Culinary Hotline - 23 November 2022
Today on our Culinary Hotline we having a delicious all curry day.
Dhal curry
Serves: 8-10 people
Prep time: 10 minutes
Cooking time: 30 minutes
Recipe by: Saadiyah Hendricks
Ingredients:
¼ Cup olive oil
1 onion, finely chopped
½ tsp whole cumin
1 green chilli, slit
2 sprigs of curry leaves
1 ½ Cups split red lentils (pink dhal)
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
2 heaped tsp curry powder
2 tsp garlic and ginger paste, adjust to taste
salt to taste
1 tin diced tomatoes
A handful of fresh coriander, roughly chopped
Method:
Sauté the onions, whole cumin green chilli and curry leaves in the olive oil until the onions have softened.
In a separate pot, boil the split red lentils until soft.
To the braised onions, add the spices, braise until fragrant then add the tomatoes and allow to simmer for a few minutes.
Add the boiled lentils, stir and simmer for a further 10 minutes.
Garnish with coriander and serve hot with basmati rice or roti.
Prawn Curry
Recipe by: Saadiyah Hendricks
Ingredients:
1kg Uncooked & Shell On Large Prawns, rinsed and deveined
2 Tbsp butter
2 onions, finely chopped
2 sprigs of curry leaves
2 tins diced tomatoes
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 ½ tsp green masala
salt to taste
2 tsp fish masala
2 tsp garlic and ginger paste
1 tsp garlic
4 Tbsp Worcester sauce
1 ½ Tbsp brown sugar
A handful of fresh coriander, roughly chopped
Method:
Sauté the onions and curry leaves in butter until the onions have softened.
Add the tomatoes, all the spices and allow to braise until fragrant
Stir in the Worcester sauce and then stir in the sugar.
Add the prawns and cook to your preference.
Garnish with coriander and serve hot with basmati rice, poppadoms or roti.
Lamb and sugar bean curry
Serves: 8-10 people
Prep time: 10 minutes
Cooking time: 30 minutes
Recipe by: Saadiyah Hendricks
Ingredients:
¼ Cup olive oil
1 onion, finely chopped
750g lamb pieces (preferably lamb knuckles), rinsed
1 tin diced tomatoes
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
2 heaped tsp curry powder
2 tsp garlic and ginger paste, adjust to taste
1 ½ tsp green masala, adjust to taste
Salt to taste
2 tins sugar beans or 2 cups of dry sugar beans, soaked overnight and boiled
2 Tbsp brown sugar
A handful of fresh coriander, roughly chopped
Method:
Sauté the onions in the olive oil until the onions have softened.
Add the lamb and allow to brown.
Add all the spices (except the sugar) and salt and braise until fragrant, then add the tomatoes and allow to cook until the meat is tender.
Add the sugar beans and sugar and simmer (add water at this point if required) until the beans have softened.
Garnish with coriander and serve hot with basmati rice or roti.