Archive for December 2018

Blomme steel in Potch

Byna ‘n kwart-eeu gelede, in Potchefstroom, was dit ons ding om blomme te gaan steel.  Dis pret, en blomme is mooi. Daardie tyd was dit kattekwaad, nie ‘n stuk of drie kriminele oortredings soos wat dit vandag sal wees nie. Een somersaand was dit weer sulke tyd.  Gewapen met ‘n skêr en ‘n emmer ry ons bo-dorp toe, waar die ou tuine was met die meeste, en mooiste blomme. Ek het daai tyd klas gekry by Prof Theuns Botha, wat behalwe vir bekendheid in die radiobedryf, ook bekend was vir die feit dat hy wen-irisse gekweek het. Nou kan julle al klaar sien waar die storie heen oppad is, al moet ek nou ook bysê dat ek nie geweet het waar hy woon nie.

Nou ja, so ry ons toe stadig deur die strate en steel hier en daar ‘n paar rose, angeliere en whatnots.  By een huis, in die lig van die straatlamp sien ek toe ‘n tuin met die mooiste irisse, en ek sluip daar in.  Ek kan sien hierdie is nie sommer net sulke irisse nie, so ek gaan sit op my hurke, versigtig om nie die plante seer te maak nie, en ek sny ‘n paar van die mooi pers blomme af.  Die volgende oomblik staan daar twee skoene en bene in ‘n donker broek voor my.  Ek kyk stadig op en in Prof Theuns se oë vas.  Ek wil my vandag half verbeel daar was ‘n sweempie van ‘n amusante glimlag op sy gesig, maar dit is waarskynlik net dit – my verbeelding.

Nie een van ons sê ‘n woord nie.  Ek staan op, met die irisse in my hand.  Prof Theuns stap in die tuinpaadjie af tot by die hekkie, maak dit oop en staan opsy dat ek kan uitkom.  Ek mompel iets in die lyn van jammer prof koenaait prof en spring in die wagtende getaway-car met die blomme steeds in my hand. Ek beveel my vriendin om met skreeuende bande weg te trek soos in die moewies. Wat sy natuurlik nie gedoen het nie, maar die blomme stelery vir die aand was oor.

Die volgende dag sit ek redelik verleë in prof Theuns se klas, maar hy gaan aan net soos altyd, asof niks gebeur het nie. Nie ‘n woord oor die irisse nie. Op ‘n stadium begin ek ontspan en myself selfs so half oortuig dat hy my dalk nie herken het in die donker nie. Teen die middel van die periode is ek oortuig hy het nie.  Dis toe dat hy so terloops opmerk dat hy bly is om te sien mense wat sy irisse steel gebruik ‘n skêr en vernietig nie sy plante nie.  Sonder om vir my spesifiek te kyk of enige so-iets.  Net die een sinnetjie wat oor al die ander studente se koppe is, maar nie oor myne nie, en toe gaan hy aan met sy les.

Hy het geweet ek het myne baie deeglik geleer…

Wrong Curry with Coconut Rice

I can describe this dish as a South African Thai curry with Indian and Malay flavours.  Very different, but not to be missed!

Will pair well with Avontuur Luna de Miel Chardonnay, or any good Shiraz.  I would also not hesitate to have Onderkloof’s Sir Lowry blend of Cabernet Sauvignon and Cabernet Franc with this dish.

Wrong Curry with Coconut Rice

I was just playing around, wondering what would happen if I made a curry and did everything "wrong."  The result was a curry dish with South African, Malay, Indian and Thai flavours all bunched up together, and I promise you, it is wonderfully different and lip-smacking delicious!

You can make it with chicken, beef or only vegetables for a vegetarian version.

I also promise to take some pictures next time when I make this curry!  When I first made it, I didn't really take pictures because I never thought it would make it onto my blog, but it is so tasty I have to include it!

Course Main Course
Cuisine Fusion
Servings 4

Ingredients

Wrong Curry

  • 600 - 800 g meat of your choice - chicken, beef, or pork.
  • 1 large onion chopped
  • Mixture of vegetables Choose from, or use them all: peppers, butternut, cabbage, cauliflower, carrots, peas, brinjals etc. chunks
  • 50 g (one packet) Thai red curry paste
  • 2 - 3 teaspoons curry powder
  • Half teaspoon of each: turmeric, fennel, cumin
  • 2 large potatoes cubed
  • 1 tin coconut milk
  • 2 cubes vegetable or chicken stock
  • 50 g tomato paste

Coconut Rice

  • 1 - 2 cups fragrant white rice
  • Half cup (for each cup of rice) desiccated coconut

Instructions

To Cook the Curry:

  1. Fry the chopped onions in oil till translucent

  2. Add all the dry spices and toast lightly.

  3. Add the meat and brown it lightly.  

  4. Add the red curry paste and tomato paste, mix well, and fry briefly with the meat, onions and spices.

  5. Dissolve the stock cubes in 2 cups water, and add to the meat mix in the pot.  Cook until the meat is tender.  Add water as necessary.

  6. Add all the vegetables and the coconut milk and cook until the potatoes are tender.

  7. Let the curry rest for at least 10 min before serving.

Coconut Rice

  1. Cook the rice as usual.

  2. When the rice is almost cooked, but still a bit chalky, add the coconut and lightly stir it through.  Cook until the rice is soft but not mushy.

  3. Serve the wrong curry with the coconut rice and a spicy chutney.


  4. Will pair well with Avontuur Luna de Miel Chardonnay, or any good Shiraz.  I would also not hesitate to have Onderkloof's Sir Lowry blend of Cabernet Sauvignon and Cabernet Franc with this dish.

Recipe Notes

Vegetarian Wrong Curry

To cook a vegetarian version, add all your vegetables and coconut milk to the onions and spice mixture, and cook until tender. You can also add lentils, soya mince or chunks, cooked beans or any other protein source of your choice.  I often add Quorn or Fry's chicken-like products to my curries and it is really good!