Fishermans Pot - A Seafood Curry

Preparing this recipe reminded me of my young days and many a happy school holiday spent exploring the banks of the Umhlatazana river. Armed with a fishing pole, made from bamboo, a length of gut, cork and hook we were ready to bag a few river fish. Fat wriggling earthworms served as tempting bait. We would pretend to be shipwrecked and had great fun, making a small fire and cooking tomatoes and onion in an old pot filched from my mother's kitchen. A tin of pilchards in tomato sauce thrown into the pot and this was our "Fisherman's Pot." Of course, a far cry from prawns and crayfish, but delicious none the less!

You need:

2 Tablespoons Oil
50grams butter
1 Cup (250ml) Water
45 grams Papas Seafood Curry Mix
1 Large Onion (finely chopped)
4 Spring Onions (finely sliced)
3 large ripe tomatoes ( skinned and chopped)
4 small crayfish tails
500 grams medium Pink Prawns, (peeled and deveined)
400 grams Fresh Fish (Cut into bite sized chunks)

Here's How:

Boil the crayfish in lightly salted water until cooked. Set aside.
Saute the onion and spring onion in the Olive Oil and butter until golden brown. Remove from heat. Add 45 grams seafood curry mix, 1 cup water and the chopped tomatoes. Mix well. Return to heat. Add crayfish tails, prawns and fish. Stir in. Cover and simmer for about 10 minutes, stirring occasionally. Add more water sparingly, only if necessary. Salt to taste. Serves 4.
Serve with savoury rice, a green salad and french loaf on the side.

Bean and Lentil Curry - Vegetarain

 

Bean and Lentil Curry

You need

3 Tablespoons Olive Oil  (Or vegetable oil)
25 grams butter
50grams Papa's All in One Curry Mix
1 medium Onion (finely chopped)
1 Green Pepper, chopped
1/2 Cup Water
1 410 gram tin Baked Beans in tomato sauce
1 410 gram tin Red Kidney beans (drained)
1 410 gram Butter Beans (liquid retained)
1 400 gram tin Lentils (drained)
2 Medium tomatoes, ( finely chopped)
2 Tablespoons Brown Sugar

Here's How:

Fry the onion and green pepper in oil and butter, stirring frequently, until golden brown. Add Papa's All in One Curry mix, sugar and 1/2 Cup water. Mix well. Add baked beans, butter beans, kidney beans, lentils and tomatoes. Cook for 10 minutes, stirring occasionally. Very tasty!! Serve with chunky fresh bread. 

Papa's Prawn Curry - With our new Seafood Mix

Papa's Prawn Curry

                             

                                                               
 You need:

1/4 Cup Olive Oil
1 Tablespoon butter
25grams Papa's All In One Seafood Curry Mix
1 Onion (finely chopped)
1 410gram tin chopped tomatoes
1/2 (125ml) Water
1 Kilo Peeled deveined medium pink prawns
4 Medium Pink Prawn in Shell

 Here's How:

Heat the oil and butter in a saucepan. Add the 4 Pink Prawns and saute until golden. Remove from heat and set aside. Add the onion, and saute until soft. Add 25 grams Papa's Seafood Curry Mix and 1 cup water. Add tomatoes and mix well. Add the prawns. Cover and simmer for about 10 minutes. Serves 4.  Serve on a bed of fluffy white rice and top with a Pink Prawn on each portion. French loaf goes well with this.

Papa's Vegetable Curry

Having a vegetarian friend amongst your dinner guests for a curry meal? No sweat! Make this veggie curry. Very tasty and easy to prepare.You can also add your choice of veggies.Brinjal is always  excellent when used in a veg curry. Take the skin off. You don't have to soak brinjals in salt water any more as these days the bitterness has been bred out of this unique veg.

Papa's Vegetable Curry

You need

2 Tablespoons Oil

1 to 2 Cups Water

25 grams Papa's All In one Curry Mix

1 Medium Onion ( finely chopped)

1 large Brinjal (Peeled and diced)

4 Medium Brown Mushrooms ( Sliced)

1 Medium Carrot (Diced)

2 small Sweet Potatoes (Diced)

1/2 410 gram tin chopped tomatoes

1 small butternut (Cut into small chunks)

Serves 4

How to do it

Fry onions over medium heat until soft. Remove from heat. Add 1 cup water and 25 grams Papas Curry mix and stir well. Return to heat and simmer for 30 seconds, stirring continuously. Add all of the vegetables and mix well. Cover and simmer for 20 to 25 minutes. During this time, stir occasionally and check consistency of curry. If mixture becomes too thick, add more water sparingly and mix well.Do not thin too much as no-one enjoys a watery curry. Serve with rice or a fresh chunky bread.