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Question of the Day: What is your employer's plan for the 30 June protests?
What's for supper?
- Thread starter doggy_g_d
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PostmanPot
Honorary Master
Mine:
Shake&Bake
Party Liaison
Oh PmP 
Grabbed 6x Hotwings (not all that hot) and the 3 Slyder from Chicken Licken
Finished off with a Granadilla Twist.
Grabbed 6x Hotwings (not all that hot) and the 3 Slyder from Chicken Licken
Finished off with a Granadilla Twist.
Isn't there a sad ghost in all of us?
And so easy to make. Was easily one of the most flavourful things I've ever made, and I had to make do with dried galangal and lemongrass.
Tin Fish Curry Recipe
Use a Medium size pot on medium heat
Ingredients:
1. 2 tbs of oil
2. 4 or 5 curry leaves
3. half medium sized chopped onions
4. 1 or 2 finely chopped green chillis
5. 2 cloves finely chopped garlic
6. ¼ tsp Tumeric powder
7. 1 Level tbs chilli powder (masala from indian store, not Rajah)
8. 3 medium sized tomatoes (puree at home, don’t use canned ones)
9. 1 can tinned fish (we use lucky star or glenryk pilchards). Debone it.
10. 1 tsp fine salt
11. 4 or 5 sprigs chopped Coriander
Method:
1. Get oil hot on medium heat
2. Add ingredients 2 to 5 above to pot
3. Once onions translucent add tumeric and chilli powder
4. Simmer for a minute
5. Then add tomatoes
6. Let tomatoes cook for about 10 to 15 minutes until all ingredients form a thick chutney
7. Add ½ cup hot water if necessary to avoid sticking to pot
8. Add 1 tsp of fine salt, simmer for another minute and taste
9. Then place DEBONED fish into chutney
10. After 5 minutes turn the fish. DONOT MIX to avoid the fish breaking up and becoming mushy
11. Add finely chopped coriander and don’t mix
12. Take off heat and let it sit covered for about 10 minutes before serving
13. Can be eaten with rice, roti, sandwich bread, rolls
14. This should serve about 4 people.
Use a Medium size pot on medium heat
Ingredients:
1. 2 tbs of oil
2. 4 or 5 curry leaves
3. half medium sized chopped onions
4. 1 or 2 finely chopped green chillis
5. 2 cloves finely chopped garlic
6. ¼ tsp Tumeric powder
7. 1 Level tbs chilli powder (masala from indian store, not Rajah)
8. 3 medium sized tomatoes (puree at home, don’t use canned ones)
9. 1 can tinned fish (we use lucky star or glenryk pilchards). Debone it.
10. 1 tsp fine salt
11. 4 or 5 sprigs chopped Coriander
Method:
1. Get oil hot on medium heat
2. Add ingredients 2 to 5 above to pot
3. Once onions translucent add tumeric and chilli powder
4. Simmer for a minute
5. Then add tomatoes
6. Let tomatoes cook for about 10 to 15 minutes until all ingredients form a thick chutney
7. Add ½ cup hot water if necessary to avoid sticking to pot
8. Add 1 tsp of fine salt, simmer for another minute and taste
9. Then place DEBONED fish into chutney
10. After 5 minutes turn the fish. DONOT MIX to avoid the fish breaking up and becoming mushy
11. Add finely chopped coriander and don’t mix
12. Take off heat and let it sit covered for about 10 minutes before serving
13. Can be eaten with rice, roti, sandwich bread, rolls
14. This should serve about 4 people.
Last edited:
Mutton Curry Recipe
Use a Medium to large size pot on medium heat
Ingredients:
1. 2 tbs of oil
2. 2 Bay Leaves
3. 1 Medium size cinnamon stick
4. 1 Level tsp somph
5. 2 Star Aniseed
6. 2 cloves
7. 1 big black elachi
8. 4 or 5 curry leaves
9. half medium sized chopped onions
10. 1 or 2 finely chopped green chillis
11. 1 Level tbs crushed ginger and garlic (store bought)
12. ¼ tsp Tumeric powder
13. 1 Level tbs chilli powder (masala from indian store, not Rajah)
14. 1 Level tbs garam masala
15. 1 medium sized tomatoes (puree at home, don’t use canned ones)
16. 1kg lamb. Cubed Back leg preferred.
17. 1 level tbs fine salt
18. 3 medium sized potatoes cut in 4 depending how you prefer it
19. 4 or 5 sprigs chopped Coriander
Method:
1. Get oil hot on medium heat
2. Add ingredients 2 to 8 above to pot
3. Let the spices fry but not burn. This should not take more than 2 minutes.
4. Add onions and ginger and garlic. Leave to fry until translucent. Add tbs oil if necessary.
5. Once onions translucent add turmeric and chilli powder. Not Garam Masala, that’s for later.
6. Simmer for a minute stirring to avoid burning
7. Add cubed pieces of lamb and salt and mix with the spices in the pot.
8. Cover the pot and let the meat cook for about 10 to 15 minutes.
9. Check halfway by stirring and add half cup water ONLY if the meat sticks to the pot.
10. Then add tomatoes and leave to simmer for another 10 minutes.
11. Add potatoes and cup of water
12. Stir and cover.
13. Simmer for about 30 minutes checking every ten minutes for tender lamb and cooked potatoes. Add hot water only if necessary.
14. You should end up with a nice thick gravy and check salt content and add if necessary.
15. Add garam masala and coriander on top once curry is cooked and remove from heat. Donot stir.
16. Leave to stand for about 10 minutes before serving with rice, naan, rolls or roti.
17. This should serve about 4 to 6 people.
Use a Medium to large size pot on medium heat
Ingredients:
1. 2 tbs of oil
2. 2 Bay Leaves
3. 1 Medium size cinnamon stick
4. 1 Level tsp somph
5. 2 Star Aniseed
6. 2 cloves
7. 1 big black elachi
8. 4 or 5 curry leaves
9. half medium sized chopped onions
10. 1 or 2 finely chopped green chillis
11. 1 Level tbs crushed ginger and garlic (store bought)
12. ¼ tsp Tumeric powder
13. 1 Level tbs chilli powder (masala from indian store, not Rajah)
14. 1 Level tbs garam masala
15. 1 medium sized tomatoes (puree at home, don’t use canned ones)
16. 1kg lamb. Cubed Back leg preferred.
17. 1 level tbs fine salt
18. 3 medium sized potatoes cut in 4 depending how you prefer it
19. 4 or 5 sprigs chopped Coriander
Method:
1. Get oil hot on medium heat
2. Add ingredients 2 to 8 above to pot
3. Let the spices fry but not burn. This should not take more than 2 minutes.
4. Add onions and ginger and garlic. Leave to fry until translucent. Add tbs oil if necessary.
5. Once onions translucent add turmeric and chilli powder. Not Garam Masala, that’s for later.
6. Simmer for a minute stirring to avoid burning
7. Add cubed pieces of lamb and salt and mix with the spices in the pot.
8. Cover the pot and let the meat cook for about 10 to 15 minutes.
9. Check halfway by stirring and add half cup water ONLY if the meat sticks to the pot.
10. Then add tomatoes and leave to simmer for another 10 minutes.
11. Add potatoes and cup of water
12. Stir and cover.
13. Simmer for about 30 minutes checking every ten minutes for tender lamb and cooked potatoes. Add hot water only if necessary.
14. You should end up with a nice thick gravy and check salt content and add if necessary.
15. Add garam masala and coriander on top once curry is cooked and remove from heat. Donot stir.
16. Leave to stand for about 10 minutes before serving with rice, naan, rolls or roti.
17. This should serve about 4 to 6 people.
I saw one on Reza's show. cant remember the name.
KingBel
Expert Member
Awesome .. Thanks for both the recipes bru.. gonna have to go get some ingredients this weekend and will try this out next week sometime.. will post pics of the results.
From Pac-Man
KingBel
Expert Member
Since I'm on this low carb diet plan, what do you think would be a good replacement for the potatoes.. or can I just leave them out completely.
you can surely leave them out.
replace with diced up cabbage, pre-soaked beans or chopped up cauliflower
APoc184
Honorary Master
Grilled calamari with a biltong salad
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