Cape Malay Mild Curry Recipes

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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

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.

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

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 MILD CURRY



CAPE MALAY MILD CURRY image

Categories     Soup/Stew     Chicken     Quick & Easy     Summer     Winter

Yield 4 people

Number Of Ingredients 18

30ml Olive oil
2 Medium onions
10ml Crushed garlic
10ml Medium curry powder
10ml Rajah Flavourful & Mild curry powder
2ml Smoked Spanish Paprika
10ml Cumin seeds
5ml Ground Cinnamon
500g Chicken breasts - cut into small pieces
5ml Salt
5ml Black pepper
50g Tomato paste
400g Chopped tomatoes
25ml Sugar
150ml Coconut cream
40ml Desiccated coconut
2 Medium potatoes - cut into small 15cm blocks
5 Carrots

Steps:

  • 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. Stir continuously Season the chicken pieces with salt and pepper and add to the hot spices in the pan Add the tomatoes, tomato paste, sugar, coconut cream, desiccated coconut, carrots and the potatoes Lower the heat and cook on low heat for 1 hour

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