flame.
Ingredients:
8 cleaned sheep trotters or ox trotter cut into pieces. Cover with water, add a few bay leaves. Bring to the boil and cook until the trotters are soft and tender. The trotters will have to cook/simmer over medium heat for at least 2 hours to ensure its tender. Top up with water as needed.
When the trotters are cooked, keep the liquid aside and use the liquid when cooking the tomatoes for extra flavour.
1 Tbsp cooking oil
1 kg red ripe tomatoes, washed, chopped or liquidised
1 tin of chopped tomatoes
3 cloves of garlic, crushed
2 large onion, chopped
2 tsp salt or too taste
2-3 chopped green chillies (use more or less according to your taste)
2 Tbsp tomato paste
3 large potatoes, peeled and sliced into quarters, optional
2 Tbsp sugar or to taste
Method:
Heat the oil in a saucepan, over medium heat.
Sauté the onions in the oil until soft and golden brown.
Add the cooked trotters and cook over medium heat for about 5 minutes.
Add the chopped / liquidised tomato, garlic, salt, chillies and tomato paste and simmer a further 30 minutes until the tomato has cooked through and the sauce has thickened.
Add the potatoes and cook until the potatoes are soft.
Lastly add the sugar, cook a further 5 minutes.
Serve warm with steamed / boiled white rice.
Cooks Tip:
Use the liquid of cooked trotters in food and not water.
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Prepare the Bredie a day in advance and leave in the refrigerator. Vegetable bredie’s flavour enhances if it eaten the next day. Reheat and serve with boiled rice.
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!
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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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
You can still get my Children’s Cookbook for only R99, limited stock available.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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