Cape Malay Mild Curry Recipes

BO-KAAP CAPE MALAY KERRIE - SOUTH AFRICAN CAPE MALAY CURRY

Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry image

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

Ingredients

1 1/2 kg boneless mutton shoulder or 1 1/2 kg boneless lamb shoulder
oil
4 onions, peeled and chopped
2 -4 garlic cloves, peeled and minced
1 piece fresh gingerroot, peeled and crushed
1 tablespoon cape malay curry powder or 1 tablespoon mild curry powder, of your choice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon salt
black pepper
1 cinnamon stick
3 cloves
2 bay leaves
2 carrots, peeled and diced
250 g dried apricots, soaked in warm water and drained
2 bananas, peeled and sliced
2 tablespoons tomato paste
50 ml wine vinegar
250 ml meat stock
3 tablespoons apricot jam
3 tablespoons natural yoghurt

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

CAPE MALAY CURRY

Cape Malay Curry image

This curry is traditionally South African, and comes from the Malay community in the Western Cape. It's sweet, fruity, spicy, and not too hot. It reminds me of home every time I eat it. I find that curries are always made to taste for me. I always adjust recipes, change quantities, taste the mix and add the notes I think it's missing. So, the quantities should not be taken as gospel.

Provided by kbruce82

Categories Curries

Time 50m

Yield 4 portions, 3-4 serving(s)

Number Of Ingredients 15

Ingredients

chicken or lamb
1 teaspoon vegetable oil
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon ginger paste
1 tomatoes, peeled and chopped
1 tablespoon tomato paste (optional)
2 -4 tablespoons garam masala paste, depending on desired heat (I use Parak's)
1 tablespoon red wine vinegar
1/2 cup chutney (Ideally, you want to use Mrs Balls plain chutney, which is THE South African brand and unfortunately)
1/4 cup apricot jam
1 teaspoon turmeric
1 teaspoon cinnamon
water
salt

Steps:

Saute onion in oil until soft and golden.
Add garlic and ginger and saute for a minute.
Deglaze pot with a little water.
Add tomato, red wine vinegar, tomato paste, chutney, apricot jam, turmeric and cinnamon.
Add chicken to mixture, and pour in enough water to cover the chicken.
OPTIONAL: You can add chopped and peeled potatoes to the curry at this stage. They're delicious this way, and mean you don't have to cook rice!
Simmer for 30-45 minutes, or until chicken is done.
TASTE MIXTURE BEFORE SERVING AND MAKE ADJUSTMENTS. If it's too sweet, add more vinegar and salt. If it's too acidic, add sugar. If it's not hot enough, add more curry paste. Essentially, there's no one recipe that will make a curry to please everyone, so you have to taste and add.

BO-KAAP CAPE MALAY CURRY POWDER - SOUTH AFRICAN SPICE MIXTURE

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture image

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries.

Provided by French Tart

Categories South African

Time 7m

Yield 1 Large Jar Curry Powder

Number Of Ingredients 12

Ingredients

1 tablespoon clove
1/2 cup coriander seed
1 tablespoon fennel seed
1 tablespoon black mustard seeds
3 tablespoons fenugreek seeds
2 tablespoons black peppercorns
3 small dried hot red chilies, seeds and stems removed
3 tablespoons cumin seeds
1/4 cup ground cardamom
1/4 cup ground turmeric
1 tablespoon ground ginger
2 curry leaves, chopped into small pieces

Steps:

Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.

More about "cape malay mild curry recipes"

CAPE MALAY CHICKEN CURRY - CHRISTOPHER KIMBALL’S MILK …

Web 01. In a bowl, mix the fennel, cumin, 1 teaspoons salt, 1 teaspoon pepper and the turmeric. Use 1 tablespoon of the mixture to season the chicken. …
From 177milkstreet.com
Servings 6
Total Time 1 hr
Category Mains

See details

6 CAPE MALAY CURRY RECIPES WE THINK YOU NEED TO TRY | CRUSH

From crushmag-online.com
Estimated Reading Time 2 mins

See details

BEST CAPE MALAY CHICKEN CURRY (DUROTHERM) RECIPE

best-cape-malay-chicken-curry-durotherm image

Web Directions. 01. In a bowl, mix the fennel, cumin, 2 teaspoons salt, 1 teaspoon pepper and the turmeric. Use 1 tablespoon of the mixture to season the chicken.
From 177milkstreet.com

See details

CAPE MALAY CURRY RECIPE | MYRECIPES

Web 2005-03-23 Directions. Step 1. Combine turmeric, cumin, coriander, chili powder, cinnamon, and salt in a small bowl, stirring well. Advertisement. Step 2. Heat oil in a Dutch oven over medium-high heat. Add spice mixture; cook 15 seconds, stirring constantly. Add onion; sauté 2 minutes.
From myrecipes.com
4.5/5 (6)
Calories 349 per serving
Servings 4

See details

ONE-POT CAPE MALAY CURRY - FOODIES OF SA

Web Serving suggestion: Chopped fresh coriander. Yellow rice with raisins. METHOD. Heat the oil in a large pot over medium heat. Add the onions, cardamom pods and cinnamon sticks and fry for 5 minutes until the onions are tender. Add the chicken thighs and drumsticks and fry for 5 minutes. Turn the chicken over and fry for another 5 minutes.
From foodiesofsa.com

See details

SOUTH AFRICAN CAPE MALAY FISH CURRY | SEAFOOD RECIPES | FISH FOCUS

Web 2021-04-27 Heat the groundnut oil in a large pot or saucepan. Over a high heat, fry the onions and garlic for around 5 minutes, until softened, stirring continuously. Add the fresh ginger, curry powder and all of the dried spices, continue stirring for around one minute. Season to taste with salt and pepper and reduce the heat slightly.
From fishfocus.co.uk

See details

CAPE MALAY LAMB CURRY - BO-KAAP

Web 2016-10-20 Method. 1. Combine meat and spices in a bowl and set aside. 2. Sauté the onions in a medium saucepan until it start to brown, taking care not to burn it. 3. Add meat, tomato, sugar and water, stir through and simmer for 30 minutes on medium heat. 4. Add the cubed potato and simmer until the potatoes are soft.
From bokaap.co.za

See details

CAPE MALAY CURRY RECIPE | I CAN COOK THAT

Web 2017-03-01 1 cup cooked rice. Instructions. Combine turmeric, cumin, coriander, chili powder, cinnamon, and salt in a small bowl, stirring well. Heat oil in large pot over medium-high heat. Add the spice mixture and cook for 15 seconds, stirring constantly. Add the onion and sauté for 2 minutes.
From icancookthat.org

See details

CAPE MALAY CHICKEN CURRY RECIPE | BEYOND KIMCHEE

Web 2013-05-26 Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away. Turn the heat down, put on a lid, and simmer for about 20 minutes. Add the garlic, sugar, lemon juice and salt to the curry. Cover with lid but leave a small opening for a steam to escape; simmer for 15 minutes or longer.
From beyondkimchee.com

See details

MAUREEN'S CAPE MALAY CURRY | WOOLWORTHS TASTE

Web Fry the garlic, ginger and onions until soft. Add the bay leaves, curry leaves, cayenne pepper and curry powder and fry for 3 minutes. Add the sugar, tomato paste, water, corn_ our, vinegar, seasoning and mixed herbs, stir and add the lamb. Cook, covered, for 2 ½ hours, then add the baby potatoes and cook for a further 30 minutes.
From taste.co.za

See details

TASTY CAPE MALAY MINCE CURRY - FOOD24

Web 2019-02-26 1 Heat the oil in a large saucepan. Add the onion and sauté for 5 minutes. Add the cinnamon stick,cardamom pods and cloves. Sauté until the onions are golden brown. 2 Add the mince in batches and stir-fry until all the mince is browned. Add the garlic, ginger and all the spices and sauté for another minute. 3 Pour in the tomatoes and mix.
From food24.com

See details

CAPE MALAY MILD CURRY - PLAIN.RECIPES

Web Directions. Heat the oil in a large pan. Add the onions and cook for 2-3 minutes. Add the garlic, curry powders, smoked spanish paprika, cumin & cinnamon, and cook for 2 minutes.
From plain.recipes

See details

CAPE MALAY-STYLE SEAFOOD CURRY – CAPE OF GOOD HOPE

Web 2021-04-30 Method. In a wide heavy bottom pot (a 24-26cm pots s ideal) over medium heat, add the oil and onion and fry until the onion softens and starts to turn lightly golden. Add the garlic and ginger and fry for 30 seconds, then add the dry spices and stir for a minute. Add the tomatoes and coconut cream and stir to loosen any sticky bits on the …
From capeofgoodhopewines.com

See details

CAPE MALAY CHICKEN CURRY RECIPE | CHEFDEHOME.COM

Web 2022-01-05 1. Marinate Chicken: In a food processor jar, add garlic cloves, chili (serrano), rough chopped ginger, chutney, half of lemon juice, black pepper, fennel seeds, and cumin seeds, and 1/4 tsp salt. Process to make a coarse paste. Scrape it to a bowl, add chicken thighs. Coat chicken in the marinade.
From chefdehome.com

See details

CAPE MALAY CHICKEN CURRY RECIPE FOR A SPICY CURRY FROM …

Web Stir the spices through until the aromas start to come forward. Add the chicken stock, stir through and cook covered for 40 minutes on a slow bubble. Add extra water if the stock reduces too far (it shouldn't). Add the tomatoes and tomato paste and stir through. Cook uncovered for 30 minutes.
From grantourismotravels.com

See details

CAPE MALAY CHICKEN CURRY - FLAVOURS FROM THE FOOT OF …

Web 2021-08-11 Heat oil in a pot and add the onions and fry for 5 minutes until soft. Add the garlic, ginger and cloves and let it cook for 5 minutes. Add all remaining spices and chilli to the pot. Also, add ...
From thesouthafrican.com

See details