Beneath African Skies

Quick Curry

Serve with Rice

Ingredients:

1 tablespoon olive oil
1 medium green or red pepper, cut into strips
1 onion, sliced
2 cloves garlic, crushed
1 tablespoon fresh ginger or 1 teaspoon dried ginger powder
1 – 2 teaspoons red Thai curry paste
500g (1 lb) diced chicken breasts
1 cup chicken stock or soup
1 cup coconut cream or milk
1 tablespoon soy sauce or fish sauce
1 ½ cups cauliflower
2 cups baby spinach or chard
1 tablespoon lime juice

Method:
1.Heat oil in a large nonstick skillet over medium-high heat. Add pepper and onion and cook, stirring often, until beginning to soften – about 4 minutes.
2.Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes.
3.Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
4.Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes.
5.Stir in spinach and lime juice, do not cook long – just until spinach has wilted.
6.Serve immediately, with lime wedges.

Pork Shank Curry

Ingredients:
1 kg (2lb) pork shanks
15 ml (1 tablespoon) cooking oil
2 onions, chopped
2 garlic cloves, crushed
30 ml (2 tablespoons) mild curry powder
3 large tomatoes, skinned and chopped
freshly-ground black pepper to taste
5 ml (1 teaspoon) salt
250 ml (1 cup) apricot juice
60 ml lemon juice (4 tablespoon)
125 ml sultanas (½ cup)
1 large apple, cored and chopped
Method:
1.Brown meat in heated cooking oil.
2.Add onions and garlic and sauté until transparent.
3.Add curry powder and fry for 1-2 minutes.
4.Add remaining ingredients.
5.Cover and simmer for 1½ – 2 hours or until the meat is tender.
6.Remove lid, increase heat and allow liquid to reduce until
7.suitably thickened.
8.Serve with rice.

MASALA CUTLETS WITH CORIANDER-MINT SAUCE

750g firm-fleshed fish cutlets, slightly defrosted
herbal salt
60 ml red or fish Masala (curry powder)
30 ml sunflower oil

Sauce:
75 ml low-fat cottage cheese
75 ml low-fat spread, melted
1 bunch (about 30g) fresh coriander leaves, finely chopped
60 ml mint, finely chopped
or 10 ml mint sauce

To make the sauce, combine all the ingredients well and chill for at least an hour.
Remove the bones from the fish by making a triangular or square incision around the outer edges of the bones. Push the bones out of the cutlets. Season the cutlets with the salt.
Brush both sides with the masala and allow to rest for 30 minutes.
Brush the cutlets with the oil and braai over medium-hot coals or place under a hot grill or in a griller pan, 3 – 4 minutes per side or until cooked. Transfer to a serving platter.
Pipe or spoon a portion of the sauce in the centre of the cutlets. Serve at once with a brown and wild rice pilaf, and a cucumber salad.
Serves 4.

NORTH INDIAN CHICKEN WITH SPICED POTATOES

Ingredients:

35ml sunflower oil
15ml cumin seeds
1 medium onion, chopped
2 cloves garlic, crushed
1 410g can Indian-style tomatoes*
4 carrots, cut into julienne strips
6-8 chicken thighs
45 ml fresh coriander, chopped

Heat oil in a large saucepan. Add cumin seeds (and masala if using) and stir for 30 seconds.
Add onion and garlic and sauté until softened.
Add tomatoes and carrots and stir to combine. Add the chicken pieces.
Spoon sauce over the chicken, then cover and simmer for 30 minutes or until chicken is cooked through. Season to taste with salt and sprinkle with fresh coriander.
Serve with spiced potatoes. Serves 4.

*If these are unavailable, use 1 x 410g chopped or whole tomatoes + 5-10 ml masala

Spiced Potatoes:
30 ml sunflower oil
6 potatoes, washed and cut into cubes
5 ml mustard seeds
5 ml cumin seeds
1 ml ground turmeric
5 ml dried crushed chillies
10 ml lemon juice

While chicken is cooking, heat oil in a pan. Add mustard and cumin seeds. When they pop, add the potato cubes and remaining spice. Stir to coat the potatoes, then cover with a lid and cook over medium heat for about 15 minutes until tender.
Season with salt and lemon juice and serve.

South African Indian Dahl Cookies

A delicious snack. Serve hot or cold.

• 500 g split peas, soaked in water overnight and coarsely mashed
• 5 ml (1 t) garlic paste
• 5 ml (1 t) ginger paste
• 6 green or red chillies, seeded and finely chopped
• half a bunch chopped coriander leaves
• half a bunch spring onions, chopped
• 1 medium-sized banana, mashed
• salt and pepper to taste
• oil for frying

1. Mix all the ingredients, except the oil, to form a dough.
2. Roll into small balls, flatten them with the palm of your hand, and make a small hole in the center of each cookie.
3. Fry the cookies in hot oil until brown on the outside and cooked inside.
4. Drain on paper towels and serve hot or cold.

LAMB VINDALOO

The amount of chili powder used can be varied according to taste. The quantities of chili powder and peppercorns used in this recipe make the dish quite mild.

• 1 pinch cardamom seeds

• 1 stick cinnamon

• 1 tablespoon cumin seeds

• 8 whole cloves

• 10 whole peppercorns

• 1 cup vinegar, preferably malt vinegar

• 1teaspoon mustard powder

• 1teaspoon chili powder, or to taste

• 1teaspoon paprika

• 1teaspoon ground turmeric powder

• 1teaspoon sugar

• 800g (3 lb) boneless lamb, cut into 5cm cubes

• 3 tablespoons oil

• 1 onion, finely chopped

• 2 teaspoons ginger paste

• 1tablespoon garlic paste

• salt to taste

• 3 cups hot water

Method:

1. Grind cumin seeds, cardamom seeds, cinnamon, cloves and peppercorns in a coffee grinder.

2. Transfer to a bowl. Add vinegar to ground spices.

3. Stir in mustard, chilli powder, paprika, turmeric and sugar, and mix well.

4. Add lamb and mix thoroughly. Leave to marinate for 5-6 hours, or preferably overnight.

5. Heat oil in a non-stick pan over medium heat. Add onion and saute until golden brown.

6. Stir in ginger and garlic pastes and stir-fry for 30 seconds.

7. Stir in marinated lamb and salt and cook for 2-3 minutes.

8. Add water and bring to the boil. Reduce heat to low, cover and simmer for an hour or so, stirring until lamb is tender.

9. Best served with plain rice, but most enjoyable with crusty bread as well.

Biryani

Biryani is a set of rice-based dishes made with different spices, basmati rice and meat and/or vegetables. It was brought to India by Muslim travellers and merchants. It reached South Africa with the Indian immigrants and is hugely popular in this part of the world. In South Africa it is usually spelled Breyani.

The name is derived from the Persian word beryā which means “fried” or “roasted”. The most common of biryani’s will consist of lamb, basmati rice, ghee, (clarified chicken fat), ginger, onions, and garlic. The premium varieties include saffron.

South African Breyani Recipe:

Rice Layer:

• 400g (500 ml) long grain rice
• 100g (125 ml) large brown lentils
• 10 ml salt
  
• 2 ml turmeric
• 1 litre water

Mince Layer:

• 2 onions, thinly sliced
• 500g (2 lb) lean beef mince
• 3 cloves
• 3 cardamom pods, bruised
• 2 pieces stick cinnamon
• 5 ml (1 teaspoon) crushed fresh ginger
• 5 ml (1 teaspoon)crushed garlic
• 10 ml (2 teaspoons) ground cumin
• 10 ml (2 teaspoons) ground coriander
• 5 ml (1 teaspoon) dried chili powder
• 5 ml (1 teasppon) turmeric
• 30 ml (2 tablespoons) tomato paste
• 125 (½ cup) diced carrots
• 125 g (½ cup) fresh or frozen peas
• 55g (55 ml) butter
• 150 ml waterRice Layer Method:

Simmer the rice and lentils in water with the turmeric and salt for 20 minutes. Rinse and drain in a colander.

Mince Layer Method:

1. Combine onions, mince, cloves, cardamom, ginger and garlic and cook in a large saucepan over medium heat for 30 minutes, stirring to create a smooth texture.
2. Add the cumin, coriander, chilli powder, turmeric, salt and tomato paste.
3. Cook for a further 10 minutes or until spices are well blended. Add the mixed vegetables and cook for 5 minutes.
   Spoon half the rice mixture into a large saucepan or ovenproof dish, top with mince mixture and end with a layer of the remaining rice. Dot with butter and sprinkle with water.
4. Cover the pan with a tight-fitting lid and cook on high for 5 minutes. Reduce heat and simmer on medium for about 30 minutes (or bake at 180ºC). Serve with salad and chutney.

South African Indian Roti

Indians form part of the cultural heritage of South Africa, and the fusion food of traditional Indian recipes and South African Indian food forms an interesting and delicious way of eating.

A roti is a hot, savory pancake which is used as a wrap with curried meat or vegetables inside, or used as a bread to mop up curry.

Ingredients:

• 3 cups flour

• 1 teaspoon salt

• 45 ml (3 tablespoons) oil

• water to form a soft but not sticky dough

• 1 cup butter

• oil for frying

Method:

1. Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture resembles fine breadcrumbs.
2. Add water and mix to a fairly soft dough. Roll out on a floured surface and roll to the size of a 23cm x 32cm rectangle.
3. Spread the dough with softened butter and roll it up. Cover with a tea towel and leave for 30 minutes to rest.
4. Break off pieces of dough and form into balls the size of tennis balls.
5. Roll out each ball into a disc the size of a dinner plate.
6. Fry in hot oil for 2 minutes on each side.
7. Serve immediately with a curry filling, or on the side.