TIN FISH CURRY AND BEEF STEW

INGREDIENTS:

425 g tin fish 

1 tin baked beans

2 medium tomatoes 

1 clove garlic minced

1/2 onion finely chopped 

1 tsp mild Tabasco

1/4 cup frozen mixed vegetables 

1 tsp cape Malay curry powder 

1tsp oregano

Salt and pepper

TIN FISH CURRY METHOD:

Fry onions, garlic, curry powder, oregano

Fry for 3min add chopped tomatoes/canned tomatoes, once your tomatoes have melted to form a thick chutney add tin fish, mixed veggies, baked beans, tabasco. Season with salt and pepper. Simmer for 10 minutes

Enjoy your TIN FISH CURRY.

2. BEEF STEW

INGREDIENTS:

2 tblsp cooking oil

1 onion, chopped

1 tbsp minced garlic 

1 tbsp mixed spices 

1tbsp tomato paste

1 tsp paprika

2 potatoes, peeled and cut in quarters

1 tbsp Knorrox beef stock powder dissolved in 1 cup water 

1/4cup plain yogurt 

BEEF STEW METHOD:

Heat oil in a pot and fry the onion until soft.

Add Spices and fry for one minute stirring continuously.

In a separate bowl, mix beef pieces with plain yogurt and tomato paste until well coated.

Add the beef to the pot and fry until well browned.

Knorrox beef Stock and water. Stir well.

Cover pot with a lid and cook on a medium heat for one hour then add potatoes and cook until the potatoes are cooked through or soft. 

Enjoy your BEEF STEW.

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