Turn up the heat with these spicy and delicious curries. These comforting, flavour-packed dishes are the ultimate cure for winter gloom. 

Sweet potato brinjal curry

Serves 4-6

Ingredients

½ cup olive or canola oil
600g baby brinjals, roughly chopped
1 onion, chopped 
1 tsp cumin seeds 
5 cloves garlic, chopped 
2cm knob grated ginger
1 chilli, deseeded and finely chopped
1 tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
1 can (400g) peeled and chopped tomatoes
1 Tbsp sugar
2 large, sweet potatoes, peeled and cubed
1 cup water
½ lemon
Salt and milled pepper
Handful chopped coriander
Bread, for serving    

Method 

1. Heat half the oil in a heavy-based pot over medium heat. 
2. Add the brinjals and fry on both sides until golden brown. Remove and set aside. 
3. Heat remaining oil in the same pot and sauté onion and cumin seeds until fragrant and soft, about 5-8 minutes.
4. Add garlic, ginger, chilli and spices, then saute for about 3 minutes. 
5. Tip in tomatoes, add sugar and simmer for 8-10 minutes.
6. Add sweet potatoes and water, cook for another 15-20 minutes. 
7. Stir in fried brinjals and cook for 10 more minutes, stirring occasionally and adding extra water if needed. 
8. Add a generous squeeze of lemon juice and season. 
9. Stir through coriander and serve with bread on the side. 

Cook’s note
Sop up with buttery garlic naan or parathas for the ultimate ‘utensil’. 

Photography: Fresh Living magazine 

Coconut fish curry with rice and baked wraps 

Serves 4

Ingredients 

1 Tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 red chilli, thinly sliced
1 tsp finely chopped ginger
1 tsp fennel seeds
1 Tbsp curry powder
½ tsp ground turmeric
½ cup vegetable stock
1 tin (400ml) coconut milk
1 tsp fish sauce
3 hake fillets, cut into chunks
1½ Tbsp lemon juice  

To serve 

½ cup fresh coriander
1½ cups cooked brown rice
2 multi-seed wraps, torn in half 

Method 

1. Heat the oil in a deep pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, chilli, ginger and fennel seeds and stir fry for 1-2 minutes.
3. Add the curry powder and turmeric and fry until fragrant, about 1 minute.
4. Pour in the stock, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes until slightly reduced.
5. Add the fish and simmer until cooked through, about 5 minutes. Remove from the heat and stir through the lemon juice.
6. Garnish the coconut fish curry with fresh coriander and serve with rice and oven baked wraps on the side.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Traditional Indian chicken korma curry 

Serves 6  

Ingredients 

For the curry 

3 Tbsp vegetable oil
12 chicken pieces
6 dried rose petals
2 Tbsp chopped ginger
4 cloves garlic, crushed
2 Tbsp garam masala
½ tsp paprika
2 tsp ground cardamom
1 tsp salt
1 tsp turmeric
1 cup almonds
3 Tbsp butter
2 onions, finely sliced
4 Tbsp tomato paste
1½ cups Greek yoghurt
½ cup cream  

To serve 

¼ cup flaked almonds, toasted
2 tsp dried rose petals
6 rotis, warmed
Wedges of 2 lemons  

Method 

1. Heat 2 tablespoons of the vegetable oil in a pot over medium heat. Brown the chicken in batches, until almost cooked through. Remove from the pot and set aside.
2. Add the rose petals, ginger, garlic, garam masala, paprika, cardamom, salt, turmeric and almonds to a food processor. Blend until smooth.
3. Add the remaining vegetable oil and the butter to the pot. Add the onions and cook until caramelised, about 5 minutes.
4. Add the blended spice mix and fry for 2 minutes, until fragrant.
5. Reduce the heat and mix in the tomato paste and yoghurt. Simmer for 3 minutes, then add the chicken.
6. Lower the heat and cook for 10 minutes, until the chicken is done. Remove from the heat, stir in the cream and season with salt and pepper.
7. Top your chicken korma with flaked almonds and rose petals and serve with warm rotis and lemon wedges.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Durban curry bunny chow  

Serves 4

Ingredients 

For the Masala spice mix   

¼ cup chilli powder 
1 tsp cayenne pepper 
1 tsp ground cumin 
1 tsp ground coriander 
½ tsp ground ginger 
½ tsp ground cardamom 
½ tsp ground cinnamon 
½ tsp fenugreek (optional) 
Pinch of ground cloves     

1kg mutton, on the bone
Salt and milled pepper 
¼ cup canola oil 
2-3 sprigs curry leaves 
1 bay leaf 
1 cinnamon stick 
1 star anise 
3 onions, chopped 
1 Tbsp garlic and ginger paste 
2 Tbsp medium curry powder 
1 tsp ground turmeric 
3 salad tomatoes, grated 
5 potatoes, peeled and cut into large chunks 
2 cups water 
Handful coriander, chopped + extra for serving 
2 whole loaves of bread, halved and hollowed out    

Method 

1. Combine spice mix ingredients in a bowl.  
2. Season meat and toss with 2 Tbsp of the garam masala spice mix. Set aside.  
3. Add oil to a large pot and fry curry leaves, bay leaf, cinnamon stick and star anise for 2-3 minutes over medium heat.  
4. Add onions and sauté for about 3-5 minutes or until lightly golden.  
5. Stir through garlic and ginger paste, curry powder and turmeric and fry for 1 minute.  
6. Add another glug of oil, stir in meat and brown for about 6-8 minutes.  
7. Tip in tomatoes and use a wooden spoon to scrape all the bits stuck to the bottom of the pot (the acidity of the tomatoes will help loosen this).  
8. Add potatoes and cook for 5 minutes.  
9. Pour in water, add coriander, cover with a lid and simmer gently for about 45-60 minutes until meat is tender and sauce has thickened.  
10.  Adjust seasoning and ladle curry into bread halves, making sure to serve with enough of the rich sauce.  
11. Serve topped with chopped fresh coriander.  

Recipes & styling: Chad January
Photography: Zhann Solomons   

Also read: 4 Fake-away recipes for cosy weekends at home 

The post Turn up the heat with these delicious curries appeared first on MyKitchen.

From braaimasters and spice lovers to that pops with a sweet tooth – this Father’s Day, we’re serving up something special for every kind of dad. 

The veggie (and comfort) enthusiasts: French onion mac & cheese recipe 

Serves 4-6  

Two classics in one! French onion soup meets macaroni and cheese.   

Ingredients 

For the onions   

½ cup butter 
3 onions, sliced
¼ cup water
Salt and milled pepper     

For the mac & cheese    

2L milk
4-6 fresh or dried bay leaves
1 onion, sliced
2-3 cloves garlic, peeled and lightly crushed
Handful black peppercorns 
½ cup butter
½ cup flour
Salt and milled pepper
1 tsp smoked paprika
1 cup grated Cheddar
1 cup grated Gruyère
1 cup grated mozzarella
1 packet (500g) macaroni, cooked
2 tsp Dijon mustard
3 sprigs fresh thyme, chopped + extra for serving 
Pinch cayenne pepper    

For the topping    

1 cup grated Gruyère (or any other hard cheese) 
½ cup grated Cheddar    

Method 

1. Melt butter in a pan over medium-low heat.
2. Add onions, water and a pinch of salt and cook for about 20-25 minutes, stirring occasionally until caramelised. Set
3. In a separate pot, gently heat milk, bay leaves, onion, garlic and peppercorns for about 8-10 minutes.
4. Remove milk from heat, cover and set aside for 10 minutes to infuse. Strain out aromatics.
5. Melt butter in a large pot. Remove from heat and vigorously whisk in flour until a smooth paste forms.
6. Return to the heat and pour in ½ up infused milk, whisking continuously.
7. Add remaining milk in batches, allowing sauce to thicken slightly before the next addition. (This should take about 8-10 minutes).
8. Season and stir through the paprika.  
9. Remove from heat and stir through cheese. Set
10. Stir cooked pasta, onion mixture, mustard, thyme and cayenne pepper through sauce, making sure to coat well.
11. Spoon mixture into a 30cm ovenproof dish, top with remaining cheese and grill in the oven for about 10-15 minutes or until bubbly and golden. 
12. Sprinkle with thyme and serve warm. 

By: Nabeela Karim
Text courtesy of Balanced Life magazine
Illustration: Gallo/Getty Images 

For the braaimaster: Chargrilled steak with chimichurri and shoestring fries 

Serves 4-6  // Total time 30 minutes 

Ingredients 

For the steak 

2 (700g each) rump steaks
Salt 
Pepper
Olive oil   

For the chimichurri  

2 cloves garlic , finely minced
1 red chilli, deseeded and finely chopped 
Finely chopped parsley 40g
1 tsp dried oregano
½ tsp coarse salt
Pepper
3 Tbsp Red wine vinegar
⅓ cup olive oil   

For the shoestring fries  

6 Potatoes, washed and peeled
¼ cup flour
Oil for frying
Sea salt 

Method 

For the steak 

1. Pat down your steaks using some paper towels. Season both sides of each steak evenly with salt and pepper. Drizzle with a little bit of olive oil and massage into the steak. Cover and set aside. Allow to come to room temperature before cooking.
2. Heat a griddle pan (or braai, or grill) to high heat.
3. Once smoking, add your steak (cooking one at a time depending on the size of your pan) and allow it to cook for 3-4 minutes to create a caramelised exterior. 
4. Once the cooking side is nice and brown, use a pair of tongs to turn the steak on to its other side. Cook for another 3-4 minutes to medium rare (or your desired doneness). 
5. Remove from the heat and set the steak on a wooden board to rest for 10 minutes before slicing.

For the chimichurri 

1. Add the garlic, chilli, parsley, oregano, salt and a crack of pepper to a bowl. Using a spoon, mix and press together the ingredients.
2. Add the vinegar and oil and stir through. Taste and season as needed. Set aside until serving.

For the shoestring fries 

1. Using a mandoline slicer (or a very sharp knife), cut the potatoes into very thin slices. Once sliced, use a knife to cut long thin rectangles to make fries. Place the cut potatoes in water while you’re busy with the rest to prevent browning.
2. Heat a pot of oil until very hot, test by adding one fry to the oil. When it starts sizzling, the oil is ready.
3. Toss the fries in flour to coat lightly.
4. Add the fries in batches and cook until golden and crispy. Be careful not to overcook as they will burn.
5. Remove using a slotted spoon and place on a paper towel to drain. Sprinkle the crispy fries with sea salt to season.
6. To serve, slice your steak and top with a drizzle of chimichurri and crispy shoestring fries on the side. Add some mayonnaise or tomato sauce to have with your fries. Enjoy!

Stylist: Sjaan van der Ploeg
Photography: Peet Mocke/hmiimages.co.za 

Spice lover: Coconut fish curry with rice and baked wraps 

Serves 4 // Cooking time 25 minutes 

Ingredients 

1 Tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 red chilli, thinly sliced
1 tsp finely chopped ginger
1 tsp fennel seeds
1 tbsp curry powder
½ tsp ground turmeric
½ cup vegetable stock
1 tin (400ml) coconut milk
1 tsp fish sauce
3 hake fillets, cut into chunks
1½ tbsp lemon juice  

To serve 

½ cup fresh coriander
1½ cups cooked brown rice
2 multi seed wraps, torn in half 

Method 

1. Heat the oil in a deep pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, chilli, ginger and fennel seeds and stir fry for 1-2 minutes.
3. Add the curry powder and turmeric and fry until fragrant, about 1 minute.
4. Pour in the stock, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes until slightly reduced.
5. Add the fish and simmer until cooked through, about 5 minutes. Remove from the heat and stir through the lemon juice
6. Garnish the coconut fish curry with fresh coriander and serve with rice and oven baked wraps on the side.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

For the sweet tooth: Chocolate coffee panna cotta   

Serves 6-8 

Ingredients 

For the panna cotta   

2 tsp (10ml) gelatine powder 
5 Tbsp (75ml) tepid water 
¼ cup (60ml) Italian blend espresso 
3 slabs (90g each) 70% dark chocolate 
2 slabs (90g each) good-quality milk chocolate 
2 cup (600ml) cream 
Store-bought peanut brittle, chopped, for serving 
Cocoa powder, for serving    

Method 

1. Place gelatine and water in a bowl and stir quickly to combine. Set aside for 10 minutes to bloom (absorb liquid). 
2. Create a double-boiler by placing a small pot filled all the way with water on the heat.  Bring to a simmer and place a tight-fitting metal or glass bowl on top. 
3. Place chocolate in the bowl and stir until chocolate is (Your bowl should never be too hot to touch by hand, as chocolate will then split.) 
4. Whisk cream and castor sugar to stiff peaks. 
5. Mix warm (not hot) espresso and bloomed gelatine together, whisking until smooth. (If there are any granules left, microwave for 5-8 seconds until melted, careful not to let gelatine get hot.) 
6. Mix chocolate and cream together, then add gelatine mixture. 
7. Spoon the mixture into a 20cm serving dish or 6-8 ramekins. 
8. Set for 4-5 hours, or overnight for best results. 
9. Serve straight from the fridge, sprinkled with peanut butter brittle chunks and dusted with cocoa powder, if you like.

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine   

The post Father’s Day dishes for every kind of dad  appeared first on MyKitchen.

Seafood shines during the Easter season, and we’re here for the soirée! Whether it’s a big braai bash or a simple family dinner, fresh fish on your coastal holiday or frozen seafood if you’re living inland, there’s a seaside feast for everyone on the menu. 

Cape Malay fish curry with preserved lemon

 Serves 4 

This fish with a twist will fast become a favourite treat.  

Ingredients

2 onions, chopped
2-3 sprigs fresh curry leaves 
3 cloves garlic, chopped
2 tsp grated fresh ginger
1 tsp each turmeric, ground 
cumin and ground coriander 
2 tsp of each paprika and medium curry powder
2 Tbsp tomato paste
1 Tbsp brown sugar
1 cup vegetable or fish stock 
2 cans coconut milk or cream 
750g kingklip or yellowtail, cubed
500g half-shell mussels, defrosted
3 Tbsp chopped fresh coriander
1 lemon, juiced
Salt and milled pepper  

For serving

Store-bought preserved lemon
Poppadoms, rice or garlic naan bread  

Method 

1. Heat a glug of oil in a large pot and fry onions, curry leaves, garlic and ginger until the onions are fragrant and translucent. 
2. Add spices and fry for 2 minutes until fragrant. Stir in tomato paste and sugar and cook for 1 minute.
3. Pour in stock and coconut milk or cream, stir and allow to simmer on a low heat for 12-15 minutes.
4. Cover with a lid and poach fish and mussels in the liquid for 8-10 minutes.  
5. Stir through the chopped fresh coriander and lemon juice, and season well.
6. Garnish with a generous helping of preserved lemon and serve with poppadoms, rice or garlic naan bread. 

Haddock fish pie  

Serves 4 

Cutting carbs? Swap the potato slices for cauliflower mash.   

Ingredients

Glug canola oil
1 Tbsp butter
2 onions, chopped
3 carrots, peeled and chopped
2 stalks celery (leaves included), chopped
3 cloves garlic, chopped
1 box (500g) haddock fillets, defrosted
1 cup vegetable or fish stock
1 cup sour cream
Handful fresh coriander, chopped
Salt and milled pepper
6 large potatoes, peeled and sliced into 3mm-thick rounds 
¼ cup melted butter 
Fresh herbs, for serving  

Method 

1. Heat oil and butter in a large pot and fry onion, carrot and celery for about 3-4 minutes.
2. Add the garlic and fry for another minute.
3. Add haddock fillets and cover with stock. Simmer gently for about 10 minutes.  
4. Stir through the sour cream, fresh coriander and season well.
5. Transfer mixture to a large greased ovenproof dish.
6. Preheat oven to 180°C.
7. Arrange potato slices on top, making sure that they are overlapping, then brush with melted butter.
8. Bake for 35-40 minutes or until potatoes are golden and cooked through.
9. Serve while hot, scattered with fresh herbs.  

Pan-fried squid with creamy citrus sauce  

Serves 3-4 

Cooking squid over a high heat for a short period is the key to keeping them crispy, yet tender.  

Ingredients

For the citrus sauce

2 egg yolks
3 Tbsp white vinegar
2 cloves garlic, grated
1 lemon, juiced and strained 
¼ cup orange juice, strained 
¾ cup melted butter 
handful fresh parsley, chopped  

1 packet (600g) frozen squid or calamari tubes, defrosted 
Salt and milled pepper 
Flour, for dusting
2-3 Tbsp olive oil
1 Tbsp butter
2 cloves garlic, chopped
2 red chillies, deseeded and chopped 
lemon wedges, for serving
crusty bread, for serving  

Method 

1. Fill a small pot with water to about 10cm full and bring to a simmer.
2. Place a tight-fitting glass or stainless-steel bowl over simmering water. (Make sure the base of the bowl does not touch the water) 
3. Add egg yolks, vinegar and garlic into the bowl and whisk for about 2-3 minutes or until thickened.
4. Whisk in half the lemon and orange juice, then remove bowl from the heat. 
5. Remove any white solids from the top of the melted butter. 
6. Whisk egg yolk mixture with an electric whisk or stick blender while gradually adding in the melted butter until the mixture resembles a mayonnaise-like texture. 
7. Whisk in remaining lemon and orange juice and season to taste. Keep the citrus sauce warm on top of a bowl of lukewarm water. 
8. Pat squid dry with paper towel and season well.
9. Lightly dust squid in flour, dusting off excess. 
10. Heat oil in a pan until almost smoking and fry squid for 1 minute per side.
11. Add some of the butter, garlic and chilli and fry for another minute. Set aside.
12. Repeat the process with the remaining squid, butter, garlic and chilli.  
13. Serve squid with citrus sauce, lemon wedges and crusty bread to mop up all that delicious sauce. 

Calamari jambalaya  

Serves 4 

This New Orleans classic uses a mix of seafood and veggies that you’re sure to find in your freezer.  

Ingredients

1 packet (400g) calamari rings, defrosted
2 Tbsp Cajun spice mix 
Flour, for dusting 
3 Tbsp canola oil
1 onion, chopped
1 red pepper, deseeded and chopped
6 rashers streaky bacon, chopped
3 cloves garlic, crushed
1 sachet (50g) tomato paste 
Pinch brown sugar 
1 Tbsp Worcestershire sauce 
1 can chopped and peeled tomatoes
1 cup fish or vegetable stock 
1 ½ cups brown basmati rice, cooked 
½ packet (125g) frozen peas and corn
Handful fresh parsley, chopped 
½ lemon, juiced
Salt and milled pepper 
Lemon slices, for serving  

Method 

1. Pat the calamari dry with paper towel and toss in Cajun spice. Coat in flour, dusting off the excess. 
2. Heat half the olive oil and brown calamari in batches for 2-3 minutes (make sure not to overcook). Set aside. 
3. Heat remaining oil and sauté the onion and red pepper until golden.
4. Add bacon and garlic and fry for 2-3 minutes.
5. Add tomato paste, sugar, Worcestershire sauce, chopped tomatoes and stock. Simmer for about 5-8 minutes.  
6. Stir through the cooked rice, peas and corn into mixture to heat through for about 1-2 minutes. 
7. Add the calamari back into the pan, along with parsley and lemon juice. Season well. 
8. Serve the jambalaya with lemon slices and extra fresh parsley, if using. 

Deep-fried fish in homemade sweet chilli sauce  

Serves 2-3 

Can’t find any black bream? Simply swap it out for frozen fillets or medallions.   

Ingredients

For the sweet chilli sauce

2 Tbsp sesame oil
6 cloves garlic, finely chopped
4cm fresh ginger, peeled and grated
3-5 red chillies, chopped
2-3 spring onions, sliced
1 cup cider or rice wine vinegar
2/3 cup brown sugar
½ cup water
¼ cup soy sauce
1 tsp chilli flakes
2 Tbsp softened butter
3 Tbsp flour 

2 whole frozen Hottentot (black bream), heads removed and cleaned 
Salt and milled pepper
Flour, for dusting
Canola oil, for frying  

Method 

1. Heat sesame oil in a pot and fry garlic, ginger, chilli and spring onion for 1-2 minutes or until fragrant.
2. Add remaining sauce ingredients (except butter and flour) and cook for another 5 minutes. 
3. Rub together the butter and flour with your hands to create pea-sized balls.
4. Add the balls, one at a time into sauce while whisking until dissolved and sauce has thickened.
5. Remove from the heat and keep warm.  
6. Pat the fish dry, season and dust in some flour, shaking off the excess.
7. Deep-fry fish in hot oil for 3-4 minutes or until cooked through. Remove and drain on paper towel. 
8. Coat fish in warm sauce and leave to rest for about 5 minutes to soak in slightly. Serve immediately. 

Recipes and Photographs: Fresh Living Magazine  

The post Sea breeze spreads   appeared first on MyKitchen.

These 2 delicious curries, lentil dhal and coconut fish are perfect for those cold winter evenings. PS for extra flavour, make them the day before!

Lentil dhal with roasted pumpkin and brinjal

SERVES 4 // TOTAL TIME 90 min

INGREDIENTS

For the roasted pumpkin and brinjal

Brinjal, cubed 1 

Small pumpkin, chopped 1 

Oil 2 tbsp 

Cumin seeds 2 tsp 

For the dhal

Oil 1 tbsp 

Onion, finely chopped 1 

Turmeric 2 tsp 

Garam masala 1 tsp 

Coriander seeds, crushed ½ tsp 

Mustard seeds, crushed ½ tsp 

Red chilli, seeded, finely chopped 1 

Garlic cloves, minced 2 

Fresh ginger, grated 3 cm 

Red lentils 1 cup 

Tin hopped tomatoes 1 × 400 g 

Vegetable stock 1 cup 

Tin coconut milk 1 × 400 ml

For the turmeric rice

Butter 1 tbsp 

Garlic clove, minced 1 

Turmeric 2 tsp 

Basmati rice, washed 1 cup 

Chicken stock 2 cups 

Bay leaf, dried 1 

To serve

Coriander sprigs Handful 

Poppadoms

Double-cream yoghurt 1 cup 

METHOD

1. Preheat the oven to 180ºC. Place the pumpkin and brinjal on separate baking trays. Toss with oil and cumin seeds.

2. Roast the brinjal for 20 min and pumpkin for 40 min. 

For the dhal

1. Add the oil and onion to a pot over medium heat and fry. for 4 min. Add the spices, chilli, garlic and ginger. Fry for 1 min. 

2. Add the tomatoes and stock. Bring to a boil, then reduce to a simmer and cover. Cook for 10 min. Add the coconut milk and lentils and cook for 7–10 minutes. Add the veggies.

For the turmeric rice

1. Cook the butter and garlic over medium heat for 1 min until fragrant. Add the turmeric and fry for 15 seconds.

2. Add the rice and stir, then add the stock and bay leaf.

3. Bring to the boil, then reduce to a low simmer. Cook for 12 minutes or until all the water has absorbed and the rice is soft and fluffy. Remove from the heat and leave, covered, to steam for 5 minutes.

To serve

1. Divide the rice between serving bowls and top with the dhal. Garnish with the coriander sprigs and serve with the poppadoms and yoghurt on the side.

Turmeric & coconut fish curry with green beans and baby corn

SERVES 4 // TOTAL TIME 45 min 

INGREDIENTS

For the fish

Firm white fish fillets cut into cubes 750 g 

Oil 2 tbsp 

Turmeric 1 tsp 

For the curry

Oil 2 tbsp 

Yellow mustard seeds ½ tsp 

Curry leaves 4 

Red onion, finely chopped 1 

Red chilli, finely chopped 1 

Garlic cloves, minced 2 

Piece ginger, grated 3 cm 

Ground turmeric 1 tbsp 

Tin chopped tomatoes 1 × 400 ml 

Tin coconut milk 1 × 200 ml 

Vegetable stock 1 cup  

Baby corn 125 g 

To serve

Lime cheeks

White rice, cooked

METHOD

1. Combine the fish, oil and turmeric into a bowl. Toss to coat, ensuring that all pieces of fish are covered. 

2. Add the oil to a deep pan over medium heat. When hot, add the mustard seeds. When they begin to pop, add the curry leaves and onion. Stir for 5 minutes until the onion is soft.

3. Add the chilli, garlic, ginger and turmeric. Stir for about 30 seconds.

4. Add the tinned tomatoes, coconut milk and veg stock. Bring to the boil, then reduce to a simmer and cook for 15–20 minutes until reduced and thick.

5. Add the fish to the curry and simmer until cooked, 10 min. 

6. Serve the fish curry with corn, lime cheeks and rice.

Recipes & styling: Sjaan van der Ploeg
Photography: Chanelle Naudt

We love Indian food especially this simple butter chicken! It may be simple, but it is still packed with flavour.

The post 2 Delicious Curries For Winter appeared first on MyKitchen.

Be Travel to the islands of Zanzibar with this fragrant coconut fish curry! The coconut adds a delicious flavour, while balancing the heat from the spices.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 red chilli, thinly sliced
1 tsp finely chopped ginger
1 tsp fennel seeds
1 tbsp curry powder
½ tsp ground turmeric
½ cup vegetable stock
1 tin (400ml) coconut milk
1 tsp fish sauce
3 hake fillets, cut into chunks
1½ tbsp lemon juice
To serve
½ cup fresh coriander
1½ cups cooked brown rice
2 multi seed wraps, torn in half

METHOD
1. Heat the oil in a deep pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, chilli, ginger and fennel seeds and stir fry for 1-2 minutes.
3. Add the curry powder and turmeric and fry until fragrant, about 1 minute.
4. Pour in the stock, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes until slightly reduced.
5. Add the fish and simmer until cooked through, about 5 minutes. Remove from the heat and stir through the lemon juice
6. Garnish the coconut fish curry with fresh coriander, and serve with rice and oven baked wraps on the side.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Keen to try more island-inspired recipes? Try these spicy fried noodles from Indonesia.

The post Coconut fish curry with rice and baked wraps appeared first on MyKitchen.

This flavour-packed and low kilojoule comfort food fish curry is one of our favourite recipes. Make it for dinner this weekend, and don’t forget to consult WWF-SASSI’s green list to make sure you are shopping for fish sustainably.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
1 tbsp coconut oil
½ onion, peeled and chopped
3 cloves garlic, peeled and crushed
1 tbsp ginger, peeled and finely chopped
1 small red chilli, seeded and finely chopped
2 tbsp medium curry powder
½ tsp yellow mustard seeds
½ tsp fennel seeds
600 ml coconut milk
1 tbsp sugar
300 g hake fillets (or other white fish), cut into 5 cm pieces
1 lime, juice
Salt and pepper

METHOD
1. Heat the oil in a pot. Fry the onion, garlic, ginger and chilli for 3–4 minutes. Add the curry powder, and mustard and fennel seeds, and cook for 3 minutes, until the onion is soft.
2. Add coconut milk and sugar and bring to the boil. Lower the heat and simmer for 5 minutes, until sauce is slightly reduced.
3. Add the fish fillets and cook for another 10–12 minutes, until just done.
4. Season with lime juice, salt and pepper.

The post Quick fish curry appeared first on MyKitchen.