Banana Curry Jam

Makes about 1 cup

330 g bananas (weighed without the peels)

150 g white sugar

1 tablespoon lemon juice

2 teaspoons curry powder

Heat everything together on medium heat in a pan on stove.  Stir regularly – till sugar has melted and the mixture starts to look like jam.

Recipe and photo:  Alma Pretorius

 

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 Chicken Muffin (quiche)

Makes 6

2 cups cooked chicken, cubed small

2 tbsp medium curry powder

½ cup boiling water

1 tsp chicken stock granules

Pepper, salt, peri-peri (optional)

2 xtra large eggs

¼ cup milk

Mash / smooth cottage or cream cheese for topping

dried fruit, squares

 

In a small saucepan, mix the chicken, curry, water, chicken stock and seasonings. Stir well and simmer for 10 minutes with a lid on. Leave lid off and simmer till all liquid has evaporated.

 

Preheat oven to 180 oC. Grease a 6 muffin pan. Spoon the mixture into the muffin pan. Beat the eggs and milk and pour in the holes on top of chicken mixture.

 

Bake for 22 – 30 minutes or till nicely brown and set in the center. Let cool in pan for a bit - remove carefully.

 

Topping:

Smooth Cottage/Cream cheese (flavoured or not)

Dried fruit (apricots, peaches), cubed very small

 

Spoon the cottage/cream cheese into a Ziplock bag, cut off a corner (not too big, not too small) and pipe on top of muffins. Decorate with small fruit squares.

Recipe and 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
 

Peanut butter, curry, banana and coconut cookies - gluten free

Makes about 24 cookies, depending on size

 

400g peanut butter (smooth or crunchy)

¼ cup sugar (or more)

1 large egg

3 teaspoons Roasted Masala curry powder

3 teaspoons banana essence

Desiccated coconut to roll in

 

Preheat oven to 180 oC.  Mix the peanut butter, sugar, egg, curry powder and banana essence together.  Spray baking sheet.  Form small balls, roll into coconut, place on baking sheet and lightly press down with a fork.  Bake for 12 minutes.  Let cool.

Recipe and photo:  Alma Pretorius