Cape Malay Curry Sauce Recipes

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CAPE MALAY CURRY



Cape Malay Curry image

This curry is traditionally South African, and comes from the Malay community in the Western Cape. It's sweet, fruity, spicy, and not too hot. It reminds me of home every time I eat it. I find that curries are always made to taste for me. I always adjust recipes, change quantities, taste the mix and add the notes I think it's missing. So, the quantities should not be taken as gospel.

Provided by kbruce82

Categories     Curries

Time 50m

Yield 4 portions, 3-4 serving(s)

Number Of Ingredients 15

chicken or lamb
1 teaspoon vegetable oil
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon ginger paste
1 tomatoes, peeled and chopped
1 tablespoon tomato paste (optional)
2 -4 tablespoons garam masala paste, depending on desired heat (I use Parak's)
1 tablespoon red wine vinegar
1/2 cup chutney (Ideally, you want to use Mrs Balls plain chutney, which is THE South African brand and unfortunately)
1/4 cup apricot jam
1 teaspoon turmeric
1 teaspoon cinnamon
water
salt

Steps:

  • Saute onion in oil until soft and golden.
  • Add garlic and ginger and saute for a minute.
  • Deglaze pot with a little water.
  • Add tomato, red wine vinegar, tomato paste, chutney, apricot jam, turmeric and cinnamon.
  • Add chicken to mixture, and pour in enough water to cover the chicken.
  • OPTIONAL: You can add chopped and peeled potatoes to the curry at this stage. They're delicious this way, and mean you don't have to cook rice!
  • Simmer for 30-45 minutes, or until chicken is done.
  • TASTE MIXTURE BEFORE SERVING AND MAKE ADJUSTMENTS. If it's too sweet, add more vinegar and salt. If it's too acidic, add sugar. If it's not hot enough, add more curry paste. Essentially, there's no one recipe that will make a curry to please everyone, so you have to taste and add.

CAPE MALAY CURRY SAUCE



Cape Malay Curry Sauce image

While in South Africa, I was exposed to Malay cooking (it's an interesting history). This was one of the most notable things I tasted, and I think it is an excellent example of the blend of flavors that make this cuisine so unique. Try dousing chicken thighs with this sauce and baking (covered) in the oven. Serve over rice.

Provided by Moshakgaboy

Categories     Sauces

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 11

3 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, pressed
3 tablespoons tomato paste
1/4 cup water
1 (3 1/2 ounce) can chopped green chilies, drained
2 teaspoons grated ginger
1 tablespoon curry powder
1 tablespoon white vinegar
2 tablespoons apricot preserves
2 tablespoons plain yogurt

Steps:

  • In a medium saucepan, saute onion and garlic until onion is clear.
  • Add next six ingredients and simmer for about 30 minute.
  • Add the preserves and stir until dissolved.
  • Let the sauce cool, then toss it in the blender. Blend until smooth.
  • Stir in the yogurt.

Nutrition Facts : Calories 426.5, Fat 28.8, SaturatedFat 4.4, Cholesterol 2.6, Sodium 285.7, Carbohydrate 42.8, Fiber 5.3, Sugar 21.5, Protein 5.2

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.

CAPE MALAY SOSATIES (KABOBS)



Cape Malay Sosaties (Kabobs) image

Serve these tasty sosaties over rice and chopped fruit such as banana or mango. The marinating time is at least overnight and up to 3 days, plan accordingly. You can also use beef or pork (pork is totally non-traditional) for this recipe. You can use the lemon water as a substitute, however Tamarind is traditionally used in this recipe to add a sour note to balance the sweet flavour. The easiest way to buy tamarind is in cans (Goya) in the Mexican Food section. But it is also sold in packets as a pulp, it looks like pulped dates. You will not be using the pulp, but water made from the pulp. Soak about 100 grams of pulp in water for 10-20 minutes. Squeeze the tamarind pulp with your hand to squeeze out the sour juices. Use the water and keep the pulp in the fridge to reuse. You can reuse the pulp several times until it loses it sourness.

Provided by NcMysteryShopper

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 tablespoon garlic, chopped
1 tablespoon chopped gingerroot
vegetable oil
1 teaspoon ground coriander
1 teaspoon cumin
2 bay leaves
1 cinnamon stick
2 whole cloves
3 tablespoons curry powder
1 teaspoon ground allspice
2 teaspoons turmeric
2 tablespoons sugar
1 cup white wine
1/2 cup apple cider vinegar
1/2 cup chicken stock
2 tablespoons apricot jam
1 cup tamarind juice (or substitute 1/2 cup strained fresh lemon juice combined with 1/2 cup water)
1 1/2 lbs boneless skinless chicken breasts (beef or lamb can be substituted)
1 cup dried apricots or 1 cup dried prune, softened in boiling water
1 onion, cut into quarters softened in water

Steps:

  • Saute the garlic and ginger in oil until soft, about one minute. Add dry ingredients and stir for approximately 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool.
  • Skewer meat alternating with apricots and onions (red peppers can be used for more color and flavor).
  • Cover skewers with cooled marinade. Cover and marinate overnight or up to 3 days in the refrigerator.
  • Grill the skewers over high heat basting with the leftover marinade.
  • The marinade can be used as a sauce, simply boil for 3 minutes.

Nutrition Facts : Calories 419.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 99.7, Sodium 170.9, Carbohydrate 44, Fiber 5, Sugar 29.9, Protein 42.6

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