Recipe: South African Curry
I am a real fan of cooking and this is possibly my favourite dish ever. It's a really interesting mix of sweet and spicy, a good mix of flavours, and it's not too difficult. I'm not sure about the availability of some of the ingredients, but the average UK supermarket should stock all these things.
I got this recipe from a student cookbook and I confess I now eat it A LOT. It was probably the only thing in there that wasn't based on beans, cheese or required the use of a blender. I'm told that South African food is quite similar to Malaysian, both are quite fond of mixing fruit with spicy curries. This isn't too spicy, you can make it so, by adding more curry paste, or tone it down, whichever you like.
You will need:
1 onion
2 peppers (or I think you call them capsicums), I usually use red ones, but yellow or orange will do
Pork/Chicken/Fake chicken pieces (I have even made this with spam a couple of times, works fine)
Indian curry paste (NOT Thai. I usually go for Tikka Masala or Jalfrezi)
Ketchup
1 tin apricots (or a mango, works just as well. NOT DRIED APRICOTS, BTW. THOSE WILL NOT DO)
1 chicken stock cube
Served with rice.
- Chop your pork/chicken/fake chicken into small pieces and fry in a large, high sided saucepan in a little oil, until browned on all sides.
- Remove the meat from the pan and put to the side in a covered bowl.
- Chop the onion and add to the pan and fry gently until translucent. Chop and add the peppers. Cook for a few minutes.
- Add large teaspoonful of curry paste, stir. Add generous squirt/dollop of ketchup, stir (should smell awesome by this point).
- Open the tin of apricots, drain the juice into a cup, then chop the apricots roughly (mine usually come in halves to start with, so I just cut them once again). Add apricots to pan. Cook for a minute or so. Alternatively, you can slice up a ripe mango, if you just have one to hand.
- Add the juice.
- Dissolve the chicken stock cube in half a cup of boiling water, then add to pan. Stir.
- Add the meat bits back in, stir, then leave to simmer.
- It's a good idea to put the rice on now, so that the curry can simmer for the 15 min or so while the rice cooks. This dish tastes better when it's been left to cook a while, but not too long, or the apricots disintegrate. It also helps reduce down the liquid and make the sauce thicker.
- Stir everything occasionally, so it doesn't burn or stick to the bottom of the pan.
- SERVE!
This, depending on how much rice you make and how hungry you are, can serve two or three people, or just one :D
I got this recipe from a student cookbook and I confess I now eat it A LOT. It was probably the only thing in there that wasn't based on beans, cheese or required the use of a blender. I'm told that South African food is quite similar to Malaysian, both are quite fond of mixing fruit with spicy curries. This isn't too spicy, you can make it so, by adding more curry paste, or tone it down, whichever you like.
You will need:
1 onion
2 peppers (or I think you call them capsicums), I usually use red ones, but yellow or orange will do
Pork/Chicken/Fake chicken pieces (I have even made this with spam a couple of times, works fine)
Indian curry paste (NOT Thai. I usually go for Tikka Masala or Jalfrezi)
Ketchup
1 tin apricots (or a mango, works just as well. NOT DRIED APRICOTS, BTW. THOSE WILL NOT DO)
1 chicken stock cube
Served with rice.
- Chop your pork/chicken/fake chicken into small pieces and fry in a large, high sided saucepan in a little oil, until browned on all sides.
- Remove the meat from the pan and put to the side in a covered bowl.
- Chop the onion and add to the pan and fry gently until translucent. Chop and add the peppers. Cook for a few minutes.
- Add large teaspoonful of curry paste, stir. Add generous squirt/dollop of ketchup, stir (should smell awesome by this point).
- Open the tin of apricots, drain the juice into a cup, then chop the apricots roughly (mine usually come in halves to start with, so I just cut them once again). Add apricots to pan. Cook for a minute or so. Alternatively, you can slice up a ripe mango, if you just have one to hand.
- Add the juice.
- Dissolve the chicken stock cube in half a cup of boiling water, then add to pan. Stir.
- Add the meat bits back in, stir, then leave to simmer.
- It's a good idea to put the rice on now, so that the curry can simmer for the 15 min or so while the rice cooks. This dish tastes better when it's been left to cook a while, but not too long, or the apricots disintegrate. It also helps reduce down the liquid and make the sauce thicker.
- Stir everything occasionally, so it doesn't burn or stick to the bottom of the pan.
- SERVE!
This, depending on how much rice you make and how hungry you are, can serve two or three people, or just one :D