Capecurrypowder Recipes
CAPE CURRY POWDER
This blend of spices, with its mix of Malay and Indian influences, can be used in South African recipes calling for curry powder or in recipes from other parts of the continent. It makes a medium-hot powder. From the cookbook, A World of Curries.
Provided by lazyme
Categories South African
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- In a dry skillet, toast separately the cloves, peppercorns, and the coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.
- Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder.
- Combine with the remaining ingredients and mix until a uniform color is achieved.
- Store in an airtight jar.
Nutrition Facts : Calories 281.9, Fat 11.2, SaturatedFat 1.4, Sodium 53.1, Carbohydrate 48.9, Fiber 23, Sugar 1.3, Protein 12.1
CAPE ANNE CHOWDER
Cubed potatoes, cod fillets and crabmeat simmered in a milky broth makes an excellent cold-weather chowder. Serve with bread-and prepare for compliments.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 9 servings, about 1 cup each.
Number Of Ingredients 11
Steps:
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
- Add onions to drippings in pan; cook 5 to 6 min. or until crisp-tender, stirring occasionally. Add flour; mix well. Gradually stir in water until blended. Add vegetables and pepper; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until potatoes are tender.
- Stir in cheese; cook 2 min. or until melted, stirring frequently. Add milk, cod and crabmeat; cook 8 to 10 min. or until fish is done, stirring occasionally. Serve topped with bacon.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 4 g, Protein 21 g
CAPE MALAY CURRY
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
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.
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