Eid recipes Archives

Afternoon tea

Chocolate Brigadeiro cake

20 minutes

Cake recipes

Phyllo ice cream cake

30 minutes

Dip recipes

4 Dips for an iftar platter

15 minutes

Eid recipes

Cardamom pavlova and whipped rose cream

1.5–2 hours

Curry recipes

Crayfish curry

30 minutes

Eid recipes

Saffron semifreddo

Atchar recipes

Dried fruit atchar

5 minutes

Cheese recipes

Paneer pilau

40 minutes

Curry recipes

Lamb coconut curry

2 hours 30 minutes

Chicken recipes

Haleem

2 hours

Eid recipes

Tempura prawns

15 minutes

Eid recipes

Prawn chaat

15 minutes

Prawn chaat

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 1 hour’s marinating time

Cooking Time 15 minutes

Ingredients

For the marinade, mix:

2 T lemon juice
1 t ground turmeric
1 t minced garlic
1⁄2 t salt
400 g small prawns, cleaned
1 T ghee
2 shallots, finely chopped
1⁄2 t mustard seeds
1⁄2 t ground cumin
1⁄2 t ground coriander
1 green chilli, sliced
4 curry leaves
60 g mango, sliced
rotis or poppadoms, for serving

Method

1. Marinate the prawns for 30 minutes–1 hour in the fridge.

2. Heat the ghee in a pan over a medium-low heat and fry the shallots until golden. Remove from the pan and set aside.

3. Add the mustard seeds, cumin, coriander, chilli and curry leaves to the same pan. Cook for 2 minutes.

4. Add the prawns and cook for 4 minutes, stirring. Gently stir in the mango and shallots. Serve with rotis or poppadoms.

Find more seafood recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Chocolate Brigadeiro cake

Phyllo ice cream cake

4 Dips for an iftar platter

Cardamom pavlova and whipped rose cream

Crayfish curry

Saffron semifreddo

Dried fruit atchar

Paneer pilau

Lamb coconut curry

Haleem

Tempura prawns

Prawn chaat

Prawn chaat

Ingredients

Method