Winter is here! Why not try one of these nostalgic winter recipes curated especially for you to warm up any cold winter’s day!
Cape Malay Curry
- 1/2 cup (35g) fresh breadcrumbs
- 1 cup (250ml) milk
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, crushed
- 5cm piece ginger, grated
- 1kg beef mince
- 2 tbsp mild curry powder
- 6 fresh curry leaves, chopped, plus extra to serve
- 1/2 cup (85g) raisins
- 2 tbsp slivered almonds, toasted
- 2 tbsp fruit chutney (see notes) or spiced tomato chutney
- 1 cup (250ml) beef stock
- Juice of 1 lemon
- 2 eggs
- 1/2 tsp ground turmeric
Tips: Fresh curry leaves and lemon leaves are from selected greengrocers. We used South African Mrs H.S. Ball’s Original Chutney, from supermarkets; substitute spiced tomato chutney.
- Step 1
Preheat oven to 180°C. Soak breadcrumbs in 1/2 cup (125ml) milk until needed and set aside.
- Step 2
Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add onion and carrot, then cook, stirring, for 3-4 minutes until soft. Add the garlic and ginger, then cook for a further 2 minutes or until fragrant. Add the mince and cook, breaking up lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the curry powder, curry leaves, raisins and almonds, then cook for 2 minutes. Stir in the chutney, beef stock, lemon juice and breadcrumb mixture. Season, bring to a simmer, then divide mixture among four 500ml ovenproof dishes. Cover with foil and bake for 25-30 minutes.
- Step 3
Beat the egg, turmeric and remaining 1/2 cup (125ml) milk in a bowl. Remove dishes from oven, then discard foil and pour over egg mixture. Bake for a further 20-25 minutes or until the topping is golden and set. Cool for 5 minutes.
- Step 4
Garnish the bobotie with the extra curry leaves, and serve with a fresh salad
CAPE MALAY CURRY
- 4 tbsp oil
- 1 medium onion, finely chopped
- 2 tbsp ginger, finely chopped
- 1 tsp chili flakes, or fresh hot peppers to taste
- Spice mix:
- 1 1/2 tsp coriander seeds, 2 tsp fennel (ground, or 4 tsp whole fennel seeds), 1 1/2 tsp ground cumin, 1 tsp turmeric, 1/2-1 tsp black pepper (coarsely ground), 15 cardamom pods (whole pods), 1/2 tsp cinnamon, 1 tbsp garam masala
- 14 oz can crushed tomatoes , or diced tomatoes
- 1 1/2 lb chicken pieces
- 2 tsp garlic, finely chopped
- 2 tsp brown sugar
- 1 tbsp lemon juice
- 2 -3 tsp salt
- Start by making your spice mix. Put all of the “spice mix” ingredients into a mortar and pestle. Pound them together so the cardamom pods burst and the whole thing becomes a mess of spices. Discard the skin of the cardamom pods. Continue to pound the spices until they become a powder.
- Heat the oil in a pot, add the onion and ginger over fairly high heat, and stir occasionally for a few minutes. Add the chili flakes and
powdered spice mix and stir for 2 minutes. You might need to add more oil (Spices slurp up oil as they fry).
- Add the can of crushed tomatoes and stir. Cook until everything bubbles up together.
- Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away. Turn the heat down, put on a lid, and simmer for about 20 minutes.
- Add the garlic, sugar, lemon juice and salt to the curry. Cover with lid but leave a small opening for a steam to escape; simmer for 15 minutes or longer. Taste the sauce, and adjust seasoning according to your taste.
- Near the end of cooking, skim off extra oil/fat with a spoon, as it collects in corners of the pot, if needed. Serve the curry warm with rice.