South African Indian Dish

I have no time to try out new recipes so I am sticking to my old time favorites, at least until we move. Nothing beats the comfort of familiar homecooked food when stress levels are high. So if you need some comfort food why not try this Spicy Lamb Kebab Chutney, a typically South African Indian version of meatballs.

The tomato sauce or chutney for this sauce is made from tomatoes with a few simple spices and can be used as a base for many other dishes too. You will see from the recipe that the kebabs are spicy so you don’t need an overly spiced chutney. Feel free to reduce to the amount of chilli and chilli powder according to your preference.

Spicy Lamb Kebab Chutney is also a great make ahead dish. It freezes well so you can cook a big batch and freeze them for those lazy days or if you need a meal in a hurry.In our home we usually serve this lamb dish with Roti or naan bread, you always have to have that bread to dunk into the tomato chutney.

The lamb kebabs can be shallow fried or cooked in the oven but be sure not to overcook them. It just needs a few minutes of cooking on each side, they need to be tender and succulent.My food processor is one of my most loved gadgets in the kitchen, makes life really easy. I used mine to blend the ingredients for the kebabs, I didn’t make mine into a fine paste. I prefer my onion and herbs a little chunky but you can make yours into a smooth paste, especially if you don’t really like tasting the onion

Please do try my recipe and I would love to hear your comments.

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Spicy Lamb Kebab Chutney
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MAIN COURSES LAMB
Servings
Ingredients
Lamb Kebabs
Chutney
MAIN COURSES LAMB
Servings
Ingredients
Lamb Kebabs
Chutney
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Rating: 5
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Instructions
  1. To make the lamb kebabs add one onion, 2 green chillies, ginger/garlic paste, kashmiri chilli powder, cumin, turmeric, garam masala, salt, mint and coriander leaves to a food processor and process until it resembles a rough paste or smooth if your prefer
  2. Chop up the spring onion and add to this mixture. Add mince and egg and mix it well
  3. Divide the mixture into equal sized balls and side aside
  4. Heat 2 tablespoons oil and fry the lamb kebabs and set aside. Be careful not to overcook them.
  5. For the Chutney Heat 2 tablespoons oil and add the onion, chilli and curry leaf
  6. Saute the onion until it's translucent. Add the garlic and saute for another minute
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These fish cakes have been on my mind for a while now, don’t know why it took me this long to make them again. They are so yummy and like most of my recipes, fuss free too. I remember my mum making these fishcakes when I was younger, mine is probably not exactly the same but close enough. I have tried making them with dill once but I’m not crazy about dill, it’s one herb I can’t get used to so no more dill in my recipes. I’ve used coriander and mint in this recipe, my most loved herbs, together with thyme. You will see that I use a lot of these 3 herbs in my recipes. I think this is something I get from my mum. She always has these 3 herbs in her refrigerator and her garden and it’s the same with me. I always have these in my refrigerator, I wouldn’t say garden as I don’t have green fingers nor do I love gardening.

This recipe will let you have a meal in a jiffy and if you don’t add a lot of chilli the kids can eat them too.

I poached my fish in some milk but you can also poach it in some water if you prefer. You should know by now, if you’ve been following my recipes, we love spicy so I’ve piled on the chilli, the chilli wasn’t too hot so I had to use a little more than usual, you can add less if you can’t handle the heat of the chilli. I also used a mixture of panko and normal breadcrumbs, you don’t have to do the same, either one will do. The panko crumbs gives the fishcakes that extra crunch, it’s why I’ve used it. You can serve these fishcakes with a side salad  or potato wedges and a tangy dip, with a drizzle of lemon. Great as an appetizer too.


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Spicy Hake Fishcakes

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RECIPES MAIN COURSES
MAIN COURSES SEAFOOD

Servings
Makes 12-14


Ingredients

RECIPES MAIN COURSES
MAIN COURSES SEAFOOD

Servings
Makes 12-14


Ingredients

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Instructions
  1. Add the milk to a pan and place the fish in and cook on medium heat for 5 minutes. Turn of the heat and allow the fish to cook further in the hot pan. Boil the potato with the skin until soft and set aside.

  2. Drain the milk and flake the fish. In a large bowl, grate the potato and add the fish.

  3. Combine the green chilli, coriander, mint, onion and egg yolk with the fish and potato. Season with the salt and mix well.

  4. In a separate bowl, beat the egg with 3 tablespoon water. Place the breadcrumbs in another bowl.

  5. Divide the fish mixture into 12 to 14, depending on how big you want the fishcakes, round balls. Flatten them in your palm.

  6. Dip the fishcake into the egg and then roll into the breadcrumbs. Heat some olive oil in a pan and cook them until golden brown and crunchy. Drizzle some lemon juice over.


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This is another Indian classic dish. It’s made with veggies and basmati rice or any long grain rice.  It is healthy and delicious with whole spices that makes this dish so fragrant. I wish you could smell my home whilst I was cooking this breyani, smelled divine. With my picky eating family I normally  think twice before making a veg breyani, I think the fact that it has veggies  in it is enough to put my two boys off dinner but they eat or they starve.  I always try and make dishes to please everyone in my family except me but today I thought I will be selfish and make something I can enjoy too. Breyani, I know can be a tedious process but trust me this breyani is cooked in one pot with no fuss and can be ready in just over an hour. I used green beans, carrots and peas with potatoes. Please try and use vegetable that remain firm, you really don’t want your vegetable getting all mushy in your breyani.  I bought a bag of basmati rice which cost me a small fortune but it was the worst rice I’ve ever cooked, I usually buy the Maharani Basmati rice, which is of excellent quality but the store that I normally get it from was out of stock. I settled for another brand and was highly disappointed. Therefore I had to use normal long grain rice for this breyani. But rest assured it is still delicious. You can double the recipe if you feeding a larger crowd but this was enough for my family of 4, with leftovers.

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One Pot Vegetable Breyani
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Cuisine Indian
RECIPES MAIN COURSES
MAIN COURSES VEGETARIAN
Servings
Ingredients
Cuisine Indian
RECIPES MAIN COURSES
MAIN COURSES VEGETARIAN
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. If you are using Basmati rice you can soak it for half hour, add the spices as in STEP 1, season with salt and give it a quick boil for about 10 minutes. Drain and set aside. If you have some egg yellow food colouring you can add some to the rice but this is optional. If you are using long grain rice, such as Tastic (which I've used), you can soak it for half hour, season and cook until it's half done. Here too you can add some food colouring should you wish and fluff with a fork.
  2. Boil the potatoes until they are half cooked and set aside. Pre-heat the oven at 180 deg celcius. Heat oil in a flat pot, add the cinnamon, bay leaf, star aniseed and black cardamom. Allow it to fry for a few seconds, once itl becomes fragrant add the onion.
  3. Add thyme and chilli and let it saute with the onion until the onion is slightly brown. Remove half the onion and set aside.
  4. Add the ginger/garlic paste and fry for a minute. Add the green beans, carrots and peas. Fry for 3 minutes. Add masala, chilli powder, cumin, coriander, fennel, garam masala and turmeric, mix well and let it saute for 3 minutes. Add tomato and mint, season with salt. Cover and allow it to simmer until tomatoes are cooked.
  5. You can now add the potatoes and rice. Give it a little mix. Pour in a cup of water. Sprinkle the onion on top. If you are using butter you can add that on top too. Cook in the oven for an hour. If you think it needs to cook for longer you can add a little more water and cook until it's fully cooked.
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My mum definitely makes the best Fish Biryani, there is no doubt about that. I always found it challenging cooking this dish to perfection but I am getting there. I cooked my version of Fish Biryani with Basmati Rice. You must know from all my posts that I have a real fussy husband, everything has to be cooked like it is in a 5 star Indian restaurant.

I’m not sure if I will get that five stars from hubby, for this dish, but I do know it’s reaching my mum’s level of perfection. Indian cooking can be intimidating even for someone that cooks with spices often. Even I can mess up my cooking on my bad days, it’s all about getting the balance of flavours right.

Biryani is a dish that looks really complicated but it is not all that bad. With any Biryani it’s about showcasing the whole spices. It is the whole spices that’s the star of any Biryani recipe, therefore you have to go easy with the masala and chilli powder. It is rather difficult not to use masala in South African Indian Cooking, almost all of our dishes are cooked with masala. I did try to go easy with the masala in this recipe, although it may not seem like it from the quantities.

We never use frozen fish when cooking Fish Biryani, it’s always fresh fish straight from the fishmonger into our pots. This is what adds to the authenticity of a South African version of Fish Biryani with Basmati Rice. I do live far from the coast but we are lucky that we are able to source fresh line fish from our local stores.

I know a lot of people will cringe at the thought of adding boney fish to any dish but it’s exactly how it’s done here. The fish is cleaned and sliced but the bones are still intact so it can be a mission when trying to eat it, however there’s something about the boney fish that adds all the flavour to this special Biryani. If you love Biryani’s as much as we do you can try my vegetarian Biryani recipe, https://itsallaboutthekitchen.co.za/recipe/south-african-vegetable-biryani/

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Fish Breyani
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Cuisine Indian
MAIN COURSES SEAFOOD
Cook Time 1 hour 30 minutes
Servings
Ingredients
Cuisine Indian
MAIN COURSES SEAFOOD
Cook Time 1 hour 30 minutes
Servings
Ingredients
Votes: 2
Rating: 5
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Instructions
  1. STEP 1 - Cook rice with the spices as stated in STEP 1, once it is half cooked, strain the rice. You can add a little egg yellow food colouring to the centre of the rice, cover with a lid and set aside. When you are ready to assemble the breyani fluff it up with a fork and the colour will spread to some of the rice grains.
  2. STEP 2 - Marinate your fish with all of the ingredients as stated in STEP 2, except the oil and refrigerate for half an hour. Heat the 1/4 cup oil and sear both sides of the fish, do not overcook and set aside. Do not discard the excess marinade as you will add this to the sauce.
  3. STEP 3 - The ingredients in STEP 3 is used to make the sauce that goes with the fish. In South Africa we call it a chutney. Fry one onion until golden brown and crisp, drain on a paper towel and set aside. Fry the second onion in the excess oil from the fish, add thyme, cinnamon stick, bay leaf, star aniseed, curry leaf and chilli Once the onion is translucent add ginger/garlic paste and fry for a minute Add the masala, hilli powder, cumin, turmeric, ground fennel seeds, ground cardamom and fry for a minuteAdd any excess marinade from the fish Add masala, cumin, tumeric and fennel. Mix well and add a few drops of water if required, to prevent scorching and fry for a minute Add tomatoes and chopped mint Season with salt Cover and simmer until tomatoes are cooked
  4. Add the tomatoes and the excess marinade from the fish. Season with salt and simmer on low heat for about 15-20 minutes until tomatoes are cooked.
  5. LAYERING - Spread half the chutney in a flat, thick based pot Assemble fish on top Layer half the rice on top of the fish. Place half the cubes of butter on the rice. Add half the chopped mint Repeat this process, ending with a final layer of rice. Sprinkle the fried onion over the rice and place the remaining cubes of butter on top. Pour over a cup of water and allow the biryani to simmer on the stovetop on the a very low setting for 40 minutes to an hour until the rice is tender and the liquid has reduced Place the cubes of butter on the final layer of rice Sprinkle the onion on top Pour in about a 1/4 cup of water and cook in the oven at 180 deg celcius for 1 hour. You may need a little bit of extra time if the breyani is still too moist
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