SNOEK AKHNI
8 pieces of fresh snoek
1 tablespoon crushed garlic
Bay leaves
1 stick cinnamon
2 onions, chopped
oil to fry fish in
fargos fish masala
flour to dust fish for frying
3 tablespoons packo roasted masala
1 teaspoon garaam masala
1 teaspoon leaf masala
1 teaspoon coriander
1 teaspoon cumin
1 tablespoon fargos fish masala
3 cups cooked rice

Clean and spice fish with little salt and coat with fargos fish masala and dust with flour, fry in shallow oil and keep aside. When fish is cooled, flake into bite size and remove as much bones as possible, keep aside flaked fish.
Fry sum thin potato rounds in the same oil of the fish and keep aside.

CURRY SAUCE:
Chop up your onions and put into a deep saucepan and use the oil of the fish; add the stick cinnamon and bay leaves and cook until translucent, add crushed garlic and all masalas and salt to taste. Cook for 30 min, remove from heat. Make sure you have enough sauce in pan, rather too much than too little.
Now take a deep dish and put some rice at the bottom and then some fish, then fried chips and then some sauce, continue until all the ingredients are used up. Now give it a quick stir through with a fork and garnish with lemon slices and dhania.
Serve with grated mango atchar or dhania chutney.
P.S. If Akhni is too wet, steam in oven on lowest heat until it is a bit more dry. You can add bringels as well if you like.
Recipe and photo: Colleen Heugh

BEEF SAMOOSAS
½ medium potato
¾ cup frozen peas, thawed
2 tablespoon vegetable oil
1 teaspoon cumin seeds
1 bay leaves, crushed
2 medium onions, finely chopped
300 g ground beef
3 clove garlic, crushed
¾ tablespoon fresh ginger root, minced
1⁄2 teaspoon black pepper, ground
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
¾ teaspoon ground turmeric
1 teaspoon mother-in-law curry powder
1/8 teaspoon ground cinnamon
½ teaspoon smoked paprika
1⁄4 teaspoon ground cardamom
1½ tablespoon fresh coriander, chopped
2 green chili, chopped, deseeded
oil, for deep frying
1 package phyllo dough/samosa pastry

Boil potato and peas together in lightly salted water. Mash when cooked. Set aside.
In a large saucepan over medium high heat, heat the oil.
Brown cumin seeds and bay leaf.
Mix in onions and ground beef.
Cook until beef is evenly brown and onions are soft, about 5 minutes.
Mix in garlic and fresh ginger root.
Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, paprika and cardamom.
Add mashed potato and peas.
Remove from heat and chill in the refrigerator for 1 hour, or until cool.
Heat oil in a large, heavy saucepan over high heat.
Mix coriander and green chili into the cold beef mixture.
Place approximately 1 tablespoon of the mixture onto each samosa sheet.
Fold sheets into triangles, pressing edges together with moistened fingers.
In small batches, fry until golden brown, about 3 minutes.
Drain on paper towels and serve warm.
(We served this with crispy potato chips, beer battered onion rings and two dips… mayo/mustard and Taliban chilly sauce)
Recipe and photo: Elize de Kock

GORDON SE HOENDER BIRYANI
Marineer 500 g hoenderborsies in blokkies gesny in 200 ml gewone yoghurt
1 teelepel borrie
1 teelepel chillie poeier
1 teelepel garam masala
3 cm gerasperde gemmer
3 knoffel huisies, fyn gekap, sout en pepper vir 30 min
Braai twee fyn gekapte uie in olie. Haal uit en hou eenkant.
Braai in dieselde olie 1 kaneelstokkie, 6 naeltjies en 3 cardamom sade tot geurig.
Voeg hoender met marinade by en braai tot gaar.

Rys:
Braai tot geurig:
1 kaneelstokkie
1 ster anys
en 4 cardamom sade
Voeg 300 g basmati rys by en braai een min.
Voeg 375 ml water en sout by en prut tot gaar.
Meng hoender, rys en uie saam en bedien met vars koljander en Indiese raita.

Raita:
Meng:
½ koppie yoghurt
½ koppie fyn komkommer
2 eetlepels gekapte koljander
2 teelepels gekapte groen uie
¼ teelepel gemaalde koljander en
¼ teelepel cumin.
Resep geplaas deur Ivanda Venter
Foto: Ivanda Venter

ALTA SE SAMOESAS
klaargemaakte samoesa velle by ‘n kettingwinkel gekoop
1 kg maalvleis
1 ui, fyngekap
5 sprietuie, loof ook fyn gesny
8 koljander takkies se blare, fyn gesny
1 teelepel growwe koljander
1 teelepel sout
1 eetlepel hoogvol kerrie, jou keuse van sterkte
1 dessertlepel borrie
1 eetlepel bruinsuiker
1 eetlepel fyn appelkooskonfyt

Braai uie en sprietuie tot deurskynend, voeg maalvleis by en roer dat dit nie klonte vorm nie. Braai tot gaar, voeg res van bestanddele by. Roer gereeld tot kerrie deurgekook en gaar is. Vul velle, rol op en bak in warm olie.
Resep en foto: Alta Gunter Van Dyk

LENTIL DAHL
200 grams lentils
2 onions
4 garlic cloves
2.5 cm fresh root ginger
3 tomatoes
1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
1.5 liters water
3 tablespoons cooking oil
1.5 teaspoons mustard seeds
10-15 curry leaves
2 red chilies
salt
3 tbsp butter

Wash and boil the lentils for 5 minutes. Rinse and drain.
Put the lentils into a medium sized saucepan.
Peel and chop the onion, garlic and ginger.
Chop the tomatoes and add them to the pan along with the chili powder, coriander and turmeric.
Pour the water into the pan and stir the lentils.
Bring the water to the boil, lower the heat.
Boil uncovered until the lentils are tender.
Add salt to taste only when lentils is soft.
Add 3 tbsp butter to make your Dahl creamy.
Heat oil in frying pan, add the mustard seeds, curry leaves and chili and sauté them briefly until the seeds pop.
Pour the mixture over the Dahl, stir and serve in a bowl.
Add fresh coriander as a garnish.
You can add lime or lemon juice to the Dahl to compliment the nutty flavor of the lentils.
Recipe and photo: Elize de Kock

BEEF ROGAN JOSH
Paste:
2 green chilies with seed (remove seed for a milder curry)
1 tablespoon ground coriander
1 teaspoon cumin seed
1 teaspoon poppy seed
2 garlic cloves, roughly chopped
1 tablespoon chopped fresh ginger
2 large onions, finely chopped
1 teaspoon ground turmeric

Curry:
4 tablespoons oil
½ cup plain yogurt
1 tablespoon chopped fresh mint
2 large ripe tomatoes, peeled and chopped
3 teaspoons garam masala
salt, to taste
1 kg brisket/short-rib mixed, fat trimmed

Paste:
Dry toast, ground coriander, cumin turmeric and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don’t burn.) Place into a food processor with garlic, ginger, onions and chilies and blend until smooth. You may need to add a little water to help the blending.

Curry:
Heat oil in a large, heavy-based oven-proof saucepan, add paste mix and fry, stirring constantly about 5 min. Stir in yogurt, a spoonful at a time. Add mint, tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
Add meat and turn in paste over high heat to coat.
Transfer to warm 150ºC oven for 3-4 hours, or until the meat is very tender. (Do not add any liquid)
Stir occasionally to prevent spices from sticking to base of pan.
Serve with rice, lentils, roti and a tomato and cucumber salsa.
Recipe and photo: Elize de Kock

LAMB BREYANI
1 kg stewing lamb, cubed
1 cup (250 ml) full-cream yoghurt
2 tablespoon (30 ml) garlic, ginger and dhania paste (if you don’t have a ready made paste, use 4 cloves garlic, 5 cm-knob grated ginger and a handful of chopped fresh coriander)
1 green chilli, chopped
1 tablespoon (15 ml) garam masala
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) ground cumin
4 cardamom pods
10 curry leaves, more if you like
oil, for frying
1 can (410 g) chopped tomatoes
4 onions, sliced
¼ cup (60 ml) ghee, and extra for dotting
2 cups (500 ml) basmati rice
1 cup (250 ml) brown lentils
2 cinnamon sticks
1 cup (250 ml) warm milk
½ tsp (3 ml) saffron strands
Salt and milled pepper
Dried apricot chutney:
oil, for frying
1 large onion, chopped
3 cloves garlic, sliced
5 cm-knob ginger, grated
1 whole chilli
500 g dried apricots and peaches, roughly chopped
3 star anise
1 stick cinnamon
2 teaspoon (10 ml) coriander seeds
1/3 cup (83 ml) sugar
½ cup (125 ml) vinegar
water, as needed
salt and pepper
raisins, optional

Marinate lamb in yoghurt, chilli and spices for at least 2 hours, longer if you can.
Heat oil in a large, heavy-based saucepan and brown lamb.
Add remaining marinade and tomatoes. Cover and simmer over a low heat for 1 hour, or until the meat is tender.
Season well with salt and pepper.
In a separate pan, slowly caramelize the onion in the ghee, until a deep golden brown.
Cook rice and lentils according to the packet instructions. Mix together.
Steep saffron in milk.
Layer lamb, rice and onion in a large ovenproof dish.
Add the cinnamon sticks and extra curry leaves as you go.
Repeat until the final layer is the lentil and rice mix.
Pour the saffron milk over the biryani.
Dot with ghee, cover and bake at 160ºC for 45 minutes.
Recipe placed by: Elzette Cyster-Human

AMANDA’S MUTTON BIRYANI
1 kg mutton (cut into chunks)
1 small tub plain yogurt or buttermilk (±250-300 ml)
1 tablespoon ginger-garlic paste
½ -¾ teaspoon cayenne pepper (to your taste)
1 ½ teaspoon turmeric
saffron strands (optional but I recommend this delicious)
curry leaves (±7)
salt to taste
1 tablespoon biryani masala mix
1-2 teaspoon masala curry powder

Marinate your meat for 3-4 hours (or overnight is better) in yoghurt, ginger-garlic paste, salt, cayenne, biryani mix and curry powder together.
Oil your pot and arrange the marinated meat at the base.
Top with sliced onions and chopped curry leaves.
Cover and place in a warm oven at 180ºC.
Cook till meat is almost done. (1 ½ to 2 hours).
While the meat is cooking, wash and soak rice in water for about ½ hour. Soak a pinch of saffron in 2 tablespoon water.
Drain rice through sieve and roast in a tablespoon of butter till it starts crackling (about 5 minutes). Add saffron strands with saffron water to rice.
Once the meat is almost done, spread saffron soaked rice on top of the meat, stir.
Add salt as needed along with as much water as is required keeping in mind the liquid juices already present in the cooked meat.
The total liquid content should be slightly less than double the measurement of rice.
Cover and place inside the oven. Cook for about 30 minutes till all the liquid evaporates and rice is cooked through.
Switch off the oven and let rest inside for another 15-20 minutes. Finally take the pot out and decorate with slit chillies and coriander.
Serve warm with accompaniments of naan, salsa and coriander chutney!
Recipe and photo: Amanda Conradie

BIRYANI MASALA
8 big green cardamom pods
8 small black cardamom pods
3 bay leaves
3-4 pieces cinnamon
12 cloves
2 star anise
1 tsp black pepper
1 tbsp coriander seed
4-5 dry whole red chilli’s

Dry roast spices on gentle heat taking care not to burn.
Grind in a dry grinder and store in an air tight container.

PS: I prefer to make small quantities and store in the refrigerator to preserve freshness.
Photo: Amanda Conradie

LEKKER SAMOOSA VULSELS
Groentevulsel
(genoeg vir ongeveer 15 samoesas)
2 eetlepels kookolie
4 sprietuie, fyn gekap
60 gram gemengde spriete (boontjie, uie, beet of ander)
2 stingels seldery met blare, in fyn repies gesny
4 medium wortels, in fyn repies gesny
½ klein koolkop, in fyn repies gesny
½ teelepel komyn
sout en vars gemaalde swartpeper na smaak
Maak die olie warm in ’n pan. Gooi al die groente by en soteer 5 minute.
Geur met sout en peper.

Kerrievulsel:
(genoeg vir ongeveer 30 samoesas)
2 teelepel kerriepoeier
2 teelepel garam masala
1 teelepel borrie
1 teelepel komyn
½ teelepel koljander
1 teelepel gemaalde, droë rissie
¾ teelepel kaneel
2 eetlepels kookolie
1 ui, fyn gekap
1 eetlepel fyn gekapte vars gemmer
3 eeetlepels fyn gekapte vars seldery
2 eetlepels fyn gekapte vars wortel
2 lourierblare
1 knoffelhuise, fyn gekap
750 gram maalvleis of fyn hoender
1 groen soetrissie, fyn gekap
1/3 koppie fyn gekapte droë appelkose
2 teelepel asyn
sout na smaak

Meng die kerrie, masala, borrie, komyn, koljander, rissies en kaneel goed saam.
Maak die olie in ’n pan warm en gooi speserymengsel by.
Roer vinnig vir 30 sekondes. Gooi ui by en soteer paar minute. Gooi res van bestanddele by.
Braai vir 3-5 minute.
Geur met sout.
Die vulsel is effens droog en krummelrig sodat die kors nie nat en pap word nie.
Verminder die hitte en prut vir 15 minute.

Maalvleisvulsel
500 gram maalvleis
30 milliliter gesmelte botter
2 uie, fyn gekap
1 groen brand rissie
5 milliliter sout
5 milliliter gemmer
1 knoffelhuisie
1 klein bossie koljander blare, fyn gekap pietersielie
1/2 teelepel Masala
Meng jou vleisvulsel die aand voor jy dit gaan maak.

Potato filling:
6 potatoes, cut in small pieces
2 tablespoons oil
2 tablespoons dhania powder
2 tablespoons jeera
1 tablespoon mustard seeds
1 ttablespoon turmeric
red chilli or green depending on your taste
fresh coriander for after

Fry mustard seeds in oil till they stop spluttering.
Add potatoes, salt and spices and fry potatoes until they have taken on some colour.
Add water and cook till potatoes are soft and mashed (you can mash them for easier filling).
Add coriander when cooled.
Resepte geplaas deur Ineke Steyn