Cape Malay Style Steak Curry
Rich, spicy, and impossible to forget.
Ingredients:
- 500 g beef steak (sirloin or stewing beef), cut into bite-sized pieces
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1½ tbsp mild curry powder
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 cinnamon stick
- 2 tbsp Mrs Balls Peach Chutney
- 2 medium potatoes, cubed
- 1 cup canned chopped tomatoes
- 1–1½ cups beef stock or water
- Salt and pepper, to taste
- Fresh coriander, to garnish
How To Make Cape Malay Style Steak Curry
- Heat oil in a pot over medium heat.
- Add onions and sauté until soft and lightly golden.
- Stir in garlic and ginger and cook until fragrant.
- Add curry powder, turmeric, coriander, cumin and cinnamon stick. Toast for about 1 minute.
- Add the steak pieces and brown lightly, coating well in the spices.
- Stir in the tomatoes and chutney, cooking for 3–5 minutes.
- Add potatoes and stock. Bring to a gentle simmer.
- Cover and cook for 25–30 minutes, or until the steak is tender and the sauce has thickened.
- Season with salt and pepper and garnish with fresh coriander.
Ingredients:
- 2 cups bread flour (or all-purpose flour), spooned and leveled
- 1 teaspoon salt
- 2 tablespoons butter, melted
- 2/3 cup warm water
- 1/4 cup butter (for frying), plus extra as needed
How To Make Soft Homemade Roti
- Make the dough
In a large bowl or stand mixer, whisk together the flour and salt. Add the melted butter and mix until the flour is crumbly, breaking up any large pieces. Add the warm water and mix until a soft dough forms. - Knead the dough
Knead using a dough hook or by hand on a lightly floured surface for about 8 minutes, until smooth and elastic. The dough should form a soft ball. - Rest the dough
Shape into a ball, cover with a tea towel, and let it rest for 20–45 minutes. The longer it rests, the softer and easier it will be to roll out. - Roll out the dough
Lightly flour your surface. Divide the dough into 6 equal portions and roll each into a smooth ball. Flatten each ball slightly, then roll into a thin circle about 20–23 cm wide. - Cook the roti
Heat a cast iron pan or frying pan over medium to medium-high heat. Add about a teaspoon of butter and swirl to coat. Place the dough into the pan and cook for 6–7 seconds, then flip. Cook for 30–50 seconds until light brown spots appear, then flip again briefly for another 20–30 seconds. Adjust heat as needed so it cooks quickly without burning. - Steam the roti
Place cooked roti into a ziplock bag lined with paper towels and cover with another paper towel before sealing. Continue stacking as you cook. This allows the roti to steam and stay soft.