What’s more local than half a loaf of bread hollowed out and filled to the brim with hearty curry? We’re on board! 

Durban curry bunny chow  

Serves 4  

First mop up the delicious curry using the bread cut out to create the loaf cavity, then move on to the walls of the loaf. 

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 2-3 Tbsp of the 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 the 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 until meat is tender and sauce has thickened, about 45-60 minutes. 
10. Adjust seasoning and ladle curry into bread halves, making sure to serve with enough of the rich sauce. 
11. Serve topped with chopped coriander. 

Did you know?  

Bunny chow was born as a response to the harsh laws and restrictions placed upon people of colour during the Apartheid regime. Black and Indian labourers needed an affordable and substantial lunch, but were prohibited from buying from restaurants or cafes. Street vendors responded to this need, moving away from the fragile roti that would easily fall apart when paired with delicious curry. Soon, the humble loaf of bread became the star of the show, feeding thousands then, and fuelling thousands now.  

Cook’s tip 

Store the remainder of the masala spice mix in an airtight container in a cool, dry area for up to 3-4 weeks. 

Recipe & styling : Chad January
Photography by: Zhann Solomons

Also read: Madras Beef Curry

The post Durban curry bunny chow   appeared first on MyKitchen.

What hides in the seemingly dull, dry and small flavour firecrackers called spice? We’re unpacking the spice cupboard to understand the heat, flavour and flair that it adds to your winter dishes.

Allspice vs Mixed spice:  

Allspice, also called Jamaica pepper, is not a blend but a dried spice berry. The Allspice tree thrives in the Caribbean and South American region. It’s savoury  in flavour, with hints that remind you of nutmeg, clove and cinnamon. Use sparingly, as this one packs a punch!  

Mixed spice is a blend of spices that has an English origin, made up of several spices such cinnamon, coriander seeds, caraway, nutmeg, ginger and cloves, all of which contribute to a sweeter taste and overall flavour in baked goods.  

Dukkha vs Za’Atar: 

Za’atar is a spice blend made using ground herbs and spices such as thyme, oregano, sumac and cumin. It is herbal, aromatic and usually contains sesame seeds. Each region, family and individual may have their own specific recipes for Za’atar.   

Dukkha is a crunchier blend of crushed seeds, nuts and spices. Both are used heavily in Middle Eastern cultures to garnish and flavour dishes.  

The right kind of red: Cayenne vs Paprika vs Chilli powder  

Cayenne pepper:  

• Made exclusively from cayenne chilli peppers.
  
• Slightly gritty, adds a generous punch of heat, orangey red in colour.  

Paprika  

• Made from the dried flesh and skin of red bell/sweet peppers, (the seeds are not included), also known as ‘sweet paprika’.  
• Deep red in colour with a finer texture than cayenne pepper.  
• Mildly spicy, subtle sweetness.  

Hot paprika 

• Uses peppers specifically cultivated to be hotter than the normal paprika peppers. The pepper seeds are included in the drying process and ground up along with the flesh. 

Smoked paprika 

• Made from Pimento sweet peppers or hot peppers. 
• Extra flavourful as the peppers are charred before drying to create a deep, hearty smokiness.  
• Created using different peppers to achieve a mild, hot and extra hot flavour. 

Chilli powder  

• Made from dried chilli and a number of different ingredients such as onion powder, oregano and cumin.  

Baharat vs Ras el hanout  

Baharat is to the Middle East what garam masala is to Indian culture. It is used much more liberally and frequently in everyday cooking than Ras el hanout, and features an earthy yet sweet flavour.  

Ras el hanout translates as top shelf, which really says it all! It’s similar in composition to the Middle Eastern spice Baharat, but contains more niche spices specific to the North African region. The Moroccan blend uses 30+ spices, of which a few include cardamom, nutmeg, clove, cinnamon and anise. Created by grinding whole spices, it is a sweet, warm, pungent spice that is also referred to mrouzia spice.  

The tip of the masala iceberg

Garam masala
Garam’ means hot and ‘masala’ means spice blend in Hindi. This North Indian blend of spices is very popular, and traces back centuries. It’s combined flavours create a warmth that makes dishes sing.   

A few of the 30+ spices used in garam masala range from the usual signature Indian ‘tikka’ coriander and cumin seeds, cardamom pods and cloves, to more specific spices such as fennel seeds, cinnamon and mace, depending on the region and ancient family recipe.  

Other masalas include:

Biryani masala: An aromatic blend, it uses caraway seeds and bay leaves.  

Tandoori masala: Perfect for marinading. A smoky and deep blend that uses mace, garlic and ginger powder along with the usual suspects.  

Chaat masala: Used in street food, black salt and amchoor (dried mango powder) are it’s common ingredients.  

Tikka masala: Used in signature Indian ‘tikka’ dishes, it uses turmeric, cinnamon and amchoor.  

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

The post Understanding your spice cupboard appeared first on MyKitchen.

Junk food in moderation is totally fine! But sometimes we simply crave a healthier alternative like these mini masala vegetable pizzas!

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
1 kg mixed vegetables (baby marrows, butternut, peppers)
1 onion, quartered
2 sprigs rosemary
2 tbsp masala spice
4 wholewheat pitas
2 tbsp olive oil
½ cup yoghurt
Handful baby spinach

METHOD
1. Preheat oven to 200°C.
2. Toss the mixed vegetables, onion, rosemary and masala spice until coated. Roast until cooked through and golden brown, about 25–30 minutes.
3. Brush pitas with olive oil and toast in the oven for 2–3 minutes.
4. Serve pitas topped with roast vegetables, a dollop of yoghurt and some spinach.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Recreate your favourite comfort dish, but so much healthier! This fake fried chicken still gives you all the juicy flavour, with way less oil.

The post Mini masala vegetable pizzas appeared first on MyKitchen.

This chicken curry with masala curried yoghurt is more commonly known as chicken do pyaza, a spicy masala dish that is rich and wonderfully fragrant.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
For the curried yoghurt
1½ cups yoghurt
1 tbsp chilli powder
1 tbsp turmeric
1 tbsp garam masala
1 green chilli, finely chopped
For the chicken
800 g chicken pieces
2 tsp ground coriander
2 tsp chilli powder
2 garlic cloves, minced
1 tbsp chopped ginger
2 tbsp lemon juice
For the curry
2 garlic cloves, minced
2 cm ginger, grated
1½ onions, finely chopped
1 tbsp tomato paste
3 tomatoes, finely chopped
1½ cups curried yoghurt
½ tbsp ground cardamom
½ tbsp ground cloves
½ tbsp cinnamon
1 tbsp ground coriander
1 tbsp cumin
3 tsp paprika

METHOD
For the curried yoghurt
1. Mix all the ingredients together and set aside.
For the chicken
1. Toss all the ingredients together, cover with cling wrap and marinate for at least 1 hour.
For the curry
1. Heat oil in a pot over medium. Fry garlic and ginger until golden. Add onions and fry.
2. Stir in the tomato paste and tomatoes, and cook for 3 minutes. Then, add the curried yoghurt. Simmer for 5 minutes.
3. Add the spices, chicken and 1½ cups water. Reduce the heat and simmer for 20–25 min.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za

If you’re like us an enjoy a good spicy dish often, then you have to give our home-made paneer in butter masala a try!

The post Chicken curry with masala curried yoghurt appeared first on MyKitchen.

Prepare the ultimate Eid feast with our delicious home-made paneer in butter masala. If there are leftovers, keep them in the fridge for up to five days.

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the paneer
7 cups full cream milk
½ cup lemon juice
For the butter masala
2 tbsp butter
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp finely chopped ginger
2 red chillies
1 cinnamon stick
4 cardamom pods
3 cloves
1 tsp paprika
2 tsp chilli powder
1 tbsp turmeric
1 tbsp ground coriander
2 tbsp tomato paste
2 cups double cream
1 tbsp honey
3 tbsp chopped coriander
Juice of ½ lemon

METHOD
For the paneer
1. Add the milk to a pot over medium heat. Bring to the boil. Turn off heat and mix the lemon juice through thoroughly.
2. Allow to curdle for 10 minutes.
3. Lay a piece of muslin cloth in a colander over the sink. Pour in the milk. Rinse the milk solids (what is left in the colander) well with cold water.
4. Close the cloth around the cheese and twist to make a tight ball. Squeeze out any liquid.
5. Flatten cheese slightly and weigh down with a plate or bowl. Refrigerate for 1 hour.
For the butter masala
1. Melt the butter in a pot and fry the onion until soft. Add the garlic, ginger, chilli and spices and stir until fragrant.
2. Add the tomato paste and cook for another minute.
3. Stir in the cream and allow to simmer for 5 minutes. Add the honey and coriander and simmer for another 10 minutes.
4. Cut the paneer into blocks, fry in some oil and stir into the sauce. Remove from the heat, add the lemon juice and season.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

If you are keen to add another dish to your spread, we highly recommend tikka masala chicken skewers with pearl barley.

The post Cook the cover: Home-made paneer in butter masala appeared first on MyKitchen.

Got leftovers from your curry feast? Be inspired to create even more delicious meals, like this leftover naan masala potato pizza!

SERVES 2 // COOKING TIME 25 min

INGREDIENTS
⅓ cup vegetable oil
1 garlic clove, peeled and crushed
1 tbsp masala spice
2 large leftover naans
6 baby potatoes, parboiled and very thinly sliced
½ cup coriander, chopped
¼ cup cashews, roasted and halved

METHOD
1. Preheat oven to 200°C.
2. Heat ¼ cup oil in a pan and fry the garlic until golden. Add the masala spice and cook for a few seconds, until fragrant.
3. Brush naans with remaining oil and arrange the potatoes on top. Drizzle with the masala oil.
4. Bake for 10 minutes, until the naans are crisp.
5. Scatter with coriander and cashews before serving.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Have more leftovers? Make these salted yoghurt pitas with leftover meatballs!

The post Use your leftover naan for this masala potato pizza appeared first on MyKitchen.