I love a good curry and this one is great. This mild curry is packed with flavour and some added veg. If needed, mix the flour with a little water and add to the curry
Make the curry paste by placing garlic, cardamom, cinnamon, bay leaf, ginger, chilli, curry powder, turmeric, ground coriander in a pestle and mortar, grind until smooth
For me, winter is synonymous with curry. And that is why I make curry two or three times a week. The secret to a great curry lies in the layering the flavours and then taking time to cook everything slowly
Most recently I’ve been playing around with adding pickled courgettes / zucchini / babymarrow and carrots over and above the usual cucumber and red onion to our pulled pork buns (replacing the coleslaw) and boerewors rolls (South African style hot dog – but made with beef/pork sausage)
- Carrots and baby corn. - Marrows and mushrooms (chopped). Vegetables can easily be added to some of our most favourite family meals, grated carrot to mince and rice dishes, grated marrow to curries, use cauliflower in place of potato in a mash, cubed peppers add colour and crunch to pie fillings and sandwich fillers
The braised beef short rib was served with bone marrow and mushrooms on a bed of pickled tongue. The potatoes were tripled cooked and served with goat’s yogurt, Muizenberg sour fig curry sauce and bhaji powder
Luckily being born in South Africa our food is influenced by Durban curries and Cape Malay all using different blends of curry spices all with one of the main ingredients being turmeric