Fatimas Cape Malay Curry Recipes

MALAY PINEAPPLE CURRY (PAJRI NENAS)

Malay Pineapple Curry (Pajri Nenas) image

This is one of my favourite cuisine. It taste delicious due to sweet and sour pineapple flavour and curry mixture. Serve on a bed of hot plain rice, malay style fried fish or chicken, salted fried fish or hard boiled salted egg and SAMBAL BELACAN .

Provided by ida ku zaifah

Categories Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 medium ripe pineapple, peeled quartered and sliced into 1cm thickness
3 -4 tablespoons chicken curry powder, mixed with
1/2 cup water
3 small onions, crushed
2 garlic cloves, crushed
2 cm ginger, crushed
10 curry leaves
1/4 cup dried shrimp
1 cinnamon stick
1 star anise
3 cloves
1 cup coconut milk
3 tablespoons coconut paste (fry grated coconut without oil till brown and blend or pounded while it still hot)
1 cup water
1/2 cup cooking oil
salt
3 tablespoons sugar

Steps:

Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.
Add curry paste and dried shrimp and continue frying for few min, add water if too thick.
Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute.
Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.

Nutrition Facts : Calories 414.3, Fat 26.3, SaturatedFat 10, Sodium 21.9, Carbohydrate 46, Fiber 1.8, Sugar 40.6, Protein 1.4

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.

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