Frikkadel curry

4 servings Prep: 10 mins, Cooking: 1 hr 15 mins
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This sensational curry ticks all the boxes – the slow cooking allows for a taste explosion when you take the first bite into the succulent and spicy delight of a simple frikkadel transformed into the star of the curry show.

By Food24 April 15 2019
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Ingredients (24)

800 g mince
2 eggs
6-8 garlic — finely chopped
1 tsp freshly ground black pepper
1 tsp turmeric — ground
1 tsp masala — roasted
1 tsp chilli flakes — crushed
1 tsp chillies — powder
1/2 cup fresh coriander — roughly chopped
oil — for frying
60 ml oil
2 onions — grated
3 cardamom — pods
1 star anise
1 tsp turmeric
3 masala — roasted
2 tsp chillies — powder
1 tsp paprika
salt — to taste
6 tomato — peeled, grated
2 tsp fresh ginger — grated
2 garlic — finely chopped
fresh coriander — for garnishing
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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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