turmeric Archives

Curry recipes

Home-made red curry paste

0 minutes

Curried spiral breads with satay-style chicken strips

15 minutes

Chicken recipes

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

1 12 hours

Spicy prawns in coconut sauce

10 minutes

Braai recipes

Prawn and mango curry with phulkas

20 minutes

Coconut-crusted chicken

15 -20 minutes

Snoek recipes

Pickled snoek

20 minutes

Curry recipes

Lamb curry filling for bunny chow

1 hour, 20 minutes

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Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

15 minutes

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Calzone

30 minutes

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Roasted chakalaka

45 minutes

Moroccan recipes

Moroccan prawn m’chermal

40 minutes

Moroccan prawn m’chermal

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 1 hour refrigeration time

Cooking Time 40 minutes

Ingredients

1 small bunch of fresh coriander leaves, finely chopped
1 small bunch of parsley, finely chopped
2 cloves of garlic
1 t salt
15 ml argan or extra virgin olive oil
15 ml lemon juice
16 large prawns, cleaned

For the m'chermel sauce (red sauce)

1 red onion, quartered
2 ml turmeric
10 ml Ras el hanout spice blend
4 tomatoes, quartered
60 ml pomegranate syrup

Method

Place the coriander, parsley, garlic and 2ml (½t) of the salt in a mortar then pound with a pestle until creamy.

Gradually add 7.5ml (½T) oil and 7.5ml (½T) lemon juice. Rub the sauce into the prawns then cover and refrigerate for at least 1 hour.

About 30 minutes before serving, prepare the tomato sauce.

Heat a frying pan then add the remaining oil, the onion, turmeric, ras el hanout, tomato and pomegranate syrup.

Sprinkle with the remaining salt then simmer over a medium-low heat for about 8 minutes.

Add the prawns and cook for a further 4 minutes, or until pink in colour.

Taste, add the remaining lemon juice if necessary then serve hot.

Cook’s notes: This dish is rich in amino acids, omega-3 oils, phosphorus and antioxidants, B vitamins, selenium and zinc, and is an excellent food for the brain, memory, intellect and beauty.

Argan oil (a dark oil with a nutty flavour made from the argan tree) is produced in Morocco, but can be bought at selected health shops.

Ras el hanout is a North African spice blend that can be bought ready-made at selected spice shops, or make your own ras el hanout at home.

M'chermal is the name of a traditional red sauce served with a variety of dishes in Morocco, or in which dishes are cooked.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Home-made red curry paste

Curried spiral breads with satay-style chicken strips

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Spicy prawns in coconut sauce

Prawn and mango curry with phulkas

Coconut-crusted chicken

Pickled snoek

Lamb curry filling for bunny chow

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

Calzone

Roasted chakalaka

Moroccan prawn m’chermal

Moroccan prawn m’chermal

Ingredients

Method