The Big Book of Curry Recipes (79 page)

4 fresh bay leaves

1 egg, lightly beaten

150ml (3/4 cup) milk

Method:

Heat oil in a large frying pan and fry the onion until golden (10 minutes). Add the cloves, garlic, salt, curry powder and turmeric and fry for a further 5 minutes. Add to the mince along with the breadcrumbs, eggs, hot water, lemon juice and sugar and mix-in well. Spoon the mixture into a well-greased ovenproof dish and bake in an oven pre-heated to 160ºC (320ºF) for 40 minutes, or until golden brown. Remove from the oven, beat the egg and milk well and pour over the bobotie. Add the bay leaves to the top and bake for a further 8 minutes at 180ºC (360ºF).

Serve with saffron rice or boiled vegetables.

Cape Kedgeree

Cape Kedgeree is a traditional South African recipe for a classic version of the Anglo-Indian dish, Kedgeree made from flaked fish and egg whites cooked with rice in a butter and evaporated milk sauce flavoured with curry powder.

Ingredients:

60g (2 oz) butter

800g (1 3/4 lb) cooked fish, flaked

400g (1 lb, scant) cooked rice

4 whites from hard-boiled eggs, coarsely chopped

2 tsp salt

1/2 tsp black pepper

120ml (1/2 cup) evaporated milk

2 tsp curry powder

Method:

Melt the butter in a large saucepan and add all the ingredients. Stir gently until the mixture becomes quite hot. Serve on warmed plates garnished with egg yolks that have been passed through a fine sieve.

Curried Beans

Curried Beans is a traditional South African recipe for a classic preserve of green beans and onions with peaches and tomatoes in a spiced vinegar syrup flavoured with curry powder.

Ingredients:

6 medium onions, cut into 3cm pieces

1kg (2 lb, 3 oz) green beans, trimmed and cut into 3cm lengths

4 tsp
mild curry powder

1 tsp finely-ground black pepper

2 tsp sea salt

1 tsp ground turmeric

10 whole cloves

4 lemon leaves (or Kaffir lime leaves)

190g (6 oz) sugar

250ml (1 cup) white wine vinegar

4 garlic cloves

5 large tomatoes, blanched and peeled

410g (1 lb, scant) peaches, pitted and sliced

Method:

Bring a pan of lightly-salted water to a boil, add the onions and beans and cook for about 6 minutes, or until done through but still crisp. Drain and set aside.

In the meantime, combine all the remaining ingredients in a large pan. Heat gently until the sugar has dissolved then bring to a low simmer and cook slowly for 10 minutes.

Add the boiled vegetables, return to a low simmer and cook gently until the sauce is thick. Spoon into glass jars that have been sterilized and warmed in an oven. Seal with vinegar-proof lids and store in a cool, dark place. Allow to mature for at least 1 month before use.

Banana Curry Chutney

Banana Curry Chutney is a traditional South African recipe for a classic chutney-like preserve of bananas, bell peppers, onions and sultanas cooked in spiced and sweetened vinegar before potting and storing..

Ingredients:

850g (2 lb, scant) bananas (weighed after peeling), sliced

2 green bell peppers, finely chopped

2 onions, finely chopped

2 garlic cloves, finely chopped

240g (2 cups) sultanas

2 tsp sea salt

1/4 tsp freshly-ground black pepper

2 tsp curry powder

1 tsp ground turmeric

1/2 tsp dried thyme, crumbled

pinch of ground cloves

900ml (3 3/4 cups) white vinegar

400g (2 cups) sugar

Method:

Combine all the ingredients in a heavy-based saucepan and gently bring to a simmer, stirring constantly to prevent burning. Continue simmering gently, stirring all the while, for 1 hour then take off the heat and ladle the chutney into cleaned and sterilized jars that have been warmed in the oven.

Seal with vinegar-proof lids and set aside to cool completely before storing in a cool dark, cupboard. Allow to mature for at least 3 weeks before using.

Curried Beef Stew

Curried Beef Stew is a traditional South African recipe for a classic beef curry in a tomato and chilli-based sauce.

Ingredients:

2 tbsp groundnut oil

600g (1 1/2 lb) stewing steak, cut into 1.5cm (1/2 in) cubes

1/2 large onion, finely chopped

2 large tomatoes, cored and chopped

1/2 tsp salt

1 tsp
Cape Curry Powder

1 scotch bonnet chilli, pounded to a paste

Method:

Heat the oil in a frying pan and add the meat cubes. Fry on each side until they are evenly browned. Then add the onion, tomatoes and the chilli paste. Cook over high heat until the tomatoes soften then add the salt and curry powder and simmer until the meat is tender. (Add water if the stew gets too dry, to prevent burning.)

Serve on a bed of rice and accompanied by a bowl of chilli flakes which can be sprinkled on top.

Kerrie-aartappels en Uie (Curried Potatoes and Onions)

Kerrie-aartappels en Uie (Curried Potatoes and Onions) is a traditional South African recipe for a Malay-inspired curry of potatoes and onions in beef stock.

Ingredients:

550g (1 1/4 lb) potatoes, in small dice

1 large onion, sliced

4 tbsp butter

240ml (1 cup) beef stock

1 tbsp
Cape Curry Powder

1 tbsp vinegar or lemon juice

1 tbsp sugar

1 tbsp flour

salt and black pepper to taste

Method:

Fry the onion in the butter until lightly browned then add the potatoes and stir occasionally until they are warmed through. Add all the dry ingredients and the vinegar to the stock then pour this mixture over the vegetables. Cook and stir until the sauce has thickened and cook for about 2 minutes more, until the potatoes have softened.

Serve immediately, accompanied by chutney.

Mango Atjar

Mango Atjar is a traditional South African recipe for a classic preserve of green mangoes, onions and almonds cooked in a spiced malt vinegar, and white sugar base.

This is a classic South African pickle. This style of preservation was introduced to South Africa by Malays and consists of a mix of vegetables and fruit preserved in a strong chilli and spice vinegar pickle. Typically it’s eaten as relish to accompany curry or meat dishes.

Ingredients:

1.5kg (3 1/3 lb) green mangoes, peeled, stoned and cut into 2cm chunks

500ml (2 cups) white malt vinegar

250g (1 1/4 cups) white sugar

200g (2 cups) blanched almonds

2 onions, sliced

4 tbsp root ginger, finely chopped

1 tsp cayenne pepper

1 tsp mustard seeds

2 garlic cloves, crushed

5 black peppercorns

1 tsp salt

Method:

Combine all the ingredients in a pan, bring to a boil and continue cooking for about 30 minutes, or until the mango chunks are tender but still remain whole. Take off he heat and spoon into washed and sterilized jars that have been warmed in the oven.

Seal with vinegar-proof lids, allow to cool then store in a cool, dark, cupboard to mature for at least 3 weeks before opening.

South African Curried Beef Gratin

South African Curried Beef Gratin is a traditional South African recipe for a classic dish of beef and pine nuts flavoured with curry powder and apricot preserves that’s topped with a coconut milk custard and oven baked until set.

Ingredients:

2 tbsp pine nuts (or slivered almonds or cashew nuts)

1 medium onion, finely chopped

1 tbsp sunflower oil

900g (2 lb) lean beef, minced (ground)

1 tsp salt

20 generous twists of black pepper

2 tsp curry powder (or 1 tbsp freshly-made curry paste)

3 tbsp apricot preserves (or mango chutney)

2 tbsp lemon juice

For the Custard:

3 large eggs

320ml (1 1/3 cups) tinned coconut milk

1 tsp salt

2 tsp soy sauce

1/2 tsp paprika

generous pinch of hot chilli powder

10 twists of black pepper

2 bayleaves

Method:

Toast the nuts in a dry pan over medium heat, tossing frequently, until lightly browned and aromatic (about 3 minutes). When done, transfer to a plate and set aside.

Heat the oil in a large pan over medium heat then use to cook the onion, stirring frequently until golden brown (about 6 minutes). Add the minced beef and continue frying, stirring occasionally, until the meat is just browned (about 3 minutes). Season to taste with salt and black pepper then stir in the curry powder, apricot preserves and lemon juice. Continue cooking gently for 5 minutes then stir in the toasted nuts. Take off the heat and transfer the contents of the pan to a casserole dish or a gratin dish. Set aside to keep warm whilst you prepare the topping.

In a bowl, whisk together the eggs and coconut milk. Add the salt, soy sauce, paprika, chilli powder and black pepper. Mix thoroughly then pour the custard mix evenly over the meat mixture in your dish. Arrange the bayleaves on top then transfer to an oven pre-heated to 175ºC (350ºF) and bake for 30 minutes, or until the top has set and is golden brown.

Remove from the oven, allow to cool for 5 minutes then serve with rice and green vegetables.

South African Lamb Curry

South African Lamb Curry is a traditional South African recipe for a classic curry of lamb onion and egg meatballs cooked in a milk base with curry powder that’s finished by topping with breadcrumbs and baking in the oven.

Ingredients:

1.2kg (2 2/3 lb) minced lamb

2 onions, finely chopped

1 egg

60g (2 oz) butter

3 tbsp cornflour (cornstarch)

1 1/2 tbsp
Cape Curry Powder

750ml (3 cups) milk

1 tsp salt

1 tbsp freshly-ground black pepper

100g (3 1/2 oz) breadcrumbs

Method:

Combine the lamb, onions, salt and black pepper in a bowl. Mix thoroughly then add the egg and work together to bind. Shape the resultant mixture into meatballs.

Melt half the butter in a pan, add the meatballs and fry until browned all over. Remove from the pan and set aside.

In the meantime, dissolve the cornflour in a little of the milk, so that you have a smooth slurry. Melt the remaining butter in a saucepan, stir in the curry powder and season to taste with salt and black pepper. Fry briefly then take off the heat and add the milk. Whisk in the milk and cornflour blend until smooth.

Return to the heat and bring to a boil. Continue cooking until slightly thickened then take off the heat.

Arrange the meatballs in a baking dish and pour over the curry sauce. Scatter the breadcrumbs over the top and place in an oven pre-heated to 180ºC (360ºF). Bake for 20 minutes and serve hot, accompanied by rice.

South African Lamb Pilaff

South African Lamb Pilaff is a traditional South African recipe for a lamb meatball and fruit curry in a milk-based sauce.

Ingredients:

180g (6 oz) dried apples

80g (2 1/2 oz) pitted prunes

60g (2 oz) dried apricots, chopped

80g (2 1/2 oz) seedless raisins

120ml (1/2 cup) orange juice

240ml (1 cup) hot water

450g (1 lb) minced (ground) lamb

80g (2 1/2 oz) dry breadcrumbs

60ml (1/4 cup) milk

1 egg, slightly beaten

1 tsp salt

1/2 tsp paprika

50g (2 oz) plain flour

oil for deep frying

1 medium onion, chopped

1 tbsp
South African Curry Powder

2 tbsp red wine vinegar

1 tbsp sugar

1 tsp tomato paste

Method:

Combine the apples, prunes, apricots and raisins together in a large bowl. Add the orange juice and water and leave to stand at room temperature for 2 hours. Meanwhile, combine the lamb, breadcrumbs, milk, egg, salt and paprika. Mix together and shape into 3cm (1 in) balls. Roll the meatballs in flour. Shake-off the excess and deep-fry in a hot wok containing 4cm depth of oil in the centre.

Fry the meatballs, a few at a time, in the hot oil until lightly browned on all sides (about 4 minutes). Drain on paper towels and set aside then pour all but 2 tbsp oil from the wok, add the onions and stir-fry for a minute. Reduce the heat to low and stir-in the curry powder, frying until fragrant (about 2 minutes). Add the soaked fruit and 240ml of the soaking liquid along with the vinegar, sugar and tomato paste then stir-in the vinegar and sugar. Add the cooked meatballs, making sure they’re pushed down into the liquid. Keep stirring until the liquid thickens (about 3 minutes) then season with salt and pepper.

Serve on a bed of rice or bulgur wheat, garnished with banana slices and chopped dry-roasted peanuts.

South African Malay Curry

South African Malay Curry is a traditional South African recipe for a classic Cape Malay curry of meat in a spice stew of beef stock and curry powder with apricot jam and buttermilk.

The Malay people were brought as indentured workers to South Africa from Indonesia, but they had a profound impact on South African cuisine and curry (known locally as
kerrie
) dishes remain popular in South Africa.

Ingredients:

4 tbsp cooking oil

2 onions, sliced

1 garlic clove, minced

1 small piece fresh ginger, peeled and crushed

1 tsp turmeric

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp ground cinnamon

2 tsp
Cape Curry Powder

4 cloves

1kg (2 lb, 3 oz) lamb, mutton or beef, cut into bite-sized cubes

1 aubergine, cut into cubes

1 green bell pepper, cleaned and chopped

2 hot green chillies

200g (7 oz) dried apricots, soaked in warm water and drained

1 small tin tomato paste

1 tsp vinegar

500ml (2 oz) beef stock

100g (3 1/2 oz) apricot jam

250ml (1 cup) buttermilk or yoghurt