Cape Malay Curry

  • carolfitz Posted: 02/19/09
    Worthy of a Special Occasion

    Pretty good. Made to recipe except subbed broth for the water. Served with basmati rice and bottle of chile sauce.

  • JasonM Posted: 06/15/09
    Worthy of a Special Occasion

    This had so much intense and rich flavor that I can't help but give it all five stars. A very simple recipe with spices that are readily available. I thought the addition of dried apricots and apricot preserves was particularly tasty.

  • JudyWolf Posted: 01/05/09
    Worthy of a Special Occasion

    This was a hit with my family. Even our eight year old son enjoyed it. It is a wonderful blend of flavors. I substituted cayenne for the chili powder and added 1 tsp. of red pepper flakes. I also used a flat iron steak instead of stewing beef. It was wonderfully tender. I served it on a bed of spiced basmati. And, I will definitely make this again and I plan to double the recipe.

  • CoriBee Posted: 03/03/11
    Worthy of a Special Occasion

    Excellent! The flavor of this dish is mild but still very interesting with many layers. Result is very tasty. Beef gets very tender after simmering so long which is also nice. Would be great served over egg noodles.

  • Kuenzi123 Posted: 10/16/11
    Worthy of a Special Occasion

    This was really delicious, and very easy. I followed the recipe almost exactly - only things I changed was to substitute vegetable broth for the beef broth and I used light coconut milk in place of the buttermilk. This curry has a lot of great flavor. I think the apricots and fruit spread add something special. It isn't super spicy, so spice lovers might want to add some crushed red pepper. I served it over brown rice but it would be great with basmati.

  • EllenDeller Posted: 08/13/14
    Worthy of a Special Occasion

    This is delicious! What a great combination of flavors. I used all beef broth (water just dilutes flavor), Smucker's low-sugar Apricot jam, and heaping amounts of the spices. We added crushed red pepper at the table. Served with basmati rice and okra, which is popular vegetable in India and great with a sweet-hot curry. I used a very lean beef, so it was important not to let it boil or overcook it. 50 minutes was fine--made the night before and ate for dinner the next night so flavors could meld.


More From Cooking Light