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Frikkadel curry


Frikkadel curry

Ingredients 25
Servings 4
Time 10 min

Ingredients

  • Frikkadels
  • 800
    g
    steak mince
  • 2
    eggs
  • 6-8
    cloves
    garlic-finely chopped
  • 1
    tsp
    black pepper
  • 1
    tsp
    tumeric
  • 1
    tsp
    roasted masala
  • 1
    tsp
    crushed chili flakes
  • 1
    tsp
    chilli powder
  • 1/2
    cup
    fresh coriander-roughly chopped
  • oil for frying
  • Curry sauce
  • 60
    ml
    oil
  • 2
    onions-grated
  • 3
    cardamom pods
  • 1
    star anise
  • 1
    tsp
    turmeric
  • 3
    Tbs
    roasted masala
  • 2
    tsp
    chilli powder
  • 1
    tsp
    paprika
  • salt to taste
  • 6
    tomato- peeled and grated
  • 2
    tsp
    fresh ginger-grated
  • 2
    Tbs
    garlic-finely chopped
  • fresh coriander-for garnishing
 

Method

1 hr 15 min
 

Frikkadels:

 

Mix all the ingredients, except the oil, together in a bowl.

 

Make small balls from the mixture.

 

Heat the oil in a large pan and shallow-fry until lightly browned on all sides. 

 

Set aside and cover.

 

Curry sauce:

 

Heat the oil in a large pot on medium heat, then add the onions, cardamom pods and star anise and fry until the onions are golden.

 

Add all the spices and salt and braise for 5 mins.

 

Add the tomatoes, ginger and garlic and simmer on low heat for 20–30 mins.

 

Turn up the heat to medium again and add the frikkadels and 250 ml (1 C) hot water and simmer for 30 mins.

 

Garnish with fresh coriander and serve with basmati rice or roti.

 

A recipe extract from 'Cape, Curry & Koesisters' by Fatima Sydow & Gadija Sydow Noordien, published by Human & Rousseau. The book retails for R330.

Cape, Curry and Koesisters


 

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2019-04-15 12:07
 
 
 
 
 
 
 
 
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