Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry

This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This secret recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars.

Recipe by   
 6 Servings
  • Prep
    20 mins
  • Cook
    2 mins
  • Serve in
    22 mins


  • 1 12  mutton shoulder
  •   oil
  • 4   onions
  • 2 -4   garlic cloves
  • 1   fresh gingerroot
  • 1   curry powder
  • 1   ground coriander
  • 1   ground cumin
  • 12  turmeric
  • 14  salt
  •   black pepper
  • 1   cinnamon stick
  • 3   cloves
  • 2   bay leaves
  • 2   carrots
  • 250   dried apricots
  • 2   bananas
  • 2   tomato paste
  • 50   wine vinegar
  • 250   meat stock
  • 3   apricot jam
  • 3   natural yoghurt


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