Cooking fresh food and drinking divine Cape wines in Melkbosstrand Cape Town
This is a multi-part recipe featuring a flavorful crocodile curry, homemade naan bread, and a refreshing Indian salad with tomato and mint dressing. This culinary creation draws inspiration from both Northern Indian cuisine and Nagi’s recipes.
This recipe comprises two components: grilled crocodile and a vegetable dish inspired by the classic aloo matar. The crocodile is marinated in yogurt and spices, then grilled. The vegetable dish features potatoes, peas, and spinach cooked with aromatic spices, tomatoes, and yogurt. Both elements are combined to create a flavorful and unique dish.
We decided to have a shootout between Rogan Josh and Punjabi Tariwala Gosht and see which curry we prefer.
It’s already August and I realized that I’ve only made a vindaloo and butter chicken this winter. Not that you cannot make a curry any time of the year but spicy food always seems nicer on a cold day. As it’s a chilly week in Cape Town it seemed like the perfect time for a Lamb Rogan Josh.
Here in South Africa we tend to be creatures of habit when it comes to making curry. Chicken, lamb and beef are usually the meat of choice, whether we are making an Indian or a traditional South African curry.
As goat curry is a very popular dish in India, we decided to make a curry with some of the springbok that we have in our freezer. Now I know that springbok meat and goat meat are not the same thing, but finding goat meat in South Africa is a bit of a challenge. To take the fusion food thing a bit further we decided to make a potjie (a traditional South Africa dish cooked in a cast iron pot over an open fire).
This is actually a date night from December but totally forgot about it with all the Silly Season chaos.
There’s so much more to Indian cuisine than the Butter Chicken, Vindaloo, Madras and Korma’s we see on local menus.
Goa – a coastal region in western India is well known for it’s seafood dishes. Goan cuisine is heavily influenced by its Hindu origins, Muslim rule and subsequent Portuguese colonialisation.
This prawn curry starts of with a masala of spices, garlic, ginger and vinegar (the Portugese influence), before coconut milk is added to make a creamy curry full of flavour.
We had the family over for lunch on Sunday and as my dad loves a good lamb curry, I decided on an Indian menu with the curry made in a potjie over the coals for a South African twist.