SIPHOKAZI BUTTER CHICKEN
Source and Photo: Siphokazi Mdlankomo
2nd photo:  Maryska Conradie
FOOD LOVERS RECIPES
3 tablespoons butter
4 chicken breasts, cut into chunks (I prefer thighs)
1 onion, finely chopped
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 teaspoon mustard seeds
3 cardamom pods
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
½ teaspoon cinnamon
salt and pepper
1 tablespoon sugar
2 tomatoes peeled and grated
2 tablespoons tomato paste
125 ml chicken stock
250 ml cream
fresh coriander to garnish

Heat butter in a pot and brown the chicken.
Remove and set aside.
Add the mustard seeds and cardamom pods fry until they pop, add onion, garlic and ginger and cook on medium heat until fragrant, stir in the spices, cook for a minute and make sure not to burn them.
Add sugar, salt and pepper, tomato paste, grated tomatoes and the stock.
Bring to a boil, cook for 15 minutes.
Pour the sauce in a blender and blend until smooth.
Return the sauce into the pot, check for seasoning, return the chicken to the pot and cook for few minutes (if using thighs cook for a longer time) once chicken is cooked add cream, cook for a minute.
Serve with basmati rice and garnish with fresh coriander.

KERRIE EN RYS MET FILO “TWIST”
Ek het regtig nie geweet wat om vandag te maak vir ete nie, en het maalvleis uitgehaal. Toe draai my kerrie en rys so uit.
Ek het net gewone kerrie maalvleis gemaak soos wat mens vir kerrie en rys sal maak met genoeg sous maar nie “sop” nie. toe skep ek dit in klein bakkies, verf ‘n filo velletjie met gesmelte botter en frommel hom op die maalvleis en bak in die oond by 180 gradeC vir ongeveer 25 min. Bedien saam met gewone basmati rys en ‘n slaai. Mensig ons het geeet soos konings…:)
Gebruik hierdie resep vir die maalvleis indien jy wonder hoe om dit te maak.
Basiese kerriemaalvleis:
kookolie
2 uie, inringe gesny
15ml fyngedrukte knoffel (1 eetl)
15ml kerriepoeier (1 eetl)
2ml fyn komyn (jeera)(1/2 teel)
2ml fyn gemmer (1/2teel)
2ml fyn koljander(1/2 teel)
1 heel kaneelstok
500g maalvleis
sout en varsgemaalde swartpeper na smaak
10ml (2 teel) fyn appelkooskonfyt
15ml (1 eetl) tamatiepasta
1-2 medium groot tamaties, ontvel en fyngekap
5ml (1 Teel) botter
Braai die uie en knoffel saam sit die speserye by en braai rukkie, sit die maalvleis by en braai tot vleis mooi gaar is, meng jou konfyt en pasta en sit by saam met die tamaties.  kook lekker deur, en indien die sous nie dik genoeg of genoeg is nie maak meer met bisto sous.
Berei die basiese maalvleismengsel en skep in ‘n oondvaste bak.

FOTO EN RESEP:  Rina Kleinhans

EGG CURRY

Ingredients
6 large eggs
2 onions finely chopped
2 tomatoes peel removed and grated .
2 tbsp of oil
2 tsp of butter
1 tsp of black mustard seeds
1 tsp of cumin seeds
Some curry leaves
2 bay leaves
3 cardamom pods
1 tbsp of grated garlic
1-2 tsp of turmeric
1 tbsp of roasted masala
1 tbsp of mother in law masala
2 whole chilies
Salt to taste
1 tsp of red chili powder
Method
In a large pan, heat the oil on medium to high heat and braise your onions and whole spices ( the chili as well) until golden brown .
Next, add your tomato and garlic and braise for a few minutes .
Next, add all your spices, and salt and cook for a minute … Now slowly braise the curry sauce for 20 minutes adding a tiny bit of water when needed and stirring occasionally, adding the butter at the end of this cooking time.
In the meantime boil your eggs for 5 minutes in boiling water . Remove , cool, peel and cut in half .
Transfer to curry sauce and switch off the heat. Garnish with some fresh coriander and serve .
I did not add any vinegar or sugar etc. Because I serve the egg curry with a onion and tomato sambal .
Delicious .
Recipe: Fatima Sydow
Photo: Elize de Kock

CHARLEEN SE SKAAPKERRIE
1 kg skaapvleis, gesny in blokkies
1 ui, gekap
3 eetlepels Rajah kerriepoeier
1 eetlepel Garam masala
1 eetlepel chilli poeier
½ teelepel Jeera seeds
2 eetlepels turmeric
1 eetlepel flavour seeds (mengsel van coriander, mosterd en komyn (cumin) sade)
1 teelepel sout
1 teelepel knoffel gekerf
½ teelepel vars gemmer, gekerf
ghee of olie
1 eetlepel tamato paste
1 blik heel tamaties
kerrie blare
coriander blare

Braai uie in ghee of olie. Gooi vleis by en braai tot bruin. Gooi al die spesery poeiers en knoffel by. Roer goed deur en braai vir so 5 minute. Voeg so eetlepel tomato paste en blik heel tamaties by. Breek die heel tamaties op. Gooi beker kookwater by en roer deur. Laat prut tot vleis begin versag. Voeg groente soos aartappel, wortels of van jou keuse by en prut tot groente gaar is. Geniet met geelrys of in ‘n bunnychow.

RESEP EN FOTO: Charleen Nieuwenhuizen

CAPE PICKLED FISH

Curry sauce :
4 large onions cut into rings
1 cup sugar
5 t curry powder
2 t turmeric
1/2 t salt
2 t red chilli powder
1 bottle vinegar (750 ml)
5 bay leaves
10 whole allspice
1 t coriander seeds
3 cm chopped root ginger
4 cloves crushed garlic
Fish :
3kg firm white fish, filleted and cut into portions. I batter my fish (egg and flour) then fry, it holds together well in the sauce.
Mix ingredients for sauce and boil for 25 mins. Place a layer of fried fish in a deep glass dish. Pour a little of the hot sauce over the fish and cover. Continue layering the fish and sauce until all the fish is covered. Allow the fish to cool. Cover and refrigerate – will last for a couple weeks.
Foto: Brenda Litzke

CHICKEN CURRY ON A BED OF BLACK THAI RICE
Dit is sommer net ‘n “moerby” resep. 😁
Swart Thai rys – gaar gemaak soos gewone rys.
Uie gebraai, hoender in blokkies gesny en saam die uie gebraai.
Laat prut tot sag.
Aartappel en gemengde groente bygevoeg en laat prut.

Kerrie sous:
Afhangende van hoeveel jy maak – hierdie is vir 2 porsies.
1 teelepel matige kerrie poeier
1 teelepel borrie
1 eetlepel appelkooskonfyt
1 eetlepel Maizina
Meng alles tot ‘n pasta en voeg asyn by.
Laat goed deurkook en geniet!

RESEP EN FOTO: Kobie Coetzer

BEESBRISKET KERRIE

1 kilo brisket, opgesny in klein stukkies
3 uie, gesny
8 medium aartappels, in kwarte gesny

Kerriemengsel:
2 eetlepels kerrie
1 eetlepel borrie
1 teelepel growwe koljander
3 teelepel braaivleis speserye
3 eetlepels appelkooskonfyt
¼ koppie wit asyn

Braai stukkies brisket tot bruin, haal uit en hou een kant tot al die vleis klaar gebraai is. Braai die gesnyde uie in dieselfde kastrol tot bruin, sit vleis terug in kastrol en kook tot sag, gooi maar bietjies bietjies water by. Voeg die aartappels by vleis en kook tot dit sag is. Maak die kerriemengsel aan (ek gebruik regte kerrie by enige goeie speserye handelaar), en voeg by pot, roer deur en prut vir paar min tot kerriemengsel gaar is.

Resep en foto: Alta Gunter Van Dyk‎

CURRIED BRINJAL
1 – 2 medium large brinjals – unpealed, 5 mm thick slices (I’d prefer 2cm cubes next time)
2 onions – sliced
1 x 410 g can tomato and onion mix
5 – 10 ml honey
15 – 30 ml chutney
15 ml curry paste
2 – 3 garlic cloves – chopped
Sauce
250 ml oil + 125 ml butter
soy sauce to taste
dash Tabasco
pepper
juice of 1 lemon
seasonal herbs to taste

Make sauce heat oil + butter, add rest of sauce ingredients. The sauce should taste strongly of soy but should also be distinctly lemony.
Braise brinjal slices/cubes 1 layer at a time in the sauce until cooked through. Layer the brinjal in preheated casserole dish once cooked.
Braise the onion in the sauce, once cooked, add tomato + onion can, honey, chutney, curry paste and garlic. Taste and correct. If too sweet, add a little tomato paste and if too tart some more honey. Pour sauce into casserole dish and simmer on the hob for about 30 minutes.

PHOTO: Petro Borchard

ROSHAAN’S MUTTON CURRY
INGREDIENTS
Oil
4 medium onions
1/2 green pepper
Curry leaves(about 20)
Cinnamon sticks(2/3)
3 tablespoons garlic paste
Masala * Recipe at the bottom
2 kg mutton(not lamb) pieces
Potatoes
Salt
METHOD
Put oil, curry leaves and cinnamon sticks in pot( I use my frying pan), and heat until it starts ‘bubbling’. Add chopped onions and pepper, and braise until golden brown. Add garlic paste braise for a few seconds, then add masala. Add some water and braise for about a minute (be careful not to burn), then add the meat. Cook until soft, adding water and stirring regularly, then add potatoes and salt to taste. Serve with basmati rice and sweet pumpkin, with tomato and cucumber salad.
My masala mixture:-
Same portions of:
Mutton-
Mother in law-
Durban-
Garlic and ginger-
11 in one – masalas
With half portions of borrie and danhia powder.
Mix together and use as needed

My masala mixture:-
Same portions of

Mutton
Mother in law
Durban
Garlic and ginger
11 in one masalas

With half portions of borrie and danhia powder.

Mix together and use as needed

I made mine quite strong. I used about 5/6 heaped tablespoons and it depends on the quality of the masala. Yes, I used fresh leaves
Source and photo: Roshaan Pather

CURRIED MINCE SERVED WITH ROTI

500 gram steak mince
1 large chopped onion
3 garlic cloves
ginger root
3 tbsp Rajah hot curry powder
3 stick cinnamon
3 cardamon pods
3 cloves
2 tbsp mince spice
1 cup mixed vegetables
1 diced potato
Salt pepper to taste.
Shop bought roti, warmed in pan.
Roll into a Burito and enjoy.
Fry onions garlic and ginger and add all the spices and curry powder.
Add a little water and cook releasing all that lekker flavours.
Add mince and cook till it browns.
Add potatoes then mixed vegetables.
Cook till the potatoes are soft.
Add salt to taste.
Warm rotis in a pan and enjoy.
Source and Photo: Hayley Payne  – Andre Arendse