Fish Breyani Recipe South Africa

After you will have had a taste of this delicious fish breyani dish, you take on a journey to find all the spices needed to put together this flavour of breyani. Fish breyani recipe is time consuming, but well worth the effort in the end and will feed a lot of people.

Fish Breyani Recipe Ingredients 

50 ml oil
1 large onion, sliced into rings
4 cardamom seeds
4 whole cloves
2 pieces stick cinnamon
5 ml chopped fresh ginger
4 cloves garlic, crushed
5 ml barishap
5 ml cumin seeds (jeera)
5 ml ground coriander
5 ml leaf masala
5 ml breyani masala
1 kg fresh fish, cubed salt
5 ml fish masala
6 small potatoes, peeled
200g (500 ml) uncooked rice
5 ml turmeric
125 ml lentils (masoor)
4 hard-boiled eggs

How To Cook Fish Breyani?

Heat the oil in a pan and fry the onion, cardamom seeds, cloves, cinnamon, ginger and garlic until the onion is tender and all the flavours have blended together.
Add the barishap, cumin seeds, coriander, leaf masala, breyani masala and a little water. Simmer until an aromatic paste is formed.
Season the fish with salt and fish masala and add together with potatoes to the paste.
Fry until the mixture acquires a nice yellow colour. Cover and braise until cooked. The potatoes should be soft but still intact.
Add extra water if necessary.
Add the rice to boiling salted water along with the turmeric and boil until tender.
Drain and set aside.
Cook the lentils in boiling water until soft and drain. Combine the rice and lentils and arrange layers of the breyani mixture and rice in a saucepan.
Add a little water, cover with a piece of waxed paper and lid, and steam for about half an hour. Slice the eggs into quarters and place on top of the breyani just before serving.

Vegetable and prawn curry recipe

Vegetable and Prawn Curry Recipe South Africa

Vegetable and Prawn Curry Ingredients

In order make a vegetable curry, simply skip the prawns and add 500g peas or green beans. If using large brinjals, sprinkle them with salt and leave in a colander to drain for about 15 minutes. Pat dry before frying. Add breyani spices to oil for frying to add extra flavour.

500g prawns, shelled
15 ml (1T) mixed masala oil
Curry Sauce: Oil
1 large onion, sliced into rings
7 ml (1 ½ t) garlic paste
7 ml (1 ½ t) ginger paste
22-30 ml (1 ½ - 2 T) masala
1 kg ripe tomatoes, mashed to form a puree a few curry leaves (or bay leaves) fresh coriander leaves (dhania)
500g cooked butter beans
500g baby brinjals, whole, or bigger ones, cubed garlic chives Sprinkle the prawns with the masala and set aside.

Steps To Follow To Cook Vegetable and Prawn Curry

To make the basic curry sauce, heat a little oil and fry the onion until glossy. Stir in the garlic and ginger pastes, and masala. Add the tomatoes, curry leaves and garlic chives, and simmer slowly for about 15-20 minutes until fragrant. Fry the brinjals in a little heated oil until done. Fry the prawns in oil until they just turn pink. Add the brinjals, prawns and beans to the sauce and simmer until fragrant. Sprinkle with fresh coriander leaves and serve with yellow rice. Serves 4.

Chicken Curry Recipe South Africa

Chicken Curry Recipe

1 medium-sized onion, sliced into rings oil
5 ml (1 t) garlic paste
5 ml (1 t) ginger paste
15 ml (1 T) mixed masala
15 ml (1 T) curry powder 3 ripe jam tomatoes, mashed
1 X 410g can tomato puree
500 g chicken pieces, skinned and deboned curry leaves
5 ml (1 t) fennel powder
5 ml (1 t) garam masala fresh coriander leaves

How To Cook Chicken Curry (South Africa)

Fry the onion in a little heated oil until tender. Add the garlic and ginger pastes, and stir in the masala and curry powder.

Add the tomatoes and tomato puree.

Simmer for a few minutes until fragrant. Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant.

Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves. Serve with rotis or rice.

Lamb Curry South African Style

Here are ingredients for preparing or cooking lamb curry South Africa style

Lamb Curry Ingredients

1 large onion, sliced into rings
1 sprig fresh curry leaves oil
15 ml (1 T) garlic and ginger paste
60 ml (4 T) mixed masala
2 ml (1/2 t) turmeric
2 medium-sized jam tomatoes
1 kg deboned leg of lamb, cubed; or stewing lamb, cubed
4-5 medium-sized potatoes, peeled and quartered
fresh coriander leaves, chopped

How To Cook Lamb Curry?

Below are steps that you will have to follow after putting together and making sure that all ingredients are according to the required portions as stated above on ingredients list.

Fry the onion and curry leaves in a little heated oil until the onion is soft and golden brown.
Stir in the garlic and ginger paste, masala and turmeric.
Add the tomatoes and braise for about 3 minutes.
Add the meat, cover, reduce the heat and simmer for about 10 minutes.
Add the potatoes and about 60 ml (1/4 cup) water, cover and simmer for about 20 minutes.
Add the chopped coriander leaves towards the end of the cooking time.
Season with salt if necessary. Serve with rice and sambals such as chopped onion and tomato.

Chicken Curry Recipe

Magwinya Recipe South Africa

Magwinya Recipe South Africa PDF

Magwinya recipe with steps to follow to cook your magwinya. Magwinya are always best served with tea but other prefer adding some polony, russians or even bean soup.

Magwinya Recipe Ingredients

• 2 cups/500 grams flour (or cake flour without raising agent) 
• 4 tablespoons/30 grams sugar 
• 2 teaspoons instant yeast 
• Optional: 1/2 teaspoon salt 
• 1 tablespoon vegetable oil 
• 2 cups/500 milliliters warm water

1. In a clean bowl, mix all the dry ingredients together.

2. Add the warm water and vegetable oil, and begin to mix into a soft dough.

3. Once the dough has been mixed very well, cover with a tea towel and set aside to rise for an hour. You will note that no kneading is required for this dough in comparison to the vetkoek. This dough is much moister and softer.

4. After an hour, the dough will have doubled in size. Proceed to mix it again; this helps to achieve softer dough. After mixing, allow to rest for 10 minutes.

5. In the meantime, heat up enough vegetable oil in a pot for deep frying.

6. Scoop out some batter with a large spoon and drop the batter into the hot oil. Ensure the oil is being heated under a medium flame to prevent the magwinya from browning too quickly without fully cooking on the inside. Use a second spoon, if it helps, to push the dough into the hot oil. Fry the magwinya until golden brown, turning them over to ensure even browning.

7. Once ready, scoop the magwinya out of the pot and place onto absorbent kitchen paper for draining away the excess oil. 8. Serve the magwinya alone or with a cup of tea.