Amma’s fish curry was sliced fish simmered in a dark, fiery tamarind sauce. While family recipes vary, this fish curry recipe includes brinjal (eggplant). When paired with tamarind, it results in a characteristic sour taste and the latter accounts for it‘s black colour hence the name black fish curry. We […]
If you are a regular reader of this blog, you will know that all recipes featured here have endearing childhood memories associated with them. None however to the same extent as samp! Amma‘s samp was braised in butter, with decadent amounts of thinly sliced onions, dried chillies and jeera. It […]
South African cabbage curry, as I know it; is a mild yet piquant dish. Cabbage curry, like Amma used to make it, was what she termed ‚’braised cabbage’. Thinly sliced cabbage steamed in fried onion and dried chillies. The dish often contained potatoes. It formed part of the vegetable trio […]
Mixed vegetable curry, as I know it growing up in South Africa, was synonymous with Porridge prayers (mariamman prayer). It is a medley of mixed vegetables with a characteristically sour taste from the combination of brinjal and tomatoes. It formed part of the trio of vegetable curries for the morning […]