KERRIEVIS (INGELEGDE VIS)
1,75 kg vis enige ferm wit vis, kabeljou, geelbek, koningklip
sout en peper
45 ml matige kerrie (ons het Raja gebruik)
15 ml borrie
20 ml sout of na smaak
2,5 ml rooipeper (opsioneel)
750 ml asyn
125 ml water
4 middelslag uie, in ringe gesny
6 gekneusde suurlemoen of lourier blare
20 ml sout

Berei vis voor en sny in stukke.
Strooi sout en peper op vis.
Meng suiker, kerrie, borrie, sout, rooipeper (opsioneel), asyn en water in groot platboom kastrol (NIE YSTER OF ALUMINIUM NIE)
Voeg die uie ringe by en kook vir 20 tot 30 min.
Sit die vis versigtig in die mengsel, sodat almal bedek is en kook nog 20 min of tot vis goed gaar is. Skep af en toe van die sous oor die vis en draai die stukke om indien nodig.
Pak vis in lae in bottel of erdebak, met sous tussen elke laag. Gooi die oorblywende sous oor alles. Verseël en bêre op koel plek of yskas.
Vis sal na 2 – 3 dae reg wees vir eet.
Foto: Ronisa van Zyl

ALTA SE KERRIEVIS MET ‘N VERSKIL
Kabeljou, geelbek of geelstert, stokvis kan ook gebruik word, stokvis bietjie droog omdat daar nie graat in is nie, want die ander vis vlek ons net aan een kant, sodat die dik graat aan vis bly, dit gee die jellie as die vis ‘n paar dae staan, sodat kerrie sous kan deurtrek.
2 kg vis van bogenoemde in mooi porsies gesny, sout vis na smaak
6 uie, skil en sny in dik ringe
Ek gebruik my plat AMC of Bastill pot vir pak en tyd aspek.
Gooi helfte van uie onder in kastrol, pak vis met vleiskant na onder mooi by mekaar, dan weer laag uie, weer ‘n laag vis.
Probeer 2 de laag vis in teen oorgestelde rigting lê (vir sous om deur te beweeg wanneer dit kook).

SOUS :
2 koppies wit asyn
1 koppie suiker
2 hoogvol eetlepels appelkoos konfyt
1 teelepel sout of meer na smaak
paar stukkies kassia stokkies
komynsade en ster anys
lourier of suurlemoenblare
1 eetlepel borrie
1 eetlepel kerrie (kry myne klaar gemeng – medium mix by ons Indier)

Meng alles saam met suiker en asyn, gooi oor vis, sonder deksel, bring tot kookpunt, sit deksel op.
Kook vir 15 min, haal af  van die stoof af en skep in glasbak of erdebak met ‘n deksel.
Laat heeltemal afkoel en bedek.  Bêre vir ± ‘n week  in die yskas voor bedien word.
Resep en foto:  Alta Gunter Van Dyk

HEERLIKE HOENDER KERRIE
30 ml kookolie
1 groot ui, in skywe gesny
3 kardemompeule
2 kassia- of kaneelstokkies
8-10 hoenderporsies
1 tamatie, geskil en gekap
5 ml borrie
15 ml fyn komyn
10 ml fyn koljander
5 ml brandrissievlokkies
15 ml masala
15 ml gemmer-en-knoffel-pasta
4 groot aartappels, geskil en in kwarte gesny
sout na smaak
1 bossie vars koljanderblare (dhania), grofgekap

Verhit die olie in ‘n groot kastrol en voeg die ui, kardemom en kassia by. Soteer die ui tot sag en deurskynend voor jy die hoender byvoeg. Braai vir 10 minute en voeg dan die tamatie en die res van die speserye by. Kook vir 1 minuut. Voeg die gemmer-en-knoffel-pasta en die aartappels by en kook tot die aartappels sag is. Geur na smaak. Garneer met die gekapte koljanderblare en sit met geelrys en rosyne of gewone witrys voor.
Resep en foto:  Bradley Davids

MAURICIA’S CHICKEN CURRY
A steaming pot of deliciously spicy and fragrant curry. Amp up the heat with some added chilli or the addition of some red leaf masala. Definitely one of those “please can I have some more” dishes!
Cooks: 60 minutes
Serves: 4
Level: Easy
60 ml (¼ cup) cooking oil
2 medium onions, chopped
2 cinnamon quills or sticks
8 allspice berries
8 whole cloves
8 cardamom pods, crushed
10 ml (2 teaspoons) garlic, crushed
10 ml (2 teaspoons) ginger, crushed
12 chicken pieces, cut into small portions
2 whole tomatoes, chopped
30 ml (2 tablespoons) ground cumin
15 ml (1 tablespoon) ground coriander
15 ml (1 tablespoon) garam masala
15 ml (1 tablespoon) mild curry powder
10 ml (2 teaspoons) turmeric
5 ml (1 teaspoon) crushed red chilli flakes
6 curry leaves
8 medium potatoes, quartered
500 ml (2 cups) boiling water
salt to taste

Heat the oil in a large saucepan over high heat.
Fry the onions, cinnamon, allspice, cloves and cardamom.
Once the onions are translucent and golden brown, add the garlic and ginger and fry for 2 minutes.
Place the chicken in the saucepan and cook for 10 minutes.
Now add the tomatoes and cook for a further 5 minutes.
The rest of the spices can now be added together with half of the water.
Coat the chicken well with the curry spices mixture and cook for about 10 minutes.
Add the potatoes and the remaining water.
Season with the salt, and continue cooking on high for another 5 minutes.
Reduce the heat and simmer until the potatoes are soft and cooked.
Serve warm.
Serve with fragrant basmati rice or crispy poppadums, or simply mop up with roti and naan bread; add a side of tomato and onion sambal, cucumber and cumin raita, or a mango pickle.
Bon appétit!
Recipe and photo: Mauricia Jordaan

AMANDA’S MASALA CHICKEN CURRY
12 chicken pieces, bone in
2 onions
1 inch ginger, peeled and chopped finely
½ teaspoon garam masala
1 teaspoon chicken masala
3 tablespoons vegetable oil
salt
2 teaspoons garlic purée
5 black peppercorns
1 cinnamon stick
5 cloves
5 cardamom pods
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoons turmeric
2 cups chopped tomatoes
1 teaspoon tomato purée
150 natural yogurt (for a richer sauce, replace the yogurt with 4 tbs cream)
1 handful chopped coriander
15-20 curry leaves
½ teaspoon chilli powder
2 whole (chopped if you prefer) green chillies

Peel and finely chop the onions.
Wash chicken.
Place 2 tbs water in a non-metallic bowl with 1 tsp garam and chicken masala, add salt. Make a paste and rub into chicken pieces. Let marinate for an hour.
Fry chicken in a heavy based pan or wok with oil for 2-3 minutes until sealed on each side. Set aside.
Sauté onions in same pan over medium heat until golden brown.
Add the ginger, garlic purée, curry leaves, pepper corns, cinnamon stick, cloves and cardamom and fry for one minute.
Add the ground coriander, cumin and turmeric.
Fry for 2 minutes until the mixture starts bubbling.
Add tomato purée and tomato and cook for 5 minutes.
Slowly add the yogurt (or cream) and a small handful of chopped coriander. Cook for 5 minutes.
Add a pinch of salt and cook for 1 minute more.
Return the chicken to the pan along with the chilli powder and chillies. Add more salt if needed.
Cover and cook for 10 minutes on a low heat.
If there is too much liquid in the pan, turn the heat up to medium and cook for a few minutes uncovered to let it evaporate.
Simmer for 15 minutes.
Just before serving, sprinkle with chopped coriander or curry leaves as garnish.
Recipe and photo: Amanda Conradie

SOUTH AFRICAN BEEF CURRY WITH RICE
1 kg of lean beef mince
1 – 2 onions, peeled and cut finely
2 teaspoons of garlic
15 ml olive oil
1 – 2 cups of water
4 large carrots, peeled and cut finely
2 – 3 large potatoes, peeled and cut into small chunks
20 ml tomato sauce
20 ml white vinegar
30 ml brown sugar
9 teaspoons of mild and spicy Rajah curry powder
1 teaspoon of turmeric
1 ½ teaspoons of flour
1 teaspoon of salt
2 cups of chutney

Heat the oil in a large pan and sauté the onion with the garlic.
Add the mince to pot, brown and add a cup full of water.
Cook the meat for about 10 minutes with the lid on, every now and then giving it a mix and making sure the meat has a little water on it. Don’t let the meat cook dry.
Add the potatoes and carrots, add more water if needed, and cook for another 10 minutes with the lid on, until the potatoes and carrots feel soft.
In a mixing bowl combine the tomato sauce, vinegar, sugar, curry powder, turmeric, flour, salt and chutney. Give it a good mix.
Add the sauce to the mince and mix through. Lower heat and let it simmer for about 10 minutes.
Serve with fluffy basmati rice, chutney, coconut and sliced bananas
Photo: Nicolette Papas

GROENKERRIE HOENDER
1 ui
3 eetlepels groen thai kerrie pasta
2 teelepels elk gekapte knoffel, gemmer en rissie
½ koppie elk gekapte pepers (rooi en geel)
2 koppies zucchinis, in stukkies gesny
4 hoender fillette, in stukkies gesny
1 blik klappermelk
4 eetlepels gemaalde swartpeper

Soteer die ui tot sag. Voeg die knoffel, gemmer en rissie by en soteer verder vir 2 minute. Voeg die groenkerriepasta by en soteer vir 2 minute. Maak seker dit brand nie.
Maak ‘n gat in die middel. Voeg hoender by. Meng goed. Braai vur 5 minute. Roer deurmekaar en braai vir nog 5 minute.
Maak ‘n gat in die middel. Voeg zucchini by en braai vir 5 minute. Roer deurmekaar en braai vir nog 5 minute.
Maak ‘n gat in die middel. Voeg dis pepers by en braai vir 5 minute. Roer deur mekaar en braai vir nog 5 minute.
Maal twee eetlepels swartpeper by. Meng deurmekaar. Braai vir 5 minute.
Voeg ‘n blik klappermelk by en laat dit prut vir 5 minute. Roer deurmekaar en laat dit verder prut vir 5 minute.
Skakel die hitte af. Maal nog 2 eetlepels swart peper by. Meng deurmekaar. Laat staan vir 5 minute.
Bedien op Basmati rys, of rotis, of pitas.
Foto: Wayne Dugmore

GEURIGE KERRIE BEESVLEIS
1 medium ui, gekap
750 g beesvleis blokkies
1 teelepel kerrie
1 teelepel borrie
1 ½ teelepel suiker
2 eetlepels tamatiepuree
3 eetlepels tamatiesous
½ teelepel tiemie
½ teelepel koljander
1 teelepel smoked paprika
1 koppie groen soetrissie
2 eetlepels soppoeier bêremengsel (resep op blog)
http://www.foodloversrecipes.com/2019/01/roni-se-soppoeier-beremengsel/

Braai die ui en beesvleis tot mooi bruin, voeg dan water by en kook tot vleis sag is. Moenie dat water droogkook nie. Voeg dan al die speserye by en dan die soetrissie en kook lekker deur tot die groenrissie sag is. Maak die soppoeier aan met klein bietjie water en roer by. Kook deur vir so 3-5 minute.
Resep en foto: Roni Van Der Walt

HEERLIKE BOBOTIE
Gister aand het ons Bobotie met Geel rys en geroomde spinasie geeet
Bobotie met geelrys
1 sny brood
1 koppie melk
2 groot uie gekap
1 eetlepel kerriepoeier
1 teelepel borrie
1 eetlepel appelkooskonfyt
4 eetlepel blatjang
½ koppie ontpitte rosyne
1 kg maalvleis
2 teelepels sout
1 teelepel peper
2 teelepels koljander
2 eeetlepel suurlemoensap
4 lourierblare
2 eiers

Week die brood in die helfte van die melk en maak fyn. Braai die uie in ‘n bietjie olie, tot sag en goudbruin. Voeg die kerriepoeier, borrie, appelkooskonfyt, blatjang en rosyne by en roer goed. Voeg die vleis, sout, peper, koljander, suurlemoensap en broodmengsel by en braai tot bruin. Skep dit in ‘n vuurvaste oondskottel, rol die lourierblare op en steek dit in die mengsel in. Bak vir 45 minute lank in ‘n matige oond by 180ºC.
Klits die eiers en oorblywende melk saam en giet dit oor die vleis en bak vir ‘n verdere 30 minute. Dien dit op met gekookte geelrys, blatjang en ‘n gemengde slaai.
Bron van resep: Heiner Lange.

Nota: Ek het net 1 ui gebruik en het ook die rosyne uitgelaat want my man eet dit nie. Was nogsteeds heerlik

Geel rys het ek net rys gemaak en Robertson se spice for rice bygegooi en gekook tot gaar

Geroomde spinasie
Kook spinasie tot sag, so paar minute. Maak witsous aan en meng spinasie saam met witsous. Geur met sout en peper en geniet. Mens kan room ook ingooi, maar ek probeer om gesonder kos te maak so ek het laevet melk gebruik in plaas van volroom en Flora light in plaas van gewone botter of margarien en die room uitgelaat
Resep en foto:  Juanita Vermeulen

MY MAN’S CHICKEN CURRY
If you like curry, try this recipe! The flavours are fresh and “clean” and has loads of flavour. Adjust the amount of chilli to your spice preference. We usually double the recipe because it tastes even better the next day! And we double up on some of the ingredients like the garram masala, chillies, tumeric, ginger and chopped tomatoes of the recipe below for extra flavour.
1 large onion
50 g ginger roughly chopped
6 garlic gloves roughly chopped
4 tablespoons vegetable oil
2 teaspoons cumin seeds
1 teaspoon fennel seeds
5 cm cinnamon stick (or I tsp ground cinnamon)
1 teaspoon chilli flakes or use fresh birds eye chillis (we use 4 for lekker spicy!)
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon white sugar
400 g can chopped tomatoes
8 chicken thighs (skinned, boneless) or breast (about 800 g)
250 ml hot chicken stock
salt and pepper to taste
small bunch chopped coriander (a few tablespoons)
cream or yogurt to taste

Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
Put the chopped garlic cloves and ginger into the same food processor and add 4 tablespoons water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
Heat the vegetable oil in a wok or large pot/pan set over a medium heat.
Combine the cumin and fennel seeds with the cinnamon stick and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.
Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the can chopped tomatoes.
Season with salt and pepper.
Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
Cut the chicken thighs or breast into 3 cm chunks and add to the pan once the tomatoes have thickened to a paste.
Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock.
Simmer for 8 – 10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.
Sprinkle with the chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
We stir in copious amounts of the plain yogurt and sprinkle with loads of coriander!
Recipe posted by Yolande Potgieter
Photo: Yolande Potgieter