Frikkadel Curry

Frikkadel Curry

Frikkadel Curry

Recipe by Fatima SydowCourse: MainCuisine: Cape Malay

This sensational curry ticks all the boxes — the slow cooking allows for a taste explosion when you take the first bite into the succulent and spicy delight of a simple frikkadel transformed into the star of the curry show.


  • Frikkadels
  • 800 g steak mince

  • 2 eggs

  • 6 – 8 cloves of garlic, finely chopped

  • salt to taste

  • 5 ml (1 t) black pepper

  • 5 ml (1 t) turmeric

  • 5 ml (1 t) roasted masala

  • 5 ml (1 t) crushed chilli flakes

  • 5 ml (1 t) chilli powder

  • 125 ml (1/2 C) roughly chopped fresh coriander

  • Oil for frying

  • Curry sauce
  • 60 ml (1/4 C) oil

  • 2 onions, grated

  • 3 cardamom pods

  • 1 star anise

  • 5 ml (1 t) turmeric

  • 45 ml (3 T) roasted masala

  • 10 ml (2 t) chilli powder

  • 5 ml (1 t) paprika

  • salt to taste

  • 6 tomatoes, peeled and grated

  • 10 ml (2 t) grated fresh ginger

  • 30 ml (2 T) finely chopped garlic

  • Fresh coriander for garnishing


  • Frikkadels
  • Mix all the ingredients, except the oil, together in a bowl.
  • Make small balls from the mixture.
  • Heat the oil in a large pan and shallow-fry until lightly browned on all sides. Set aside and cover.
  • Curry sauce
  • Heat the oil in a large pot on medium heat, then add the onions, cardamom pods and star anise and fry until the onions are golden.
  • Add all the spices and salt and braise for 5 minutes.
  • Add the tomatoes, ginger and garlic and simmer on low heat for 20 – 30 minutes. Turn up the heat to medium again and add the frikkadels and 250 ml (1 C) hot water and simmer for 30 minutes.
  • Garnish with fresh coriander and serve with basmati rice or roti.

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