PICKLED FISH ALA BERYL
2 kg fish cut into portions
salt and pepper
CURRY SAUCE
125 ml sunflower oil
3 large onions, thinly sliced
200 ml brown vinegar…I use white vinegar
20 ml sugar
5 ml borrie(tumeric)
10 ml curry powder
5 bay leaves
salt to taste
Season fish portions with the salt and pepper. Heat oil in a deep pan and fry fish for 5 minutes on each side, or until medium brown. Remove from oil and drain. SAUCE: Cook onions, vinegar,sugar and the spices in a saucepan until well blended 5 – 10 minutes. Add salt to taste. Place drained fish portions in a deep dish and cover with the onion mixture. Store covered for 24 hrs before use, to allow the flavour to develop. Serves 4 – 6.
P.S. If you like it very spicy, add chillies or cayenne pepper.
Source and Photo: Beryl Gee

ALETTAs CURRIED FISH

FISH:
Any white fish that is not too dry.
Cut fish into pieces and dip into flour.Fry fish in shallow oil.
Take care not too overcook the fish as it must lie in the sauce for about 4 days.

SAUCE:
Fry about 4 -5 large onions, cut into rings in oil.
Add garlic cloves, chopped red chillie and fresh ginger and simmer till its glossy, not too soft.
Add turmeric, peppercorns, salt, bayleaves and curry powder (as hot as you would like it)
Fry for a couple minutes then add brown vinegar and brown sugar.
This is where you use your own discretion.
Cook for about 10 -20 minutes.
I added a little cornflour to get a nice smooth consistency, must not be thick.
Pour over fish and let it cool before putting it in the fridge.
Let it stand for about 4 days before eating.

ENJOY!

Recipe and photo: Alletta Burgess

RONEL SE KERRIEMENGSEL
1 eetlepel kerriepoeier
½ eetlepel masala kerrie
2 eetlepels suiker
3 eetlepels sojasous
1 teelepel Oestersous (as jy het)
1 teelepel moesterd olie (as jy het)
250 ml olyfolie
125 ml suurlemoensap
3 eetlepels wit/bruin asyn

Meng alles saam en vryf in die tjops in.
Ek het myne gisteroggend gedoen en in yskas gesit.
Vanoggend het ek uie in gesny.
Bak of braai soos verkies.

GENIET.

Resep en foto: Ronel Muller Thoma‎

HEERLIKE KERRIE HOENDERMAGIE-BREDIE
2 kg hoendermagies
1 groot ui fyn gekap
4 – 5 wortels in ringe gesny
1 koppie gevriesde ertjies
1 hoederaftreksel blokkie
1 goente-aftreksel blokkie
1 teelepel goeie kwaliteit kerrie mengsel
1 teelepel borrie
2 eetlepels souspoeier, om sous mee dik te maak

Kook magies, uie, aftekselblokkies, kerrie en borrie tot die magies goed sag is. (As jy ‘n stoompot gebruik is dit omtrend ‘n uur en ‘n half.) Sonder stoompot ten minste 2/3 ure.
Voeg dan jou groete by. Kook tot wortels sag is.
Maak sous dik met souspoeier.
Bedien saam met kapok aartappel.
As jy dit saam met rys wil bedien, kan jy aartappels in die bredie sit saam met die ander groente.
Heerlike winter trooskos.

Resep en foto: Thelma En Wessel DuPreez

KERRIE ALA MARTIN

1Kg Mutton/Hoender.
Kwart koppie olie.
1 Ui.
2 Teelepel Chilli poeier.
Kwart teelepel Tumeric/Borrie.
1 Teelepel Dhania poeier.
Half teelepel Garum masala.
1 en n 1/2 teelpel gemmer en knoffel.
Sout na smaak.
3 Gerasperde tamaties.
5 Aartappels.
Metode:
Gooi olie in pan en braai ui en gooi ook di vleis met die gemmer en knoffel asook bietji sout en braai vir 20 min.
Voeg dan die res by en kook verder. Gebruik kook water om op te top. Sodra vleis begin sag word voeg aartappels by en kook tot sag.
Bedien met rotti/rys/pap.

Bron: Martin Mulder

AMINA’S MUTTON CURRY
Ingredients..
800 grams meat..i used knuckles and neck
3 medium onions chopped
1 n half tblspoons kashmiri chilli powder
Salt to taste
1 tsp turmeric
Half tsp extra turmeric add in boiling water and keep ur cut up potatoes in there till needed.
Half cup yogurt
2 chopped green chillies
1 n quarter tso garam masala powder
Fresh dhania for garnish
1 n half tblspoon garlic n ginger paste
Method ..
Heat less then half cup oil in a pot add in ur chooped onions..meat ..masalas and salt with the garlic n ginger paste…
Mix all well n let cook till meat almst done try n add as little water as possible…
Once meat almst done remove pot from stove befre adding yogurt n potatoes
Reason being that yogurt curdles in hot gravy…
Once potatoes n yogurt is in stir fry a bit then add 1 n half cups bouling water n cook till potatoes done…add chopped chillies andn garam masala powder…fresh dhania when serving.

RECIPE AND PHOTO: Amina Wackie Shaikh

FATIMA SE KERRIE MENGSEL

Vir n kilo vleis-
1 tsp jeera,
1 tsp coriander,
1 tsp chilli powder,
2 tsp roasted masala,
1/2 tsp turmeric,
1 Tblsp garlic & ginger,
3 whole cinnamon,
3 cardamon seeds.
Braise onion till golden & translucent.
Add spices & garlic & ginger & braise a bit taking care that the spices doesn’t burn & stick to the pot.
Add little water if it happens.
Add your meat & cook.
Also add a few curry leaves to your curry.
When making chicken curry then u can add the chicken & potatoes at the same time.
Top with chopped fresh dhanyah.

Source: Fatima Isaacs

ROSHAAN PATHER’S CURRY MIX

I buy the same amounts of the following masala’s and mix them all together…eg 100g Durban masala, garlic and ginger masala, mutton masala, mother in law masala.
Then 50g tumeric and 50g coriander spice.
Warm your oil, put in a cinnamon stick or 2 until you get the aroma of the cinnamon, then add your chopped onions and green pepper. When that is golden brown, you add your garlic paste and masala…
If you are making chicken or mince curry, cook this mixture for at least 45 minutes before adding the chicken/mince and potatoes.
For meat, you add it immediately after the masala.

Source: Roshaan Pather

MARYNA SE KERRIE VARKTJOPS

6 tot 8 varktjops
½ koppie asyn
½ koppie koekmeel
Sout, pepper en neutmuskaat
2 groot uie in ringe
1½ koppie kookwater
2 eetlepel kerriepoeier
3 eetlepel hoog bruinsuiker
Strooi sout, pepper en neutmuskaat oor varktjops. Meng meel, kerriepoeier, sout, pepper en neutmuskaat en druk varktjoppies in meel tot goed bedek.
Pak laag tjops (sny kepe vet in vet) en dan laag uie ringe.
Meng die kookwater, bruinsuiker en asyn en giet bo oor die tjops en uie.
Bak op 190º C vir 1½ uur,  verwyder foelie en bak verder oop tot tjops sag en bruin is, maar oppas dat die lekker sousie nie wegkook nie.
Indien sousie skraps lyk maak nog suiker, water en asynmengsel aan, maar gee dan genoeg tyd dat dit lekker dik is en deurgekook het.
Bedien saam rys.

Resep en foto:  Maryna Kruger

HOT SPICY POTATO GOULASH WITH ROTI
Ingredients
2 spicy chorizo sausage cut into round rings at an angle ( you may use any other suitable spicy sausage ) if you choose
6 medium potatoes chopped into medium sized pieces
1 3/4 cups beef stock made up from ( Ina Paarman stock sachets )
2 onions diced
2 tbsp olive oil
1 chilli diced
1 1/2 tsps garlic and chilli paste
3 tsp paprika
1 1/2 tsps smoked paprika from Woolies
1 1/2 tsps dried marjoram
Sprinkle of dried chilli flakes
Salt to taste and few cracks black pepper
Method
In a large saucepan fry the chorizo sausage for 2 minutes, then remove and set aside. Then to the saucepan add chopped onions, garlic and chilli paste and chilli and sauté until tender. Add chopped potato and fry for a further 3 minutes while stirring over medium heat. Pull saucepan off heat and add the paprika powders and marjoram and chilli flakes. Then return to heat and cook for a further 2 mins.
Add beef stock and cook the potatoes simmering on low heat for 15 minutes or until the potatoes are soft. After 10 minutes add the chorizo back into saucepan.
Taste for additional salt , garnish with coriander and extra chopped chilli ( optional ) serve with Roti.
Enjoy!

Roti :
2 cups cake flour,
1tbls oil,
2tbls butter or ghee,
1/2tsp salt,
1 cup boiling water.

Mix together and knead into a dough. Roll out into a big roti and sprinkle lightly with flour. Roll up into a swissroll and cut into 8 pieces. Form each into a ball . Roll out and fry turning over a few times until nicely speckled. Repeat until all have been rolled and fried

Recipe : Faye Abrahams
Photo: Gail Haselsteiner