{"id":41089,"date":"2025-10-28T12:55:44","date_gmt":"2025-10-28T10:55:44","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=41089"},"modified":"2026-03-20T14:45:48","modified_gmt":"2026-03-20T12:45:48","slug":"sibaya-chef-shares-a-favourite-recipe","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2025\/10\/28\/sibaya-chef-shares-a-favourite-recipe\/","title":{"rendered":"Sibaya chef shares a favourite recipe"},"content":{"rendered":"<h4><strong>Chef Rita Sooklall of Sibaya Casino &amp; Entertainment Kingdom brings her love of fresh, vibrant flavours to the table. From her family-inspired kitchen to yours, she shares a delicious tempura masala soft shell crab recipe that\u2019s perfect for celebrations.<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-41092\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/10\/Chef-Rita-Sooklall_Pic1-400x400.jpg\" alt=\"\" width=\"400\" height=\"400\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/10\/Chef-Rita-Sooklall_Pic1-400x400.jpg 400w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/10\/Chef-Rita-Sooklall_Pic1-1024x1024.jpg 1024w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/10\/Chef-Rita-Sooklall_Pic1-300x300.jpg 300w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/10\/Chef-Rita-Sooklall_Pic1-768x768.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/10\/Chef-Rita-Sooklall_Pic1-420x420.jpg 420w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/10\/Chef-Rita-Sooklall_Pic1-696x696.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/10\/Chef-Rita-Sooklall_Pic1-1068x1068.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/10\/Chef-Rita-Sooklall_Pic1.jpg 1071w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/>Reading about food, cooking food and especially eating food are all motivating factors for Chef Rita Sooklall, who brings her passion to life cooking at Sibaya Casino &amp; Entertainment Kingdom in uMhlanga.<\/p>\n<p>This self-taught 47-year-old born and bred Durbanite chef\u2019s culinary journey began at the age of 12, when her father\u2019s love for cooking inspired a love for experimenting in the kitchen.<\/p>\n<p>For Sooklall, food is more than just a profession \u2013 it\u2019s a passion that brings her closer to her family, especially over the holiday seasons.\u00a0\u201cI love cooking for my family, although our kids are out of the house, they come and go with the grandchildren.\u201d Her husband, Previ, is also an accomplished cook who has taught her a lot over the years.<\/p>\n<p>Sooklall\u2019s love for fresh, natural flavours shines through in her cooking, with an emphasis on Indian cuisine including curries and fresh roti, which resonates strongly with the Durban clientele.\u00a0\u201cI love using fresh herbs and spices &#8211; nothing artificial or synthetic,\u201d she said.<\/p>\n<p>Her advice to young chefs starting in the industry is, \u201cCooking is more than following recipes \u2014 it\u2019s about passion, patience, and purpose. Stay dedicated, keep learning, and let your love for food guide you. When your heart is in the dish, it always shows.\u201d<\/p>\n<p><strong>TEMPURA MASALA SOFTSHELL CRAB RECIPE<\/strong><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p><strong>Crab<\/strong><\/p>\n<ul>\n<li>2 Small soft-shell crabs (150g)<\/li>\n<li>125g Flour<\/li>\n<li>125g Cornflour<\/li>\n<li>250ml Sparkling water<\/li>\n<li>15ml Masala spice<\/li>\n<li>2g Salt<\/li>\n<li>2g Black pepper<\/li>\n<li>250g Rice<\/li>\n<li>375ml Water<\/li>\n<\/ul>\n<p><strong>Chutney<\/strong><\/p>\n<ul>\n<li>30g Oil<\/li>\n<li>150g Onion, chopped<\/li>\n<li>365g Tomato, chopped<\/li>\n<li>15g Masala spice powder<\/li>\n<li>10g Curry leaves<\/li>\n<li>10g Fresh coriander leaves<\/li>\n<li>5g Garlic<\/li>\n<li>5g Sugar<\/li>\n<li>3g Salt<\/li>\n<li>2g Black Pepper<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol>\n<li>Rinse the rice under cold water until clear. Place in a pot, add water and a pinch of salt. Bring to the boil and simmer on a low heat for 10-15 minutes till the water has been absorbed and the rice is tender.<\/li>\n<li>For the tempura crab, ccombine all the dry ingredients in a bowl, then whisk in the sparkling water to form a light batter. Dust the crab lightly in flour, then dip them into the batter. Heat oil in a pot to 180\u00b0C and fry the crab for 2\u20133 minutes until golden and crisp.<\/li>\n<li>For the chutney, heat oil in a pot and saut\u00e9 the onion for 5 minutes. Add garlic, curry leaves and half the coriander, and saut\u00e9 for 1 minute.\u00a0 Then add masala and saut\u00e9 for another minute.\u00a0 Add the tomato and sugar, cover, and cook for 15 minutes. Once the tomato has broken down, add a splash of water and season with salt and pepper. Continue the cooking until thickened.<\/li>\n<li>To serve, spoon the rice onto a shallow dish, add the chutney, place the crab on top, and finish with fresh coriander. Enjoy!<em><strong>Details: IG:<\/strong> <a href=\"https:\/\/www.instagram.com\/sun_sibaya\/\">@sun_sibaya<\/a>; <strong>FB:<\/strong>\u00a0\u00a0<a href=\"https:\/\/www.facebook.com\/sibayacasino%20\">@sibayacasino<\/a><u>\u00a0<\/u><\/em><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Chef Rita Sooklall of Sibaya Casino &amp; Entertainment Kingdom brings her love of fresh, vibrant flavours to the table. From her family-inspired kitchen to yours, she shares a delicious tempura masala soft shell crab recipe that\u2019s perfect for celebrations. Reading about food, cooking food and especially eating food are all motivating factors for Chef Rita [&hellip;]<\/p>\n","protected":false},"author":115,"featured_media":41093,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475,41,51,31],"tags":[320,346,350,12890,1001,296,12892,12893,12891],"class_list":{"0":"post-41089","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-leisure","9":"category-lifestyle","10":"category-sponsored","11":"tag-chef","12":"tag-food","13":"tag-recipe","14":"tag-rita-sooklall","15":"tag-sibaya","16":"tag-sibaya-casino","17":"tag-soft-shell-crab","18":"tag-softshell-crab-recipe","19":"tag-tempura-masala"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sibaya chef shares a favourite recipe - Get It Ballito &amp; Umhlanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2025\/10\/28\/sibaya-chef-shares-a-favourite-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sibaya chef shares a favourite recipe - Get It Ballito &amp; Umhlanga\" \/>\n<meta property=\"og:description\" content=\"Chef Rita Sooklall of Sibaya Casino &amp; Entertainment Kingdom brings her love of fresh, vibrant flavours to the table. 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