Magwinya (Vetkoek) with Pilchards Curry Mince

product used

lucky star pilchards in tomato sauce

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Magwinya (Vetkoek) with Pilchards Curry Mince

INGREDIENTS

  • Pilchards Curry
  • 400 g tin of Lucky Star Pilchard in Tomato Sauce
  • 2 Tbsp canola oil
  • 1 medium onion, sliced
  • 1 vegetable stock cube
  • 1 tsp ground ginger
  • 1 tsp crushed garlic
  • 1 tsp mild curry powder
  • 2-3 tomatoes, chopped
  • ½ tsp paprika
  • 2 medium potatoes, peeled and diced
  • 250 ml (1 cup) frozen peas and carrots
  • ½ tsp white pepper
  • ½ tsp cayenne pepper
  • 2-3 Tbsp parsley, chopped
  • Salt to taste
  • Magwinya Ingredients:
  • 5 ½ cups cake wheat flour plus extra for dusting
  • 2 tsp salt
  • 2 Tbsp sugar
  • ½ packet of instant dry yeast
  • 500 ml (2 cups) lukewarm water

METHOD

  1. Pilchards Mince Curry
  2. In a -large pan, add oil, onions, garlic, ginger, curry, paprika and sauté for about 2-3 minutes, stirring constantly to prevent any burns.
  3. Add tomatoes and continue cooking for about 3 minutes then add potatoes and stock cube, cayenne pepper, white pepper, mix until ingredients have been thoroughly combined.
  4. Simmer for about 15 minutes or more until potatoes are soft and tender.
  5. Finally add in fish with the sauce, add peas and carrots, cook for another two minutes, add parsley. Adjust the seasoning, to taste. Remove from the heat and let it cool.
  6. For Magwinya
  7. In a large bowl, mix salt, sugar, water, and yeast. Set aside for 5 minutes. Add flour then mix dough until everything has come together.
  8. Covers loosely with a clean cloth and let rise in a warm, place for 30 to 40 minutes or until doubled in size.
  9. Knock the dough on a floured surface, flatten to knock out air bubbles and knead to make firm, you may add flour as needed
  10. Roll out dough into your desired thickness and place in a floured pan and rest the dough for 30 minutes.
  11. In a medium saucepan, heat enough vegetable oil (half of the pan) and heat until oil is 180 degrees.
  12. Shape the dough into 8 - 12 balls.
  13. Fry magwinya balls until golden brown about 3-5 minutes per side depending on size. Remove with a slotted spoon and drain on paper towel. Let it cool
  14. Cut in half and fill with minced pilchard. Serve warm.

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