We Love Local Flavor (Part 1) – Varsha Naidu’s Chunky Pea Puree, Anamika Somera’s creamy prawn curry

Six readers
share their dearly beloved dishes; all made using quintessentially South
African ingredients, that cater to both a nostalgic
yearning and a craving for comfort

Varsha
Naidu’s Chunky Pea Puree

“Mint is
one of the loveliest herbs and, when combined with peas, it works beautifully.
The Parmesan adds a wonderful creaminess and extra level of flavor.”

Varsha Naidu’s Chunky Pea Puree

Serves 6
to 8

Easy

Great value

Preparation: 15 minutes

Cooking: 10 minutes

·        
Frozen peas 750 g

·        
Plain yoghurt 1 cup

·        
Sea salt and freshly
ground black pepper

·        
Mint 2 T chopped

·        
Cream 1 T

·        
Parmesan 70 g, grated

·        
Black sesame seeds, to
garnish

1. Boil the peas in salted water. Drain.
2. Add the yoghurt, salt and pepper and blend with a hand blender
3. Stir in the mint, cream and cheese until well combined
4. Sprinkle with sesame seeds and serve as a side dish or spread

Fat-conscious,
health-conscious, wheat- and gluten-free

Wine: Steenberg
Sauvignon Blanc 2011

Anamika Somera’s creamy prawn curry

“This
prawn curry is my mom’s recipe but, to give it my own flair, I added the cream.
It’s perfect served with thick rotis or even soft
bread rolls.”

Anamika Somera’s
creamy prawn curry

Serves 4

A little
effort

Great value

Preparation: 20 minutes

Cooking: 30 minutes

·        
Olive oil 3 T

·        
Medium-sized onions 2,
finely chopped or pureed

·        
Yellow mustard seeds 1
t

·        
Cumin seeds 1 t

·        
Prawns 500 g, deveined

·        
Ginger 1 t crushed

·        
Garlic 1 t crushed

·        
Coriander ¼ cup finely
chopped

·        
Mint ¼ cup finely
chopped

·        
Red masala 3 t

·        
Garam masala 1 t (optional)

·        
Curry leaves 8

·        
Chilli 3 t finely chopped

·        
Ripe tomatoes 6 – 8, pureed
(alternatively use 1 x 400 g can tomato passata)

·        
Sugar 2 t

·        
Cream ½ cup
(alternatively use plain yoghurt)

·        
Sea salt to taste

·        
Poppadoms, for serving

1. Heat the oil in a large saucepan and sauté the onion, mustard seeds
   and cumin for 1 minute.
2. Add the prawns, ginger, garlic, coriander and mint. Cook over a
   medium heat until the prawns turn opaque and pink.
3. Add the spices, curry leaves and chilli,
   and cook for 1 minute, stirring. Add the tomatoes and sugar and cook for
   10 minutes over a low heat.
4. Add the cream or yoghurt, season with salt and simmer for a further
   10 minutes
5. Serve hot with poppadoms and cucumber raita.

Carb-conscious,
fast-conscious

Wine: Howard Booysen
Riesling 2010