If anyone loves new tastes with authenticity, you should try my Authentic Cape Curry.
This curry caters for absolutely any type of meat and the recipe shows the quantity to be used for 500g, 1Kg or @kg of meat.
Adding water near the end will make your gravy or the curry's juice.
If you do try it, I hope you enjoy it and let me know how you go. You won't find this recipe anywhere as it was handed down by my grandmother.
The method is easy ...
Add a little oil into a deep pan/pot and heat, then add the onions and and cook until just soft.
Add the "dry powder ingredients" and stir into the onions.
Add the "wet" ungredients - such as garlic, tomato paste, ginger, madras paste etc and cook together adding a little water as you go, not to allow the paste to become dry.
Add the meat and stir occasionally. Cook until the meat is cooked. You can add a bit of cream if you want that "seductive and smooth" taste, depending on your preference
Serve with Basmati or Jasmine rice and enjoy
