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Ingredients

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For the Jeqe:

For the Curry:

For the Raita:

  • 125 Ml Plain Yoghurt
  • 50 G Cucumber (Cored And Grated)
  • 15 G Mint (Finely Chopped)

What could be better than a traditional Durban curry with steamed bread?  

...

Preparation

  1. For the Jeqe:

    • In a large bowl add cake flour, instant yeast, 15g Robertsons veggie seasoning, oil and 5g Robertsons Turmeric together
    • slowly add the water while mixing. A slightly runny almost sticky like dough is formed. 
    • Grease the mug with a bit of oil/ spray and cook, place 80g dough inside a 125ml enamel cup(optional), cover with a damp towel and place near a warm area to proof for 45 minutes or until doubled. 
    • Once risen, steam bread by placing the mugs onto a rack and in a pot of boiling water and cover. steam for 45 minutes or until a skewer comes out clean. 
  2. For the Curry:

    • In a medium pot, heat oil, fry onions, peppers for 4 minutes until translucent.
    • Add 25g Rajah Hot curry powder and gently fry for 1 minute, then add ginger and garlic fry for 1 minute till fragrant.
    • add 140g Knorr tomato pronto and 16g Robertsons paprika and fry for 2 minutes.
    • add the 25g Knorr beef stock granules into the water and mix till dissolved, pour into the pot, simmer for a minute or 2 and then add in the beef cubes. simmer the curry for 40 minutes with lid on, casually checking every now and then. once meat is tender, cook for a further 5 minutes until the gravy has reduced and thickened. Remove from stove. garnish with coriander. 
  3. For the Raita:

    • Mix the plain yoghurt, cucumber and mint together and serve chilled with the curry.
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