FATIMA'S CAPE MALAY CURRY
Sifting through my mother's falling-apart notebooks with recipes I came upon this one in my own hardwriting, and memories came flooding back. I got this from a Malay lady (Cape Muslim) when I was a young college student, and fascinated by the smells of the Bo-Kaap, the Malay Quarter of Cape Town. I do not guarantee this recipe, and would like feedback, should you try it. One has to smile at the amount of garlic she uses, and by no means do you have to use so much! I just did not want to change her ingredients. Do keep in mind that every Malay cook does her own interpretation of their aromatic dishes, so there are many variations!
Provided by Zurie
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Fry onions in oil until softened, then add the cinnamon stick and cardamom.
- Cut meat in small chunks and add.
- Add the peeled, chopped ginger, garlic, turmeric, masala and chopped hot peppers. Stir and let fry a little.
- Chop the tomatoes and add to the pot with the sugar. Turn heat down, put lid on, and simmer slowly until meat is tender.
- Serve with rice.
Nutrition Facts : Calories 628.2, Fat 34.5, SaturatedFat 14.1, Cholesterol 180, Sodium 153.6, Carbohydrate 27, Fiber 5.2, Sugar 12.1, Protein 52.2
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