Prawn madras curry with special Durban masala! Served with basmati rice topped with coriander and home made naan bread.
1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed
1 teaspoon Curry Powder
1 teaspoon Garam Masala
24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 tablespoon tomato paste
1/4 cup coconut milk, fresh or canned
Coarse salt to taste
1 tablespoon lemon juice
1 bunch watercress, trimmed, rinsed, and patted dry
basmati rice (proportion depends on amount you like having with curry)
Ingredients (naan bread):
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling, see Cook’s Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji (nigella seeds), optional, see Cook’s Note**
1 teaspoon fennel seeds, optional, see Cook’s Note**
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water. Let it sit on your counter until it’s frothy, about 10 minutes.
Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn’t enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm place for 2 to 4 hours.
Meanwhile, prepare your shrimp madras curry. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
Spread the watercress on a plate and mound the shrimps on top of it. Keep warm until serving time.
20 minutes should have passed now. Now cook the basmati rice, and once cooked, keep warm.
Once 4 hours has passed since laying out the naan dough, start preparing to roll the naan. When you’re ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky. Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. Once you’ve formed the general shape, you can also pick it up by one end and wiggle it; the dough’s own weight will stretch it out a little. Repeat this method with the rest of the dough.
Warm a large cast-iron skillet over high heat until it’s nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don’t worry – that’s typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
Prawns with orange sauce on a bed of caramelized pineapples, scented in vanilla finished with olive oil and sherry vinegar vinaigrette.
2 tablespoons butter
1/2 cup sugar
24 tiger prawns (raw)
lettuce (freshly washed)
salt and pepper for seasoning (optional)
Core and peel pineapple. Slice it lengthwise into eighths.
Heat butter in a large nonstick skillet over high heat. Coat pineapple wedges with sugar; place in hot pan. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes.
While waiting for the pineapples, cook prawns so long. Bring 2.5 litres of water to the boil, add 2 tablespoons of sea salt. Add prawns to boiling water. Cook for 3-4 minutes.
Prawns are done when they float to the top of the water. To test, take out a prawn and hold it to the light, it is cooked when the flesh has shrunk from the shell slightly and the prawn looks translucent.
When they’re done, remove them from the boiling water and place in a big bowl of iced water to cool them.
Now the pineapples should be ready. Remove pineapples from pan, then stir 3 tablespoons water into pan, and heat briefly. Place washed lettuce on plate, then place pineapples on top of them. Drizzle sauce over pineapples. Place prawns on top of caramelized pineapples, and season with salt, pepper, olive oil, and sherry vinegar as desired.
680 grams gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 tablespoon heavy cream
2 tablespoon butter
1 tablespoon milk
Salt and Pepper
Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
Meanwhile, you can grill the lamb chops. Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes.
Add the garlic to the skillet, stir and cook for 2 minutes. Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
Turn lamb over and sear 2 minutes more for medium-rare. Remove the lamb chops and mushrooms from the skillet to a warm plate and keep warm.
Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan. Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the lamb chops and mushrooms to the pan. Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note: If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce. Stir constantly until the sauce thickens to your liking.)
Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.
10.Pour sauce over lamb.
11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Oven baked bread crumb kingklip fillet with melted mozzarella, laid on ciabatta bread along with freshly prepared celery root remoulade coleslaw. Finished with battered onion rings on the side. Battered onion rings are always best complemented with root remoulade coleslaw and fish, which is what inspired me to create this heavenly combination!
Make ahead: Cornflake crumbs are found in the spice section. Crumb chicken in advance. Store in an airtight container in the fridge for up to 2 days.
Preparation time excludes 6 hours marinating time.
4 crumbed fish fillet sandwiches are made from this recipe. Adjust proportions to the amount of sandwiches you wish to make.
Ingredients – General:
4 ciabatta breads
1/2 green cabbage, white core removed, finely chopped
Ingredients – Crumbed kingklip fillet:
1 1/2 cups buttermilk
1 tablespoon cajun seasoning
4 kingklip fillets
3/4 cup cornflake crumbs
Olive oil cooking spray
1/4 cup fat-free plain yoghurt
2 teaspoons brown sugar
1 teaspoon dijon mustard
3/4 cup boiling water
Ingredients – Celery root remoulade coleslaw:
2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
Pinch freshly ground black pepper
Ingredients – Battered onion rings:
1 1/2 cups sour cream
1 1/2 cups milk
2 tablespoons hot pepper sauce (recommended: Crystal)
2 large red onions, sliced into rings
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon white pepper
2 cups self-rising flour
Vegetables oil, for frying
Store cornflake crumbs (found in spice section of stores) in the fridge for up to 2 days.
Combine 1 cup buttermilk and cajun seasoning in a medium bowl. Add kingklip fillets and ensure that they are completely immersed in buttermilk. Cover with plastic wrap, and refrigerate for 6 hours to marinate.
Preheat oven to 220C/200C. Line a baking tray with baking paper. Take cornflake crumbs out of fridge and place in a shallow dish. Remove 1 kingklip fillet from marinade. Add to cornflake crumbs and press to coat. Place on prepared tray. Repeat with remaining kingklip fillets and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or until fish is cooked through.
Meanwhile, prepare and make celery root remoulade coleslaw: use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
In a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over). Once the large bowl prepared in Step 5 was allowed to stand for 30 min, mix the sauce made in this step into the large bowl.
While waiting for the kingklip fillets within the oven and the celery root coleslaw, the battered onioned rings can be prepared and fried. In a large bowl, whisk together the sour cream, the milk and the hot pepper sauce.
Add the onion rings, and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.
Place the onion rings into the oil in batches and fry until golden brown and crispy (about 5 minutes). Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
50 minutes should have passed by now, so the kingklip fillets should be well ready. Toast the ciabatta bread, then lay green cabbage on the bread. Thereafter, place sliced tomatoes on top of the cabbage, and then the celery root remoulade coleslaw with a few sliced gherkins. The kingklip fillets are then placed on top of the coleslaw, along with melted mozzarella cheese and a few sliced gherkins. The battered onion rings are served at the side.