Bo Kaap Cape Malay Curry Powder South African Spice Mixture 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

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.

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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