Curry recipes Archives

Chicken recipes

Vietnamese chicken curry

1 hour

Curry recipes

Duck curry

40 minutes

Cabbage recipes

Ma’mokhele’s curried cabbage

20–25 minutes

Cabbage recipes

Split pea dhal with grilled cabbage

2 hours

Beans recipes

Chicken and baked bean curry

50 minutes

Curry recipes

Dhal curry

1 1⁄2 hours

Curry recipes

Paneer masala curry

15 minutes

Chicken recipes

Chicken feet curry

30 minutes

Beetroot recipes

Beetroot curry with flatbreads

40 minutes

Curry recipes

Lentil curry with two-ingredient flatbreads

1 hour

Curry recipes

Prawn curry

30 minutes

Prawn curry

Serves 8 -10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 onions, finely chopped
2 green chillies
2 sprigs curry leaves
2 T butter
2 x 400 g cans diced tomatoes
1 t ground turmeric
1 t ground coriander
1 t ground cumin
salt, to taste
2 t fish masala
2 t garlic-and-ginger paste
3 t garlic
4 T Worcestershire sauce
1½ T brown sugar
1 kg Woolworths freshly frozen uncooked shell-on large prawns, deveined and rinsed
1 handful fresh coriander, roughly chopped
basmati rice, rotis or poppadoms, for serving

Method

1. Sauté the onions, chillies and curry leaves in the butter until the onions have softened.

2. Add the tomatoes, spices, garlic and ginger and braise until fragrant. Stir in the Worcestershire sauce, then add the sugar. Add the prawns and cook to your preference.

3. Garnish with coriander and serve hot with basmati rice, poppadoms or rotis.

Find more Eid recipes here.

Photographer: Jan Ras
Production: Abigail Donnelly
Recipes: Saadiyah Hendricks
Food assistant: Bianca Strydom

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Vietnamese chicken curry

Duck curry

Ma’mokhele’s curried cabbage

Split pea dhal with grilled cabbage

Chicken and baked bean curry

Dhal curry

Paneer masala curry

Chicken feet curry

Beetroot curry with flatbreads

Lentil curry with two-ingredient flatbreads

Prawn curry

Prawn curry

Ingredients

Method