masala Archives

Snoek recipes

Pickled snoek

20 minutes

Curry recipes

Lamb curry filling for bunny chow

1 hour, 20 minutes

Chicken recipes

Chicken koftas in spicy curry with roast potatoes

30 minutes

Curry recipes

Creamy prawn curry

30 minutes

King prawns, butterflied and basted in lemon and butter

10–15 minutes

Spicy potato omelette

15 minutes

Chicken breast

Spicy yoghurt chicken

10 minutes

Paneer Makhani with jasmine or basmati rice

15 minutes

Fish recipes

Pickled Angelfish

45 minutes

Roast spicy cauliflower with mint dressing

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

2 cauliflower heads
1 T coriander seeds, toasted
2 t cumin seeds, toasted
1 t dried chilli flakes
2 T garam masala
3 T olive oil
2 cups fresh mint leaves, chopped
2 fresh chillies
1-2 lemons, juiced

Method

Preheat the oven to 180°C.

Break the cauliflower heads into florets and toss with the toasted spices, chilli flakes, garam masala and 1 T olive oil.

Spread onto a baking tray and roast for 15 minutes, or until tender.

Blend together the mint, one chilli, remaining olive oil and the lemon juice.

Divide the cauliflower between 4 bowls and pour over the mint dressing.

Slice the remaining chilli and use to garnish.

Cook’s note: Dust the cauliflower with spiced flour and fry for a slightly crispier result.

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Mac-and-cheese potjie

Chicken baked in a mustard-and-honey sauce

Cape Malay seafood curry

Pickled snoek

Lamb curry filling for bunny chow

Chicken koftas in spicy curry with roast potatoes

Creamy prawn curry

King prawns, butterflied and basted in lemon and butter

Spicy potato omelette

Spicy yoghurt chicken

Paneer Makhani with jasmine or basmati rice

Pickled Angelfish

Roast spicy cauliflower with mint dressing

Roast spicy cauliflower with mint dressing

Ingredients

Method