STAMPMIELIE-BOBOTIE
2 koppies rou stampmielies , maar week dit die aand vooraf
10 ml borrie
Sout
2 groot uie – ringe gesny
Olie
25 ml sterk kerrie poeier
1 kg maalvleis
50 ml blatjang
30 ml suiker
10 ml tamatiepasta
60 ml druiweasyn
Sout en Peper
Koppie melk
2 eiers
2 lourierblare

Verhit oond tot 180 grade C
Spuit groot oondvaste bak met C&S
Dreineer stampmielies en bedek met skoon koue water.
Voeg net helfte van borrie by water en kook tot die mielies sag is maar nie pap.
Geur na smaak met sout en peper.
Dreineer goed en hou eenkant
Soteer uie , voeg oorblywende borrie by en kerriepoeier en roerbraai so 1 minuut.
Voeg maalvleis bietjie bietjie by en braai tot gaar. Voeg die res van bestanddele by .
Prut nog ‘n paar minute.
Voeg stampmielies by en meng.
Skep nou in die bak en meng melk en eiers goed saam en giet oor mengsel . Plaas blare bo-op en bak 30-40min. Geplaas deur Esme Slabbert

GREEN CREAMY CHICKEN CURRY
Ek het vanaand ‘n ander tipe kerrie gemaak wat ek eenkeer by ‘n vrou van Pakistan geëet het. Ek sal die resep in Engels gee.
1 finely chopped onion
3 green chillies, sliced
1 whole bunch of fresh coriander, finely chopped
± 5/6 finely chopped fresh mint leaves
1 teaspoon garlic
9 chicken fillets cut into cubes
500 ml fresh cream
3 teaspoons chilli powder

Fry the onions with the garlic and chillies. Add in the chicken. Once cubes are half way cooked, add in the coriander and mint and a pinch of salt as well as the chilli powder. Once fully cooked, add in the cream and cook on low.

2 cups of rice
¾ tablespoon butter
½ onion, finely chopped

In a separate pot, melt the butter and add the onion. Fry it and once golden, pour over the rice.

Serve with a yummy Greek salad.

Dit is ongelooflik lekker, ek maak dit altyd as mense vir die 1ste keer by my kom eet en ek kry alllltyd komplimente. Dis baie vinnig om te maak. Geniet…xoxoxoxo

Resep en foto van Nadia Jamaloodeen

HOENDERLEWERTJIES OP PANINI BROODJIES
hoenderlewers
1 fyngesnyde knoffel huisie
2 eetlepels kerriepoeier
warm water
± 1 teelepel Tabascosous
1 teelepel suiker
250 ml room

Braai die knoffel huisie in olyfolie, voeg hoenderlewers by en braai tot gaar.
Meng die kerriepoeier met warm water en voeg by die lewertjies.
Voeg Tabascosous by, asook die suiker.
Roer gereeld op lae hitte, voeg dan die room by en laat prut vir om en by 15 minute.
Resep en foto: Cecil Dunhin

VARKPOOTJIE KERRIE

pootjies gekook tot sag toe aartappel, wortels en groenbone ingesit.
Kerrie aangemaak.
1/2 eetlepel kerrie,
2 teelepels borrie,
so 2 teelepels suiker,
en so 3 eetlepels asyn gemeng en bygegooi.
Heerlik. Vleis en groente eers gekook met sout totdat dit sag is.

Foto en Resep:  Ronel Muller Thoma

KERALA FISH CURRY
Serves 4
500 gram fresh fish fillet
50 gr sea salt
3 onions
5 ml green chili/garlic/ginger paste
45ml cooking oil
1/2 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 teaspoon ground cardamom
300ml red wine vinegar
2 teaspoons sugar
3 bay leaves
10 ml maizena
50 ml apricot jam

Cut the fish into bite size pieces, dissolve the sea salt in 600 ml water in a glass or ceramic dish. Add the fish and leave in the brine for at least 2 hours in the fridge.
Meanwhile, peel and slice the onion into rings.
Heat the oil in a pan and fry the onion till soft but not coloured (low heat with a lid on).
Add the garlic/ginger/chilli paste, turmeric, cumin, cinnamon, cloves, black pepper and cardamom, and cook until aromatic.
Add the vinegar, sugar and the bayleaves to the pan, and bring to the boil.
Drain the fish and add to the spiced vinegar. Bring to the boil, cover and simmer for 5 minutes – no longer or the fish will start to flake.
Make a paste with the maizena with a tiny bit of water, add the apricot jam to fish, together with the maizena paste.
Boil until sauce thickens, not longer than 5 minutes.
Cool and chill for at least 6 hours before serving.
—Although this is a really stand-alone dish – have it as a starter or snack. You can serve it with an onion, carrot or tomato salad. (I prefer fresh home made bread to mop up the sauce!).
—This recipe can be doubled and kept in the fridge, where it will improve the flavour, for a few days.
NOTE:
Most pickled fish recipes that I know of have to stand for at least 3 days before serving. This recipe is ready after 6 hours!!!
Photo: Elize de Kock
Recipe: Elize de Kock and Amanda Conradie

2 geelperskes
1 eetlepel wit wynasyn
2 eetlepels suiker2 teelepels kerriepoeier
1/2 koppie water
knippie sout

Skil en sny die perskes in klein stukkies.  Plaas dit saam met al die ander bestanddele in ‘n kastrol en kook tot die perskes pap is.  Hou dop en gooi bietjie water by as dit te droog raak.  Indien dit aan die einde te waterig is, kan klein bietjie mielieblom bygevoeg word om die sous te verdik.  Gooi oor hardgekookte eiers in ‘n opskepbak en laat afkoel.  ‘n Ui kan in ringe gesny word en saam met die perskes gekook word.
Adam Cloete

ARM MAN KERRIE-SULT

As mens nou nie te kieskeurig is nie….
Dan krap mens nou daai oorskiet rys in daai TAAI SOUS met die stukkies aartappels, en fynvleisies…van die kerrie Beespote, of wildpote pot in,
na al die vleis uit ge eet is…en laat staan in die yskas….
dat het mens more n LEKKER Rys en kerrie SULT….
en dan eet mens maar weer…op n toast broodjie met mostert..??
Ek gooi NOOIT weer daai sousie weg nie…
wat n lekker koue ete..??

Bron en Foto: Stefaans Blaauw

Ek het gewone frikkies gemaak van 500 g beesmaalvleis.
In n oondbak gesit en so 2 koppies van die sous oorgegooi. Met foelie toegemaak en vir so 40 min gebak by 180 ºC
KERRIESOUS:
Kan gemaak word en in die yskas gehou word. Gebruik dit vir hoender, vis, frikkies, gekookte eiers, en enige vleis of groente.
50 ml kookolie
4 uie fyngekap
20 ml matige kerriepoeier
5 ml borrie
10 ml sout
5 ml peper
100 ml asyn
125 ml suiker
100 ml koekmeel
1 liter aftreksel of 500ml water en 500ml aftreksel
1 rooi soetrissie in blokkies gesny (Kan dit uitlaat)

Verhit die olie en sorteer die uie, peperblokkies kerrie en borrie. Meng meel, suiker, sout en peper. Maak aan met asyn. Voeg aftreksel by en meng goed. Voeg by uiemengsel en laat vir so tien min stadig prut. Roer gereeld.
Martie Fourie Moolman

GREATEST DURBAN MUTTON CURRY
500 g mutton(bite size pieces)
100 ml oil
1 bay leaf
3 small cinnamon sticks
1 tsp fennel seeds
1 large onion chopped
1 sprig curry leave
2 tsp ginger and garlic paste
2 tsp salt
¼ tsp turmeric
4 tbl masala
6 even sized potatoes
3 sprig fresh coriander (chopped dhania)
1 medium tomato
Use water if desired
Heat oil and then add onion, turmeric & spices to fry for a few seconds (allow onion to soften)
Add masala, ginger & garlic allow to cook for a few seconds (do not burn masala)
Add tomato (when almost cooked stir in meat and allow to sauté)
Turn down heat and cover saucepan
Cook until meat begins to fry up
Add the curry leaves and salt
Add the water (if necessary) and potatoes
Bring to a boil, then turn down to moderate heat
Cook until meat is tender & potatoes are soft
Simmer until ready to serve
Garnish with dhania
The creative hands and spicy souls of Durban’s very own Capsicum Restaurant
Picture from: Nathalie Jessica Koekemoer- Groot
Recipe:  Dalene Ingham-Brown

SPICY TOMATO CHICKEN
Recipe source – My own: Rimsha Awan
FOOD LOVERS RECIPES
This “Tomatoe Chicken” is my own created spicy recipe. A heavy dinner dish.
½ kg chicken boneless
½ kg tomatoes
1 cup oil
salt to taste
½ teaspoon Jalapeno
½ teaspoon black pepper
½ teaspoon Cumin seeds
mint leaves and green chili for garnishing

Cut the tomatoes in small pieces and chicken in cube shape.
Now take a pan, add oil, and tomatoes in it and cook for one minute.
Then add chicken, salt, jalapeno, cumin seeds, black pepper and 2.5 cup water in it and cook on slow flame.
After 15 minutes, increase the flame on medium level, use the spoon for cooking and dry the remaining water.
When water becomes dry, cook it like frying for 5 – 6 minutes.
After that, off the flame, dish out and decorate it with green chili and mint leaves.
Serve it with Roti (loaf) or “Naan”(special loaf) and yogurt/curd!