Best Bo Kaap Cape Malay Kerrie South African Cape Malay Curry Recipes

Cape Malay Curry image

Provided by kbruce82

Categories Curries

Time 50m

Yield 4 portions, 3-4 serving(s)

Number Of Ingredients 15

chicken or lamb
1 teaspoon vegetable oil
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon ginger paste
1 tomatoes, peeled and chopped
1 tablespoon tomato paste (optional)
2 -4 tablespoons garam masala paste, depending on desired heat (I use Parak's)
1 tablespoon red wine vinegar
1/2 cup chutney (Ideally, you want to use Mrs Balls plain chutney, which is THE South African brand and unfortunately)
1/4 cup apricot jam
1 teaspoon turmeric
1 teaspoon cinnamon
water
salt

Steps:

Saute onion in oil until soft and golden.
Add garlic and ginger and saute for a minute.
Deglaze pot with a little water.
Add tomato, red wine vinegar, tomato paste, chutney, apricot jam, turmeric and cinnamon.
Add chicken to mixture, and pour in enough water to cover the chicken.
OPTIONAL: You can add chopped and peeled potatoes to the curry at this stage. They're delicious this way, and mean you don't have to cook rice!
Simmer for 30-45 minutes, or until chicken is done.
TASTE MIXTURE BEFORE SERVING AND MAKE ADJUSTMENTS. If it's too sweet, add more vinegar and salt. If it's too acidic, add sugar. If it's not hot enough, add more curry paste. Essentially, there's no one recipe that will make a curry to please everyone, so you have to taste and add.

Bobotie - South African Cape Malay Casserole image

Provided by Emjay99

Categories Meat

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 31

1 cup 1% low-fat milk
2 slices white bread, 3/4 inch thick
1 1/2 lbs lean ground beef
1 onion, chopped
2 garlic cloves, minced
1 tablespoon mild to medium heat curry powder
1 teaspoon ground turmeric
1 tablespoon sugar
1 tablespoon vinegar
1/4 cup seedless raisin
1 apple, peeled and diced
salt and pepper, to taste
2/3 cup water
1 (7/8 ounce) packet brown gravy mix
1 egg, beaten
1 1/2 cups 1% low-fat milk (use the milk from the bread soaking)
3 eggs
1 pinch salt
ground nutmeg
4 bay leaves
2 cups parboiled white rice
salt
1/8 teaspoon ground turmeric
1/2 cup toasted slivered almonds
sliced banana
finely chopped tomatoes, and
finely chopped onion, mixed together
peaches or mango chutney
sliced canned beets
grated coconut
lime pickle (Patak's)

Steps:

Soak the bread in the cup of milk, set aside.
In a large, non-stick skillet, brown the ground beef.
Add the onions, garlic, curry powder and turmeric and cook until the onions are soft.
Add sugar, vinegar, raisins, apple, salt and pepper.
Pour in water and gravy mixture and cook gently until it starts to thicken.
Remove from heat and cool slightly.
Gently squeeze excess milk from the bread (add the milk to the custard topping) and tear apart into chunks.
Fold into meat mixture together with the beaten egg.
Place the meat mixture into a greased 9 x 9" casserole dish and bake at 350°F for 15 minutes.
Remove from oven and cool completely.
Prepare custard topping.
For the custard topping: beat together the milk, eggs and salt.
Gently pour over the cooled meat mixture.
Sprinkle with nutmeg and place bay leaves on top.
Return casserole to oven until the top is set- about 20 to 25 minutes.
Serve warm (not hot or better still, room temperature) alongside yellow rice and sambals on the side.
Cook rice in the usual manner adding turmeric and salt to the water.
Drain and fluff up, add almonds.
Place the sambals in small serving dishes and allow guests to help themselves.

Nutrition Facts : Calories 661.5, Fat 21.5, SaturatedFat 7, Cholesterol 219.9, Sodium 455.2, Carbohydrate 77.3, Fiber 4.6, Sugar 15.2, Protein 38.1

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture image

Provided by French Tart

Time 7m

Yield 1 Large Jar Curry Powder

Number Of Ingredients 12

1 tablespoon clove
1/2 cup coriander seed
1 tablespoon fennel seed
1 tablespoon black mustard seeds
3 tablespoons fenugreek seeds
2 tablespoons black peppercorns
3 small dried hot red chilies, seeds and stems removed
3 tablespoons cumin seeds
1/4 cup ground cardamom
1/4 cup ground turmeric
1 tablespoon ground ginger
2 curry leaves, chopped into small pieces

Steps:

Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.