BLOEM - JULY 2024

FOCUS ON CHECKERS WINTER FOOD
The art of curry
“The Art of
Curry is not
only following
a recipe, it’s
understanding
the flavours,
texture and
aroma.” Rubina
Jadwat is a local
home-based
chef and ‘curry
master’, who saw
an opportunity to
establish a food
business in 2019
that not only
caters to savoury
halaal platters
but specialises
in home-style
curries and
savoury delights.
Rubina who founded Ruby’s Taste of Home
shared some of her spice secrets with Get
It, and we have decided to let you in on
some of her secrets. With her permission,
of course! We asked what the phrase
“The Art of Curry” means to her, and she
showed us. “Selecting the right variety
of spices, each with its unique aroma and
flavour, is ‘the art of curry’.” Today, she
prepared a butter chicken recipe.
How to blend your flavours like a pro:
Onions, ginger and garlic is a must when
making a curry. Sauté your onions, ginger
and garlic and then add in your spices
along with your tomatoes, allow to cook
for a few minutes mixing well so that
the spice doesn’t burn. This allows your
flavours to blend together. Add in your
favourite protein or veg and cook till tender.
Simmering the curry allows all the flavours
Ingredients:
500g chicken fillet (cubed)
1 teaspoon ginger and garlic
½ teaspoon salt
¼ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon chili powder
50g tomato paste
250g fresh cream
150 ml milk
1 onion
60g butter
Fresh coriander or parsley
with Rubina Jadwat
to melt together and intensify. Taste for salt,
acidity and sweetness. Add fresh herbs to
the final touches.
“Cooking was not my comfort zone but
with a lot of support, encouragement
and referrals from my customers, my
business is growing. For the last year, I have
been making homemade meals daily for
customers.”
Must-have spices:
Jeera Powder/Seeds (Cumin)
Dhania Powder (Coriander)
Garam Masala
Turmeric Powder
Chili Powder
Cinnamon Sticks
Bay Leaves
Curry Leaves
Star Anise Seed
Elachie (Cardamon)
Directions:
Start by marinating the chicken with spices. Allow
it to rest for two hours. Heat butter in a pot on
medium heat. Add the onion, ginger and garlic and
sauté till golden brown. Add the marinated chicken
and tomato paste. Mix well until the chicken is
covered. Add half of the milk, stir well and then
add the remaining milk and simmer covered for
20 minutes. Add your fresh cream and simmer
for 5 minutes until sauce thickens. Garnish with
coriander or parsley. Serve with Roti or Naan.
Pro Tip: Curries are normally served with rice
or roti’s with some carrot salad or a nice fresh
green salad. You can add in some atchaar/
pickles to add in more flavour or spice to your
food.
Text And Photographs: Gypseenia Lion Venue: Summer Palace Guesthouse
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July 2024 Get It Bloemfontein 63