Banana salad with coconut and curry powder

4 – 5 bananas

1 teaspoon (or more) curry powder

1 tablespoon white sugar

1 cup mayonnaise

1/2 cup desiccated coconut

Lemon juice (or Sprite / Sprite Zero / Lemonade)

Pinch of salt 

Peel and slice bananas – squeeze lemon juice over to prevent discoloring.  Mix the mayo with curry powder, salt, coconut and white sugar – taste and adjust if needed.  Pour over sliced bananas and mix carefully.  Refrigerate for few hours for best flavor. 

Recipe adapted from https://oldskoolrecipes.com/curried-banana-salad-recipe/

Photo:  Alma Pretorius

 

Curry(ied) pickled fish in microwave

450 g frozen hake fillets
Salt and pepper
¼ + 1/8 cup brown sugar
1 and 1/2 tablespoon (or less) curry powder
2 tsp salt
1 ½ + 1/8 cup white vinegar
¼ cup boiling water
1/4 teaspoon cayenne pepper (optional)
2 medium-sized onions, thinly sliced
6 dried bay leaves / lemon leaves, left whole

Defrost the hake fillets COMPLETELY in your fridge. Sprinkle fish lightly with salt and pepper.

In microwavable GLASS DISH WITH A LID, mix the sugar, curry powder, salt, vinegar and water.    Add the onion rings and bay leaves / lemon leaves – put lid on - microwave on High for 10 minutes.

Carefully place the fish fillets in the mixture, ensuring that they are well covered, and with lid on, microwave on High for about 2,5 minutes, turn the fish around and microwave on High for 2,5 minutes.  Remove from microwave, remove the lid - cover with net (not a lid) and allow to cool in kitchen. Spoon the fish mixture into a container with a lid and store in fridge. The fish is ready to eat after 2 or 3 days. Serve with fresh bread, butter and green salad.

Recipe and photo: Alma Pretorius
 

Smoked Haddock Curry Risotto in the Oven

1 cup raw rice (normal / no brand – NOT BASMATI/JASMINE)

1 onion, chopped, raw

4 cups boiling water

1 packet Nice ‘n Spicy curry spices

4 tbsp butter

Black pepper

1 teaspoon salt

1-2 frozen Smoked Haddock fillets, cubed

1 big carrot, sliced

3 hard-boiled eggs

 

Preheat oven to 200 oC. Use an oven dish with a lid.

In the oven dish, add all the ingredients EXCEPT THE HARD-BOILED EGGS. Stir well till butter is melted. Put the lid on.

Bake in the oven for 30 minutes.

Remove from the oven, stir well, put the lid on and bake for another 20 minutes.

Serve with halved hard-boiled eggs.

Recipe and photo: Alma Pretorius

 

 

Curry, banana and coconut cookies

Makes 24 cookies, depending on size

 

7 tbsp vegetable oil

1 large egg

1 cup self raising flour

3 tsp banana essence

3 heaped teaspoons Traditional Masala curry powder

½ cup white sugar

Desiccated coconut to roll in

 

Preheat oven to 170oC.  Spray baking sheet.  Mix all together.  Lightly roll small balls, roll in coconut, put on baking sheet (no need to press down but keep a distance they do spread) and bake for 12 minutes.  Let cool on baking sheet for 5 minutes.  Remove and let cool. 

Recipe and photo:  Alma Pretorius 

 

Curry (curried) green bean muffins

Makes 6 muffins

 

1 cup self raising flour

1 cup curried green beans

1/2 cup milk

1/4 cup vegetable oil

Bit of salt

Extra curried green beans for the top

 

Preheat oven to 200 oC.  Mix the flour, beans, milk, oil and salt together. 

Spoon into muffin pan – top with a teaspoon curried green beans. 

Bake for 20 minutes.

Recipe and photo:  Alma Pretorius