Cape Malay Curry

Name: Cape Malay Curry
Yield: 400.00 ml
Cuisine: South Africa
Ingredients: 200.00 ml Lamb or fish in Cape Malay spice blend (cinnamon, cardamom, fennel, star anise dominate — milder and more aromatic than Durban Indian curry; less chilli; always finished with a little sugar); 20.00 g Dried apricots, raisins or quince (Cape fruit culture integration — the sweet-aromatic character that distinguishes Cape Malay from Durban Indian; the oldest curry tradition in the southern hemisphere, continuous from 17th-century VOC Cape Colony); 80.00 ml Onion, garlic, ginger and tomato base with sugar finish

Cape Malay Curry from South Africa: explore its ingredients, nutrition facts, 428 calories per serving, and cultural origin.

Cape Malay Curry — South Africa

Cape Malay Curry: Mild-sweet curry from Cape Malay community, featuring lamb or fish, served with roti or yellow rice.

Foods: Cape Malay Curry

200.00 ml Lamb or fish in Cape Malay spice blend (cinnamon, cardamom, fennel, star anise dominate — milder and more aromatic than Durban Indian curry; less chilli; always finished with a little sugar)
20.00 g Dried apricots, raisins or quince (Cape fruit culture integration — the sweet-aromatic character that distinguishes Cape Malay from Durban Indian; the oldest curry tradition in the southern hemisphere, continuous from 17th-century VOC Cape Colony)
80.00 ml Onion, garlic, ginger and tomato base with sugar finish