|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|
|2||onions — grated|
|3||cardamom — pods|
|3||masala — roasted|
|2 tsp||chillies — powder|
|salt — to taste|
|6||tomato — peeled, grated|
|2 tsp||fresh ginger — grated|
|2||garlic — finely chopped|
|fresh coriander — for garnishing|
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.
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.
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