No time to nip down south to indulge in a spot of South African Malay-style deliciousness? Twin sisters Fatima Sydow and Gadija Sydow Noordien have solved the problem in Cape, Curry & Koesisters. You’ll find recipes for masalas, soups, light meals and snacks (samoosas or pickled salmon and onion salad anyone?). Rice, sambals and atchar feature (of course), followed by the big guns of curry, breyani and ahkni. Here we dithered happily between butter chicken curry, frikkadel curry, slow braised lamb chops with apricot chutney and steak and potato braise. All look too scrumptious for words. Puds like melk tart and malva, along with luscious cakes (koesisters coming up), round off the book in diet-breaking style. Human & Rousseau, R330.
Twin sisters Fatima Sydow and Gadija Sydow Noordien share two of their recipes
Butter chicken curry
1kg chicken breast fillets, cut into bite-sized pieces; 250ml plain yoghurt; 2 Tblsps lemon juice; 3 Tblsps oil; 2 onions, finely chopped; 2 Tblsps minced garlic; 1 Tblsp minced ginger; 3 Tblsps roasted masala; 2 tsps ground cumin; 2 Tblsps paprika; 2 tsps turmeric; 1 tsp red chilli powder; 2 Tblsps tomato paste; salt to taste; 2 whole chillies (optional); 250ml coconut cream; 1 bunch fresh coriander, chopped
Place chicken, yoghurt and lemon juice in a bowl and marinate for a few hours or overnight. Heat oil in a large pot on medium heat and fry onions until golden brown. Add 250ml warm water and cook onions until all water has cooked away. Add garlic, ginger, spices, tomato paste and salt (and chillies if using) and cook for 10 minutes, adding a dash of water to prevent burning and stirring when necessary. Add chicken and yoghurt marinade and cook on medium heat, stirring occasionally. Do not add any water to the curry. After 8 to 10 minutes add coconut cream and chopped coriander. Cook for 5 minutes, stir once and switch off heat. Serve with white basmati rice or roti.
800g steak mince; 2 eggs; 6-8 cloves garlic, finely chopped; salt to taste; 1 tsp black pepper; 1 tsp turmeric; 1 tsp roasted masala; 1 tsp crushed chilli flakes; 1 tsp chilli powder; 125ml roughly chopped fresh coriander; oil for frying
Mix all ingredients together in a bowl, except oil. Make small balls of the mixture. Heat oil in a large pan and shallow fry until lightly browned on all sides. Set aside and cover.
60ml oil; 2 onions, grated; 3 cardamom pods; 1 star anise; 1 tsp turmeric; 3 Tblsps roasted masala; 2 tsps chilli powder; 1 tsp paprika; salt to taste; 6 tomatoes, peeled and grated; 2 tsps grated fresh ginger; 2 Tblsps finely chopped garlic; fresh coriander for garnishing
Heat oil in a large pot and add onions, cardamom pods and anise and fry until onions are golden. Add all the spices and salt and braise for 5 minutes. Add tomatoes, ginger and garlic and simmer on low heat for 20-30 minutes. Increase heat to medium and add the frikkadels and 250ml hot water and simmer for 30 minutes. Garnish with coriander and serve with basmati rice or roti.