CURRY BASE SAUCE
CURRY BASE SAUCE
100 g red lentils
2 medium onions, peeled and roughly chopped
3 medium carrots, roughly chopped
1 red pepper, deseeded and roughly chopped
light olive oil or vegetable oil
6 cloves garlic, peeled and roughly chopped
70 g fresh ginger, peeled and roughly chopped
6 stalks coriander, chopped
1 whole red chilli, deseeded and roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground black pepper
1 tablespoon ground cinnamon
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon garam masala
2 x 400 g tinned plum tomatoes
300 ml water
200 ml tinned coconut milk
salt
freshly ground black pepper
METHOD:
Wash the lentils, then place them in a pan and cover with cold water.
Bring to the boil and simmer gently for 15 to 20 minutes, or until tender.
Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a
couple of minutes.
Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes
until the onions start to soften.
Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk.
Bring to the boil then remove from the heat and blend until smooth using a hand blender. Season to taste.
Set aside to cool then use as required.
Tip: Any surplus sauce can be frozen to use at a later date.
Bron: Jamie Oliver
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
100 g red lentils
2 medium onions, peeled and roughly chopped
3 medium carrots, roughly chopped
1 red pepper, deseeded and roughly chopped
light olive oil or vegetable oil
6 cloves garlic, peeled and roughly chopped
70 g fresh ginger, peeled and roughly chopped
6 stalks coriander, chopped
1 whole red chilli, deseeded and roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground black pepper
1 tablespoon ground cinnamon
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon garam masala
2 x 400 g tinned plum tomatoes
300 ml water
200 ml tinned coconut milk
salt
freshly ground black pepper
METHOD:
Wash the lentils, then place them in a pan and cover with cold water.
Bring to the boil and simmer gently for 15 to 20 minutes, or until tender.
Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a
couple of minutes.
Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes
until the onions start to soften.
Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk.
Bring to the boil then remove from the heat and blend until smooth using a hand blender. Season to taste.
Set aside to cool then use as required.
Tip: Any surplus sauce can be frozen to use at a later date.
Bron: Jamie Oliver
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BEST DURBAN MUTTON / LAMB CURRY
DURBAN MUTTON CURRY
NOTE: I USED LAMB LOIN CHOPS
500g mutton(bite size pieces)
100ml oil
1 bay leaf
3 small cinnamon sticks
1tsp fennel seeds
1 large onion chopped
1 sprig curry leave
2 tsp ginger & garlic paste
2tsp salt
¼ tsp turmeric
4 tbl masala
6 even sized potatoes
3 sprig fresh coriander (chopped dhania)
1 medium tomato
Use water if desired
INSTRUCTIONS:
Heat oil and then add onion, turmeric & spices to fry for a few seconds (allow onion to soften)
Add masala, ginger & garlic allow to cook for a few seconds (do not burn masala)
Add tomato (when almost cooked stir in meat and allow to sauté)
Turn down heat and cover saucepan
Cook until meat begins to fry up
Add the curry leaves and salt
Add the water (if necessary) and potatoes
Bring to a boil, then turn down to moderate heat
Cook until meat is tender & potatoes are soft
Simmer until ready to serve
Garnish with dhania
Bron: Cupsicum Restaurant (Located in Brittania Hotel)
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
DURBAN MUTTON CURRY
NOTE: I USED LAMB LOIN CHOPS
500g mutton(bite size pieces)
100ml oil
1 bay leaf
3 small cinnamon sticks
1tsp fennel seeds
1 large onion chopped
1 sprig curry leave
2 tsp ginger & garlic paste
2tsp salt
¼ tsp turmeric
4 tbl masala
6 even sized potatoes
3 sprig fresh coriander (chopped dhania)
1 medium tomato
Use water if desired
INSTRUCTIONS:
Heat oil and then add onion, turmeric & spices to fry for a few seconds (allow onion to soften)
Add masala, ginger & garlic allow to cook for a few seconds (do not burn masala)
Add tomato (when almost cooked stir in meat and allow to sauté)
Turn down heat and cover saucepan
Cook until meat begins to fry up
Add the curry leaves and salt
Add the water (if necessary) and potatoes
Bring to a boil, then turn down to moderate heat
Cook until meat is tender & potatoes are soft
Simmer until ready to serve
Garnish with dhania
Bron: Cupsicum Restaurant (Located in Brittania Hotel)
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BEST LAMB CURRY EVER
BEST LAMB CURRY EVER
750g lamb
2 cup plain yoghurt
2 tsp turmeric
2 tsp medium curry powder
2 tsp ground coriander
2 tsp ground cumin
¼ cup olive oil
2-3 cloves garlic- chopped
2 tsp fresh ginger- grated
1 tsp freshly ground black pepper
1 can chopped peeled tomatoes
2-3 Tbs chutney
juice of half a lemon
fresh coriander to garnish
METHOD:
The night/morning before:
Roughly chop the lamb, add it to a large mixing bowl and coat with the yoghurt, half the spices and half the chilli. Cover with Clingfilm and refrigerate.
Heat the olive oil in a pot and fry the garlic with the remaining spices and chilli, ginger and black pepper, allowing them to blend with the oil.
Add the lamb in batches so that the pot isn't too full. Stir and bring to a simmer.
Add the tomatoes, chutney and lemon juice and simmer gently for about 1 hour, the longer the better.
You will know you're close when the colour starts to change to a rich, Yellow colour and the meat is tender.
Garnish with fresh coriander and serve with couscous, basmati rice or naan bread and minted tzatziki on the side.
Reprinted with permission of Sarah Graham.
Bron: Sarah Graham's
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
750g lamb
2 cup plain yoghurt
2 tsp turmeric
2 tsp medium curry powder
2 tsp ground coriander
2 tsp ground cumin
¼ cup olive oil
2-3 cloves garlic- chopped
2 tsp fresh ginger- grated
1 tsp freshly ground black pepper
1 can chopped peeled tomatoes
2-3 Tbs chutney
juice of half a lemon
fresh coriander to garnish
METHOD:
The night/morning before:
Roughly chop the lamb, add it to a large mixing bowl and coat with the yoghurt, half the spices and half the chilli. Cover with Clingfilm and refrigerate.
Heat the olive oil in a pot and fry the garlic with the remaining spices and chilli, ginger and black pepper, allowing them to blend with the oil.
Add the lamb in batches so that the pot isn't too full. Stir and bring to a simmer.
Add the tomatoes, chutney and lemon juice and simmer gently for about 1 hour, the longer the better.
You will know you're close when the colour starts to change to a rich, Yellow colour and the meat is tender.
Garnish with fresh coriander and serve with couscous, basmati rice or naan bread and minted tzatziki on the side.
Reprinted with permission of Sarah Graham.
Bron: Sarah Graham's
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BEEF CURRY
BEEF CURRY
Serves 8-10
500g Stewing beef steak
1 tablespoons Ghee or oil
3/4 Large onions, finely chopped
1/3 tablespoon Finely chopped fresh ginger
2 cloves
Garlic, finely chopped
1 1/2 tablespoons Ceylon curry powder
1/2 teaspoon Ground turmeric
1/2 teaspoons Black mustard seeds
1 teaspoons Salt
1/2 tablespoon Vinegar
1 Fresh red chilie, seeded and chopped
2 Ripe tomatoes, peeled and chopped
Cut steak into 5cm squares.
Heat ghee or oil in saucepan and gently fry onions, ginger and garlic until just beginning to turn golden.
Add curry powder, turmeric, mustard seeds and fry over low heat for 2-3 minutes.
Add salt and vinegar and stir well. Add steak and fry, stirring to coat meat well.
Add chilies and tomatoes, cover pan and simmer on very low heat for about 2 hours.
Serve with rice and other accompaniments. If gravy is too thin when meat is tender, cook over high heat, uncovered, until reduced.
Serve hot.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Serves 8-10
500g Stewing beef steak
1 tablespoons Ghee or oil
3/4 Large onions, finely chopped
1/3 tablespoon Finely chopped fresh ginger
2 cloves
Garlic, finely chopped
1 1/2 tablespoons Ceylon curry powder
1/2 teaspoon Ground turmeric
1/2 teaspoons Black mustard seeds
1 teaspoons Salt
1/2 tablespoon Vinegar
1 Fresh red chilie, seeded and chopped
2 Ripe tomatoes, peeled and chopped
Cut steak into 5cm squares.
Heat ghee or oil in saucepan and gently fry onions, ginger and garlic until just beginning to turn golden.
Add curry powder, turmeric, mustard seeds and fry over low heat for 2-3 minutes.
Add salt and vinegar and stir well. Add steak and fry, stirring to coat meat well.
Add chilies and tomatoes, cover pan and simmer on very low heat for about 2 hours.
Serve with rice and other accompaniments. If gravy is too thin when meat is tender, cook over high heat, uncovered, until reduced.
Serve hot.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BRITANNIA HOTEL'S MUTTON BUNNY CURRY
Durban’s famous ‘bunny chow’.
100ml oil
1 large onion, chopped
¼ tsp turmeric
1 bay leaf
3 small cinnamon sticks
1 tsp fennel seeds
4 Tbsp mixed masala
2 tsp ginger and garlic paste
1 medium tomato
500g mutton, cut into bite-sized pieces
1 sprig curry leaves
2 tsp salt
Water
6 even-sized, soft-cooking potatoes
3 sprigs fresh dhania/coriander, chopped
DIRECTIONS:
Heat oil. Add onion, turmeric, bay leaf, cinnamon, fennel seeds. Fry for a few seconds, until onion softens.
Add masala, ginger and garlic, allow to cook for a few seconds but take care not to burn.
Add tomato. When almost cooked stir in meat, allow to sauté. Add curry leaves, salt and water to cover.
Bring to a boil then lower heat to moderate, and cover. Cook 20-25 mins, then add potatoes.
Continue cooking until meat is tender, and potatoes are soft. Spoon into bunnies. Or bowls if you prefer.
Garnish with dhania.
Bron: SA People News
Photo: Devan Reddy
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Durban’s famous ‘bunny chow’.
100ml oil
1 large onion, chopped
¼ tsp turmeric
1 bay leaf
3 small cinnamon sticks
1 tsp fennel seeds
4 Tbsp mixed masala
2 tsp ginger and garlic paste
1 medium tomato
500g mutton, cut into bite-sized pieces
1 sprig curry leaves
2 tsp salt
Water
6 even-sized, soft-cooking potatoes
3 sprigs fresh dhania/coriander, chopped
DIRECTIONS:
Heat oil. Add onion, turmeric, bay leaf, cinnamon, fennel seeds. Fry for a few seconds, until onion softens.
Add masala, ginger and garlic, allow to cook for a few seconds but take care not to burn.
Add tomato. When almost cooked stir in meat, allow to sauté. Add curry leaves, salt and water to cover.
Bring to a boil then lower heat to moderate, and cover. Cook 20-25 mins, then add potatoes.
Continue cooking until meat is tender, and potatoes are soft. Spoon into bunnies. Or bowls if you prefer.
Garnish with dhania.
Bron: SA People News
Photo: Devan Reddy
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BUNNY CHOW
DURBAN STYLE MINCE & BEAN BUNNY CHOW
INGREDIENTS:
1 Carrot, grated
2 Potatoes, cubed
(5 ml) Teaspoon Robertsons Turmeric
(30 ml) Tablespoon Crushed garlic and Robertsons ginger paste
(45 ml) Tablespoon oil
1 packet KNORR Authentic Chicken Curry Dry Cook-in-Sauce
(500 ml) Cup Sugar or kidney beans
1 Litre water
1 Onion, chopped
(15 ml) Tablespoon Robertsons curry powder (mild, medium or hot to taste)
500 g Gram Mince
2 Loaves freshest white bread
METHOD:
In a pot boil beans and carrot in KNORR Authentic Chicken Curry Dry Cook-in-Sauce mixed with 1 litre water for about an hour or until beans are soft
Add more water if necessary
In a pan heat oil and gently fry the onion until transparent
Add garlic and Robertsons ginger paste, curry powder, turmeric and mince
Add the potatoes and beans, simmer until the potatoes are cooked, adding water if necessary
Cut the loaves of bread in half
Be careful to leave enough crust (about 2cm wide) along the edges and at the base when you hollow the halves out. This prevents leakage when you pour in the curry
Compress the dough from the insides of the bread just enough to form a nice lid to absorb curry gravy
Scoop curry into the bread, cover with the lid
Bron: Knorr
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
DURBAN STYLE MINCE & BEAN BUNNY CHOW
INGREDIENTS:
1 Carrot, grated
2 Potatoes, cubed
(5 ml) Teaspoon Robertsons Turmeric
(30 ml) Tablespoon Crushed garlic and Robertsons ginger paste
(45 ml) Tablespoon oil
1 packet KNORR Authentic Chicken Curry Dry Cook-in-Sauce
(500 ml) Cup Sugar or kidney beans
1 Litre water
1 Onion, chopped
(15 ml) Tablespoon Robertsons curry powder (mild, medium or hot to taste)
500 g Gram Mince
2 Loaves freshest white bread
METHOD:
In a pot boil beans and carrot in KNORR Authentic Chicken Curry Dry Cook-in-Sauce mixed with 1 litre water for about an hour or until beans are soft
Add more water if necessary
In a pan heat oil and gently fry the onion until transparent
Add garlic and Robertsons ginger paste, curry powder, turmeric and mince
Add the potatoes and beans, simmer until the potatoes are cooked, adding water if necessary
Cut the loaves of bread in half
Be careful to leave enough crust (about 2cm wide) along the edges and at the base when you hollow the halves out. This prevents leakage when you pour in the curry
Compress the dough from the insides of the bread just enough to form a nice lid to absorb curry gravy
Scoop curry into the bread, cover with the lid
Bron: Knorr
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BREYANI - MUTTON, CHICKEN OR BEEF LAYERED
BREYANI - MUTTON, CHICKEN OR BEEF LAYERED
INGREDIENTS
1 kg Meat cut into pieces
4 Onions sliced and fried
4 Tablespoons Amin's Masala
2 Tablesoons Lemon Juice
1 cup plain Yoghurt or maas
1/4 tsp saffron inn 1/2 cup warm water (optional)
3 of each kind from Breyani Pack
1 tsp salt
3 whole green chillies
1 tomato grated
21/2 cups of rice
1 cup breyani lentils
2 cups oil for frying potatoes and onions
3 potatoes cut into quaters
METHOD:
Boil rice with 2 tsp salt until half cooked - set aside
Boil lentils with 1 tsp salt until firm but cooked - set aside
Rub Turmeric powder on potatoes and fry in oil - set aside
Fry sliced onions until golden brown - drain - set aside
Mix together first 10 items in a dish
In a pot - heat 5 tablespoons oil (left from frying) and cook above mix for 10 minutes.
Place potatoes on top of mix
Spread lintels over potatoes
Next spread rice over potatoes
Cut up small pieces of butter on rice and sprinkle some fried onions
Place lid over pot and steam in the oven for one an a half hours at 180 C
Serve with green salad
Bron: Spice 'n Stuff - Richards Bay
Foto: Henriette Wessels
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BREYANI - MUTTON, CHICKEN OR BEEF LAYERED
INGREDIENTS
1 kg Meat cut into pieces
4 Onions sliced and fried
4 Tablespoons Amin's Masala
2 Tablesoons Lemon Juice
1 cup plain Yoghurt or maas
1/4 tsp saffron inn 1/2 cup warm water (optional)
3 of each kind from Breyani Pack
1 tsp salt
3 whole green chillies
1 tomato grated
21/2 cups of rice
1 cup breyani lentils
2 cups oil for frying potatoes and onions
3 potatoes cut into quaters
METHOD:
Boil rice with 2 tsp salt until half cooked - set aside
Boil lentils with 1 tsp salt until firm but cooked - set aside
Rub Turmeric powder on potatoes and fry in oil - set aside
Fry sliced onions until golden brown - drain - set aside
Mix together first 10 items in a dish
In a pot - heat 5 tablespoons oil (left from frying) and cook above mix for 10 minutes.
Place potatoes on top of mix
Spread lintels over potatoes
Next spread rice over potatoes
Cut up small pieces of butter on rice and sprinkle some fried onions
Place lid over pot and steam in the oven for one an a half hours at 180 C
Serve with green salad
Bron: Spice 'n Stuff - Richards Bay
Foto: Henriette Wessels
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LAMB BREYANI
LAMB BREYANI
INGREDIENTS:
20 lamb pieces
500 grams of Basmati rice
3 onions finely chopped
8 cloves of garlic peeled and grated on fine side of grater
1 big chunk of fresh ginger , peeled and grated on fine side of grater
6-8 potatoes cut into cubes
3 tablespoons of Breyani Masala 1 cup of cooked lentils
1 teaspoon of chili powder
1 tablespoon of turmeric
1 tablespoon of salt
Oil for frying potatoes
A bunch of fresh coriander
A few cubes of butter
3 cardamon pods and a few stick cinnamon.
METHOD:
Deep fry cubed potatoes in oil , put aside when done .
Soak basmati rice in hot water for ten minutes , get rid of that water , now add fresh hot water about a litre , a teaspoon of salt and some turmeric( optional ) , boil for ten minutes , strain and leave one side .
In a big pot fry lamb pieces and onions until golden brown , add the garlic and Ginger and a cup of boiling water cook on medium heat until water has cooked away , stir occasionally . Repeat this process of adding a cup of hot water and cooking the meat about 3 times or until the meat is nearly tender . Now add all your spices and salt , Braise for about 5 minutes , stirring . Now add a cup of hot water and cook on medium heat until meat is tender now add half a cup of hot water the rice , potatoes, butter , the cooked lentils and coriander on top . Cook on medium to low heat for ten minutes , give it only one stir , now switch off the stove, Close the pot , and walk away .
Come back in half an hour , dish up and serve with a slaai/ sambal .
Bron: Cape Malay Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LAMB BREYANI
INGREDIENTS:
20 lamb pieces
500 grams of Basmati rice
3 onions finely chopped
8 cloves of garlic peeled and grated on fine side of grater
1 big chunk of fresh ginger , peeled and grated on fine side of grater
6-8 potatoes cut into cubes
3 tablespoons of Breyani Masala 1 cup of cooked lentils
1 teaspoon of chili powder
1 tablespoon of turmeric
1 tablespoon of salt
Oil for frying potatoes
A bunch of fresh coriander
A few cubes of butter
3 cardamon pods and a few stick cinnamon.
METHOD:
Deep fry cubed potatoes in oil , put aside when done .
Soak basmati rice in hot water for ten minutes , get rid of that water , now add fresh hot water about a litre , a teaspoon of salt and some turmeric( optional ) , boil for ten minutes , strain and leave one side .
In a big pot fry lamb pieces and onions until golden brown , add the garlic and Ginger and a cup of boiling water cook on medium heat until water has cooked away , stir occasionally . Repeat this process of adding a cup of hot water and cooking the meat about 3 times or until the meat is nearly tender . Now add all your spices and salt , Braise for about 5 minutes , stirring . Now add a cup of hot water and cook on medium heat until meat is tender now add half a cup of hot water the rice , potatoes, butter , the cooked lentils and coriander on top . Cook on medium to low heat for ten minutes , give it only one stir , now switch off the stove, Close the pot , and walk away .
Come back in half an hour , dish up and serve with a slaai/ sambal .
Bron: Cape Malay Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BUTTER CHICKEN
FATIMA'S BUTTER CHICKEN CURRY
INGREDIENTS:
6 Chicken breasts cleaned and cubed ( I add a few thighs in as well for a deeper and richer flavor)
2 small onions chopped finely
4 tablespoons of Garlic and Ginger peeled and grated on fine side of grater
1 cup of plain Yoghurt
2 tablespoons of roasted masala ( I use Packo)
1 teaspoon of Jeera (Cumin)
1 tablespoon of paprika
2 teaspoons of turmeric
1 teaspoon of chili powder
A cup of coconut cream or coconut milk
A bunch of chopped coriander
1 tablespoon of oil for frying onions
1 tablespoon tomato paste
Salt to taste
2 whole chillies
1 lemon / juiced
METHOD:
In a bowl add your chicken , yoghurt, lemon juice , tomato paste , garlic and Ginger , all your spices and salt and whole chillies . Mix everything together with hand .
Cover with clingwrap and marinade for a few hours or overnight .
In a heated pot on high heat add the oil and onions chopped finely , fry until golden brown , add a cup of warm water and cook the onions until all water has cooked away .
Next add your chicken mix with any leftover marinade in bowl and add that as well to pot . Cook on medium heat stirring occasionally ,
Whatever you do , do not add any water to the curry , cook until chicken are tender , 15-20 minutes , before serving add the cream and a bunch of coriander .
Please note the cream is quite rich and for that reason I don't add any butter to this dish . You may add butter if you wish to .
Butter chicken curry describes the almost butter soft textures of the chicken because of the marinating process .
Tip - if your curry sauce is a bit on the watery side , simply mix a tablespoon of corn flour with a little water and stir into curry , as we are not using Cashew nut paste in this recipe .
If you want to use Cashew nut paste simply soak nuts for an hour in a little water or milk then grind a cups worth till fine and paste like and add to your curry during the cooking stage .
Serve with White Basmati rice
Bron: Cape Malay Cooking with Fatima Sydo
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FATIMA'S BUTTER CHICKEN CURRY
INGREDIENTS:
6 Chicken breasts cleaned and cubed ( I add a few thighs in as well for a deeper and richer flavor)
2 small onions chopped finely
4 tablespoons of Garlic and Ginger peeled and grated on fine side of grater
1 cup of plain Yoghurt
2 tablespoons of roasted masala ( I use Packo)
1 teaspoon of Jeera (Cumin)
1 tablespoon of paprika
2 teaspoons of turmeric
1 teaspoon of chili powder
A cup of coconut cream or coconut milk
A bunch of chopped coriander
1 tablespoon of oil for frying onions
1 tablespoon tomato paste
Salt to taste
2 whole chillies
1 lemon / juiced
METHOD:
In a bowl add your chicken , yoghurt, lemon juice , tomato paste , garlic and Ginger , all your spices and salt and whole chillies . Mix everything together with hand .
Cover with clingwrap and marinade for a few hours or overnight .
In a heated pot on high heat add the oil and onions chopped finely , fry until golden brown , add a cup of warm water and cook the onions until all water has cooked away .
Next add your chicken mix with any leftover marinade in bowl and add that as well to pot . Cook on medium heat stirring occasionally ,
Whatever you do , do not add any water to the curry , cook until chicken are tender , 15-20 minutes , before serving add the cream and a bunch of coriander .
Please note the cream is quite rich and for that reason I don't add any butter to this dish . You may add butter if you wish to .
Butter chicken curry describes the almost butter soft textures of the chicken because of the marinating process .
Tip - if your curry sauce is a bit on the watery side , simply mix a tablespoon of corn flour with a little water and stir into curry , as we are not using Cashew nut paste in this recipe .
If you want to use Cashew nut paste simply soak nuts for an hour in a little water or milk then grind a cups worth till fine and paste like and add to your curry during the cooking stage .
Serve with White Basmati rice
Bron: Cape Malay Cooking with Fatima Sydo
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN TIKKA & BEAN CURRY
CHICKEN TIKKA & BEAN CURRY
NATALIE SE NOTA: Ek dink ek het vandag in die masala pot geval of was net lus vir helder kos, ek weet nie. Al wat ek se is die bediende is weer vort by die deur uit van nies nies vir masala vandag en ek kry mos sulke kykke man dagger stares!! Haar agterstewe sy gaan nog al die goed leer doen sonder my. My skoonma sal so trots wees op my vandag met my hurry curry situasie, In elk geval Tikka hoender met beans curry, cabbage braised in turmeric and mustard seeds en tamatie/dhana slaai met rys natuurlik. Hulle moet hulsef sommer oor mik eet en klaarkry. Is gou eers van die soetgoed af want ek bak nou eers beskuit om die blikke vol te maak. Gaan more karringmelk maak en ek sien iemand het vandag volgraan opgesit by die blog so ek kan weer my Suid Afrika pakkies opmaak met die rooibos en beskuit vir die gaste. Dankie julle vir elke dag se inspirasie.
CHICKEN TIKKA
Prep time 30 min + overnight marinade (optional, a few hours would do)
Cooking time 15 minutes depending on how you want to prepare the chicken. If you make kebabs then yes, but I use a whole chicken cut in quarters so 30 minutes
¼ onion chopped
1 tbsp ginger/garlic paste
2 tbsps lemon juice
1 tsp grated lemon rind
3 tsps ground coriander
3 tsps ground cumin
3 tsps garam masala
3 tsp dry red chilli
1/3 cup plain yoghurt (for whole chicken I use cup yoghurt)
1 tsp salt
750 gram chicken (fillet if you make kebab)
DIRECTIONS:
In a food processor, finely chop onion, garlic, ginger, lemon juice and rind, coriander, cumin and garam masala (Now you can skip all this 1 tsp of this and 3 tsp of that by just buying the Tikka Masala Mix if you can, otherwise it is above spices)
Add the yoghurt and salt and mix
Because I like the sauce to be nice I add tomato to the marinade mix as well.
Marinade chicken overnight or covered for 3 hours at most in fridge
BBQ or Chargrill the chicken separately whilst cooking the left over marinade in separate pot. Pour cooked sauce over chicken and serve.
Bron: Natalie Hayley Mohamed
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
POOR MAN'S QUICK AND EASY BAKE BEAN ALTERNATIVE
1 can bake beans (for quick and easy as I do not have to add extra tomatoes and also no overnight soaking of beans.)
Sprig of curry leaf
1 onion finely chopped or sliced
1 tsp mustard seeds
½ tsp cumin seeds
Piece of cinnamon
Salt to taste
1 red chilli (optional depending on your heat tolerance)
½ tsp jeera
½ tsp coriander powder
1 tsp madras or leaf masala
DIRECTIONS:
Heat oil and add mustard seeds till it pops and then add all the other ingredients except beans &salt.
Cook over medium heat until masala has braised, you might want to add a little water to ensure the masala does not burn, but in an AMC or Tefal pot it should not be required.
Add salt to pot with beans (if you used the dry ones add the tomato with it at this stage)
Cook on low heat for 10 minutes.
You can either have this on toast or sometimes I make it for Saturday brunch and add viennas to it and then have it with crusty bread. Of course double or triple your ingredients depending on the amount of people you have.
Bron: Natalie Hayley Mohamed
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN TIKKA & BEAN CURRY
NATALIE SE NOTA: Ek dink ek het vandag in die masala pot geval of was net lus vir helder kos, ek weet nie. Al wat ek se is die bediende is weer vort by die deur uit van nies nies vir masala vandag en ek kry mos sulke kykke man dagger stares!! Haar agterstewe sy gaan nog al die goed leer doen sonder my. My skoonma sal so trots wees op my vandag met my hurry curry situasie, In elk geval Tikka hoender met beans curry, cabbage braised in turmeric and mustard seeds en tamatie/dhana slaai met rys natuurlik. Hulle moet hulsef sommer oor mik eet en klaarkry. Is gou eers van die soetgoed af want ek bak nou eers beskuit om die blikke vol te maak. Gaan more karringmelk maak en ek sien iemand het vandag volgraan opgesit by die blog so ek kan weer my Suid Afrika pakkies opmaak met die rooibos en beskuit vir die gaste. Dankie julle vir elke dag se inspirasie.
CHICKEN TIKKA
Prep time 30 min + overnight marinade (optional, a few hours would do)
Cooking time 15 minutes depending on how you want to prepare the chicken. If you make kebabs then yes, but I use a whole chicken cut in quarters so 30 minutes
¼ onion chopped
1 tbsp ginger/garlic paste
2 tbsps lemon juice
1 tsp grated lemon rind
3 tsps ground coriander
3 tsps ground cumin
3 tsps garam masala
3 tsp dry red chilli
1/3 cup plain yoghurt (for whole chicken I use cup yoghurt)
1 tsp salt
750 gram chicken (fillet if you make kebab)
DIRECTIONS:
In a food processor, finely chop onion, garlic, ginger, lemon juice and rind, coriander, cumin and garam masala (Now you can skip all this 1 tsp of this and 3 tsp of that by just buying the Tikka Masala Mix if you can, otherwise it is above spices)
Add the yoghurt and salt and mix
Because I like the sauce to be nice I add tomato to the marinade mix as well.
Marinade chicken overnight or covered for 3 hours at most in fridge
BBQ or Chargrill the chicken separately whilst cooking the left over marinade in separate pot. Pour cooked sauce over chicken and serve.
Bron: Natalie Hayley Mohamed
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
POOR MAN'S QUICK AND EASY BAKE BEAN ALTERNATIVE
1 can bake beans (for quick and easy as I do not have to add extra tomatoes and also no overnight soaking of beans.)
Sprig of curry leaf
1 onion finely chopped or sliced
1 tsp mustard seeds
½ tsp cumin seeds
Piece of cinnamon
Salt to taste
1 red chilli (optional depending on your heat tolerance)
½ tsp jeera
½ tsp coriander powder
1 tsp madras or leaf masala
DIRECTIONS:
Heat oil and add mustard seeds till it pops and then add all the other ingredients except beans &salt.
Cook over medium heat until masala has braised, you might want to add a little water to ensure the masala does not burn, but in an AMC or Tefal pot it should not be required.
Add salt to pot with beans (if you used the dry ones add the tomato with it at this stage)
Cook on low heat for 10 minutes.
You can either have this on toast or sometimes I make it for Saturday brunch and add viennas to it and then have it with crusty bread. Of course double or triple your ingredients depending on the amount of people you have.
Bron: Natalie Hayley Mohamed
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN CURRY WITH ALMOND MILK
CHICKEN CURRY WITH ALMOND MILK
The secret to this dish seemed to be browning the chicken well before adding the almond milk.
Serves 8
INGREDIENTS:
3lb - Chicken
4 Tsp - Kashmiri Chilly powder
3 Inch Ginger
12 - Large Garlic cloves
2 Tsp - Vinegar
1 - Large Red Onion, Sliced
1 - Large Potato
20 - Almonds
2 Cups - Milk (use more if you want more gravy for the dish)
Curry leaves
Coconut Oil
Salt
1 Tbsp - Fresh Cream (optional)
DIRECTIONS:
Grind the ginger and garlic into a fine paste. You should be getting approximately 5 tablespoons of ginger-garlic paste.
Marinate the chicken with the ginger garlic paste, chilly powder, vinegar and salt and keep it for an hour.
Heat coconut oil in a non stick pan. Add sliced onions, potato, curry leaves and the marinated chicken
Cook until the chicken is cooked through and browned. Browning the chicken is necessary in order to achieve the desired taste.
While the chicken is cooking, take the almonds in a microwave-safe bowl, add enough water to immerse the nuts and cook for 90 secs. Take out and let it cool. You should be able to peel the almond skin off easily now.
Take the peeled almonds and grind it into a fine paste by adding water.
Add the almond paste and milk to the browned chicken.
Garnish with Julienned ginger.
NOTES AND TIPS:
Use fresh ginger garlic paste
You may substitute the almond milk with coconut milk
Brown the chicken well before adding the almond milk
Use coconut oil for a unique flavor
Bron: Badam Murgh Malai
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
The secret to this dish seemed to be browning the chicken well before adding the almond milk.
Serves 8
INGREDIENTS:
3lb - Chicken
4 Tsp - Kashmiri Chilly powder
3 Inch Ginger
12 - Large Garlic cloves
2 Tsp - Vinegar
1 - Large Red Onion, Sliced
1 - Large Potato
20 - Almonds
2 Cups - Milk (use more if you want more gravy for the dish)
Curry leaves
Coconut Oil
Salt
1 Tbsp - Fresh Cream (optional)
DIRECTIONS:
Grind the ginger and garlic into a fine paste. You should be getting approximately 5 tablespoons of ginger-garlic paste.
Marinate the chicken with the ginger garlic paste, chilly powder, vinegar and salt and keep it for an hour.
Heat coconut oil in a non stick pan. Add sliced onions, potato, curry leaves and the marinated chicken
Cook until the chicken is cooked through and browned. Browning the chicken is necessary in order to achieve the desired taste.
While the chicken is cooking, take the almonds in a microwave-safe bowl, add enough water to immerse the nuts and cook for 90 secs. Take out and let it cool. You should be able to peel the almond skin off easily now.
Take the peeled almonds and grind it into a fine paste by adding water.
Add the almond paste and milk to the browned chicken.
Garnish with Julienned ginger.
NOTES AND TIPS:
Use fresh ginger garlic paste
You may substitute the almond milk with coconut milk
Brown the chicken well before adding the almond milk
Use coconut oil for a unique flavor
Bron: Badam Murgh Malai
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN CURRY (QUICK)
QUICK CHICKEN CURRY
If you want dinner with a kick, then this Quick Chicken Curry is right up your alley. You can have a dish that's full of flavor on the table in about 30 minutes and your whole gang'll be saying, "OOH, IT'S SO GOOD!!"
Serves: 6
Cooking Time: 30 min
What You'll Need:
1 (12-ounce) jar roasted red peppers, drained
1/2 cup chopped onion
1 cup chicken broth
1/2 cup light coconut milk
2 teaspoons curry powder
1 cup grated carrots
1 3/4 pounds boneless, skinless chicken thighs
WHAT TO DO:
In a blender or food processor, combine red peppers, onion, broth, coconut milk, and curry powder.
Process or puree until completely smooth. Place sauce in a large, deep skillet.
Over medium-high heat, bring sauce to a simmer, then stir in chick peas and carrots.
Place chicken thighs in sauce, being sure tops are covered.
Reduce heat to maintain a simmer and cook, uncovered, 20 minutes, or until no pink remains in the chicken. Serve topped with sauce.
NOTES:
When using coconut milk, a common question that comes up is whether or not it's the same as cream of coconut.
The answer is that they are NOT the same, cream of coconut is sweetened and much thicker.
Cream of coconut is most often used in desserts and mixed drinks.
Bron: Mr Food
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
If you want dinner with a kick, then this Quick Chicken Curry is right up your alley. You can have a dish that's full of flavor on the table in about 30 minutes and your whole gang'll be saying, "OOH, IT'S SO GOOD!!"
Serves: 6
Cooking Time: 30 min
What You'll Need:
1 (12-ounce) jar roasted red peppers, drained
1/2 cup chopped onion
1 cup chicken broth
1/2 cup light coconut milk
2 teaspoons curry powder
1 cup grated carrots
1 3/4 pounds boneless, skinless chicken thighs
WHAT TO DO:
In a blender or food processor, combine red peppers, onion, broth, coconut milk, and curry powder.
Process or puree until completely smooth. Place sauce in a large, deep skillet.
Over medium-high heat, bring sauce to a simmer, then stir in chick peas and carrots.
Place chicken thighs in sauce, being sure tops are covered.
Reduce heat to maintain a simmer and cook, uncovered, 20 minutes, or until no pink remains in the chicken. Serve topped with sauce.
NOTES:
When using coconut milk, a common question that comes up is whether or not it's the same as cream of coconut.
The answer is that they are NOT the same, cream of coconut is sweetened and much thicker.
Cream of coconut is most often used in desserts and mixed drinks.
Bron: Mr Food
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN JALFREZI
CHICKEN JALFREZI
INGREDIENTS:
FOR THE SAUCE:
1 – 2 large onions, roughly chopped
1 tablespoon oil
4 garlic cloves, chopped
1 green chilli, chopped (you can use more if you like your food spicy & hot)
1 tin chopped tomatoes (ek het sommer my eie tamaties in die masjientjie gewerk jong)
1/2 litre of water
1 tablespoon ground coriander/koljander
1 tablespoon ground cumin/jeera/komyn
1 teaspoon turmeric/borrie
Salt to taste
FOR THE CHICKEN & VEG
500g chicken breasts, washed & diced up
2 tablespoons of oil
1/2 red pepper, roughly chopped
1/2 green pepper, roughly chopped
1 large onion, sliced roughly (ek het die ui bietjie bruiner gemaak want ek kan die smaak van half rou wit ui nie hantteer nie)
2 red chillis (optional)
1 teaspoon ground cumin/jeera/komyn
1 teaspoon ground coriander/koljander
1 teaspoon turmeric/borrie
2 teaspoons garam masala
A handful of fresh, chopped dhanya leaves
METHOD:
Mix the jeera, coriander and tumeric in a small bowl, coat the chopped chicken breast pieces leave to marinade while you making the sauce.
Now make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large saucepan with the tablespoon of oil until browned.
Add the water to the onion mixture and simmer this for around 20 minutes.
While that is simmering, put the chopped tomatoes in a food processor or liquidiser and give it a good whizz until smooth consistency.
Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute take care not too overheat or it will burn.
Add the liquidised tomato to this pan and simmer for around 10 minutes. (Because my family loves potatoes I added a couple of potatoes, quarted,
with the onion mixture when it was simmering whilst I prepared the chicken.)
Next give your onion mixture a good whizz in the food processor or liquidiser and add it to the spiced tomato sauce.
Stir and leave to simmer for another 10 minutes. Keep warm.
Fry the marinaded chicken in oil and stir continuously. When the chicken is nearly done approximately 10 -15 minutes, turn down the heat and add the roughly chopped onion, red & green peppers and chillis. Stir this until the onions and pepper soften just a bit
and the chicken is cooked, of course. Don’t overcook as we don’t want the onions and peppers to cook away (I like mine to be firm and crunchy)
Add the earlier prepared sauce to the cooked chicken and simmer until combined about 5-10 minutes.
Just before you dish it up, stir in the garam masala and chopped dhanya leaves.
Serve with basmati rice or naan bread.
NOTA: Ek het myne met Cape malay roti bedien en naan brood en ek moet se dit was nogal iets anders en baie lekker veral as mense hou van kerrie maar nie die rissie nie. Die vrou wat die oorspronklike resep geplaas het, het aartappels in gesit want sy se haar gesin hou daarvan maar as voorgereg is dit bietjie erg vir my en my agterstewe.
Bron: Pakistani Resep
Plasing: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
FOR THE SAUCE:
1 – 2 large onions, roughly chopped
1 tablespoon oil
4 garlic cloves, chopped
1 green chilli, chopped (you can use more if you like your food spicy & hot)
1 tin chopped tomatoes (ek het sommer my eie tamaties in die masjientjie gewerk jong)
1/2 litre of water
1 tablespoon ground coriander/koljander
1 tablespoon ground cumin/jeera/komyn
1 teaspoon turmeric/borrie
Salt to taste
FOR THE CHICKEN & VEG
500g chicken breasts, washed & diced up
2 tablespoons of oil
1/2 red pepper, roughly chopped
1/2 green pepper, roughly chopped
1 large onion, sliced roughly (ek het die ui bietjie bruiner gemaak want ek kan die smaak van half rou wit ui nie hantteer nie)
2 red chillis (optional)
1 teaspoon ground cumin/jeera/komyn
1 teaspoon ground coriander/koljander
1 teaspoon turmeric/borrie
2 teaspoons garam masala
A handful of fresh, chopped dhanya leaves
METHOD:
Mix the jeera, coriander and tumeric in a small bowl, coat the chopped chicken breast pieces leave to marinade while you making the sauce.
Now make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large saucepan with the tablespoon of oil until browned.
Add the water to the onion mixture and simmer this for around 20 minutes.
While that is simmering, put the chopped tomatoes in a food processor or liquidiser and give it a good whizz until smooth consistency.
Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute take care not too overheat or it will burn.
Add the liquidised tomato to this pan and simmer for around 10 minutes. (Because my family loves potatoes I added a couple of potatoes, quarted,
with the onion mixture when it was simmering whilst I prepared the chicken.)
Next give your onion mixture a good whizz in the food processor or liquidiser and add it to the spiced tomato sauce.
Stir and leave to simmer for another 10 minutes. Keep warm.
Fry the marinaded chicken in oil and stir continuously. When the chicken is nearly done approximately 10 -15 minutes, turn down the heat and add the roughly chopped onion, red & green peppers and chillis. Stir this until the onions and pepper soften just a bit
and the chicken is cooked, of course. Don’t overcook as we don’t want the onions and peppers to cook away (I like mine to be firm and crunchy)
Add the earlier prepared sauce to the cooked chicken and simmer until combined about 5-10 minutes.
Just before you dish it up, stir in the garam masala and chopped dhanya leaves.
Serve with basmati rice or naan bread.
NOTA: Ek het myne met Cape malay roti bedien en naan brood en ek moet se dit was nogal iets anders en baie lekker veral as mense hou van kerrie maar nie die rissie nie. Die vrou wat die oorspronklike resep geplaas het, het aartappels in gesit want sy se haar gesin hou daarvan maar as voorgereg is dit bietjie erg vir my en my agterstewe.
Bron: Pakistani Resep
Plasing: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
CURRIED BEEF & MUSHROOM GRATIN
CURRIED BEEF & MUSHROOM GRATIN
This hearty beef meal is a firm favorite for family and friends.
Serves 6
Preparation Time: 20 min
Cooking Time: 120 min
750 g stewing steak, cut into 3 cm cubes
1 x 410 g can tomatoes, chopped
2 large onions, chopped
125 ml red wine
900 g potatoes
150 ml milk
1 sachet Knorr Garlic & Herb Potato Bake
250 g button mushrooms, halved
30 ml curry powder
30 ml margarine
125 ml water
15 ml oil
METHOD:
Brown meat in heated cooking oil. Remove from pan.
Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.
Return meat to pan and add tomatoes, red wine and water.
Simmer covered for about 1½ hours until meat is tender Peel then boil potatoes until tender.
Drain well and mash. Add the milk, margarine and sachet contents to the mash.
Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.
Fill with meat filling and flatten with a spoon.
Bake at 180°C for 25 min or until potato is golden around the edges.
Bron: Knorr
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
This hearty beef meal is a firm favorite for family and friends.
Serves 6
Preparation Time: 20 min
Cooking Time: 120 min
750 g stewing steak, cut into 3 cm cubes
1 x 410 g can tomatoes, chopped
2 large onions, chopped
125 ml red wine
900 g potatoes
150 ml milk
1 sachet Knorr Garlic & Herb Potato Bake
250 g button mushrooms, halved
30 ml curry powder
30 ml margarine
125 ml water
15 ml oil
METHOD:
Brown meat in heated cooking oil. Remove from pan.
Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.
Return meat to pan and add tomatoes, red wine and water.
Simmer covered for about 1½ hours until meat is tender Peel then boil potatoes until tender.
Drain well and mash. Add the milk, margarine and sachet contents to the mash.
Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.
Fill with meat filling and flatten with a spoon.
Bake at 180°C for 25 min or until potato is golden around the edges.
Bron: Knorr
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
CURRIED PANCAKE STACK
ELSIE SE NOTA: Ek het 2 rissies, 'n eetlepel vars gemmer en danja ekstra ingesit.
Dit was heerlik verby
CURRIED PANCAKE STACK
15 ml Oil
1 Onion chopped
5 ml Robertsons Garlic Flakes soaked in boiling water and then drained
15 ml Curry powder
30 ml Robertsons Spice For Mince
500 g Mince
2 Robertsons Bay Leaves
250 ml Water
50 ml Tomato Paste
250 ml Grated Cheddar Cheese
8 - 10 Pancakes
INSTRUCTIONS:
Fry onion and Garlic Flakes for 2 - 3 minutes.
Add curry powder and Spice for Mince and fry for a further 2 - 3 minutes.
Add mince and fry until it changes colour.
Then add all remaining ingredients except the cheese and simmer for 30 minutes.
Layer pancakes with curried mince and cheese in alternate layers.
Sprinkle cheese on top of stack.
Place your stack under the grill till golden brown.
Bron: Robertsons
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ELSIE SE NOTA: Ek het 2 rissies, 'n eetlepel vars gemmer en danja ekstra ingesit.
Dit was heerlik verby
CURRIED PANCAKE STACK
15 ml Oil
1 Onion chopped
5 ml Robertsons Garlic Flakes soaked in boiling water and then drained
15 ml Curry powder
30 ml Robertsons Spice For Mince
500 g Mince
2 Robertsons Bay Leaves
250 ml Water
50 ml Tomato Paste
250 ml Grated Cheddar Cheese
8 - 10 Pancakes
INSTRUCTIONS:
Fry onion and Garlic Flakes for 2 - 3 minutes.
Add curry powder and Spice for Mince and fry for a further 2 - 3 minutes.
Add mince and fry until it changes colour.
Then add all remaining ingredients except the cheese and simmer for 30 minutes.
Layer pancakes with curried mince and cheese in alternate layers.
Sprinkle cheese on top of stack.
Place your stack under the grill till golden brown.
Bron: Robertsons
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CURRY BITES
CURRY BITES
(I make these delishes mild curried snacks with leftover chicken and rice)
Ingredients
250 ml (1 cup) cooked rice
125 ml (1/2 cup) milk
2 extra large eggs
150 ml self-raising flour
7 ml (1 ½ t) mild/medium curry powder
375 ml (1 ½ cup) potato, peeled and grated
310 ml (1 ¼ cup) onion, finely grated
250 ml (1 cup) cooked chicken, diced
100 g whole-kernel sweet corn, drained
15 ml (1 T) parsley
salt and freshly ground black pepper
oil for frying
METHOD:
Process the rice, milk, eggs, self-raising flour and curry powder in a food processor for 1 minute.
Chill the batter.
Place the potato and onion in a mixing bowl and add enough boiling water to cover.
Leave for 3 minutes and drain well.
Pat dry with paper towels. Add the potato, onion, chicken, sweet corn and parsley to the batter.
Season with salt and freshly ground black pepper.
Heat the oil in a pan and fry spoonful's of the batter for about 4 minutes on each side until golden brown and done.
Drain on paper towels and keep warm until ready to serve.
Makes 25-30 bites.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESPET VIR OUD EN JONK
(I make these delishes mild curried snacks with leftover chicken and rice)
Ingredients
250 ml (1 cup) cooked rice
125 ml (1/2 cup) milk
2 extra large eggs
150 ml self-raising flour
7 ml (1 ½ t) mild/medium curry powder
375 ml (1 ½ cup) potato, peeled and grated
310 ml (1 ¼ cup) onion, finely grated
250 ml (1 cup) cooked chicken, diced
100 g whole-kernel sweet corn, drained
15 ml (1 T) parsley
salt and freshly ground black pepper
oil for frying
METHOD:
Process the rice, milk, eggs, self-raising flour and curry powder in a food processor for 1 minute.
Chill the batter.
Place the potato and onion in a mixing bowl and add enough boiling water to cover.
Leave for 3 minutes and drain well.
Pat dry with paper towels. Add the potato, onion, chicken, sweet corn and parsley to the batter.
Season with salt and freshly ground black pepper.
Heat the oil in a pan and fry spoonful's of the batter for about 4 minutes on each side until golden brown and done.
Drain on paper towels and keep warm until ready to serve.
Makes 25-30 bites.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESPET VIR OUD EN JONK
AMIN'S LAMB CURRY
AMIN'S LAMB CURRY
½ kg boneless Lamb
4 Meduim Sliced Onions
4 tomatoes cubed
1 tsp Garlic Paste
1 tsp Ginger Paste
5 Cardamoms
5 Cloves
1 pcs Cinnamon
2 pcs bay leaves
1 tsp cumin powder
1 tsp coriander powder
1 tsp tumeric powder
¼ tsp red chilli powder
½ Cup of Oil
1 cup water
Heat oil in pot - Then fry onions, add garlic and ginger paste.
Add all ingredients except water, tomato and fresh coriander and saute, add tomato last.
Saute Lamb in seperate pan and then put into sauce, add water and cook until lamb is tender and sauce is thick.
Add salt to taste
Bron: Amin - Chef at Bajrai Garden Village
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
½ kg boneless Lamb
4 Meduim Sliced Onions
4 tomatoes cubed
1 tsp Garlic Paste
1 tsp Ginger Paste
5 Cardamoms
5 Cloves
1 pcs Cinnamon
2 pcs bay leaves
1 tsp cumin powder
1 tsp coriander powder
1 tsp tumeric powder
¼ tsp red chilli powder
½ Cup of Oil
1 cup water
Heat oil in pot - Then fry onions, add garlic and ginger paste.
Add all ingredients except water, tomato and fresh coriander and saute, add tomato last.
Saute Lamb in seperate pan and then put into sauce, add water and cook until lamb is tender and sauce is thick.
Add salt to taste
Bron: Amin - Chef at Bajrai Garden Village
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CAPE MALAY LAMB CURRY
CAPE MALAY LAMB CURRY
Serves: 6 to 8
Wheat free / Dairy free
prep time 15 minutes
cooking time 2 hours
INGREDIENTS:
75 ml vegetable oil
2 large onions, chopped
2 cardamom pods
3 sticks cassia
4 cloves
1 kg lamb, cut into chunks
1 large, ripe tomato, chopped
10 ml curry powder
10 ml ground cumin
5 ml ground coriander
10 ml ground fennel (optional)
2 ml turmeric
10 ml crushed garlic
5 ml crushed root ginger
1 green chilli, chopped (optional)
Sea salt to taste
6 small potatoes, peeled and chopped
60 ml chopped coriander leaves
Jasmine rice or rotis, for serving
COOKING INSTRUCTIONS:
Heat the oil in a saucepan. Add the onion, cardamom pods, cassia and cloves, and sauté until the onion is transparent.
Add the meat and tomato, and braise for 10 minutes.
Add the remaining ingredients, except the potato and coriander leaves, close with a tightly fitting lid and simmer until the meat is just tender, about 1 hour.
Add the potato and cook until done.
Sprinkle with the coriander and serve with jasmine rice or rotis and a selection of sambals.
This recipe was created by the legendary Cass Abrahams.
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Serves: 6 to 8
Wheat free / Dairy free
prep time 15 minutes
cooking time 2 hours
INGREDIENTS:
75 ml vegetable oil
2 large onions, chopped
2 cardamom pods
3 sticks cassia
4 cloves
1 kg lamb, cut into chunks
1 large, ripe tomato, chopped
10 ml curry powder
10 ml ground cumin
5 ml ground coriander
10 ml ground fennel (optional)
2 ml turmeric
10 ml crushed garlic
5 ml crushed root ginger
1 green chilli, chopped (optional)
Sea salt to taste
6 small potatoes, peeled and chopped
60 ml chopped coriander leaves
Jasmine rice or rotis, for serving
COOKING INSTRUCTIONS:
Heat the oil in a saucepan. Add the onion, cardamom pods, cassia and cloves, and sauté until the onion is transparent.
Add the meat and tomato, and braise for 10 minutes.
Add the remaining ingredients, except the potato and coriander leaves, close with a tightly fitting lid and simmer until the meat is just tender, about 1 hour.
Add the potato and cook until done.
Sprinkle with the coriander and serve with jasmine rice or rotis and a selection of sambals.
This recipe was created by the legendary Cass Abrahams.
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SIMPLE PRESSURE COOKED MUTTON CURRY
SIMPLE PRESSURE COOKED MUTTON CURRY
750 gm Mutton (medium small pieces)
4 to 5 Medium-small potatoes, peeled and cut in half lengthwise
2 big Onions chopped fine
2 tbsp Ginger-garlic paste
1/2 tsp + 1/2 tsp Haldi (Turmeric Powder)
1 tsp Red Chili powder
1 tbsp Curry Powder (I use Everest Kitchen King masala)
Salt to taste
2 cups Water
4 tbsp + 2 tbsp Oil (Mustard oil tastes beautiful for this recipe)
2 tsp Sugar
Fresh Coriander leaves for garnish
METHOD:
Rub Salt and 1/2 tsp Haldi and 2 tsp Oil on the Mutton pieces and let it marinate for about 10 mins while you prepare the gravy.
Heat 4 tbsp Oil in the cooker and add 2 tsp sugar. Do not stir. Let the sugar foam and burn to a very dark brown before you stir it. This is what gives any gravy a lovely brown color.
Now add Onion and fry till it turns pinkish and translucent.. Add the ginger-garlic paste and fry for a minute.
Add the remaining 1/2 tsp Haldi powder, red chili powder, curry powder.
Add the marinated mutton pieces and the potatoes to the cooker and fry in the masala for 3 mins stirring occasionally.
Add 2 cups water and adjust salt at this point if you feel more needs to be added. Close the cooker's lid and pressure cook for approx 4 to 5 whistles depending on how tender you want the mutton pieces to cook.
Garnish with fresh coriander leaves and serve hot with rice or roti!
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
750 gm Mutton (medium small pieces)
4 to 5 Medium-small potatoes, peeled and cut in half lengthwise
2 big Onions chopped fine
2 tbsp Ginger-garlic paste
1/2 tsp + 1/2 tsp Haldi (Turmeric Powder)
1 tsp Red Chili powder
1 tbsp Curry Powder (I use Everest Kitchen King masala)
Salt to taste
2 cups Water
4 tbsp + 2 tbsp Oil (Mustard oil tastes beautiful for this recipe)
2 tsp Sugar
Fresh Coriander leaves for garnish
METHOD:
Rub Salt and 1/2 tsp Haldi and 2 tsp Oil on the Mutton pieces and let it marinate for about 10 mins while you prepare the gravy.
Heat 4 tbsp Oil in the cooker and add 2 tsp sugar. Do not stir. Let the sugar foam and burn to a very dark brown before you stir it. This is what gives any gravy a lovely brown color.
Now add Onion and fry till it turns pinkish and translucent.. Add the ginger-garlic paste and fry for a minute.
Add the remaining 1/2 tsp Haldi powder, red chili powder, curry powder.
Add the marinated mutton pieces and the potatoes to the cooker and fry in the masala for 3 mins stirring occasionally.
Add 2 cups water and adjust salt at this point if you feel more needs to be added. Close the cooker's lid and pressure cook for approx 4 to 5 whistles depending on how tender you want the mutton pieces to cook.
Garnish with fresh coriander leaves and serve hot with rice or roti!
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
LAMB KNUCKLE/SHANK CURRY
LAMB KNUCKLE / SHANK CURRY
1kg lamb knuckles
60ml oil
2 large onions, sliced
3 cloves of garlic, minced
15ml brown sugar
10ml freshly grated ginger root
2 cinnamon sticks
4 cloves
4 whole allspice pods
2 cardamom pod’s seeds
15ml cumin
15ml cayenne pepper
30ml coriander powder
4 bay leaves
1 x 325g tin of tomatoes
15ml turmeric
250ml water
salt and black pepper to taste
fresh chopped coriander leaves for garnishing
METHOD:
Heat the oil and brown the lamb on all sides in batches. Remove from the pot.
In the same pot brown the onion rings. Add the garlic, sugar and fresh ginger and cook for 1 minute.
Add all the spices to the pot and return the lamb to the pot moving around to cover all the lamb pieces with the spice mixture.
Add the tinned tomatoes, turmeric and 250ml water. Season with salt and pepper and simmer for 90 minutes.
Bron: PinkPolkaDotFood
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1kg lamb knuckles
60ml oil
2 large onions, sliced
3 cloves of garlic, minced
15ml brown sugar
10ml freshly grated ginger root
2 cinnamon sticks
4 cloves
4 whole allspice pods
2 cardamom pod’s seeds
15ml cumin
15ml cayenne pepper
30ml coriander powder
4 bay leaves
1 x 325g tin of tomatoes
15ml turmeric
250ml water
salt and black pepper to taste
fresh chopped coriander leaves for garnishing
METHOD:
Heat the oil and brown the lamb on all sides in batches. Remove from the pot.
In the same pot brown the onion rings. Add the garlic, sugar and fresh ginger and cook for 1 minute.
Add all the spices to the pot and return the lamb to the pot moving around to cover all the lamb pieces with the spice mixture.
Add the tinned tomatoes, turmeric and 250ml water. Season with salt and pepper and simmer for 90 minutes.
Bron: PinkPolkaDotFood
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
LAMB CHOPS CURRY
LAMB CHOPS CURRY
8 lamb chops
1 onion, thinly sliced
1 large tomato, grated
4 cloves garlic, grated
1 piece of fresh ginger (thumb size – I enjoy ginger – you can use less), grated
1 Tablespoon curry powder (can increase or decrease quantity according to taste)
1 teaspoon turmeric powder
1 teaspoon cumin / coriander powder
1 teaspoon gharum masala
1 teaspoon salt (adjust according to taste)
2 cup frozen peas
2 -3 medium size potatoes
Fresh coriander
METHOD
Fry onions in a pan until just start turning brown.
Add the tomatoes, garlic, ginger, curry powder, turmeric, cumin/coriander powder, gharum masala and salt.
Mix well and cook until all the ingredients are blended – this can take +- 5 minutes.
Add the lamb chops to the pan and mix into the curry sauce.
Cook for about 8 minutes stirring occasionally.
Add the peas. Add sufficient hot water to cover the chops. Lower the heat and simmer for 30 minutes adding more water if necessary.
Add the potatoes and cook for about 20 minutes or until the potatoes are fully cooked.
Garnish with coriander.
Serve with rice and sambals.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
8 lamb chops
1 onion, thinly sliced
1 large tomato, grated
4 cloves garlic, grated
1 piece of fresh ginger (thumb size – I enjoy ginger – you can use less), grated
1 Tablespoon curry powder (can increase or decrease quantity according to taste)
1 teaspoon turmeric powder
1 teaspoon cumin / coriander powder
1 teaspoon gharum masala
1 teaspoon salt (adjust according to taste)
2 cup frozen peas
2 -3 medium size potatoes
Fresh coriander
METHOD
Fry onions in a pan until just start turning brown.
Add the tomatoes, garlic, ginger, curry powder, turmeric, cumin/coriander powder, gharum masala and salt.
Mix well and cook until all the ingredients are blended – this can take +- 5 minutes.
Add the lamb chops to the pan and mix into the curry sauce.
Cook for about 8 minutes stirring occasionally.
Add the peas. Add sufficient hot water to cover the chops. Lower the heat and simmer for 30 minutes adding more water if necessary.
Add the potatoes and cook for about 20 minutes or until the potatoes are fully cooked.
Garnish with coriander.
Serve with rice and sambals.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
LAMB BREYANI
LAMB BREYANI
RECIPE INGREDIENTS
1/2 cup plain yogurt
2 cloves garlic, minced
1/8 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon fresh-ground black pepper
1 3/4 teaspoons salt
1 pound boneless lamb, cut into 1/2-inch cubes
3 tablespoons butter
1 onion, cut into thin slices
1/4 teaspoon ground cardamom or ground coriander
1/4 teaspoon turmeric
5 cloves
1 cinnamon stick, broken in half
1 1/2 cups long-grain rice, preferably basmati
2 3/4 cups water
1/3 cup raisins
1/3 cup chopped cashew nuts
DIRECTIONS
In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.
In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.
Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
Cover and simmer until the rice and lamb are almost done, about 20 minutes.
Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.
VARIATION: Other nuts, such as almonds or pistachios, can easily stand in for the cashews.
Bron: Food & Wine
Plasingg: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
RECIPE INGREDIENTS
1/2 cup plain yogurt
2 cloves garlic, minced
1/8 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon fresh-ground black pepper
1 3/4 teaspoons salt
1 pound boneless lamb, cut into 1/2-inch cubes
3 tablespoons butter
1 onion, cut into thin slices
1/4 teaspoon ground cardamom or ground coriander
1/4 teaspoon turmeric
5 cloves
1 cinnamon stick, broken in half
1 1/2 cups long-grain rice, preferably basmati
2 3/4 cups water
1/3 cup raisins
1/3 cup chopped cashew nuts
DIRECTIONS
In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.
In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.
Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
Cover and simmer until the rice and lamb are almost done, about 20 minutes.
Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.
VARIATION: Other nuts, such as almonds or pistachios, can easily stand in for the cashews.
Bron: Food & Wine
Plasingg: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
LAMB BREYANI
LAMB BREYANI
Yield: 8 cups
Ingredients:
1, 4-inch piece ginger, peeled and grated
4 garlic cloves, peeled and grated
4-6 green Thai, serrano, or cayenne chilies, stems removed
2 Tablespoons garam masala
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon salt
2/3 cup chopped fresh cilantro
1/4 cup fresh mint, chopped
2 lbs. boneless lamb leg or shoulder, cut into 1-inch (3 cm) cubes
1 cup plain yogurt
3 medium yellow or red onions, peeled and very thinly sliced
4 Tablespoons canola or vegetable oil
1 1/2 cups water
2 1/2 cups uncooked basmati rice
1 Tablespoon salt
1/2 teaspoon saffron strands, soaked in 2 Tablespoons milk (optional)
DIRECTIONS:
In a deep bowl, mix together the ginger, garlic, green chilies, garam masala, red chili powder, turmeric, teaspoon of salt, cilantro and mint. Add the lamb and mix to coat. Marinate at least two hours in refrigerator or, ideally, overnight.
After marinating, add the yogurt to the lamb and mix well.
Turn the slow cooker on low. Add the onions, 2 tablespoons of the oil and the marinated lamb to the slow cooker. Cook for 2 hours.
On the stovetop, bring the water to a boil over medium-high heat. Add the rice and tablespoon of salt and turn the heat to low.
Allow the rice to simmer for 3 to 5 minutes, at which point most of the water will have evaporated. If it has not, use a slotted spoon to transfer the rice to the slow cooker. Discard any water remaining in the pot. Level the rice in the slow cooker with the back of a spoon.
Drizzle the rice with the remaining oil and the saffron/milk mixture, if desired.
Cook for 1 hour, fluffing the rice once or twice. Scoop and serve this amazing one-pot meal.
Tips:
- If you want to add another layer of flavor to the dish, brown the onions in oil on the stovetop before adding them to the slow cooker.
- To make this dish in a 3.5-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 4 cups.
Bron; Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Yield: 8 cups
Ingredients:
1, 4-inch piece ginger, peeled and grated
4 garlic cloves, peeled and grated
4-6 green Thai, serrano, or cayenne chilies, stems removed
2 Tablespoons garam masala
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon salt
2/3 cup chopped fresh cilantro
1/4 cup fresh mint, chopped
2 lbs. boneless lamb leg or shoulder, cut into 1-inch (3 cm) cubes
1 cup plain yogurt
3 medium yellow or red onions, peeled and very thinly sliced
4 Tablespoons canola or vegetable oil
1 1/2 cups water
2 1/2 cups uncooked basmati rice
1 Tablespoon salt
1/2 teaspoon saffron strands, soaked in 2 Tablespoons milk (optional)
DIRECTIONS:
In a deep bowl, mix together the ginger, garlic, green chilies, garam masala, red chili powder, turmeric, teaspoon of salt, cilantro and mint. Add the lamb and mix to coat. Marinate at least two hours in refrigerator or, ideally, overnight.
After marinating, add the yogurt to the lamb and mix well.
Turn the slow cooker on low. Add the onions, 2 tablespoons of the oil and the marinated lamb to the slow cooker. Cook for 2 hours.
On the stovetop, bring the water to a boil over medium-high heat. Add the rice and tablespoon of salt and turn the heat to low.
Allow the rice to simmer for 3 to 5 minutes, at which point most of the water will have evaporated. If it has not, use a slotted spoon to transfer the rice to the slow cooker. Discard any water remaining in the pot. Level the rice in the slow cooker with the back of a spoon.
Drizzle the rice with the remaining oil and the saffron/milk mixture, if desired.
Cook for 1 hour, fluffing the rice once or twice. Scoop and serve this amazing one-pot meal.
Tips:
- If you want to add another layer of flavor to the dish, brown the onions in oil on the stovetop before adding them to the slow cooker.
- To make this dish in a 3.5-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 4 cups.
Bron; Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
FISH & SEAFOOD CURRY:
SOUTH INDIAN SEAFOOD CURRY
SOUTH INDIAN SEAFOOD CURRY
Your taste buds will transport you to the bustling,vibrant Indian city of Kerala.
INGREDIENTS:
1 tin coconut milk (400ml)
½ tin chopped tomato (200g)
2 tsp tomato paste
1-2 tsp salt
2 tbsp Spice Mecca South Indian Seafood Curry Masala
2 medium onions chopped
3-4 tbsp vegetable oil
1 tbsp garlic paste
1 kg fish/ prawns/ crayfish
½ cup water (if required)
METHOD:
1. Liquidise the coconut milk, chopped tomato, tomato paste, salt and Spice Mecca Seafood Curry Masala.
2. Braise onions in oil until golden brown.
3. Add garlic paste and fry for 2-3 minutes.
4. Add liquids and cook for 15-20 minutes on a medium heat until the sauce thickens. Stir occasionally. Add water, if required
5. Add fish or seafood and cook for a further 10-15 minutes.
6. Garnish with freshly chopped green coriander.
7. Serve with basmati rice.
Bron & Foto: Spice Mecca
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Your taste buds will transport you to the bustling,vibrant Indian city of Kerala.
INGREDIENTS:
1 tin coconut milk (400ml)
½ tin chopped tomato (200g)
2 tsp tomato paste
1-2 tsp salt
2 tbsp Spice Mecca South Indian Seafood Curry Masala
2 medium onions chopped
3-4 tbsp vegetable oil
1 tbsp garlic paste
1 kg fish/ prawns/ crayfish
½ cup water (if required)
METHOD:
1. Liquidise the coconut milk, chopped tomato, tomato paste, salt and Spice Mecca Seafood Curry Masala.
2. Braise onions in oil until golden brown.
3. Add garlic paste and fry for 2-3 minutes.
4. Add liquids and cook for 15-20 minutes on a medium heat until the sauce thickens. Stir occasionally. Add water, if required
5. Add fish or seafood and cook for a further 10-15 minutes.
6. Garnish with freshly chopped green coriander.
7. Serve with basmati rice.
Bron & Foto: Spice Mecca
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK