Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry

From: Marlitt

On Jun 28, 2008

This curry had wonderful aroma. Although not really to all our tastes,one of my daughter and son loved it, the other daughter couldn't eat it. I found it a sweet I used regular banana. My South African friend says that when they serve a spicy curry (which this is not ) they usually have bananas on the table that they can cut into the curry to take some of the bite out of it, but they don't cook it in with the curry. I don't know if by banana you meant plantan. Anyway it was finish by the other two the next day so all is good.

From: MarraMamba

On Jun 25, 2008

A fabulous curry, fruity and delicious. I made home made cape malay curry powder instead of buying some and also substituted sweet potatoes for carrots. Cooked the whole thing in the crockpot as it ended up 2 am last night. The only think i might do next time is leave out the jam since it was already very fruity and didn't need the extra sweetness, it depends on the quality of your dried apricots.

From: chia

On Jun 25, 2008

this was a lovely mild curry that i made for wzt4. i followed the recipe but added some extra yogurt at the end, didn't want to be left with 3 spoonfuls. while one of my dd's loved this and took seconds the other just played with it. no accounting for tastes. i did serve this with couscous instead of rice.

From: Zurie

On May 1, 2008

The spice mix and the taste is absolutely spot-on!! Anyone who makes this, who is not acquainted with this cuisine, will not be disappointed!! I cut the recipe in half because we are only two people, but I kept religiously to the ratio of ingredients. It's still a lot of main dish, and believe me, whatever is left tonight, will be saved! My only reservations are these: I would double the ground coriander and cumin. Also, this is a typical Malay spicy meat stew, and not a curry as most people understand it: if you want a curry bite, add hot chopped pepper or dried pepper flakes. Curry in a recipe can be deceptive: I used the same Cape Malay Curry Powder as FT did, and mine seems very mild. Here I keep in mind that there are hundreds of individual versions of Malay curries: it all depends on the cook. The one aspect all these Cape Malay/Muslim curries have in common is that they are usually mild — not to be compared with the Indian curries of Durban and surrounds! This recipe makes a LOT of food and delicious sauce, and can be recommended as an economical recipe in times when red meats are expensive. Make a lot of yellow rice (The real recipe with sugar in it!). The sambals can be sliced bananas, a bowl of chutney and a bowl of dessicated coconut. We found that this dish was so flavourful and spicy that it needed no more than brown rice. (We had a large mixed salad as a starter).