Proudly South African recipe for sensational Frikkadel Curry


800 g steak mince
2 eggs
6–8 cloves garlic, finely chopped Salt to taste
5 ml (1 t) black pepper
5 ml (1 t) turmeric
5 ml (1 t) roasted masala
5 ml (1 t) crushed chilli flakes
5 ml (1 t) chilli powder
125 ml (½ C) roughly chopped fresh coriander
Oil for frying

Curry sauce:
60 ml (¼ C) oil
2 onions, grated
3 cardamom pods
1 star anise
5 ml (1 t) turmeric
45 ml (3 T) roasted masala
10 ml (2 t) chilli powder
5 ml (1 t) paprika
Salt to taste
6 tomatoes, peeled and grated
10 ml (2 t) grated fresh ginger 30 ml
(2T) finely chopped garlic Fresh coriander for garnishing

How to

Mix all the ingredients, except the oil, together in a bowl.

Make small balls from the mixture.

Heat the oil in a large pan and shallow-fry until lightly browned on all sides. Set aside and cover.

Curry sauce:
Heat the oil in a large pot on medium heat, then add the onions, cardamom pods and star anise and fry until the onions are golden.

Add all the spices and salt and braise for 5 minutes.

Add the tomatoes, ginger and garlic and simmer on low heat for 20–30 minutes. Turn up the heat to medium again and add the frikkadels and 250 ml (1 C) hot water and simmer for 30 minutes.

Garnish with fresh coriander and serve the curry with basmati rice or roti.

Cape, Curry & Koesisters

Recipe from: Cape, Curry & Koesisters by Sydow & Gadija Sydow Noordien

In Cape Curry & Koesisters, twin sisters Fatima and Gadija take us on a Cape Malay food trip, which is also a journey of life, as the recipes are linked with memories of their childhood on the Cape Flats. They believe in home cooking and recipes that are quick, easy and affordable. Easy, yet never boring, there’s something for every taste and every occasion.

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