(RECIPES)
Markers Landing – Cape Town
Curried Coetivy Prawns with Coconut salad
Ingredients
12 prawns deveined and peeled
1tsp turmeric powder
3 garlic cloves, finely chopped
1 onion finely chopped
1tbsp coriander
100ml coconut milk
For salad
50gm fresh coconut slices
100gm pineapple cubes
100gm cucumber
100gm tomato slices
50gm bell pepper (capsicum)
1tbsp chive
2tbsp olive oil
1tsp lime juice
Method
Mix all the ingredients for the salad together and finish it with the olive oil and lime juice,
then season with salt and pepper.Marinate the prawns with turmeric, garlic, coriander, onion and coconut milk. Pan-fry until
it changes to a bright pink/red colour. Be sure not to overcook the prawns. Season with salt
and pepper.
Fish Balls (Tuna) with Creole Sauce and Local Achaar
Ingredients for Fish Balls
400gm of fresh tuna finely chopped or minced
1 onion, finely chopped
3 cloves of garlic, finely chopped
30gm ginger finely chopped
1tbsp thyme
1tbsp curry leaves chopped
1tbsp coriander, chopped
100gm flour
Creole Sauce
1onion cut into small cubes
2 cloves of garlic finely chopped
1 bell pepper
2 tomatoes, chopped
1/2tsp turmeric
1tbsp tomato paste
1tbsp thyme
1tsp lemon juice
Achaar
1 green mango, julienned
1 green papaya, julienned
1 onion, julienned
1 bitter gourd, julienned
1 carrot, julienned
200gm salt
6 chillies crushed
1tbspn fresh turmeric
100ml vinegar
50gm ginger finely chopped
200ml olive oil
Method
Cure the mango, carrot, papaya, onion and bitter gourd with salt for 2hours. Squeeze out
all the liquid and allow it to dry in the sun for 6hrs. Cook the chilli in oil with ginger and
turmeric. Rehydrate the vegetables and fruits with vinegar, and add in the chilli oil at the end.
Mix the tuna, onion, curry leaved, garlic, ginger, thyme, coriander and seasoning together
in a large bowl. Shape it into small round balls, then flatten it like a patty, and dust with flour
to stop it from breaking apart when frying. Shallow fry in sunflower oil for 3mins on each
side, until it turns into a brownish colour.
Sauté the onion and add in turmeric, bell pepper, tomato paste, fresh tomatoes, garlic and
thyme. Cook on slow fire for 30mins to allow for the tomatoes and vegetables to fully cook
until soft (add some water throughout if necessary). Season with salt and pepper and add
lemon juice to bring out all the flavours before serving.
Coconut Cake with ‘Papay Tournen’
Ingredients for Coconut Cake
2 cup self raising flour
1cup sugar
1 cup butter
2 eggs
1tbsp vanilla essence
400gm grated coconut
2tbsp condensed milk
1 pinch cinnamon powder
Ingredients for ‘Papay Tournen’
1 green papaya, peeled and cut into thin strips about 3-4mm
500gm sugar
1 vanilla pod
1 cinnamon stick
1/2tsp nutmeg
Method
-In a mixer, beat together sugar and butter on a medium speed until combined. Add the
-2 eggs and vanilla to the mix and beat at medium speed until smooth. Add in the flour
and cinnamon; beat again on low speed just until the flour has been incorporated.
-Scoop the dough out onto the baking tray in small clumps and cook for 20mins at
180̊c.
-Blanch the papaya sticks in boiling water for about 7 minutes. Once they have reached the
desired level of ‘doneness’, plunge into cold water or an ice bath to stop the cooking
process.
-Remove as much moisture from the strips and start twisting them. They should be
flexible enough to be able to be twisted and not break. Caramelize sugar, add in cinnamon
and vanilla, and then add the twisted papaya with 1 cup of water.
-Lower heat further and simmer uncovered for about 1hr or until you have a thick syrup.
-Remove from heat and allow to cool completely and transfer into a sterilised jar. The papay tournen can also be
served on cassava galet.
