Prawn Curry

I made this prawn curry a while back when I was craving prawns. I usually get my prawns from a shop in Rivonia (on the boulevard), I dont know the name, but they do all the cleaning, and their service is excellent. So I ended up buying them from Woolworths and had to do the cleaning myself, which I didnt mind. I just had to have the prawn curry!

I marinated the prawns in the following for an hour:

  • 1t chilli powder
  • 1t Mozambican style peri-peri rub
  • 1t dhania (corriander) & jeera (cumin) powder
  • garlic
  • salt to taste
  • little black pepper
  • lemon juice and some water to make a paste

For the curry:

  • 1 large onion
  • 2-3 tomatoes magimixed
  • jeera (cumin) seeds
  • butter
  • garlic (a little)

I braised the onion in the butter and added the jeera (cumin) and garlic. After it sizzled a bit I added the prawns and let it cook for a few minutes, until pink / done. Lastly added the tomatoes and cooked for a short while, making sure the prawns dont get over cooked.

Serve with basmati rice or naan.

Steak Akhni

I made the following curry and rice decided to mix it together and let it steam in the oven for 30 minutes – for a better flavour. It makes a huge difference than if the curry was eaten the usual way. I think it can be called an akhni. The best description of akhni I can give is that it is like a breyani without the lentils. Best served with raita and sambals. I eliminated onion and chilli from the sambals since I’m not the biggest fan of onion and I don’t do well eating fresh chilli.

My sister once asked me how I get a lot of gravy in my curry. The trick is to add a little more spices which allows you to add an extra tomato. If an extra tomato is added without increasing the spice quantity – the flavour gets lost. It tastes abit bland.

For the steak curry

  • cubed steak
  • chopped onion
  • 1T chilli powder
  • 1T dhania / jeera powder
  • ½ T gharam masala
  • ginger/garlic
  • green chilli (optional)
  • salt to taste
  • tomatoes liquidized
  • potatoes

Heat oil and sauté onions. Add spices and salt. Add steak and cook till done. I cheated a little and used the microwavable potatoes. Add tomatoes and let it cook abit.


  • 2 cups Basmati rice
  • ½ t tumeric powder
  • Salt

I boiled the rice and added tumeric for a light yellow colour.

Mix the curry and rice nicely and put in an ovenproof dish in the oven for 30 mins. I did this on 180ºC

Serve with raita and sambals. Raita is a sour-milk salad made of sour milk, fresh coriander, mint, green chilli, salt. Liquidize ingredients. Optional – add cucumber.

Chicken Curry + Rice

This is my favourite curry and special because its the first curry I learnt to make when I was a teenager. My mom taught me how to cut up a whole chicken – which I still know how to do but out of convenience I buy my chicken already cut (and skinned if I see it). Woolworths has a lovely selection.

Chicken Curry, Rice with Salad

Chicken Curry, Rice with Salad


8 pieces of chicken (thighs + drumsticks)
spices and salt to taste

Braise onion in oil. Add spices and salt. For the above I used 2tchilli powder, 2t dhania + jeera powder, 1t gharam masala and about ¼ttumeric powder (I dont usually use this spice). Add washed and skinned chicken pieces. Add garlic (the ones that you get at a spice store -ready for cooking). Cook till done. Add potatoes (I cheated for the potatoes – bought the ones where you microwave for 10 mins – I look for the easiest and convenient way). I halved them before throwing it in. Lastly added about 1.5 tomatoes and let it cook for a while.


Basmati rice (Tastic one in a green packet)
tumeric powder

Add boiling water to a pot and throw in rice, salt and about ¼t tumeric powder. The tumeric powder is optional, I used it for the colour. Boil till done.

Ready to eat.

Serve with salad