Curry and thrice.

I spent 10 years in KwaZulu-Natal but one thing I didn’t get used to, was the Indian (red) curry. I’m a born and bred Capetonian, so give me the Malay (yellow) curry anyday.

I must say the Indian people are very friendly. When we first arrived on the South Coast, about 140 kms from Durban, and our first excursion to the beach, we were very surprised when the Indian family next to us, invited us to share their food (curry of course) with them. Not being used to this sort of behaviour, we declined.

Later, speaking to Indian men who I worked with, I learnt that to refuse such an invitation was paramount to a slap in the face. It was considered rude and unfriendly. Needless to say, when on the beach and we were invited to share their meal again, we accepted with broad smiles and much bowing of the heads and hands together (like prayer / thanks position).

When Indian people go to the beach or on picnics, it’s a huge family affair. They set up camp with normally more than one portable canopy to protect them from the sun. Food is brought from the cars in huge pots, most times already cooked. There are lots of snacks like samoosas and roti and naan bread to soak up the curry. Everybody is there from greatgranny to crying babies. Usually it’s granny or mom who is in charge of the food. The older children looking after the little ones in the sea or pool. It’s great to watch the family dynamics. Lots of loud talking but very little, to no, fighting.

It was quite amusing, the Indian men I worked with, would want me to taste the curry their wives had packed for their lunch. Each one proclaiming his wife’s curry was the best. I soon found out the curry’s were not getting tastier just hotter!

To my detriment I kept on tasting. When my eyes watered so I couldn’t see, my nose ran, and my mouth burnt, I called it a day. When I refused their tasting offers, they laughed at me, saying I couldn’t take the heat.

Here are some curry dishes to experiment with. I have also added a potbrood (bread baked in a pot). To me there is nothing nicer than to soak up that curry gravy left in your plate with a lekker slice or, in the case of the potbrood, chunk of bread. Enjoy!

Chicken and cauliflower curry

INGREDIENTS

• 1 onion, chopped
• 2 Tbsp (30ml) garlic, ginger and dhania paste
• 1 packet (60g) butter chicken paste
• 1 packet (100g) Turkish apricots, chopped
• 1 rotisserie chicken, deboned and shredded
• 1 packet (300g) cauliflower florets
• 1 can (400ml) coconut milk
• Handful chopped coriander, for serving
• Rotis or rice, for serving

METHOD

1. Sauté onion with garlic, ginger and dhania paste.
2. Add butter chicken paste, Turkish apricots, chicken, cauliflower, coconut milk.
3. Simmer for 15 minutes.
4. Toss through coriander and serve with rotis or rice.

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5-bean curry bunny chow

INGREDIENTS

• 2 Tbsp (30ml) canola oil
• 2 onions, chopped
• 4 tsp (20ml) 99crushed garlic, ginger and dhania
• 2 green chillies, chopped
• 1 Tbsp (15ml) each ground coriander and hot curry powder
• ½ Tbsp (7ml) each ground cumin and turmeric
• 1 tsp (5ml) mustard seeds
• 4 pods cardamom
• 1 Tbsp (15ml) tomato paste
• 1 can (400g) chopped tomatoes
• 2 cups (500ml) vegetable stock
• Salt and milled pepper
• 200g fine green been beans, halved
• 2 cans (400g each) four-bean mix, rinsed and drained
• 1 unsliced bread loaf, halved
   
• For serving:
• Fresh coriander
• Chillies, sliced
• Salad tomatoes, chopped

METHOD

1. Heat oil in a pot and sauté onions for 5 to 8 minutes, or until soft and golden.
2. Add garlic, ginger and dhania paste, and chillies and fry for a further 2 minutes.
3. Add spices and fry until fragrant.
4. Stir in tomato paste, chopped tomatoes and stock. Season.
5. Simmer for 10 to 15 minutes, or until reduced.
6. Add all the beans and cook for 8 to 10 minutes.
7. Hollow out bread halves and fill with curry.
8. Garnish with coriander, chillies and tomatoes just before serving.

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Easy lentil bobotie

INGREDIENTS

• 2 Tbsp (30ml) canola oil
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 Tbsp (15ml) each ground coriander and ground cumin
• 2 Tbsp (30ml) each medium curry powder and garam masala
• 1 tsp (5ml) ground turmeric
• 2 cups (200g) dried lentils, cooked
• 3 Tbsp (45ml) mild chutney
• 3 Tbsp (45ml) apricot jam
• 1 cup (250ml) beef or vegetable stock
• Salt and milled pepper
• 1 cup (250ml) milk
• 3 eggs, whisked
• 2–3 bay leaves (optional)
• Fresh coriander, for serving (optional)

METHOD

1. Preheat oven to 180°C.
2. Heat oil in a large pot and fry onions and garlic for 2 minutes.
3. Add spices and fry for another 2 minutes (add a splash of water if needed).
4. Stir in lentils, chutney, jam and stock.
5. Simmer for 5 to 8 minutes.
6. Season lentil mixture and transfer to an ovenproof dish.
7. Whisk together milk, eggs and seasoning.
8. Pour over lentil mixture and arrange bay leaves (if using) on top.
9. Bake for 15 to 20 minutes, or until golden and egg mixture has set.
10. Garnish with fresh coriander (if using) and serve with a salad.

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Tear ’n share potbrood

INGREDIENTS

• 1 Tbsp (15ml) olive oil
• 2 Tbsp (30ml) butter
• 3 onions, sliced
• 6 Tbsp (90ml) balsamic vinegar
• 2 Tbsp (30ml) brown sugar
• Salt and milled pepper
• 1 potbrood
• 1¾ cups (220g) grated white cheddar or mozzarella
• 8 sprigs thyme

METHOD

1. Heat oil and butter in a pan over medium heat.
2. Sauté onions for 5-8 minutes, adding more oil if they start sticking to the pan.
3. Increase heat, add vinegar and sugar and cook for a minute, or until reduced and sticky.
4. Remove and cool slightly.
5. Score the top of the potbrood in a criss-cross pattern (take care not to cut all the way through).
6. Fill cavities with cheese, onion and thyme leaves. Season.
7. Wrap in foil or pop into a flat-bottomed black Dutch potjie and place directly onto medium coals – and place a few coals on top too.
8. Cook for 15-20 minutes to melt cheese well.
9. Serve immediately while hot so guests can pull off chunks of bread and gooey cheese.