Best 7 Bo Kaap Cape Malay Kerrie South African Cape Malay Curry Recipes

BO-KAAP CAPE MALAY KERRIE - SOUTH AFRICAN CAPE MALAY CURRY

Steps:

• Heat the oil in a large pot or saucepan.
• Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
• Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
• Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
• Stir in the apricot jam and the yoghurt a few minutes before serving.
• Serve this curry with yellow rice and a variety of sambals and atjars.

SOUTH AFRICAN MALAY CURRY

Steps:

• Heat the oil in a large pot; over high heat, fry the onions and garlic, stirring continuously; add the spices and continue stirring for a minute.
• Reduce heat slightly; add the meat and fry it until it is browned on all sides; (this may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.).
• Add all remaining ingredients except the apricot jam and yogurt (or buttermilk).
• Cover & Reduce heat; simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
• Stir in jam and yogurt (or buttermilk) a few minutes before serving.
• Serve with traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.

CAPE MALAY CURRY SAUCE

Steps:

• In a medium saucepan, saute onion and garlic until onion is clear.
• Add next six ingredients and simmer for about 30 minute.
• Add the preserves and stir until dissolved.
• Let the sauce cool, then toss it in the blender. Blend until smooth.
• Stir in the yogurt.

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE

Steps:

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
• About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

CAPE MALAY CURRY

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.

VEGETARIAN BOBOTIE

Steps:

• Rinse lentils until water runs clear.
• Cover lentils with water and pre-cook for 30min (you may need to top the water up from time to time).
• Drain lentils.
• Preheat oven to 150C.
• Saute onion and tomato.
• Add curry, tumeric, salt and pepper.
• Cook for 1-2 minutes.
• Add raisins, almonds, chutney, onion and tomato to lentils.
• Mix and place in baking dish.
• Shake up topping ingredients and pour over lentils.
• Place in oven and bake for 1-1/2 hours (egg topping should have risen all the way to the middle)
• Please note:.
• I spice my bobotie mildy and use a slightly sweet sultana chutney - one preference found in the Cape. Some people make theirs hotter and use Mrs. Ball's Original Chutney, which is very tasty and is less sweet. I recommend you experiment, but remember, the dish should be spicy as in flavoursome, not as in burn-your-mouth.
• Also, adding a bit more diced onion will add more texture to the lentils.

BO-KAAP CAPE MALAY CURRY POWDER - SOUTH AFRICAN SPICE MIXTURE

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.