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Magwinya With Thai Curry Sauce


Magwinya With Thai Curry Sauce

Recipe by: Khanyisa Malabi
Preparation time: 45 minutes
Cooking: 8-10 minutes
Serving: 4

10 ml (1 packet) instant yeast
125 ml sugar
5 ml salt
4 cups flour
250 ml cold water
500 ml cooking oil, for frying

Thai curry sauce
1⁄2 red onion
4 cloves garlic (chopped)
1⁄2 t grated ginger
3 T olive oil
2 red chillies (deseeded and chopped)
5 curry leaves
1⁄2 t coriander seeds (crushed)
5 cardamom seeds (crushed)
1⁄2 t paprika
1⁄4 t cumin
1 t turmeric
1⁄4 cup white wine
1⁄4 cup coconut milk
2 drops fish sauce
handful fresh coriander

To make the magwinya, combine all the dry ingredients and then add the water to form a stiff dough. Knead for 10 minutes and leave to prove for 1 hour in a covered bowl. Form miniature balls, preheat the oil and deep fry in oil on a medium-to-high heat.

Start the sauce by frying the onion, garlic and ginger in olive oil on low heat for 3–4 minutes. Add the red chillies and curry leaves, then add the spices and fish sauce and deglaze with white wine. Add the coconut milk and allow to reduce to a rich, creamy consistency. Add the coriander and serve.

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