FOOD TO MAKE YOU feel good
YOU CAN’T MAKE CURRY IN A HURRY
SOUTH INDIAN FISH CURRY
Kubeshini Govender
This recipe is for a spicy South Indian fish curry with brinjal. I used kingklip, because except for hake there was no other fish available at the fishmonger. It is not the ideal fish for currying, and as my son says, “an absolute sin for such good fish”.
• 1 large onion, finely chopped
• Oil for frying
• 3 cloves garlic, sliced
• ½ tsp (2,5 ml) jeera (cumin)
• ½ tsp (2,5 ml) mustard seeds
• 8-10 fenugreek seeds
• 1 stem curry leaves
• 1 pinch turmeric
• 1-2 tbsp (15-30 ml) masala
• 3 large tomatoes, grated
• 1 tbsp (15 ml) tamarind paste
• 4 small brinjals, sliced or cut into cubes
• Salt, to taste
• Extra turmeric and masala, enough to rub on the fish
• 1 kg fish, cut into pieces
• Boiled eggs, sliced and chopped dhania, for garnish
Saute the onion in the oil until translucent. Add the garlic, jeera, mustard seeds, fenugreek seeds and curry leaves. Stir and add the turmeric and masala.
Add the tomato. Stir and allow to cook into a sauce.
Add the tamarind paste (or tamarind dissolved in ½ cup water). Add the brinjals and salt, and cook until the sauce thickens. Rub the extra turmeric and masala on the fish.
Sear the fish in a separate frying pan or heavy-bottomed pot in a little oil and then add it to the curry sauce.
Garnish with the boiled eggs and chopped dhania.
PRAWN CURRY
Rene Dennis
The tamarind in this prawn curry gives it a lovely tang.
• 4 onions, grated
• Garlic and ginger to taste, chopped
• 2 tbsp (30 ml) ground coriander
• 2 tbsp (30 ml) Kashmiri chilli
• 2 tbsp (30 ml) cumin
• 1 tsp (5 ml) turmeric
• 2 bay leaves
• 1 tbsp (30 ml) tomato puree
• 1 kg prawns
• 1 x 400 ml tin coconut cream
• 6 tamarind pods [OR 1 tsp (5 ml) tamarind paste OR 2 tbsp (30 ml) tamarind juice]
• Salt, to taste
• Dhania, for garnish
Gently braise the onion, garlic and ginger. Add the spices and bay leaves and temper.
Add the puree, prawns, coconut cream and tamarind. Simmer for 15 minutes or until the prawns are cooked. Try not to overcook the prawns.
Season with salt and add the dhania.
Note: I prefer the onions grated as it makes for a thick sauce.
HOW TO MAKE A CURRY LIKE A PRO
How do you start your curry pot? Over the weekend, I listened to two excellent curry makers about how they make their curries. Both excellent, but each with a different approach. The interesting bit was about getting the red colour without using any masala powder or curry powder – only fresh spices roasted together in a pan. Fresh chilli seems to be a vibe.
“We were enthralled, and I wish that I recorded the conversation – it was mesmerising. I’ve never seen this on any TV show I’ve ever watched. Two home cooks – two family chefs. Brilliant! The name Ramola Parbhoo was mentioned many times.” – Ingrid Jones
Shihaam Domingo: “I infuse my whole spices in oil and then add the onions to brown. Add the fresh garlic and ginger, then the chilli powder, jeera, koljana (coriander) and turmeric. I allow this masala to roast for at least 10 minutes while adding bits of water. The key to a good curry is to roast the spices in layers, adding dashes of water in between, and allowing the oil to surface between stages.”
Rebecca Mohamed: “Depending on the type of curry, I first marinate my meat with garlic and ginger and my powdered spices (I do this for lamb curry). Then I infuse my whole spices in oil, add onions, then the tomatoes and lastly the meat. I let it cook for 30 minutes before adding the potatoes. Once done, I add dhania.”
Martha Nelson: “I believe in a good base, which consists of 4 chopped onions and some garlic. I let it simmer until soft and golden. Add a tin of chopped tomatoes; add curry leaves and spices of your choice. Add half a bunch of chopped fresh coriander and let it simmer for 10 minutes. Then add meat and cook until tender; add potatoes and salt and let it simmer until done. And here is my magic trick: just before serving, add freshly grated garlic and chopped fresh coriander and simmer for another 5 minutes. Enjoy.”
Rene Dennis: “Tempering the spices is key. I add sweet paprika for enhanced taste and deep red colour.”
Liesl Siljeur: “I add paprika for a deeper colour.”
Carmen Siologas: “I also love adding paprika, and I find that the smoked Spanish paprika just adds another dimension to curries. There are just so many variations and types of curries to make – so, for me there are no hard and fast rules. Everyone has their own special mojo and blend of spices. I am constantly learning about curries. I read somewhere that it is impossible to keep track of the countless variations of curries. I like making my own spice blends.”
Lynette Adams: “I roast the seeds in a dry pot until browned, then let it cool before crushing it finer – the aroma is enticing.”
Kharnita Mohamed: “Saute onions in oil, add dry spices, curry leaves, garlic and ginger, and then powdered spices. Cook for about 10 minutes while adding bits of water. Add meat, then vegetables, and finish with coconut milk/cream or yoghurt.”
Natasha Sydow: “I didn’t have tomatoes on hand, so I’ve discovered that pureed red peppers also give curry a lovely colour. So I braise 2 onions and 2 red peppers that have been pureed for 10 minutes until the raw taste of the onions and peppers is gone. Then I add FLAVR Cape Malay Curry Mix, and then the chicken, meat or vegetables. Add a tin of chopped tomatoes. Yoghurt makes it deliciously creamy, but that’s optional. Salt to taste. Garnish with additional fresh coriander. Bismillah.”
Juanita van Sitters: “I make a jeera curry, and because it is one of the spices that takes time to cook, I add it first – after my chopped onions are cooked golden brown in the oil. Then I stir in the other dry spices (peppercorns, curry leaves, bay leaves, allspice, stick cinnamon, chilli powder, cloves, cardamom powder, koljana, star anise, and masala) and let it cook for a few minutes to release the flavour. At this point, I add the tomato paste, and make sure that the taste and consistency is what I would want at the end. I then cook the curry for about 10 minutes and add a little bit of turmeric (but not too much as it can turn the colour to yellow). Then I add the meat, then the potatoes. Lastly, I add the fresh garlic. Add the dhania just before serving.”
“It is possible to make curry without powdered masalas. This I discovered one evening when I thought I still had masala… Start by softening the onions in oil, then add bay leaves and other dry spices and fry until fragrant. Then add tomato paste or tomato sauce (I prefer tomato sauce as it is naturally sweet) and dry-fry. Add the meat, and then only the garlic and ginger – at this point I would add some turmeric if I feel like
