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Sorghum porridge with spiced poached pears

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Sorghum porridge with spiced poached pears

1 hour 15 minutes

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Atchar fried rice

12 minutes

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Luxury seswaa

2 hours 30 minutes

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Banana fat cakes

20 minutes

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Easter Braai Table

45 minutes

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Skuinskoek (Karoo doughnuts)

20–30 minutes

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Cape seed loaf

50 minutes

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Green bean bredie (Groenboontjiebredie)

2–2.5 hours

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Waterblommetjiebredie

1.5–2 hours

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Paptert

30–40 minutes

Malva pudding cake with custard icing

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Afternoon tea

Malva pudding cake with custard icing

40 minutes

Crayfish curry

Curry recipes

Crayfish curry

30 minutes

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Crayfish curry

By Sadiqah Assur-Ismail

Serves 4-6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

1 kg crayfish tails (approx. 20 tails)
4 T sunflower oil
2-3 large onions, grated
2 ripe tomatoes, peeled and grated
1 green pepper, seeded and grated
1 T garlic, crushed
1 t crushed dried chillies (optional)
5 cloves
5 allspice
1 t ground turmeric
1 t garam masala
1 T ground jeera (cumin)
1 T seafood masala
1 T mixed spice
1 T leaf masala
1 t salt
rice, for serving

Method

1. Clean the crayfish, cut in half and devein. Wash well and set aside.

2. Heat the oil in a large saucepan and fry the onions until golden, 5–10 minutes. Add the tomatoes, green pepper, garlic and chillies and cook for 10 minutes. Add the remaining spices and salt and cook until the sauce is thick, about 10 minutes.

3. Add crayfish in their shells and cook over a medium heat for 15 minutes. Serve hot with rice.

Photograph: Jan Ras
Production: Abigail Donnelly
Recipes: Sadiqah Assur-Ismail
Food assistant: Emma Nkunzana

Find more Ramadan and Eid recipes here.