Wed Oct 26 09:30:59 SAST 2016


Avocado Magazine | 23 August, 2010 00:230 Comments

A taste of the Cape you Malay find you love

A Cape Malay dish - sweet-curried mince, topped with a savoury egg custard and baked.


  • 2 slices bread
  • 250ml milk
  • 1 large onion, chopped
  • 650g mince meat
  • 2 cloves garlic, chopped
  • 20g mild curry powder
  • 10ml turmeric powder
  • 20g tomato paste
  • 150g dried apricots, chopped
  • 80ml chutney
  • 10ml Worcester sauce
  • 200g chopped tomato
  • 3 jumbo eggs
  • 4/6 lemon leaves


Soak the bread in the milk.

Saute the onion in a little oil until glossy. Turn up the heat and add the mince to brown. Add the garlic, curry powder, turmeric and tomato paste, and cook until fragrant.

Drain the bread, reserving the milk, and add it to the mince with the apricots, chutney, Worcester sauce and chopped tomato. Simmer for five minutes.

Transfer the mince mixture to one big serving dish or to 4/6 small individual ramekins. Smooth the surface.

Beat the egg with the reserved milk and pour it over the mince mixture.

Place the lemon leaves on the top and then bake for 25 minutes or until the egg has set.

Serves: Four to six

Time: 45 minutes

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