CHILLI PILCHARDS ON RICE
Quick and easy..
1 whole big Onion,
1 red pepper,
1 green pepper,
1 tomatoe,
a few garlic cloves diced &
ginger paste,
seafood spice &
Mrs Balls chutney..

Braise it all with the pillards fish.
Add Curry and leave out the chutney if you looking for extra heat

Serve with rice

RECIPE AND PHOTO: MelnBee Witbooi

DENZY’S CHICKEN CURRY
4 thights and 3 breast cut up chicken pieces
3 chopped onions
2 chopped tomatoes
4 garlic cloves, finely chopped
pieces of ginger, finely chopped
1 teaspoon fine cardomon
1 teaspoon chilli powder
1 spoon koljana
1 spoon jeera
1 teaspoon Barishap
1 teaspoon garam masala
2 spoons curry powder
2 spoons tumeric
6 potatoes, peeled and halved
3 spoons olive oil
salt and pepper

Saute onions and ginger in some oil over medium heat until soft. Add spices with cup of water and let spices cook for about 10 mins. Stir regularly. Add crushed tomatoes. Bring sauce to gentle boil. Add more water if needed. Add chicken pieces, garlic and potatoes put the lid on and let it simmer for about 20 – 30 mins. Add little more water. Add salt and pepper for taste. Finish off with fresh chopped coriander leaves.
Enjoy with nicely cooked Basmati rice and Dhania, onion and tomato samble.

Recipe and photo: Denzel Koenana

NADIA’S PILCHARDS FISH CURRY

What you need;
1 big tin of pilchards (in hot sauce)
1 onion
1 tin tomatio and onion
2 chillies
3 teaspoons chilli powder
3 teaspoons curry powder
1 teaspoon ginger and garlic
Coriander for garnish.
3 potato’s

Put oil in pot..enough to cover the bottom cut up onion into fine pieces..fry with the 2 split chillies.. once the onions are golden add your spices and let that fry with the garlic… then add the tomato and onion mix to cook for like 3 mins then add the potato stir and add water till potatoes covered..add salt.cover the pot and let it cook on medium heat for about 35 mins…while that is cooking i normally open the tin of fish onto a plate and clean the fish…when potatoes are cooked i add in the fish with the tomato close the pot and let cook for 15 mins without stirring as the fish breaks…then choped coriander and voila.enjoy..

Nota:  Ek maak altyd die vissies oop en skoon want daar is baie goed binne in wat nie lekker lyk nie..en die grate

PHOTO AND RECIPE:  Nadia Jamaloodeen

THAI CRAB CURRY
Thai crab curry
3 medium sized crabs
1 tbl spoon Thai chilli paste
15 ml galangal
6 cloves chopped garlic
5 chopped shallots
1 tbl spoon ground coriander
Zest and juice of lime
15 ml lemongrass paste or 1 freshly chopped stalk of lemongrass
Salt to taste
5 ml shrimp paste ( optional)
2 cups coconut milk ( not cream)
2 tbl spoons fish sauce
1 tsp sugar
3-5 lemon or lime leaves
Black pepper
Cilantro as garnish

Prep time 15 minutes
Cooking time 15 minutes
Serves 4-6 people

Add chillies, galangal, garlic, shallots, coriander, lime, lemongrass, shrimp paste and salt. Use mortar and pestle and blend to a paste.

Simmer coconut milk for 5 minutes and add the paste. Cook for 2-3 minutes. Add crab, fish sauce, sugar, lemon of lime leaves and let it cook for 5 minutes. Serve with black pepper and cilantro leaves over white rice.

RECIPE AND PHOTO: Gail Lynn Daniels Joshi

TASTY BUNNY CHOW
• 1 kg lamb pieces
• Little oil to cover base of pot
• 2 large cinnamon sticks
• 1 tsp fennel seeds
• 1 bay leaf
• 6 green cardamoms
• 4 cloves
• A sprig of curry leaves
• 1 tsp crushed green chillies
• 1 large onion, finely diced
• ½ tsp turmeric
• 2 tbles crushed ginger and garlic mix
• 1 tbles vinegar (your choice on type) I normally use white vinegar
• 2 tsp sugar
• 3 level tsp medium chilli powder
• 2 tsp dhania-jeeru powder
• 1 tsp garam masala
• 2 tomatoes, blended
• 5 small to medium potatoes, quartered
• chopped fresh coriander
• salt to taste

1. Heat oil in pot.
2. Add cinnamon, cardamom, cloves, bay leaf and fennel
3. Stir
4. Add curry leaves, chillies, onion, turmeric, ginger and garlic
5. Braise for 3-4 minutes
6. Add garam masala and spices to pot. Then vinegar and sugar. mix well
7. Add the meat and salt
8. Mix until the meat is coated with masala
9. Cover saucepan and cook/braise on moderate heat for a few minutes.
10. Stir from time to time until meat is well braised. Add potatoes.
11. Add water when ever needed-don’t let it burn out. When potatoes are ¾ cooked add the chopped tomatoes.
12. When potatoes are cooked, stir and add coriander
13. Serve with salad
To assemble the bunny
1. Hollow out the inner, keep intact.Scoop meat, potato or sugar beans to your delight– garnish with more greens.Seal the bunny with the bread retrieved. Place bunny in a large platter and serve with tomato/onion salad, beetroot, mango achar and freshly sliced red onion rings, for the brave guys… Fiery hot fresh chilli and dashings of Tabasco sauce …

Source:  Nicolette Fick

THE AMINA CHICKEN BYRIANI
Chicken Biryani
Marinate all this together & set aside about 2 hours:
1&1/2 kg chicken fillets, cut in halves
2 tsp ginger/garlic paste
2 Tblsp lemon juice
1 & 1/2 cups yogurt/maas
2 cups tomato puree
2 cardamom/elachi pods, pounded
2 pieces cinnamon stick
2 bay-leaves
4 whole black peppercorns, coarsely crushed
1 tsp cumin/jeera seeds,
1 tsp coriander/dhania seeds, crushed
2 cloves
3 tsp salt, to taste
2 Tblsp chili powder
1 Tblsp crushed red chilies, optional for spiciness
1 Tblsp turmeric powder
1 Tblsp coriander/cumin pwd (dhania/jeera pwd)
1 Tblsp biryani masala, optional
1Tblsp ginger/garlic masala, optional
4 green chilies
2 Tblsp freshly chopped mint/coriander. Can also use the dried bottle ones. (optional)
1/2 tsp saffron strands, toast slightly, crush & add 1/4 cup boiling water (pour 1/2 in marinate & reserve 1/2 for the top of the rice), optional.

BOIL
3 cups rice, add salt to taste & few drops of egg yellow food coloring or 1/4 tsp turmeric powder, stick of cinnamon, 2 cardamom, to the water, boil until almost cooked (like 3/4 way) slightly firm, drain & set aside.
NB: you can also use Basmati rice but make sure that its very firm when cooked.
2 cups lentils/masoor, boil until cooked but slightly firm, drain & set aside.
Canned lentils are readily available.
3 large onions, finely slices
6 medium potatoes, halved (optional: tinted with few drops egg yellow coloring)
1/4 cup oil
100g butter or butter ghee

Method
In a heavy base pot heat the oil & butter/butter ghee.
Fry the onions until golden brown, remove about a Tblsp of onions for garnish.
Add in the chicken with the marinate, fry for few minutes, add in the potatoes & cook on a medium heat adding water if needed until chicken & potatoes are almost cooked but not dry, must have like a thick gravy.
NB: keep checking that the marinate/gravy doesn’t burn.

Pre-heat oven 220 degrees.
Layer about 3/4 of the lentils on top of the curry.
On top of lentils layer about 1/4 of the rice. DO NOT MIX.
Layer the remaining of the lentils on the rice. DO NOT MIX.
Layer the remaining rice on top. DO NOT MIX.
Sprinkle or streak the top of the rice with about 1/4 tsp egg yellow liquid coloring & the saffron water.
Scatter rest of the fried onions on top.
Spoon over about 2 Tblsp of melted ghee or butter over.
Sprinkle with 1/4 cup of water, place in the oven & steam for about 10 minutes (open the lid & check that the rice is steaming) then switch of the oven.
OPTIONAL: Add a few boiled eggs into the layered rice.
Serve with pampadum salads, sambal, pickles, mint yogurt (dahi chutney) etc…

Mint Yogurt
Liquidise all this together:
+-1/4 bunch mint leaves
3 to 4 green chilies
2 cloves garlic
Pinch of cumin seeds, optional
Add to
500ml plain greek yogurt or smooth maas, blend together, add 1/4 tsp or less salt to taste & serve with the biryani.

You can also add few coriander/dhania leaves with the mint when liquidising or when serving add sliced, grated or chopped cucumber to the yogurt for a more cool n refreshing

Source and photo: Amina Wackie Shaikh

KOOS SE KORTRIB-KERRIE
Die maak van die Kerrie. (Volg die Curry Sauce resep hieronder.)
Die gaar maak van die short rib. Ek braai die vleis eers altwee kante en as als klaar gebraai is pak ek dit terug in die pot met die hitte op no 3 my stoof en laat dit prit.
Geen water word by gegooi nie. Mens kook nie vleis in water nie. Daar is genoeg vogtigheid in die vleis.
Die Kerrie by die vleis gegooi saam met die aartappels en 2-3 ure gelos om te prit
Hitte onder die plaat na 2 ure af gesit en net gelos nie geroer nie.
Curry Sauce
3 onions – finely sliced
50ml vegetable oil
4 ml garlic powder
2 ml Ginger powder
4 table spoon dry Chilli’s
2 tomatoes – finely chopped
2 tablespoon butter
4 ml turmeric
4ml cumin powder
4 ml coriander powder
4 ml Mustard Powder
Salt and pepper to taste (I usually leave this out and simply add it to the final dish)
Directions:
1 Place the ginger and garlic with a drop of the water and mix to a smooth paste. Set aside.
2 Now pour the oil into a large heavy bottomed saucepan and heat until bubbling.
3 Throw in the sliced onions and cook slowly over a medium heat in the oil.
4 You want the onions to brown lightly but not burn them.
5 When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.
6 Finally, add the tomatoes and just enough water to cover everything.
7 Bring to a boil and then place the lid on the pan and turn the temperature down to low.
8 Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
9 After 15 minutes, remove the mixture from the heat and allow to cool slightly.
10 Once your sauce is to your liking, melt the butter in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
12 Now add the turmeric/butter mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 15 minutes.
You can blend everything if need to
Stop simmering if the sauce becomes too thick.
13 Use immediately or store in the fridge for up to four days or freeze.

BRON: Koos van der Merwe

CURRY SAUCE ALA KOOS
3 onions – finely sliced
50ml vegetable oil
4 ml garlic powder
2 ml Ginger powder
4 table spoon dry Chilli’s
2 tomatoes – finely chopped
2 tablespoon butter
4 ml turmeric
4 ml cumin powder
4 ml coriander powder
4 ml Mustard Powder
Salt and pepper to taste (I usually leave this out and simply add it to the final dish)
Directions:
1 Place the ginger and garlic with a drop of the water and mix to a smooth paste. Set aside.
2 Now pour the oil into a large heavy bottomed saucepan and heat until bubbling.
3 Throw in the sliced onions and cook slowly over a medium heat in the oil.
4 You want the onions to brown lightly but not burn them.
5 When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.
6 Finally, add the tomatoes and just enough water to cover everything.
7 Bring to a boil and then place the lid on the pan and turn the temperature down to low.
8 Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
9 After 15 minutes, remove the mixture from the heat and allow to cool slightly.
10 Once your sauce is to your liking, melt the butter in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
12 Now add the turmeric/butter mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 15 minutes.
You can blend everything if need to
Stop simmering if the sauce becomes too thick.
13 Use immediately or store in the fridge for up to four days or freeze.
In a separate pot I am going cook the meat till 50% done
Add potatoes to the meat and the curry sauce.
Leave to simmer for 2-3 hours.
Add Paprika at the end for a red hot look
Resep en foto: Koos van der Merwe

MARIE SE KERRIE-VARKPOOTJIES

Kuier hier by my ma gister vir die eerste keer ons twee varkpootjies gekook.

Uie gebraai
Sout en peper
2 eetlepels suiker
2 teelepels currie afhangende hoe sterk
2 eetlepels appelkoos konfyt
1 teelepel mosterd of chillie sous as jy wil
1 teelepel borrie vir die geel
Aartappetjies en worteltjies heel laaste by gesit toe varkie vleis gaar en sag is.
In die stoompot gekook
Foto Marie Rheeder Troskie

HENDRIK SE KERRIE-SKAAPVLEIS
(heerlik saam met pap, op rys of as ‘n bunny chow)
750g skaapboud in blokkies
2 EL Mutton masala (Durban Spice Emporium)
2 EL Rajah all in one Kerriepoeier
1 ui gekap
1 groot knoffel huis gekap
4 Cardamom sade (sade uitgehaal)
3 Lourierblare
60ml tamatie puree
5ml gemmer
2 Brandrissies gekap sade en membraan verwyder
3 Wortels in ringe
4 Aartappels in blokkies
3 Ryp tamaties gekap
Sout na smaak
100ml Olie of ongesoute botter
Warm water

Braai uie in botter tot deurskynend sit knoffel by vir maksimum 30 sek. Moet nie brand nie
Sit al die speserye en rissie in oor lae hitte braai so 1 min weereens moet nie brand.
Sit vleis in en roer tot goed bedek met speserye
Gooi al die tamatie by met genoeg water om te bedek. Prut stadig vir 30min
Sit nou aartappel en wortel by prut verder to vleis sag is en aartappel gaar. Aartappel maak die sous lekker dik.
Bak jou brood en maak die pap en bedien

RESEP EN FOTO: Hendrik Markgraaff