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Old 07-28-2011, 06:42 PM   #11
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You guys are all so sweet :) I love being able to share some of my culture and it's really nice when it's something people look forward to trying!
This will absolutely get eaten at my house! Thanks Snip!

I do have a question for you. For the curry powder, which type of curry powder do you use? "Curry" in India can mean any of a dozen or more distinctive different types of flavors. Some hot, some not.

Do you have a brand you favor for this dish? Do you make your own curry powders?
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Old 07-28-2011, 06:46 PM   #12
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Sounds real good! Are the bananas starchy non-sweet type?
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Old 07-29-2011, 01:24 AM   #13
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This will absolutely get eaten at my house! Thanks Snip!

I do have a question for you. For the curry powder, which type of curry powder do you use? "Curry" in India can mean any of a dozen or more distinctive different types of flavors. Some hot, some not.

Do you have a brand you favor for this dish? Do you make your own curry powders?

We use Rajah Curry Powder In SA, it's a South African Brand but it's available online in the US. Medium strength is what I go for. I sometimes buy curry powder at the Indian Market. Packo Curry Paste is also good for this recipe.
It's more personal preference than anything else, go for the strength you prefer as long as it's an Indian Curry powder. Malay if you can find.
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Old 07-29-2011, 01:27 AM   #14
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Sounds real good! Are the bananas starchy non-sweet type?
Regular bananas, this is a sweet curry dish. Just slice really thin slices of ripe but not over ripe banana directly onto the curry when you dish up. The heat from the dish will soften the banana and serve some chutney on the side. Peach chutney or apricot. We use SA Mrs. Balls chutney but you can use whatever brand you prefer.
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Old 07-29-2011, 02:19 AM   #15
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It looks goooood, Odette!
But, I will try it without the fruit. I know I'm a blockhead, but I find it very difficult to mix sweet and salad, meat and fruit, and so on.

Thank you for sharing
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Old 07-29-2011, 02:29 AM   #16
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This sounds fantastic! I'm definitely going to have to try it.

While I love the fact that the U.S. incorporates so many different cultures into its food, and I love the variety in regional cultural cuisine, sometimes it makes me a little sad that we don't have any sort of universal cultural cuisine across the nation. Unless you count things like hamburgers, hot dogs and deepfried things that don't really need to be deep fried.
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Old 07-29-2011, 02:29 AM   #17
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looks really good, snip. copied and saved. thanks.
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Old 07-29-2011, 03:44 AM   #18
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Thank you for all the kind comments :) Hope you all enjoy it!
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Old 07-29-2011, 05:29 AM   #19
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It looks goooood, Odette!
But, I will try it without the fruit. I know I'm a blockhead, but I find it very difficult to mix sweet and salad, meat and fruit, and so on.

Thank you for sharing
Not at all Luca, I myself am not too fond of fruit in Savoury dishes but this is the traditional method. I often leave the dried fruit out but add the grated apple since it's not added for sweetness but more a texture. The apple is barely noticeable once cooked but I would not leave it out since it reduces the bitter notes of a curry. If preferred you could add a grated carrot instead.
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Old 07-29-2011, 05:31 AM   #20
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Not at all Luca, I myself am not too fond of fruit in Savoury dishes but this is the traditional method. I often leave the dried fruit out but add the grated apple since it's not added for sweetness but more a texture. The apple is barely noticeable once cooked but I would not leave it out since it reduces the bitter notes of a curry. If preferred you could add a grated carrot instead.
Let the apple get in!
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Bobotie Alla Odette (South African Recipe) This is my version of a SA traditional meal. This is a Cape Malay dish :) It's a curried mince beef bake topped with eggy topping and served with yellow rice. Hope you guys like it! 1.3 pounds of ground beef 1 large onion thinly sliced 1 apple peeled and grated Handful of Dried apricots chopped 2 tsps of curry powder 1 tsp of turmeric 1/2 tsp of ground cloves 1/2 tsp of ground cinnamon 1 tsp of crushed garlic salt and pepper to taste 2 slices of white bread crusts cut off 2 eggs beaten Milk to soak the bread Oil for frying For the topping 2 eggs beaten 1/2 cup of milk salt Lemon or bay leaves to garnish Preheat oven to 325 F In a pan fry onion and grated apple till lightly browned. Add all the spices, garlic and fry for 2 mins to cook out the spice. Add minced beef and brown slightly. Remove from heat. Add the chopped apricots and sultanas now if using. Soak bread in a little milk and crumble into the mince. Mix the beaten egg and bread well with mixture and put the mix in a glass dish or lasagna dish. Even out the mixture and press it firmly into the dish. For the eggy topping: 2 eggs beaten Half a cup of milk salt Mix milk and egg well add salt to season. Bake the mix for 30 minutes then remove and pour over the eggy topping and stick a few lemon or bay leaves into the mince mix. Bake further until eggy topping is set and light golden brown. Serve with yellow rice, chutney and thin slices of banana. Add a tsp of turmeric when you boil the rice to make it yellow. 3 stars 1 reviews
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