Having grown up in South Africa I grew up with a multicultural population that embraced food from all groups. African, Portuguese,Greek and Indian are but a few. Durban was known as the 'curry capital of SA' and we learnt to mix our spices ...and cook genuine curries like I have tried no where elsein the world that I have been to. Of course, as a result of this diversity it was not impossible to have curry one day and a barbecue the next. Left over rice and sambals made a fantastic salad to go with a barbecue!
I serve with a curry as sambals - chutney,boiled chopped eggs, toasted coconut, chopped banana, chopped tinned pineapple, chopped tomato, chopped onion (both mixed together with some coriander/dhana/cilantro) sultanas,toasted peanuts or cashew nuts. And of course the yellow rice!
To make the salad, take the left over rice, add all the leftover sambals with it (adding more of those as wished/required) Mix with a mixture of 1/2 greekstyle yoghurt 1/2 mayonnaise. Season with a little bit of curry powder and salt to taste and voila a lovely salad to go with a BBQ or anything else that you like.
I serve with a curry as sambals - chutney,boiled chopped eggs, toasted coconut, chopped banana, chopped tinned pineapple, chopped tomato, chopped onion (both mixed together with some coriander/dhana/cilantro) sultanas,toasted peanuts or cashew nuts. And of course the yellow rice!
To make the salad, take the left over rice, add all the leftover sambals with it (adding more of those as wished/required) Mix with a mixture of 1/2 greekstyle yoghurt 1/2 mayonnaise. Season with a little bit of curry powder and salt to taste and voila a lovely salad to go with a BBQ or anything else that you like.
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