Jewish Fusion

Durban, South Africa’s location on the Indian Ocean makes fish and seafood the natural local favorite. In addition, its large Indian population, dating back to Colonial days, introduced an exciting arrays of curries and masalas which have become a local staple. Although the varieties of fish in South Africa are not necessarily available in North America, it is possible to duplicate the wonderful flavors and aromas of South African fish curry.

Ingredients:

• 2 pounds of a firm salt water fish, e.g. yellow tail
  1 teaspoon salt
  1/3 teaspoon fresh ground pepper
  juice of half lemon
  vegetable oil
  1 large onion, finely chopped
  2 cloves garlic, crushed
  1 Tablespoon curry powder
  1 teaspoon turmeric
  2 teaspoons cake flour
  1 cup water
  ½ teaspoon of allspcie
  1 bay leaf
  1 teaspoon white vinegar
  1 ½ Tablespoons sugar
  1 Tablespoon smooth apricot jam

Directions:

• Season the fish with salt and pepper, sprinkle with the lemon juice and set aside.
  Heat a little oil in a saucepan and sauté the onion and the garlic for 5 minutes or until the onion is transparent.
  Add the curry powder and the turmeric and mix well.
  Sprinkle the flour over and stir it in.
  Add the water and bring to boil, stirring.
  Reduce the heat to low and add the fish, allspice and bay leaf.
  Simmer, covered for 15 minutes.
  Mix the vinegar, sugar and apricot jam and add to the saucepan.
  Simmer, stirring occasionally for another 15 minutes.
  Add more salt and pepper if necessary.

• Serve immediately with basmati rice.

Also of interest: Durban Lamb Curry, South African Chicken Hotpot, South African Malay Curry, Mustard Chicken

The Pierogi is a delightful pasta shell full of quality potatoes with cheese or onions or combinations. Pierogies (sometimes spelled “perogies”) also are sometimes filled with mushrooms, sauerkraut, and vegetables. The heritage of the pierogie is authentically Polish, but the concept of a dough wrapper to a meat or cheese filling is virtually universal. Its Jewish cousin is the kreplach.

Both pierogies and kreplach may be boiled, fried, sautéed or even put in soups.

Ingredients:

• 2 cups all-purpose flour
  1-cup sour cream
  ¼ teaspoon salt

Filling:

• 4 potatoes (up to 5) cut into chunks
  ¼ cup unsalted butter (1/2 stick)
  ½ cup shredded cheddar cheese – to taste
  Salt – to taste
  Pepper – to taste
  1 medium onion – sliced thin

Directions:

• Using a food processor or by hand, mix sour cream, flour and salt together.
  Knead dough until smooth and not sticky. Let rest.
  For the filling: Boil potatoes until soft and drain.
  Mash until smooth.
  Fry onion in margarine until softened.
  Add warm mashed potatoes to onion/margarine mixture.
  Season with salt and pepper and add shredded cheddar cheese or if you prefer, add sliced processed cheese.

• To shape: Roll dough about ¼ inch thick on very lightly floured board.
  Cut 2-inch circles from the dough.
  Add a large tablespoon of potato/cheese/onion mixture onto one half of the circle.
  Fold over and crimp edges well.

• To cook: Boil pierogies in about 2 quarts of salted water.

Toss in about 12 pierogies and let cook until they rise to the top of the water–only a few minutes.
Drain and continue cooking the rest of the perogies.
An excellent way to prepare the perogies after the boiling is to fry them until golden brown with onions.
Serve with sour cream.
Yield: 30 perogies