The Big Book of Curry Recipes (80 page)

Method:

Heat the oil in a large pot. Fry the onions and garlic over high heat, stirring continuously. Add the spices and continue stirring for a minute or so. Reduce the heat then add the meat and fry until browned on all sides. Add all the remaining ingredients (except the apricot jam and buttermilk) then reduce the heat, cover and simmer on low heat, stirring occasionally, until everything is tender (about 1 hour).

Stir-in the buttermilk and jam and heat for a few minutes before serving.

Serve with Chapatis or boiled rice. Alternatively you can make a classic South African Bunny Chow by taking half a tin loaf per person, emptying it out of most of the inner bread and filling with the curry.

Umngqusho (Samp and Beans with Potatoes)

Umngqusho (Samp and Beans with Potatoes) is a traditional South African recipe for a classic stew of samp (cracked hominy) with beans and potatoes cooked in a tomato base flavoured with stock cubes and curry powder.

This is a traditional Xhosa dish from South Africa that uses curry powder as a flavouring and mixes potatoes and tomatoes with the samp and bean base. Traditionally the samp and beans are soaked over night, but you get a better flavour if you cook the dried corn kernels and beans without soaking. Samp is a form of dried corn kernel (like hominy) that, unlike hominy, is cracked.

Ingredients:

280g (2 cups) samp (cracked hominy)

420g (1 lb, scant) beans (eg black-eyed peas, sugar beans or pinto beans)

1 onion

3 potatoes

1 large tomato

3 tbsp olive oil

salt, to taste

2 Maggi cubes (or vegetable stock cubes)

3 tsp curry powder

Method:

Combine the samp and the beans in a bowl and wash thoroughly. Drain then turn into a large pot and cover with about 1.4l water. Bring to a boil, reduce to a simmer then cook the samp and bean mixture until they start becoming soft (check every 30 minutes to ensure that there is enough water).

When the samp and beans are slightly soft, but not done (they should need about a further 30 minutes to finish cooking when they have reached the right stage) drain all but 500ml of the water then add all the remaining ingredients. Stir well to combine, return to a simmer, cover the pan and continue cooking for 30 minutes more, or until the beans are very soft.

Serve hot.

Yellow Rice with Raisins

Yellow Rice with Raisins is a traditional South African recipe for a classic accompaniment of rice with raisins that’s flavoured with spices, and coloured yellow with turmeric.

Ingredients:

150g (1/3 lb) long-grain rice, rinsed and dried

1l (4 cups) boiling water

2 tbsp brown sugar

1 cinnamon stick

1 tsp salt

2 tbsp ground turmeric

75g (2 1/2 oz) seedless raisins

1 tbsp butter (or margarine)

Method:

Boil the water in a pan, add the cinnamon, turmeric, salt and rice. Return to a boil and cook for 20 minutes over high heat. Drain the rice then place in a steamer basked with the cinnamon stick and raisins.

Steam the rice for 40 minutes over boiling water then remove the cinnamon stick and stir in the butter (or margarine). Serve hot as an accompaniment to
Bobotie
(Curried Meat Loaf).

Fish Breyani

Fish Breyani is a traditional South African (Cape Malay) recipe for a classic layered biriani-style dish of potatoes, rice, lentils, flaked fish and yoghurt topping cooked in an onion sauce.

This is a classic South African recipe for a spicy fish dish that shows the Malay influence on the cuisines of the Cape region. Of course, this is based on the Mogul dish of Biryani which came to South Africa via a circuitous route through Malaysia and it was Malaysians of Indian origin who brought the dish to South Africa.

Ingredients:

1kg (2 lbs) firm, white fish fillets (this needs to be a fish that flakes easily when cooked [cod, hake, hoki, salmon even mackerel are all good])

For the Marinade:

6 garlic cloves, crushed

1 tsp salt

2 green chillies, finely chopped

1 tsp ground turmeric

1 tsp ground cumin

For the Breyani:

4 tbsp sunflower oil

500g (1 lb) basmati rice, washed and drained

500ml (2 cups) cold water, lightly salted

6 medium potatoes, peeled and cut into 2cm dice

2 onions, finely chopped

125g (1/4 lb) cooked brown lentils (tinned are fine)

250ml (1 cup) hot water

50g (2 oz) butter or ghee

3 cinnamon sticks

5 brown cardamom pods, crushed

5 cloves

5 whole allspice berries

1 handful chopped coriander (leaves and stalks)

1 tomato, blanched, peeled and chopped

3 bayleaves

300ml natural yoghurt

sea salt, to taste

butter for dotting

Method:

Skin the fish fillets and place in a flat-bottomed dish just large enough to hold the fillets. In a bowl, beat together the marinade ingredients. Pour over the fish then turn the fish over in the marinade to ensure that they are evenly and well coated. Cover and set aside to marinate in the refrigerator for at least 30 minutes (2 hours is best).

After this time, heat a tablespoon of the sunflower oil in a large frying pan. Add the fish fillets and fry until golden brown on all sides. Remove from the pan and set aside to cool.

Place the rice in a colander or sieve and place under a cold tap. Wash until the liquid coming from the rice runs clear.

Add a tablespoon more oil to the frying pan. Place over high heat and when hot add the rice, stir the rice until well coated in the oil then stir in the salted water. Bring the mixture to a boil and cook for 10 minutes. Take off the heat then drain the rice and set aside to cool.

Add the remaining oil to the frying pan and use to fry the potatoes until lightly browned on all sides. Remove with a slotted spoon and set aside. Add the chopped onions to the oil remaining in the pan and fry for about 8 minutes, or until golden brown. Remove half the onions with a slotted spoon and set aside. Add the cinnamon sticks, cardamom pods, cloves, allspice berries, bayleaves, tomato, yoghurt, coriander and salt to the onions remaining in the frying pan. Bring to a simmer then work in the 250ml (1 cup) warm water and cook for 10 minutes, stirring occasionally.

Take a large flame-proof casserole and arrange a layer of potatoes in the base. Sprinkle half the rice on top. Flake the fish and arrange on top of the rice then pour over the onion sauce (remove the bayleaves). Sprinkle over the cooked lentils and top with the remaining rice. Dot the top with butter then sprinkle over the reserved fried onions.

Place a tight-fitting lid on the casserole then seal with a dough made from flour and water. Cook the dish on high heat for five minutes then reduce to a simmer and cook for 30 minutes more (do not be tempted to open the lid). Remove the flour paste seal and serve the breyani straight from the casserole.

Cape Malay Egg Curry

Cape Malay Egg Curry is a traditional South African recipe (from Cape Malay cuisine) for a classic vegetarian supper dish of eggs poached in a curry sauce base.

Ingredients:

1 onion, thinly sliced into rings

2 tbsp sunflower oil

1 small tomato, grated

1/2 tsp ground turmeric

1/2 tsp ground coriander seeds

1/2 tsp hot chilli powder

salt, to taste

1/2 tsp
garam masala

8 eggs

2 tbsp coriander leaves (cilantro), to garnish

Method:

Heat the oil in a pan, add the onion and fry gently for about 8 minutes, or until golden brown. Add the tomato and all the spices (apart from the garam masala), bring to a simmer and cook, stirring frequently, for about 10 minutes, or until the flavours are well blended.

Stir in the garam masala then form evenly-spaced depressions in the mixture and crack the eggs into these. Continue cooking until the eggs are set, spooning the hot curry gravy over the eggs every now and then.

Transfer onto plates (two eggs per person) and serve garnished with the coriander leaves. Traditionally these eggs are served with
Puri
s or buttered toast.

Crayfish Curry

Crayfish Curry is a traditional South African recipe (from the Cape Malay community) for a classic curry of crayfish tails in a spiced tomato and green bell pepper base.

Ingredients:

1kg (2 lbs) crayfish (crawfish) tails, in their shells

50ml (3 tbsp) sunflower oil

2 large onions, thinly sliced

2 ripe tomatoes, blanched, peeled and puréed

1 green bell pepper, de-seeded and puréed

2 tsp crushed garlic

1 tsp dried chillies, crushed

1 tsp ground turmeric

2 tsp
fish masala

1 tsp ground cumin

1 tbsp fresh lemon juice

1 tsp sugar

1 tsp salt

Method:

Heat the oil in a large saucepan, add the onions and fry for 5 minutes then add the garlic and fry for 3 minutes more.

Stir in the tomatoes, bell pepper and chillies and cook for 10 minutes then add all the remaining spices, the lemon juice, sugar and salt. Bring to a simmer and cook, uncovered, for about 10 minutes or until the gravy is thick.

Add the crayfish tails (in their shell) and cook over medium heat for 15 minutes more.

Serve hot with dhal rice.

Mince Curry with Peas

Mince Curry with Peas is a traditional South African recipe (from the Cape Malay community) for a classic curry of minced (ground) beef in an onion, tomato and spice base finished with potatoes and peas.

Ingredients:

500g (1 lb) beef mince

2 tbsp oil

2 large onions, sliced

1 large tomato, finely grated

2 tsp fresh ginger, crushed

1 tsp garlic, crushed

3 cinnamon sticks

5 cardamom pods, lightly crushed

3 whole cloves

2 tsp toasted masala

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander seeds

2 potatoes, peeled and quartered

250ml (1 cup) frozen peas

Method:

Heat the oil, add the onions and fry for about 5 minutes, or until transparent. Add the tomatoes and cook for 10 minutes more, or until they begin to break down.

Scatter over the spices and stir to combine then bring to a simmer and cook for 15 minutes more before crumbling in the mince. Stir to combine then cover and cook gently for 20 minutes before adding the potatoes.

Re-cover and cook for about 15 minutes, or until the potatoes are almost tender. Stir in the frozen peas, re-cover and cook for 10 minutes more.

Serve hot, accompanied by
rotis
, boiled rice and sambals.

Dhal Curry (Cape Malay)

Dhal Curry is a traditional South African recipe (from the Cape Malay community) for a classic curry of lamb in a spiced red lentil base, hot chilli and aubergine (eggplant) sauce with potatoes and okra.

Ingredients:

500ml (2 cups) dhal (red lentils), washed and drained

500ml (2 cups) water

1kg (2 lbs) lamb or mutton, cubed

2 tbsp sunflower oil

2 large onions, sliced thinly

250ml (1 cup) boiling water

For the Marinade:

2 tsp fresh ginger, crushed

1 tsp garlic, crushed

2 cinnamon sticks

3 cardamom pods, crushed

3 whole cloves

1 tsp ground turmeric

2 tsp roasted masala

2 tbsp tomato purée

1/2 tsp palm sugar (optional)

100ml (2/5 cup) water

Method:

Place the dhal in a bowl, mix in the 500ml water and set aside to soak for 60 minutes.

In the meantime, whisk together the marinade ingredients in a bowl. Add the meat, cover and set aside to marinade for 30 minutes.

After this time, heat the oil in a saucepan, add the onions and fry for about 5 minutes, or until soft and golden brown. Add the meat and their soaking marinade. Bring to a simmer, cover and cook gently for about 35 minutes over medium heat, or until the meat is tender.

Drain the dhal and mix with the boiling water then stir into the meat mixture. Bring to a simmer and cook for 20 minutes more, or until the dhal is tender (when it is very soft and mushy).

Take off the heat and serve immediately, accompanied by white rice and a salad.

Mutton Curry

Mutton Curry is a traditional South African recipe (from the Cape Malay community) for a classic curry of mutton or lamb in a spiced tomato-based sauce with potatoes.

This is a true classic of South African Cape Malay cookery. An unctuous curry with a rich gravy that really should be tried.

Ingredients:

500g (1 lb) mutton or lamb, cubed

1 tsp garlic, crushed

2 tsp fresh ginger, crushed

1 tsp ground cumin

1 tsp ground coriander seeds

3 cinnamon sticks

3 cardamom pods, crushed

4 whole cloves

1 tsp ground turmeric

1 tsp hot chilli powder

1 tsp salt

2 tbsp sunflower oil

2 large onions, thinly sliced

150ml (3/5 cup) water

250ml (1 cup) ripe tomatoes, very finely chopped

1/2 tsp sugar

3 medium potatoes, scrubbed and halved

250ml (1 cup) hot water

4 tbsp coriander (cilantro) leaves, finely chopped

Method:

In a bowl, toss the meat with the spices to combine. Set aside for 10 minutes to marinate.

Heat the oil in a large saucepan, add the onions and fry gently for about 8 minutes, or until golden brown in colour. Add the meat and fry briefly, then stir in 100ml water. Bring to a simmer, cover and cook over medium heat for 30 minutes.

Stir in the tomatoes and sugar, bring back to a simmer and cook for 10 minutes more, or until the tomatoes have broken down. Add the potatoes and the hot water and bring back to a simmer. Cover and cook for 15 minutes, adding more hot water as needed, or until the potatoes are tender.