BO-KAAP CAPE MALAY KERRIE - SOUTH AFRICAN CAPE MALAY CURRY
This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars.
Provided by French Tart
Categories Curries
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Heat the oil in a large pot or saucepan.
- Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
- Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
- Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
- Stir in the apricot jam and the yoghurt a few minutes before serving.
- Serve this curry with yellow rice and a variety of sambals and atjars.
Nutrition Facts : Calories 214.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 1, Sodium 169.6, Carbohydrate 53.1, Fiber 6.7, Sugar 36.5, Protein 3.7
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Junaid Rehman
[email protected]This curry is the worst thing I've ever eaten. I would not recommend it to my worst enemy.
Iqbal Chowhury
[email protected]I've tried this recipe several times and I can never get it right. I'm giving up.
Leonine Vesuvius
[email protected]I'm not sure what went wrong, but this curry turned out really bad. I'm very disappointed.
MD IMRAN PARVES RANA
[email protected]What a waste of time and ingredients. This curry was a complete failure.
Hadi Mustafa
[email protected]I would not recommend this recipe to anyone.
Frank L. Attila
[email protected]I was disappointed with this curry. The flavors were bland and the chicken was dry.
Muhammad Sadique
[email protected]The instructions in this recipe are a bit confusing. I would recommend clarifying them.
Monnaf Hossen
[email protected]This curry is a bit too sweet for my taste. I would recommend using less sugar.
Debby Ayuma
[email protected]I would highly recommend this curry to anyone who loves flavorful and easy-to-make dishes.
Sangay Lhendup
[email protected]This curry is a great way to use up leftover chicken or lamb.
Hridoy Talukder
[email protected]I love the versatility of this curry. I've tried it with chicken, lamb, and shrimp, and it's always delicious.
Netra Magar
[email protected]This curry is so easy to make. I was able to whip it up in under an hour.
UnicornPlayz
[email protected]I'm not a big fan of coconut milk, but I was pleasantly surprised by how well it worked in this curry.
Suzan Namugenyi
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my friends and family.
Kansaze Vianney
[email protected]The flavors in this curry are incredible. I especially love the combination of cumin and coriander.
kumar bramha
[email protected]This curry is a bit spicy for my taste, but it's still delicious. I would recommend using less chili pepper if you don't like spicy food.
Tarien Castro
[email protected]I followed the recipe exactly and the curry turned out amazing! The chicken was tender and juicy, and the sauce was flavorful and well-balanced. My family loved it!
Faruk Faris
[email protected]This Bo Kaap Cape Malay Kerrie is a delightful symphony of flavors. The aromatic spices and creamy coconut milk create a rich and satisfying curry that is sure to tantalize your taste buds.