The cuisine of South Africa is often referred to as “rainbow cuisine” as it has had a variety of multicultural sources and stages. Following our safari adventure we decided to share some flavours of this incredible country with our readers. I could probably write an entire novel about why I love South Africa. A world in one country, full of natural beauty and breathtaking landscapes. No where else on the planet can match the great Kruger National park.
The overwhelming range of different seafood dishes in South Africa and the straight from the sea freshness has become legendary. This recipe might look like a lot of ingredients, but if you measure them first, it’s an easy, one pan job. Instead of your typical chicken curry, try this delicious South African dish for an unforgettable curry night.
400g shelled prawns
1 tin chopped tomatoes
I tsp ground ginger
2 garlic cloves chopped finely
6 curry leaves
125ml chicken stock
1 red onion chopped finely
1 large green chili chopped finely
70g tomato puree
1 tsp ground coriander
1 tsp curry powder
250g long grain white rice.
1) Heat a glug of olive oil in a pan (medium heat).
2) Saute onion and garlic until soft and translucent (reduce to low).
3) Add the chilli and curry leaves.
4) Add the ginger, ground coriander and curry powder.
5) Cook for a minute.
6) Add the tomato puree and chopped tomatoes.
7) Simmer for 3 minutes.
8) Pour in the chicken stock.
9) Reduce over a low heat to half the volume.
10) Season with salt and pepper.
11) Add the prawns
12) Cook for approximately 3-5 minutes.
13) Garnish with coriander.
14) Serve with long grain white rice.