magic masala

Feast, Pray, Love…#1 Persian Pleasures in Kensington

Yudhika's Feast Pray Love in Kensington at Zaman on High Street, Kensington

Yudhika’s Feast Pray Love in Kensington at Zaman on High Street, Kensington

Feast, Pray, Love are three words that best describe what my life is all about…I celebrate through feasting and when I pray, it isn’t with a long list of things I need or want, it’s to be thankful…taking time to count every one of my blessings which makes me love life more everyday. Love…the most beautiful gift of all, what would life be without those we love and treasure!

Whether I am working, doing a show, or just being with my family…I feast, I pray and I love fiercely! The idea of putting together the ‘FPL’ section to my blog has been on my mind for ages, like coffee…my ideas keep percolating! Through my journey, highs and lows….I am learning to be kind to myself and forgiving too.

I love to travel, see new places and experience different cultures…on the 15th May this year, just a stroke past midnight, I was tapped lightly on my shoulder by an air hostess on SAA, waking me up to my birthday and a bottle of Taittinger Rose…it was a toast to new beginnings and what better way to kick off a new year with an adventure in London…with an exciting new project on the cards, the city was my oyster. I threw back my champagne and fell into the most delicious sleep.

The Iranian/Persian influenced stores on Kensington's High Street with Yudhika Sujanani

The Iranian/Persian influenced stores on Kensington’s High Street with Yudhika Sujanani

I had a bit of free time and took a walk down Kensington’s High Street which led me to a little pocket of Iranian supermarkets, green grocers and restaurants. I love Iranian food and Jozi seems to have lost Apadana, the only place I knew that made a good Fesenjun…which is chicken cooked in pomegranate molasses and walnuts. There is also an Apadana restaurant in Kensington. I popped into Zaman, the Iranian Supermarket…the store is crammed with everything from fresh and dried fruit, Persian sweets like cashew nut baklava, macaroons and something that looks like Indian jalebi to Iranian caviar…and spices. The Iranian community are pedantic about the quality of dried fruit, nuts and the saffron is fabulous.

Pomegranates...a persian must have ingredient

Pomegranates…a persian must have ingredient

Brightly coloured, juicy pomegranate rubies...the perfect walkabout snack on High Street #yudhikayumyum

Brightly coloured, juicy pomegranate rubies…the perfect walkabout snack on High Street #yudhikayumyum

Persian peaches....at Zaman on High Street, Kensington

Persian peaches….at Zaman on High Street, Kensington

Iranian Caviar...sights and sounds on High Street, Kensington with Yudhika Sujanani

Iranian Caviar…sights and sounds on High Street, Kensington with Yudhika Sujanani

The Iranian stores seem to be more like old-fashioned family run businesses. The fresh fruit display outside the store is inviting, colourful and very old school….bright pomegranate rubies are sold in little cups which make the perfect walkabout snack. There are also persian peaches, glossy deep coloured cherries, fresh herbs and veggies. For a Persian experience outside Iran, I recommend taking a stroll through this part of Kensington, it’s not only a feast for food explorers but for the eyes too!

The end of a High Street adventure...Yudhika Sujanani - May 2015

The end of a High Street adventure…Yudhika Sujanani – May 2015

I have been working on recipes for the Post Newspaper’s with Ramadan in mind and it’s the perfect opportunity to splash out with my saffron…here is my version of a Persian dish called Koresht-e-Mast which is chicken cooked with yoghurt and saffron. How can I best describe this dish…it’s almost a curry and also described as a Persian stew…a stew??? This is way too exotic and fragrant to be compared to stew…cumin, coriander, red chilli, teamed with fresh orange juice and finished with yoghurt. The dish is lightly spiced, aromatic and creamy. I used the Spar branded double thick yoghurt for this recipe as I find this one doesn’t split or curdle.

Yudhika's version of Persian style Koresht-e-Mast

Yudhika’s version of Persian style Koresht-e-Mast

Persian style Chicken – Koresht-e Mast

Serves 6 – 8

Ingredients

2,5ml saffron strands
50ml boiled water
1,6kg chicken thighs and drumsticks
45ml sunflower oil
1 bay leaf
2 onions, finely sliced
2,5ml salt
3 celery sticks, thinly sliced
10ml crushed ginger
10ml crushed garlic
10ml red chilli powder
10ml ground cumin
10ml ground coriander
2,5ml ground cardamom
500ml boiled water
2 stock cubes
Juice of 1 orange
6 sprigs fresh thyme
200ml Spar Double Thick Greek yoghurt
1 egg
30ml cold water
20ml Magic Masala, if you have…this is from my Curry Me Home range of spice

Sunflower oil, to brown chicken
Black pepper, to season
Fresh thyme to garnish

Here’s how:

Heat the saffron strands in a dry pan or microwave for a few seconds.
Crush the saffron using your fingertips and place in a little bowl.
Pour the boiled water over the saffron and leave aside to infuse.
Heat the sunflower oil in a 30cm AMC Gourmet Roaster.
Add the bay leaf and fry until fragrant.
Add the sliced onions with the salt and saute until pale golden in colour.
Stir the celery sticks into the fried onion and saute until they soften.
Add the crushed ginger and garlic.
Place the chicken into the fried onion and stir well to coat.
Sprinkle the red chilli, ground cumin, coriander and cardamom over the chicken pieces.
Stir well to coat, pour in the boiled water and crumble the stock cubes into the pot.
Pour in the orange juice, add the fresh sprigs of thyme and saffron liquid.
Lower the heat and simmer until the chicken is tender.
Remove the chicken from the pan.
Heat an AMC 28cm Chef’s Pan and grease with non stick spray.
Place the cooked chicken in the pan with the skin side down, turning them often to ensure they brown evenly.
Remove from the pan once they are golden brown.

Whisk the yoghurt with egg and water.
Important step: Remove the pan from the heat and gradually add the yoghurt mixture while whisking the sauce continuously – this prevents the sauce from splitting.
Add the Magic Masala – if you have some!
Simmer on low until the sauce thickens and then return the brown chicken to the pot.
Once the chicken heats through, season with black pepper and garnish with fresh thyme.
Serve with steamed basmati or pilau rice.

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Meat Free Monday’s Mushroom Macaroni

Yudhika's Meat Free Monday Mushroom Macaroni

Yudhika’s Meat Free Monday Mushroom Macaroni

I am a carnivore!  I love all things good and meaty.  With food inserts being filmed and the Post recipe page, I have to put my food wishes aside and put together a balanced recipe offering.

 

My daughter, Hetal almost 15 now…and going on 55 surprises me Sometimes they are pleasant, sometimes they are shocking!  But she has suddenly developed a love for vegetarian food.  How did she get through 14 years without me knowing that she loves paneer?

 

Sundays are busy days with the Mela food insert – you can find recipes after the show on the Mela Facebook page or get onto their twitter page too. I got into the kitchen quite early so I could clear my arvie for the Sunday dose of the show!  If you missed the food mela, click here, https://www.youtube.com/watch?v=s7d-b10Pu_s

 

I took a time capsule back to Std 6 Home Economics and decided to re-create the old Macaroni and Cheese by turning it into a gratin for Hetal yesterday.  Do you remember Home Economics from the good old days?  I almost expected her to say that she would prefer chicken…another surprise…she polished off the macaroni and went back for seconds.

 

I tasted some and although I am not a huge fan of vegetarian food, it was delicious…slightly creamy with fresh thyme to delicately flavour the sauce….then topped with a layer of golden melted cheese!  Just a word on the sauce, I added egg yolks to the sauce to add a little richness.  If you are strictly vegetarian, omit the eggs from the recipe.

Mushrooms in the AMC 28cm Chef's Pan

Mushrooms in the AMC 28cm Chef’s Pan

There are four easy steps to making up this dish, first the pasta and while that is on, I get going with the basic sauce and while that is cooling slightly, I saute the mushrooms.  Assemble and bake!  The ‘Big Mac’ just got a makeover!

 

For more pasta recipes, don’t forget to check out the Post Newspaper this week and you can also enter the AMC cookware competition!

 

All baked and ready for lunch...

All baked and ready for lunch…

Mushroom Macaroni Gratin

Serves 4

 

Ingredients

350g macaroni

Butter, to grease baking dish

45ml sunflower oil

400g button mushrooms, sliced

4 sprigs fresh thyme

5ml crushed garlic

Salt, to season

10ml Curry me Home Magic Masala or crushed chilli flakes

Black pepper, to season

100g cheddar, grated

 

 

For the sauce:

 

75g butter

50g cake flour

750ml full cream milk

1 bay leaf

100ml fresh cream

2 egg yolks, optional

50g cheddar, grated

Salt to season

 

Here’s how:

Cook the macaroni with salt and a little oil in a large AMC pot with boiling water. Check the packaging for the cooking time.

Grease the baking dish with butter.

Heat the sunflower oil in a 28cm AMC chef’s pan and add the mushrooms. Sauté the mushrooms on high and add the fresh thyme.

Once the mushrooms are golden brown, add the crushed garlic and chilli flakes or Magic Masala.

Toss the mushrooms and season with salt – leave aside.

 

Heat the butter in an AMC saucepan on medium. Once the butter melts, stir in the cake flour and use a wooden spoon to mix until smooth.

Add the milk gradually and whisk well between each addition, making sure the sauce is smooth. Add the bay leaf and simmer until the sauce coats the back of a spoon. Stir the cheese into the sauce and whisk until smooth. Add the fresh cream and leave the sauce to cool slightly.

Beat the egg yolks in a mixing bowl. Pour the sauce into the beaten eggs and whisk until combined.

Stir the cooked mushrooms into the macaroni, add half the sauce and mix gently to combine. Check the seasoning and add more salt if necessary.

Scoop the mixture into the prepared oven dish and pour the remaining sauce over the macaroni. Sprinkle with grated cheese.

Bake in a pre-heated oven at 220°C for 25 minutes or until the cheese is golden brown.

 

 

Way Down South…..

South Indian Madras Style Chicken by Yudhika Sujanani

South Indian Madras Style Chicken by Yudhika Sujanani


I just got back from a few days in Durban…its been ages since my last proper visit and I was surprised at just how much I really missed my home city. I ate lots, feasted on the most delicious home cooked meals but most of all friends and family were a sight for my sore eyes. I returned to Jozi without having switched my laptop on once. I hired a car and a Garmin and headed off for my old haunts and started my tour in Isipingo, just south of Durban, where I grew up.

The lovely Mrs Deedat and I at Isipingo beach Intermediate School...

The lovely Mrs Deedat and I at Isipingo beach Intermediate School…

While I was in Durbs, I visited my first primary school teacher, Mrs Deedat and got to take a walk around the school in Isipingo Beach. Mrs Deedat went on to become the head mistress at the school. She would line us up everyday as the bell rang, and give us a goodbye kiss. The students would get quite fiercely competitive about bringing her treats and flowers….I always brought her flowers that I picked from the garden. She retires in just a few months and I am so glad that we could take a walk down memory lane with this beautiful lady.

I was thoroughly spoilt in Durban….from fresh linefish breyani made by Shabnum Moosa’s parents to dinners out and then chicken curry for Saturday brunch. Long lazy chats over numerous cups of coffee, high tea at the Oyster Box and fried rice from Tong Lok! Durban is not the place to be if you are trying to stick to the Tim Noakes diet!!! It was just an all round treat not to mention being in such good company just gladdened my rather overworked Jozi soul!

Crispy fish at Gateway's Beluga....

Crispy fish at Gateway’s Beluga….

For those of you, who like me, have lazy days, you can always pop into the Holi Cow in Fourways to pick up a takeaway for dinner or learn how to make delicious curries by joining one of our fun cooking classes! Call us on 011 4672661 to book your spot! All ingredients and recipes are provided.

Cooking Class Update: Curry 101 Hands on Class – learn how to use spices to make delicious spicy meals in a flash….Lamb Rogan Josh, Chicken Korma, Coconut Prawn, Mushroom and Chickpea Curry, Rotis and Chocolate Ganache Cake. The duration of the class is two hours and is followed by a delicious lunch.

Date: Saturday, 12th July 2014
Time: 10 for 10.30am
Cost: R375 per person

Cooking Class Update: The Curry Trail – learn how to use your spices to make curries from around Asia….Lamb Vindaloo, Sri Lankan Chicken Curry, Thai Green Prawn, Paneer in Almond Sauce, Rotis and Coconut Creme Brulees. The duration of the class is two hours and is followed by a sit down dinner.

Date: Wednesday, 16th July 2014
Time: 6 for 6.30pm
Cost: R375 per person

Cooking Class Update: Spice Spice Baby…learn how to add spices to your everyday meals to cook up quick and easy fuss free meals. Traditional Lamb Curry, Creamy Chicken Curry, Mushroom Mattar, Balti Prawn Curry, Samosas and Boozy Cream Cake. The duration of the class is two hours long and is followed by a sit down dinner.

Date: Wednesday, 23rd July 2014
Time: 6 for 6.30pm
Cost: R375 per person

And now, for the recipe…I missed carbs terribly over the past few weeks…I am preparing this South Indian Madras Style Chicken for dinner tonight and serving it with rotis and rice…double the carbs…double the fun! It’s spicy chicken cooked with mustard seeds, cardamom pods and cinnamon sticks….fired up with red chilli powder and finished with my signature Magic Masala! Hope you love it as much as I do!

South Indian Madras Style Chicken….

Ingredients:

1,2 – 1,4kg Whole Chicken
75ml sunflower oil
1 bay leaf
1 cinnamon stick
2 cardamom pods
5ml mustard seeds
1 large onion, finely chopped
7,5ml coarse salt
4 cloves garlic, crushed
10ml crushed ginger
40ml red chilli powder
10ml ground coriander
5ml ground cumin
5ml garam masala
2,5ml turmeric
2 tinned tomatoes, chopped
1 x 400g tin Spar coconut cream
15ml Curry Me Home magic masala
2 sprigs fresh curry leaves
Fresh coriander, to garnish

Remove the chicken skin, disjoint and cut into pieces.
Rinse the chicken under cold running water and leave in a colander to drain.
Pat the chicken pieces dry with absorbent paper towel.
Heat the sunflower oil in an AMC pot.
Add the bay leaf, cinnamon stick and cardamom pods.
Saute until fragrant and then add the mustard seeds.
When the mustard seeds begin to splutter, add the chopped onion and salt.
Saute until the onion is golden brown.
Add the crushed ginger and garlic.
Stir the red chilli powder into the fried onion and stir for a few seconds.
Add the chicken and stir well to coat the pieces in fried onion mixture.
Continue stirring until the chicken pieces are sealed.
Add the ground coriander, cumin, garam masala and turmeric.
Gently stir the chicken to coat in the spices.
Use a wooden spoon to scrape the bottom of the pot to loosen the spices that are stuck.
Add the chopped tomatoes and lower the heat.
The moisture from the tomatoes will help de-glaze the pot.
Cover the pot with a lid and simmer until the chicken is cooked through.
Simmer uncovered until the sauce thickens and coats the chicken.
Add the coconut milk, magic masala and curry leaves.
Simmer for 2 minutes.
Remove from the heat and garnish with fresh coriander.
Serve with basmati rice or rotis.

Yudhika’s tips:
The chicken can be cooked in advance – add the coconut cream just before serving to prevent the sauce from thickening too much.
For a lighter dish, add 200ml coconut milk instead of the coconut cream.

A bone to pick….Fish and Prawn Breyani

IMG_7570

I made this up for Diwali last year when I wrote the recipe column for ‘The Star’ newspaper. There was Paneer Makhani, Burfee, Chana Magaj, Fish and Prawn Breyani plus delicious ‘Diwali Inspired’ Burfee Macaroons. Yes, my fans were thrilled but then there were the odd few who took offense to non vegetarian recipes being prepared on Diwali. I spoke to my friend, mentor, and long time colleague not to mention food editor, Jenny Kay and her response was rather matter of fact…’You cant make everyone happy!’

It sort of got me going…and there is nothing that annoys me more than people who nominate themselves to speak on behalf of a whole community. Who nominated these people who proudly speak on behalf of others…where is the research to back up their arrogance? For the record, my family have never observed a vegetarian fast on Diwali. Each family has its own traditions and my family (although a broken one) chose to feast. In most ‘Andhra’ homes or Telugu speaking ones, this was not uncommon! Some people fasted, others didn’t and what was really special was that whether you were a vegetarian or not, we all got to light our fireworks together!

So, who do we blame for Indian weddings and occasions adding more traditional stuff to our everyday lives….BOLLYWOOD. Why do some South Africans think that Bollywood depicts Hinduism or even ‘Indianism’ (if there is such a word) – So we sit through an extended version of anything Indian while the breyani gets cold! Where is the fun in that and how ‘Indian’ is cold breyani???

There is also this misconception that being a vegetarian means that you are higher up in the greater scheme of things than if you are a non vegetarian. Says who, I ask??? It’s just a matter of opinion and for me personally, being helpful and not harmful to others tanks everything else! I have met vegetarian villains and non vegetarian ones too. It is simply how life is!

The idea behind writing a column for a newspaper is to cater for everyone, not just people who are observing a fast or those who aren’t. I received a message from Lobashnee Govender this morning who requested this recipe and it reminded me of this delicious breyani! It also reminds me of one of my favorite people from Isipingo that loves masala fish as much as I do! This recipe combines my love for rice, masala fried fish and prawns!!!

I always do seafood on Diwali and that isn’t going to change anytime in future. There is also a range of vegetarian specialities on offer in my home….like the traditional ‘Diwali’ curry with 7 vegetables…to bless our home with abundance. It’s a feast…it’s a celebration, it’s a tradition but it’s also up to you to decide how to celebrate it!

Fish and Prawn Breyani

1kg linefish steaks
15ml red chilli powder
Salt to season
1kg prawn tails
Sunflower oil to fry fish and prawns
4 potatoes, sliced into rounds and fried
65ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7ml coarse salt
20ml crushed garlic
30ml red chilli powder
400g chopped tomatoes
10ml ground cumin
10ml ground coriander
2ml turmeric
125ml fresh cream
250ml cooked lentils
900ml cooked basmati rice, cooled
100g butter, melted
250ml boiling water

Rub the red chilli and salt over the fish steaks and leave to marinate in the refrigerator.
Heat the sunflower oil in an AMC pot, add the cinnamon stick and bay leaf.
When the spices are fragrant, add the cumin seeds.
Once the seeds splutter, add the onion and salt.
Saute until the onion is light golden brown.
Stir in the crushed garlic, stir for a few seconds, then add the red chilli powder.
Add the chopped tomatoes followed by ground cumin, coriander and turmeric.
Simmer until the tomatoes soften.
Add the fresh cream, layer the potatoes and halt the lentils over the tomatoes.
Next add the cold basmati rice and the remaining lentils.
Drizzle the melted butter over the rice.
Steam on low until the rice heats through.
Heat the sunflower oil in an AMC chefs pan and fry the fish until golden brown.
Place the fish steaks over the rice and cover.
Lastly heat 30ml sunflower oil and saute the prawn tails for a minute just before serving.
Season the prawns with salt and scatter them over the rice.
Cover the pot with a tight-fitting lid and leave to infuse for a minute.
Garnish with fresh coriander and serve immediately.

Mother’s Day Mania….AMC Chef’s Pan Giveaway

I can’t believe that we are already in May and the days are flying by. Being at the Holi Cow makes me more aware of these things….we are now running bookings until the end of July! Cooking classes, high tea, baby showers, birthdays and even book club nights are being hosted at the Holi Cow.

If you have read some of my Mother’s Day blogs, you should know by now that I am not a fan of the set menus, crying babies, prams and just the general mayhem. This year, I am hosting a Mother’s Day Tea at the Holi Cow, 38 Kingfisher Drive, Fourways – so if you want to spend some time with Mom, snack on delicious home-made savouries and treat yourself to delicious old-fashioned cakes…this tea is for you. We kick off our tea with potato and brinjal pakodas, then serve North Indian Samosas with our Marvellous Mango Chutney, followed by Chicken Tikka served with mini rotis and our signature secret sauce that most of our customers call ‘that green sauce’ – It’s actually my mom’s home-made coriander and curry leaf mayo. I still bake every single cake at Holi Cow…I am fanatical about the cakes we serve. Red velvet, double chocolate hazelnut, carrot with cream cheese frosting and the White Chocolate Cardamom Cake are the cakes on offer and we also have Indian treats like Burfee and Gulab Jamun. Bookings are essential so give us a ring on 011 467 2661.

If like me, you are celebrating the day at home, here is a recipe that will warm up your Mother’s Day….a creamy chicken casserole with artichokes. It’s also one of those recipes perfect for this ‘banting diet’ that sounds way too good to be true. A real girls diet with full cream milk, cream, butter with some protein and select veggies. I will post some feedback soon, but so far, I haven’t craved carbs, not as hungry as before and have a little more energy for dreaded gym. I am really cynical about diets, but have noticed that a few of my friends are starting to look like a million bucks after being on the ‘Tim Noakes’ thing. I have used sunflower oil in the recipe but you can use butter or an olive oil instead.

I love artichokes and I feasted on them everyday while on holiday in Venice…I also visited a restaurant called Pane Vino san Daniella where Chef Luigi showed me how to prepare them. Here is a little video clip: http://www.youtube.com/watch?v=-PuO2aM_l5E

Yudhika's Must Haves!

Yudhika’s Must Haves!

I use the AMC Chef’s Pan to seal the chicken and get the thighs to that beautiful golden colour – this AMC chef’s pan is a ‘must have’ and I will be giving a pan away to one lucky YUM YUM follower! Post a comment about a recipe that you have tried from this blog and share your experience – that’s all you have to do….good luck!

I baked a 5 layer cake with a chocolate cream cheese frosting for Mom last year….here is the link: https://yudhikayumyum.com/2013/04/24/troubled-by-true-love/

Creamy Chicken and Artichokes...by Yudhika Sujanani

Creamy Chicken and Artichokes…by Yudhika Sujanani

Serves 4

Ingredients

2kg chicken thighs, skin on
Salt to season

60ml sunflower oil
1 onion, finely chopped
100ml chopped carrots
100ml chopped leeks
6 – 8 cloves garlic, crushed
2 sprigs fresh thyme
200ml white wine
1 stock cube
Black pepper, to season
15ml Magic Masala (Curry me Home)
150ml fresh cream
2 x 400g tins artichoke hearts, drained
30ml lemon juice
Handful of fresh coriander, chopped

Here’s how:

Rinse the chicken thighs under cold running water and leave in a colander to drain.
Dab the thighs with absorbent paper towel and wipe away the moisture.
Lightly season the chicken with salt.
Heat an AMC chef’s pan on medium.
Brown the chicken thighs in batches placing the skin side down.
Remove from the pan and leave aside while preparing the sauce.

Heat the sunflower oil in a 30/40cm AMC pot on medium – I prefer a large pot and lay the chicken pieces out in a single layer.
Saute the onion until very pale golden in colour.
Add the carrots and leeks and saute until they soften.
Add the crushed garlic and saute for a few seconds.
Place the chicken thighs over the sautéed onions.
Add the fresh thyme, then pour in the white wine, chicken stock cube and 500ml water.
Add more water if necessary.
Simmer until the chicken is tender, add fresh cream, black pepper, Magic Masala and artichoke hearts.
Simmer for a few more minutes until the artichokes are warm and soak up some of the sauce.
Squeeze the lemon juice over the chicken and then sprinkle with fresh coriander.

Rainy Day Recipes – Curried Fish

Curried Salmon

Curried Salmon

I have had loads of requests and queries about fish curries recently…with Lent and Easter coming up not to mention this crazy rainy spell, fish curry is just what the doctor ordered.

The weather has been pretty awful – in the curry world this means that fresh tomatoes are not at their best. I would recommend using tinned tomatoes for this recipe if like me, are in Jozi where we haven’t seen the sun in a while.

I grew up in Durban and most of us refer to the AMC pot of choice as the ‘flat fish pot’ since the fish is cooked in a single layer. Haul out your AMC flat pot and give this rainy day recipe a bash….

Curried Salmon

Serves 4

Ingredients

For the fish:
900g salmon fillet
2,5ml salt
5ml red chilli powder
2,5ml turmeric

For the Curry:
60ml sunflower oil
10ml mustard seeds
1 large onion, finely chopped
7ml coarse salt
4 cloves garlic, crushed
10 – 15ml red chilli powder
6 tomatoes, blanched, skinned and grated
5ml ground roasted cumin
5ml ground roasted coriander
Pinch of turmeric
3 sprigs curry leaves
250ml boiling water
10ml Magic Masala

Here’s how:
Slice the salmon into pieces and season with salt.
Dust the salmon with red chilli powder an turmeric.
Rub the spices into the fish fillets.
Leave aside in a refrigerator.

For the Curry Sauce:
Heat the sunflower oil in a large pan.
When the oil is hot, add the mustard seeds.
When the mustard seeds begin to pop, add the chopped onion and coarse salt.
Saute until light the onions are a light golden brown.
Add the garlic and saute for a few seconds.
Stir in the red chilli powder.
Stir for 3 – 5 seconds taking care not to burn the spice.
Add the grated tomatoes and simmer for a minute.
Add the roasted cumin, coriander, turmeric and curry leaves.
Simmer until the tomatoes soften and then add the boiling water.
Reduce the heat until simmer until the tomatoes dissolve completely.
Place the fish into the sauce in a single layer.
Sprinkle the magic masala over the fish.
Simmer on a low heat for a few minutes and spoon the sauce over the fish.
Cook for 4 – 6 minutes or until the fish is cooked through.

Yudhika’s Tips:
The fish must be cooked in a single layer.
Any firm fish fillets can be used in this recipe.
Add green chillies for a spicier dish.
The sauce can be made in advance and the fish added just before serving.

Sugar ‘n Spice Recipes: Garlic Cream Prawns

Sugar 'n Spice - Garlic Cream Prawns

Sugar ‘n Spice – Garlic Cream Prawns

There was a time when Garlic Butter and Lemon Butter was the only thing that was served with prawns and although it’s an old-time classic, it does get a tad boring.

I started making this Garlic Cream Prawn recipe when a guest arrived at my house and announced that he is allergic to wheat….after the initial panic, I had to make the garlic sauce again! A bit of a curveball sometimes gets a creature of habit like myself to think out the box…so I created this recipe.

A luscious creamy sauce made with butter, garlic, cream and Curry Me Home Magic Masala to add a spicy zing – this is one of those favourite favourites in my home and also amongst the guests. I used a generous grating of parmesan cheese to thicken up the silky cream sauce and it works beautifully.

This is a dish for special occasions only and not for the calorie conscious…its one of my recipes from the ‘Call the Heart Foundation’ collection! I used a 40cm AMC electric roaster to cook the prawns – this is to prevent the prawns from stewing and becoming watery.

If you love AMC cookware as much as I do…don’t forget to enter the competition by posting a comment on this link…
https://yudhikayumyum.com/competition/feast-of-eid-competition-amc-cookware/

This recipe was featured on my cooking show, Sugar ‘n Spice!

Garlic Cream Prawns - A Yudhika Special!

Garlic Cream Prawns – A Yudhika Special!

Garlic Cream Prawns

Ingredients

2 kg large King Prawns
1 head of garlic
125g butter
4 mild green chillies, chopped
Salt to season lightly
500ml fresh cream
80g finely grated grana padano cheese
30ml Magic Masala
Handful of fresh coriander, chopped

Here’s how:

Shell the prawns and leave the tails on.
Slice the prawn and remove the dark vein.
Clean the garlic and pound in a mortar – it should be roughly crushed.
Heat 125g butter in a 40cm gourmet roaster.
Fry the garlic and stir until fragrant taking care not to burn the butter or garlic.
Add the green chillies and stir.
Pour the fresh cream into the pot and simmer.
When the cream thickens slightly, season LIGHTLY with salt and then add the prawns in a single layer.
Simmer until the tails begin to curl and the prawn changes colour.
Sprinkle the Grana Padano and Magic Masala over the prawns.
Stir gently, then top with a generous sprinkling of fresh coriander.

Yudhika’s tips:

This is a lovely sauce for fish or crayfish.
It can be made in advance and stored in the refrigerator for up to two days.
Do not over season the prawns as the parmesan cheese is quite salty.

Mother’s Day Love

Curry Me Home Mother's Day Giveaway!

Curry Me Home Mother’s Day Giveaway!

Mother’s Day is around the corner and one lucky person could win this Curry Me Home/Carrol Boyes Hamper!

Post a comment telling me what was the best  meal your mom ever cooked and this handy hamper worth R700 could be yours!

The hamper consists of five Curry Me Home spices and the Curry Me Home recipe book with a Carrol Boyes spoon to serve up some mouth watering curries!

Get those entries going guys!!!  The winner will be announced on the 11 May!

Lots of love,

Yudhika