Spicy potato omelette

15 minutes

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Pakoras with tomato and cinnamon chutney

30 minutes

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Chickpea curry

25 minutes

Curry recipes

Chicken curry

20 minutes

South African

Ingrid Jones’ Bobotie

25 minutes

Benny Masekwameng’s Bobotie

25 minutes

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5 minutes

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Prawn and hake pilau

20 minutes

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Pickled Angelfish

45 minutes

Chicken in a green sauce (murg methi)

30 minutes

South African

Bobotie

1 1/2 hours

Home-made masala

5 minutes

Home-made masala

By TASTE

Serves 4 T

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

2 T fennel seeds
2 T coriander seeds
1 cinnamon or cassia bark stick
5 cardamom pods
1/2 T cumin seeds
1/2 T fenugreek
2 star anise
1 t turmeric
1 t powdered ginger
1 T dried chilli flakes

Method

In a non-stick frying pan over a medium to low heat, dry-fry the spices until fragrant – take care not to let them burn.

Grind to a fine powder using a coffee grinder or pestle and mortar. Store in an airtight glass jar for up to a week.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Spicy potato omelette

Pakoras with tomato and cinnamon chutney

Chickpea curry

Chicken curry

Ingrid Jones’ Bobotie

Benny Masekwameng’s Bobotie

Fiery paprika and garlic quick-fried prawns

Prawn and hake pilau

Pickled Angelfish

Chicken in a green sauce (murg methi)

Bobotie

Home-made masala

Home-made masala

Ingredients

Method