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| Cape Malay Curry, Chutney and Tomato Sambal |
It’s supposed to be spring but all the furies of hell have been released in the Cape the last few days. I guess we are not the Cape of Storms for nothing! Forget the salads and bring on the comfort food. I love the local curry which has a completely different flavour to other curries . There are layers of flavours that make evry mouthfull an adventure. Why not give it a try?
For more information on the origins of Cape Malay food here’s a link you might find helpful http://www.inmamaskitchen.com/FOOD_IS_ART/reference/capeMalayart.html
CAPE MALAY CURRY
Malay curries have more spices , such as cardamom, cumin and coriander and less chilli than Indian curry. They are eaten with rice or rotis and a selection of sambals. Fresh salads such as tomato and onion are also served. (recipe below as well)
500g cubed lamb – I usually use knuckle
5 cloves of chopped garlic
A knob of fresh ginger
5 ml of cumin (ground)
5 ml of coriander (ground)
A large stick of cinnamon broken into pieces
5 cardamom pods
3 whole cloves
10 ml turmeric
7 ml crushed dried chilli
5 ml salt
30 ml sunflower oil
2 large onions – thinly sliced, but not diced
water
250 ml finely chopped tomato ( or 1 tin )
3-4 medium potatoes
Fresh coriander to garnish
METHOD:
Heat the half the oil. Brown the meat. Remove. Heat the remaining oil and gently braise the onions for about 5 min to release the sugars, until golden. Add the spices and fry for a minute. Add a splash of water to avoid sticking to the saucepan. Add meat back into the saucepan and cover with water. Simmer gently for about an hour.Then add tomato and 250 ml of water. Cook for about 15 min until the tomato starts to get absorbed into the gravy. Add the potatoes. Add more water if required. Cook until potatoes are soft. Cook a little longer for a thick gravy. Serve with white rice or roti.
Heat the half the oil. Brown the meat. Remove. Heat the remaining oil and gently braise the onions for about 5 min to release the sugars, until golden. Add the spices and fry for a minute. Add a splash of water to avoid sticking to the saucepan. Add meat back into the saucepan and cover with water. Simmer gently for about an hour.Then add tomato and 250 ml of water. Cook for about 15 min until the tomato starts to get absorbed into the gravy. Add the potatoes. Add more water if required. Cook until potatoes are soft. Cook a little longer for a thick gravy. Serve with white rice or roti.
Serves 4-6
TOMATO AND ONION SAMBAL:
1 finely chopped onion
2 finely chopped tomatoes
10 ml sugar
30 ml white wine vinegar
5 ml fresh chopped or dried red chilli
Mix sugar, vinegar and chilli together. Pour over combined onion and tomato.
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