This soup recipe originated in South Africa, and the curry flavor is thought to have come from the influence of the many East Indians brought into South Africa to work on the railroads.
Malawi Curry Powder
This Malawi curry powder blend is the hottest curry powder we found in Africa, although some pastes like berbere might top it on the heat scale.
West Bengal Fish Curry
Indian curries are best if you don’t mind your oil intake! It is the oil that gives the sauce for this fish curry a creamy consistency and intensity.
Captetown Curry Capsicum Prawns
These butterflied, basted and grilled prawns are a sizzling sensation from South Africa. Serve with rice and a Green Mango Salad, with plenty of lime wedges.
Vietnamese Chicken Curry
This recipe and others can be found in Dave DeWitt’s book, “A World of Curries.” Do your stomach a favor and pick up a copy of it here.
Making Curry Powders and Pastes
Many purists abhor commercial curry powders. “They are anathema to Indian cooking,” wrote Dharamjit Singh, author of Indian Cookery, “prepared for imaginary palates, having neither the delicacy nor the perfume of flowers and sweet-smelling herbs, nor the savour and taste of genuine aromatics.”
Singapore Fish Head Curry
Although it does not sound particularly appetizing, this Singapore Fish Head Curry, transformed a bit by Malaysian ingredients, is truly delicious.
