Best 3 South African Malay Curry Recipes

**Embark on a Culinary Journey to South Africa: Discover the Delights of Malay Curry**

Originating from the vibrant streets of Cape Malay, South African Malay curry is a symphony of flavors that tantalizes the taste buds and captures the essence of Cape Malay heritage. This delectable dish embodies the perfect balance of sweet, savory, and aromatic spices, creating an explosion of flavors that will transport you to the bustling markets and vibrant streets of South Africa. In this comprehensive guide, we present a collection of authentic South African Malay curry recipes that encapsulate the true spirit of this beloved dish. From the traditional Cape Malay curry to the fragrant prawn curry, each recipe is a testament to the culinary artistry and rich history of South African cuisine. Prepare to embark on a culinary adventure as we delve into the aromatic depths of South African Malay curry, a dish that is sure to become a favorite in your kitchen.

Let's cook with our recipes!

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

Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry image

This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars.

Provided by French Tart

Categories Curries

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

1 1/2 kg boneless mutton shoulder or 1 1/2 kg boneless lamb shoulder
oil
4 onions, peeled and chopped
2 -4 garlic cloves, peeled and minced
1 piece fresh gingerroot, peeled and crushed
1 tablespoon cape malay curry powder or 1 tablespoon mild curry powder, of your choice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon salt
black pepper
1 cinnamon stick
3 cloves
2 bay leaves
2 carrots, peeled and diced
250 g dried apricots, soaked in warm water and drained
2 bananas, peeled and sliced
2 tablespoons tomato paste
50 ml wine vinegar
250 ml meat stock
3 tablespoons apricot jam
3 tablespoons natural yoghurt

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.

Nutrition Facts : Calories 214.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 1, Sodium 169.6, Carbohydrate 53.1, Fiber 6.7, Sugar 36.5, Protein 3.7

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

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

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries.

Provided by French Tart

Categories South African

Time 7m

Yield 1 Large Jar Curry Powder

Number Of Ingredients 12

Ingredients

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.

SOUTH AFRICAN MALAY CURRY

South African Malay Curry image

My mother asked me to make this recipe for her and I was surprised at how good it was. My neighbor smelled it and asked what I was making, and loved it too. Serve with traditional curry garnishes such as chutney, peanuts, sliced bananas, and dates. I served over brown rice.

Provided by Betty Cameron

Categories World Cuisine Recipes African

Time 1h40m

Yield 8

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 ½ teaspoons curry powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 pounds cubed lamb stew meat
2 cups beef broth
½ pound eggplant, cubed
1 (6 ounce) can tomato paste
1 green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
1 teaspoon distilled white vinegar
1 cup diced dried apricots, soaked in warm water
1 cup plain yogurt
½ cup apricot jam

Steps:

Heat oil in a large pot over high heat. Fry onions and garlic in the hot oil until softened, about 5 minutes. Add curry powder, ginger, turmeric, coriander, cumin, cinnamon, and cloves; continue stirring for 1 minute.
Reduce heat slightly and add lamb. Cook until browned on all sides, 5 to 8 minutes. Add beef broth, eggplant, tomato paste, bell pepper, jalapeno peppers, and vinegar. Drain apricots and stir in. Reduce heat and cover; simmer on low, stirring occasionally, until lamb is tender, about 1 hour.
Stir yogurt and jam into the curry a few minutes before serving.

Nutrition Facts : Calories 594.9 calories, Carbohydrate 35.5 g, Cholesterol 78.4 mg, Fat 46 g, Fiber 4.4 g, Protein 13 g, SaturatedFat 19.3 g, Sodium 438.6 mg, Sugar 24.4 g

Tips:

Mise en place: Before starting the cooking process, make sure all ingredients are measured, chopped, and prepped. This will ensure a smooth and efficient cooking experience.
Use fresh spices: Fresh spices provide a more intense and aromatic flavor compared to pre-ground or store-bought options. If possible, buy whole spices and grind them just before use.
Don't skimp on the aromatics: The aromatics, such as onions, garlic, and ginger, are the foundation of a flavorful curry. Use generous amounts and sauté them until they are fragrant and golden brown.
Use a variety of chilies: Different chilies offer different levels of heat and flavor. Experiment with different combinations to achieve the desired level of spiciness.
Don't overcook the meat: Overcooked meat can become tough and dry. Cook the meat just until it is tender and juicy.
Use a good quality coconut milk: Coconut milk is a key ingredient in many South African Malay curries. Choose a full-fat coconut milk for the richest flavor.
Serve with traditional accompaniments: Serve the curry with traditional accompaniments such as rice, roti, or naan bread. You can also add a dollop of yogurt or chutney for an extra layer of flavor.

Conclusion:

Exploring the diverse flavors of South African Malay curries is a culinary journey that promises both taste and satisfaction. With its unique blend of spices, fresh ingredients, and aromatic herbs, these curries offer a delightful symphony of flavors that will tantalize your taste buds. Whether you prefer a mild or spicy curry, there's a recipe here to suit your palate. So, gather your ingredients, embark on this culinary adventure, and experience the vibrant flavors of South African Malay cuisine.

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