Curry Powder can be used in many ways, not simply in Indian dishes. In fact, such ground spice blends are more of a British invention, to simplify the Indian custom of using whole spices! So feel free to add a touch to deviled eggs, omelets mayonnaise, salad dressings, root vegetable and squash/pumpkin soups, hash browns, etc. This blend is of medium heat, so if you like more fire, add a touch of cayenne. Following are a couple of recipes from South Africa
Lanzerac Curried Fish:
Slice and fry 1 large onion in some oil till soft, add 1 lb peeled and chopped tomatoes and simmer slowly. When it begins to form a thick sauce, add 2 heaped teaspoons curry powder, 1 bay leaf, the rind of a lemon, a teaspoon each of chopped garlic and ginger, 2 tablespoons of brown sugar, ½ cup vinegar, a few cardamoms, salt and pepper. Cook this mixture for a few minutes, adding a little water if it is too thick.
Place your choice of filleted fish in an ovenproof dish, pour the sauce over the fish, cover and poach at 350˚, checking for doneness after about 20 minutes. Sprinkle with coconut, and arrange slices of cut banana, pineapple and/or melon on top and serve with rice.
This traditional Cape Malay dish can be made from fresh ground meat, left-over cold meat, tofu or tempeh.
2 onions and 1 apple, sliced (or use chopped dried apricots)
2 lbs ground meat (or protein of choice!)
2 slices bread, diced
1 tbsp curry powder
2 tbsp sugar
2 tbsp vinegar
Salt & pepper to taste
¼ cup raisins
¼ cup almonds
Several bay or lemon leaves
1 cup milk
1 tsp turmeric
Fry onion and diced apple in 2 tablespoons of butter or oil. Add meat and next 7 ingredients, and cook, stirring often, for 5 to 10 minutes. Place this mixture in a greased baking dish and insert the bay leaves. Bake in a 350˚ oven for about 30 minutes. Beat the eggs with milk and turmeric and pour over the bobotie. Place back in the oven for 10 to 15 minutes until the topping is set. Serve with rice and chutney.