Recipe: traditional ‘kerrie en rys'
Try this recipe for a traditional “kerrie en rys” taken from a new cookery book, Curry by Ishay Govender-Ypma.
The freelance food and culture journalist explores South Africa to find stories and recipes from all corners and cultures.
This particular recipe is an old favourite, the classic mince curry served at Afrikaner kerkbasaars (fetes) with white rice in small containers.
It contains a hint of sweetness with the addition of apricot jam and is usually mild, depending on the masala you use, writes Govender-Yma in her book.
It serves four to six and is usually served with white rice, Mrs Ball’s chutney and desiccated coconut. Curry and Rice
Ingredients 20ml (2 T) oil 1/2 large onion, sliced 15ml (1 T) roasted masala mild (eg Pakco Masala) 5ml (1t) turmeric 60ml (1/4 cup) canned chopped tomatoes salt and pepper 2.5ml (1/2 t) dried mixed herbs 500g lean beef mince 500ml (2 cups) water, plus extra if needed 15ml (1 T) white spirit vinegar 10ml (2t) apricot jam 250g diced or sliced carrots, fresh or frozen 1 large potato, peeled and diced (optional) 15ml (1 T) brown onion soup powder 15ml (1 T) mushroom soup powder Method Heat the oil in a medium sized saucepan on medium heat and add the onion. Cook until brown, stirring.
Add the masala and turmeric, stir and lower the heat (in this recipe, masala or commercial curry powder may be used).
Add the tomatoes, salt, pepper, mixed herbs and mince, and stir with a fork to break it up while cooking for 10-15 minutes.
Add the water, vinegar, jam, carrots and potato (if using) and mix well. Cook w ith the lid on until the carrots and potato are soft.
Add the soup powders to thicken the gravy a little or add more water if it is too thick.
* Curry is published by Human and Rousseau and retails for R395