CAPE MALAY PICKLED FISH
This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.
Provided by NITSCKIE
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time P1DT1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
- Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
- Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.7 g, Cholesterol 97.4 mg, Fat 4.1 g, Fiber 2.6 g, Protein 41.9 g, SaturatedFat 0.6 g, Sodium 150.2 mg, Sugar 20.4 g
KALYA E KHAAS (TRADITIONAL SOUTH AFRICAN CHICKEN CURRY)
Make and share this Kalya E Khaas (Traditional South African Chicken Curry) recipe from Food.com.
Provided by Engrossed
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Wash the chicken and pat dry.
- Combine the yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chilies, saffron, turmeric, cayenne, ginger, garlic and salt.
- Pour mixture over the chicken, turning the pieces until they are well coated.
- While they marinate, in a large heavy skillet or stew pot, fry the onions gently in the butter and oil until light, golden brown. Let onions cool slightly and crush them with the back of a spoon.
- Add entire contents of the marinating bowl. Simmer until chicken is tender, adding small amounts of water as needed to keep the contents from sticking.
- Garnish with cilantro and mint and serve with rice or Indian bread.
ROHT PERSAD
This is a South African recipe for Roht. Roht is an offering that is made for Lord Hanuman during Navarathri, Hanuman Pooja or katha prayers. This is a delicacy to many and they look forward to this time of the year. Hope you enjoy my recipe.
Provided by Ashy K.
Categories South African
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- METHOD.
- Sift the flour into a large bowl, add sugar, ghee and banana and rub until it resembles fine breadcrumbs.
- Make a well in the center and pour enough milk to form a dough. The dough should appear like a scone dough.
- Form into golf ball size and roll into circles.
- Fry in deep ghee on MEDIUM heat. Drain on paper towels.
- PS: The trick is to break and dough the remaining mixture so it's shinny.
Nutrition Facts : Calories 565.9, Fat 21.4, SaturatedFat 13, Cholesterol 53.5, Sodium 2.1, Carbohydrate 87.8, Fiber 1.7, Sugar 40.1, Protein 6.5
QUICK FRUIT CURRY (SOUTH AFRICAN)
Make and share this Quick Fruit Curry (South African) recipe from Food.com.
Provided by Engrossed
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the chicken in oil and butter over moderate heat. Remove pieces and set aside.
- Lightly saute the onions in the same large skillet or pot.
- Stir in the curry powder, return chicken to the pot, and cook for 3-5 minutes, turning the pieces several times.
- Add the fruits, salt, vinegar and peanuts, with enough water to cover.
- Bring to a boil, reduce heat, cover and simmer until chicken is tender, about 45 minutes.
- If the sauce is too thin to ladle well over rice, cook uncovered another 15-20 minutes
- until the liquid is reduced.
Nutrition Facts : Calories 421.4, Fat 26.6, SaturatedFat 6.8, Cholesterol 61.1, Sodium 665.3, Carbohydrate 32.5, Fiber 4.9, Sugar 22.3, Protein 16.9
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