Curry Pilchards

Ingredients

·         1 onion, finely chopped

·         Salt to taste

·         1 large tomato, finely chopped

·         1 tablespoon curry

·         ½ teaspoon ground coriander

·         1 green chilli, chopped

·         1 teaspoon chilli powder

·         1 teaspoon turmeric

·         5 tablespoons tomato sauce

·         2 boiled eggs

·         1 can pilchards in tomato sauce

Preparation

1. Saute onions until translucent add chilli powder, turmeric, curry, salt, and stir into sauteed onions.

2. Add finely chopped tomatoes and allow cooking for about ten minutes.

3. Add green chilli, tomato sauce and pilchards with their sauce as well as a little bit of water to get a gravy consistency.

4. Allow to cook for about 10 to 15 minutes.

5. Slice boiled eggs in half and add to fish curry.

Best enjoyed with Rice, pap, bread or pasta.

Tuna and Chili Salad

Ingredients

·         1½ cup rice, cooked

·         3 tomatoes, peeled, seeded and diced

·         1 green pepper, seeded and diced

·         4 spring onions, chopped

·         1 fresh chili, seeded and chopped

·         3 tablespoons chopped fresh coriander

·         Mixed green salad leaves

·         2 cans tuna, drained and flaked

·         2 hard-boiled eggs, quartered

·         Pitted black olives for garnishing

Ingredients for dressing

·         Juice of two limes

·         1 tablespoon balsamic vinegar

·         1 garlic clove, finely chopped

·         1 tablespoon cumin, ground

·         Salt and ground black pepper

·         6 tablespoons olive oil

Preparation

1. Combine the rice, tomatoes, green pepper, spring onions, chili and coriander.

2. Whisk all the ingredients for the dressing until thick. Pour over the rice mixture and toss.

3. Place on a bed of salad leaves and top with the hard-boiled eggs and olives.

Tuna and Rice Salad

Ingredients

• 500 ml cooked rice, cooled
• 200 g canned tuna, drained and flaked
• 2 carrots, scraped and coarsely grated
• 2 celery stalks, coarsely chopped
• 1 small onion, finely chopped
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1 teaspoon curry powder
• 2 teaspoons lemon juice
• Salt and pepper to taste
• Spring onion for garnishing

Preparation

1. Mix the rice, tuna, carrots, celery stalks and onion. Chill in airtight container until needed.

2. Mix the mayonnaise, yogurt, curry powder, lemon juice and salt and pepper and also chill in airtight container until needed.

3. Mix the rice and mayonnaise mixtures just before serving.

Enjoy!

Baked Stuffed Tomatoes

Ingredients

• 2 cups cooked rice
• 1 tsp. salt
• 1 Tbsp. sweet peppers, chopped
• 1 Tbsp. chopped onion
• 6 big tomatoes
• ½ tsp. Marmite or Bovril

Preparation

Select firm, ripe tomatoes. Cut slices from the stem ends. Remove the centers. Mix salt, onions, and green peppers. Add Marmite or Bovril dissolved in a little juice of the tomato. Add part of the pulp removed from the centers. Fill tomato shells, bake in a moderate oven for about 45 minutes or until brown on top. Serve on bed of cooked rice.

Enjoy!

Nigel

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Curry Lamb Potjie Recipe

Let me kick off this fantastic new blog with a traditional dish, potjiekos!

Ingredients

• 30 ml cooking oil
• salt and pepper to taste
• 1.5 kg lamb stew, cut into pieces
• 3 medium onions, chopped
• 250 ml water
• 500 g whole baby carrots, peeled
• 500 g potatoes, peeled and cut into halves
• 500 g patty pans, whole
• 10 dried cling peaches
• 20 ml brown sugar
• 10 ml mild curry powder
• 5 ml turmeric
• 125 ml milk

Preparation

1. Heat the oil in the pot. Season the meat with salt and pepper and brown a few pieces at a time. Remove and set aside. Fry the onions until tender. Return the meat to the pot. Cover the meat with water, replace lid and simmer for 1 hour.

2. Add the peaches, carrots and potatoes and simmer for approximately 30 minutes. Add patty pans and simmer for another 15 minutes

3. Mix the sugar, curry powder and turmeric with the milk and add. Simmer for another 15 minutes and gently stir through once. Add more water if the potjie becomes too dry and simmer for another 15 minutes.

Enjoy with rice.

And don't forget a nice wine!

Nigel