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28 years of experience and passion

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Buffalo City Hemmingway’s Potjie Competition 2012


To help celebrate Heritage Day, the guys at Round Table #1 organized Buffalo Cities largest potjie competition. The potjie competition was an initiative to help raise money for the charity Wings for Wishes. A charity that assists rural children to get to the medical help they desperately need.

The competition was tough. With around 26 pots entering the competition from Buffalo Cities most dedicated potjie masters.

The competition was judged by 6 judges including AlgoaFM DJ and local celebrity Gordon Graham and the Honorable John Cupido. Well done to Tubs Lingham for creating the best pot.





Achievements:

  • 1st place in the Buffalo City Hemmingway’s Potjie Competition 2012
  • 2nd place in the Buffalo City Hemmingway’s Potjie Competition 2013
  • The 2002 Old Mutual Properties Tenant Superstar Award – awarded to The Curry Muncher in the Top Category Performance Tier at Vincent Park Shopping Centre.
  • The 2002 Old Mutual Properties Tenant Superstar Award – awarded to The Curry Muncher in the Silver Tier at Vincent Park Shopping Centre.


MUTTON BEEF & CURRY RECIPE

REQUIREMENTS

+800g - Beef, Lamb or Mince
2 - Chopped Tomatoes
2 Med - Potatoes
1 Large - Sliced Onion

2 - Teaspoons Salt
2 - Teaspoons crushed
      Garlic & Ginger
1/2 Cup Oil

METHOD

Fry onions with MIXED SEEDS until golden brown. Add melt, salt, TUMERIC, garlic, & ginger, and SPECIAL MIX MASALA to pot, together with DHANIA POWDER, SOOMPH POWDER and curry leaves if any. After 10 minutes of cooking add tomatoes Braise on medium heat until meat is tender, adding water  when required. Add potatoes and simmer until cooked. When curry is cooked, sprinkle GARAM MASALA and  freshcoriander leaves if any.

  1. MIXED SEEDS
  2. TUMERIC
  3. SPECIAL MIX MASALA
  4. DHANIA POWDER
  5. SOOMPH POWDER
  6. GARAM MASALA

Ingredients:
Special Mix Masala (Chili-powder, Dhania Powder, Cumin Powder, Fennel Powder, Fenugreek, Mustard Powder, Peppercorn Powder.)
Dhania Powder, Soomph Powder, Garam Masala, (Dhania Seeds, Jeera Seeds, Soomph Seeds, Cloves, Cinnamon Sticks, Black Pepper, Star Aniseed, Cardamon Seeds, Poppy Seeds, Bay Leaves, Nutmeg, Muce)
Tumeric Powder, Soomph Seeds, Cinnamon Sticks, Cloves, Star Aniseed, Bay Leaves, Cardamon Pods.

CHICKEN CURRY RECIPE

 REQUIREMENTS

1 - Small chicken cut into pieces
2 - Chopped Tomatoes
1/2 - Cup Oil
1 - Large Sliced Onion

2 - Teaspoons Salt
2 - Teaspoons crushed
      garlic & Ginger
2 - Med Potatoes
1/2 - Cup Frozen peas

METHOD

Heat Oil, Fry Onions with MIXED SEEDS until golden brown. Add tomatoes and cook for further 10 minutes. Keep stirring. Add Chicken pieces, salt, TUMERIC, garlic & ginger, and SPECIAL MIX MASALA together with DHANIA POWDER, SOOMPH and curry leaves if any. Braise chicken until firm, add potatoes and water. Cook until potatoes are almost done ,  then add peas and simmer for 10 minutes. When curry is cooked, sprinkle GARAM MASALA and freshcoriander leaves if any.

  1. MIXED SEEDS
  2. TUMERIC
  3. SPECIAL MIX MASALA
  4. DHANIA POWDER
  5. SOOMPH POWDER
  6. GARAM MASALA

Ingredients:
Special Mix Masala (Chili-powder, Dhania Powder, Cumin Powder, Fennel Powder, Fenugreek, Mustard Powder, Peppercorn Powder.)
Dhania Powder, Soomph Powder, Garam Masala, (Dhania Seeds, Jeera Seeds, Soomph Seeds, Cloves, Cinnamon Sticks, Black Pepper, Star Aniseed, Cardamon Seeds, Poppy Seeds, Bay Leaves, Nutmeg, Muce)
Tumeric Powder, Soomph Seeds, Cinnamon Sticks, Cloves, Star Aniseed, Bay Leaves, Cardamon Pods.

 

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