Growing up in an Indian home ignited my love for all types of curries.
Served with rice, roti or a snytjie brood, these curries were made with tips and secrets passed down for generations.
Family is everything and when we get together, we enjoy a lekker pot kerrie, with Mommy or Grandma’s hand always adding in that extra love. The smell warms up the kitchen and the taste warms up the heart.
A curry is made using a combination of spices or herbs, cooked in a thick tomato, yoghurt or coconut gravy, with a hint of chilli, which all add to the rich aromatic flavour burst.
The trick to making the perfect curry is to take your time while cooking. Patience is key. Moenie rush nie.
From marinating your meat to slow-cooking your curry on a medium to low heat can make all the difference. Maak dit met liefde!
My tip to take your curry from a good curry to a great one is to sprinkle a teaspoon of garam masala over your curry, just before you give it your last 5 minute simmer… it adds an intense flavour and makes your curry soooo lekker!
Garam masala is made up of whole spices like cloves, cardamom and cinnamon, that’s freshly ground and roasted.
Use this instead of whole spices, it adds flavour without having the stokkies and bits in your curry. After all, we all know once you bite on a naaltjie or karamonk, dan is jy klaar geëet…
Today I am honouring my loved ones and sharing some of our favourite family recipes with you.
These women contributed so much to who I am and my kitchen journey. All of their recipes are filled with love and remind me of home.
When you recreate these curries, don’t be afraid to experiment and try while cooking, The best dishes were created by chance, so try new flavours and add new ingredients, by making your curries go further... Gooi ’n bietjie van alles in… add pulses, beans, tinned fish, eggs, veg, nuts or even dried fruit, you will be surprised at the amazing outcome.
Eet lekker mense and stay safe…
Recipes
Moms Lamb Curry
Recipe credit Latifa Bawa
Ingredients
1-2kg lamb pieces
1 onion (finely chopped)
3 tablespoons oil
1 heaped tablespoon garlic and ginger
3 teaspoon koljana (fine coriander)
2 teaspoon barishap (fine fennel)
1 heaped teaspoon jeera (fine cumin)
3 teaspoon koljana (fine coriander)
1 teaspoon turmeric
1 teaspoon chilli powder
3 grated tomatoes
2 tablespoons plain yoghurt
1 litre water
4 potatoes, peeled and sliced in quarters
Salt to taste
Method
On a stove top, on a medium heat, braise the onion in oil until its golden brown.
Add the lamb, garlic and ginger and braise until the meat is slightly brown.
Add the spices and 2 tablespoons water and braise for 1 minute, until the meat is coated and the flavours infuse.
Add the tomato, yoghurt and water and mix until well combined.
Reduce the heat to med-low and simmer for 45 minutes.
After 45 minutes add in the potato and simmer for 20 minutes.
*Note if needed, add extra little bits of water at a time, while cooking so the curry does not dry out.
Garnish with freshly chopped coriander and green chillies.
Mom in laws Chicken Curry
Recipe credit Aolia Kumandan
Ingredients
1 large chicken, cut into pieces
1 onion (finely chopped)
3 tablespoons oil
1 heaped tablespoon garlic and ginger
3 grated tomatoes
1 heaped teaspoon jeera (fine cumin)
2 ½ heaped teaspoons barishap (fine fennel)
1 teaspoon koljana (fine coriander)
1 teaspoon turmeric
1 teaspoon chilli powder
2 cups water
Salt to taste
Method
On a stove top, on a medium heat, braise the onion in oil until its golden brown.
Add the chicken, garlic and ginger and braise until the chicken is slightly brown.
Add the spices and 2 tablespoons water and braise for 1 minute, until the chicken is coated and the flavours infuse.
Add the tomato and water and mix until well combined.
Reduce the heat to med-low and simmer for 35 minutes.
*Note if needed, add extra little bits of water at a time, while cooking so the curry does not dry out.
Garnish with freshly chopped coriander and green chillies.
Beans Curry
Recipe credit Ayesha Bawa
Ingredients
1 onion (finely chopped)
2 tablespoons oil
1 heaped teaspoon garlic
2 grated or chopped tomatoes
1 heaped teaspoon koljana (fine coriander)
1 teaspoon jeera (fine cumin)
¾ teaspoon barishap (fine fennel)
½ teaspoon turmeric
1 teaspoon chilli powder
1 cups water + ½ cup water
1 tin beans (drained and rinsed)
Salt to taste
Method
On a stove top, on a medium heat, braise the onion in oil until its golden brown.
Add the garlic, tomato, water and spices and simmer on a low heat until the water has cooked dry and the tomato is thick and pulpy.
Add the beans, ½ cup water and simmer for 4 minutes.
Garnish with freshly chopped coriander and green chillies.
Tin Fish Curry
Recipe credit Khadija & Sharifa Ameer
Ingredients
1 large tinned fish
2 tablespoons oil
1 onion (finely chopped)
½ green Pepper (diced)
3 grated tomatoes
1 level tablespoon jeera (fine cumin)
1 teaspoon barishap (fine fennel)
1 heaped tablespoon koljana (fine coriander)
½ teaspoon turmeric
1 teaspoon chilli powder
1 cups water
Salt to taste
Method
On a stove top, on a medium heat, braise the onion in oil until its golden brown.
Add the garlic, green pepper, tomato, water and spices and simmer on a low heat until the water has cooked dry and the tomato is thick and pulpy.
Add in the tinned fish and stir gently.
Reduce the heat to low and simmer for 5 minutes.
Garnish with freshly chopped coriander and green chillies.
*Note if you using tinned fish in tomato or curry sauce, use the sauce for extra flavour
Mamma’s Egg Curry
Recipe credit Ayesha Kumandan
Ingredients
1 onion (finely chopped)
1 teaspoon garlic
3 grated tomatoes
2 cups water + 1 cup water
2 heaped teaspoons barishap (fine fennel)
1 teaspoon turmeric
1 teaspoon chilli powder
8 eggs
Salt to taste
Method
Braise the onion in oil until its golden brown.
Add the garlic, tomato, spices and 2 cups water and simmer on a low heat, until the water has dried out and your tomato is thick and pulpy.
Turn off heat and add 1 cup water to the pot.
Crack the eggs individually in a cup before adding it to the pot.
Turn on the heat to low and simmer for 10 minutes, until your eggs are firm and the yolk is cooked.
Garnish with freshly chopped coriander and green chillies.
Mince Curry
Recipe credit Shabnum Kumandan Parker
Ingredients
500g beef mince
1 onion (finely chopped)
2 tablespoons oil
1 teaspoon garlic and ginger
4 potatoes, peeled and cut in small cubes
2 teaspoon jeera (fine cumin)
1 teaspoon barishap (fine fennel)
½ teaspoon turmeric
1 teaspoon chilli powder
2 grated tomatoes
½ cup frozen peas
2 cups water
Salt to taste
Method
On a stove top, on a medium heat, braise the onion in oil until its golden brown.
Add the mince, potato, garlic and ginger and braise until the mince is slightly brown.
Add the spices and 2 tablespoons water and braise for 1 minute, until the mince is coated and the flavours infuse.
Add the tomato, peas and water and mix until well combined.
Reduce the heat to med-low and simmer for 30 minutes.
*Note if needed, add extra little bits of water at a time, while cooking so the curry does not dry out.
Garnish with freshly chopped coriander and green chillies.