Surf and Turf Curry


  • 400g-Fillet steak medium cubed
  • 200g-Queen Prawns, cleaned and DE shelled
  • 150g-Carrots medium diced and cooked softly
  • 150g-Potatoes medium diced and cooked softly
  • 2-Big field corn on the cob, corn removed or 2 packet 250g frozen corn
  • 1-Big onion finely diced
  • 2-Medium garlic finely crushed
  • 50g-Flour
  • 100ml-Beef stock
  • 75ml-Tomato puree
  • 50ml-Butter
  • 15g-Coriander powder
  • 15g-Curry powder (Medium Hot)
  • 15g-Mix Masala
  • 7g-Strong Cayenne powder
  • 7g-Ground turmeric
  • 7g-Dried chilli flakes
  • 50g-Sugar
  • 25g-Hot curry powder ( prefer Rajah)
  • 25g-Cinamon
  • 15g-Nutmeg
  • 15g-Freshly chopped Coriander leaves
  • 15g-Freshly chopped Bay leaves
  • 15g-Freshly chopped Curry leaves
  • For the Brown Rice:
    • 1 Cup brown rice
    • 1 big onion
    • 1 crushed garlic
    • 1 x Yellow Pepper, Green Pepper, Red Pepper
    • 75 ml Olive oil
    • Salt and Pepper
    • 15 g Cajun Spice (Robertson’s)
    • 750 ml Beef Stock or (Robertson’s stock Pots)
  • For the Pumpkin “Magwinya” Fritters 
    • 250g softly cooked Butternut
    • 50 g Cinnamon
    • 25 g Nutmeg
    • 50 g Sugar
    • 2 Teaspoons Baking Powder
    • 2 Teaspoons Salt
    • 200 g Self-Rising Flour
    • 15 g Citrus Skin preferably ORANGE (Zest)
    • 2 eggs
    • 750 ml Oil for deep frying


  1. In a medium sized pot melt the butter, now fry off the onions and garlic.
  2. Dip the cubed fillet in the flour and now fry it in the onions and garlic mixture lightly.
  3. Salt and pepper the fillet cubes browning.
  4. Now add all your dry spices and sugar and cook it all nicely together.
  5. Now add your beef stock and tomato puree to the mixture.
  6. After adding the beef stock and tomato puree, add the root vegetables (the potatoes and carrots) and the corn.
  7. Allow the mixture to simmer for 5-10minutes for the flavours to develop and the mixture to thicken up.
  8. Now add your prawns to the mixture ( Remember not to overcook the prawns 5 minutes needed maximum)
  9. Now add your freshly chopped herbs and give another 2 minutes for the herbs to work in the sauce.
  10. Lastly salt and Pepper the curry to taste
  11. It will be ready to be served, serve with spiced up brown rice, pumpkin fritters and Inkomazi infused with garden herbs – enjoy a mouth full of flavours that compliments each other very well “Lekker Mzanzi Flavours”
  12. For the Brown Rice:
    1. Heat a deep pan and add the olive oil
    2. Now fry the onions and garlic until its nice and brown
    3. Now add the Peppers (finely cubed) and brown them until nice and soft
    4. Now add the rice, Cajun spice and a pinch of salt and pepper.
    5. Now add 500 ml of the beef stock and allow cooking for 15 minutes until nice and tender.
    6. Use the access beef stock in case the mixture is to dry.
    7. Serve with the curry.
  13. For the Pumpkin “Magwinya” Fritters 
    1. Mix all the ingredients together in a mixer.
    2. Pre-Heat oil to 220*C
    3. Dish small bolls of mixture in the oil and allow to cook until golden brown
    4. Remove access oil on a dripping paper
    5. Sprinkle with a cinnamon and sugar mixture serve with the curry