Seafood Paella Recipe Cape Malay

Warm a pot on the stove. Add butter and oil. Braise the onions with the whole spices and garlic. Add the dry spices, the tomatoes, lemon juice and cook for about 15 minutes before adding a cup of water and the yoghurt. Stir through.

Add rice and mix well. Layer seafood on top of rice add another 1/2 to 1 cup of water, depending what kind of rice you using. I always use basmati or a long grain white rice for akhnis or breyanis.

Dot with butter and sprinkle a good handful of freshly chopped coriander leaves. Cover with lid. Cook on high for 5 minutes. Turn the heat off, leave covered for a further 5 minutes before serving.

How Many Calories In Chicken And Prawn Paella

I cooked this akhni over the BBQ coals outside. The exact same method can be use to cook on the stove top.

Tags: Akhni, Cape Malay, cape malay cooking, Cape Malay Foods, Cape Malay Recipes, Homemade, Salwaa’s Cape Malay Kitchen, seafood, SOUTH AFRICA, Traditional Cape Malay Food

Here we are making a delicious seafood curry. Quick and easy to make! Hope you’re going to make it soon and do let me know what you think of my recipe.

Mouthwatering Chicken Akni Recipe (chicken Pulao)

Use for fish curries, seafood curries, paellas, fish or seafood breyanis or akhnis as well as a rub for fried fish or braais. Double or triple the recipe if you like but small batches in my opinion is better to maintain freshness

Mix well and store in a airtight container. For a better more flavourful spice mix use fresh whole spices instead. Slightly roast the whole spices and pound it using a pestle and mortar or a grinder until fine.

Layer ingredients in a large saucepan as follows: first rice, then seafood mixture and fried chicken. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce.

Best Traditional Paella Recipe

18 extra large tiger prawns (approximately 1kg) 1 Tbsp seafood masala (I used the one of Simply Spice) 1/4 cup Nandos lemon & herb sauce 1/4 cup peri-peri Spur sauce 1 Tbsp tomato sauce (optional) #capemalaycooking

Slit the prawn on top half way threw and devein, wash and allow all the water to drain off in a colander. Rub seafood masala in each prawn. Marinade for a few hours or better still overnight in the fridge. Cook in a preheated oven at 200 degrees Celsius for 10 minutes.

Gently roast and then coarsely powder the coriander seeds. Keep aside. Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat.

Seafood Rosmarino Paella Recipe By Marumo

Tags: Cape Malay, cape malay cooking, cape malay food, cape malayu, Cape Town, Easy, lemon rice, Prawns, quick, seafood, SOUTH AFRICA, tigerprawns

Use crayfish tails to make this lovely seafood curry or add whole crayfish (cleaned and cut). If you like a more filling seafood curry add chunks of stockfish fillets. You can of course use more or less chillies depending on your palate. Serve with boiled fragrant or basmati rice.

Add the tomato pieces and cook till the onions and tomatoes are soft, about 5 – 10 minutes. Add drops of water to prevent the onion mixture sticking to the bottom.

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Add the water. Cover and allow it to simmer on low heat till the crayfish meat is cooked and tender about 15 minutes or until the shell of the crayfish turns pinkish. Stir every few minutes, add more water as needed, depending on the consistency you like the texture of your curry (thick or thin gravy/sauce)  Stir in the garam masala and lemon juice. Garnish with finely chopped fresh coriander leaves.

3 large onions, finely sliced Oil for frying 200gr mushrooms, sliced 1 large green pepper, finely sliced 1 large red pepper, finely sliced 1 large yellow pepper, finely sliced 3 cups uncooked basmati rice Salt and Tabasco sauce to taste Fresh chopped parsley for garnishing (optional)

Combine marinade ingredients in a mixing bowl, add seafood mix and marinate for about 1 hour. Meanwhile, fry onions in heated oil until golden. Add mushrooms and fry a further 5-10 minutes, or until softened. Remove onions and mushrooms from pan and set aside. Fry peppers in oil for 5 minutes, remove from pan and set aside. Transfer seafood and marinade to frying pan and fry for 15 minutes. Meanwhile, boil rice in salted water until tender, about 20 minutes. Drain and rinse. Layer ingredients in a large saucepan as follows: first rice, then onions and mushrooms (reserving some onion and mushroom for garnishing) then the peppers and finally the seafood mixture. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce. Steam, covered, over medium heat for 30 minutes. Garnish with reserved onions, mushrooms and chopped parsley if using. Serve with lemon atchar and enjoy

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Tags: Cape Malay, Cape Malay Cooking & Other Delights, Cape Malay Foods, cape malay paella, Cape Town, Easy, Paella, Rice, seafood, Traditional Cape Malay Food

Heat a flat pan on a medium heat and gently roast all ingredients mentioned under “For dry masala/ spice mix” till they start to become slightly darker and give off a faint aroma.

Now grind all the roasted ingredients to a fine powder in a clean, dry coffee grinder or use a mortal & pestle.

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Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish breyani later.

Add all the dry and wet masala ingredients prepared earlier and fry till the oil begins to separate from the whole mix.

Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required.

Cape Malay Seafood Curry • Curious Cuisiniere

Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and prawn as follows: rice – prawn – rice. End with a layer of rice.