Spaghetti curry

I love this spaghetti curry especially on a cold cold day this warms me right up.



  • 1 x 410g tin Spaghetti in tomatoe sauce.
  • 1 x onion finely chopped.
  • 3 x green chillies, chopped.
  • 1 x tsp bombay delight masala.
  • 1 x tsp Chowman’s masala.
  • 1 x tsp special mixed masala.
  • 1/2 x tsp jeera powder.
  • salt to taste.
  • 1/2 x tsp dhania powder.
  • 1/4 x tsp tumeric powder.
  • 1 x cup tap water.


  • Heat some oil in a pot over a medium heat.
  • Once the oil is hot, add the onions and chopped chillies. and saute till transparent.
  • Add the spices and the salt, mix and allow to cook for 2 – 3 minutes.
  • Add the water and stir, allow to mixture to come to a boil.
  • Add the tin of spaghetti with the sauce from the tin.
  • Stir, cover the pot and allow to cook on a medium heat until the gravy thickens.

Mutton and macaroni curry

This is one of those dishes that my mum came up for my granddad and my father. I remember eating this dish once many many mannnyyy moons ago.

So learning to make this dish with my mum was really fun and delicious.




  • 2 x cups cooked macaroni, chopped into pieces.
  • 500g x mutton cut into cubes.
  • 1 x tsp Bombay masala.
  • 1 x tsp Chowman’s masala.
  • 1 x tsp special mix masala.
  • ½ x tsp jeera powder.
  • ½ x tsp dhania powder.
  • ¼ x tsp turmeric powder.
  • Salt to taste.
  • 1 x onion, chopped.
  • 1 x tsp ginger and garlic paste.
  • 1 x tsbp tomatoe paste.


  • In a pot, heat some oil on a low heat.
  • Add the onions and saute till transparent.
  • Add the salt and ginger and garlic paste, mix well.
  • Add the spices, tomatoe paste and a cup of water.
  • Mix and allow the mixture to start to boil.
  • Add the mutton pieces, cover and allow to cook till the meat is soft.
  • You can add more water to prevent the meat from sticking.
  • When the meat is soft, add the chopped macaroni and mix well so that the gravy coats the macaroni.
  • Cook on a low heat till all the gravy has been absorbed.
  • Remove from the heat and enjoy.


Growing up this was my favourite dish. My mum used to make it every Sunday for me.

After an entire week of swimming training and a weekend filled with galas and swim meets this is just what the doctor ordered that my body needed to recover.

I used to patiently wait for the early Sunday morning swimming drills to be over just to rush home and smell the cheesey deliciousness.

10 years later I have not set foot in a pool again. How time changes things. I like to sometimes look at the photos, the medals, the ribbons and all the photos’ I look so different I had short hair way back then, it was so easy to maintain when you spent most of your holidays on a swim team bus travelling around the country. For those of you who are wondering what I am on about. In my hey days I used to be an Eastern Province swimmer.




  • 500g x mice.
  • 30ml x cooking oil.
  • 2 x onions chopped.
  • 1 x clove of garlic, chopped.
  • 50ml x tomatoe paste.
  • 1 x tsp salt.
  • Black pepper.
  • 1ml x cinnamon powder.
  • 5ml x dried thyme.
  • 1ml x grated nutmeg.
  • 25ml x margarine.
  • 25ml x cake flour.
  • 500ml x milk.
  • Pinch of cayenne pepper.
  • 100g x grated cheddar cheese.
  • 250ml x plain yoghurt.
  • 250g x cooked macaroni.


  • Fry the mince in a heated pot with the cooking oil, until it turns colour, make sure there are no lumps and if lumps of mince do start forming break them up.
  • Add the onion, garlic and sauté till the onion becomes transparent.
  • Add the tomatoe paste and sprinkle the spices over.
  • Fry for a few minutes to allow the spices to infuse and then remove from the stove and set aside.
  • Melt the margarine in a separate pot over a low heat.
  • Add the flour, mix well and allow to fry for a few minutes. This mixture is called a roux.
  • Gradually add the milk to the roux.
  • Add half the cheese and season with a pinch of salt and cayenne pepper.
  • Remove from the heat and stir in the yoghurt.
  • Place the macaroni in an oven proof dish and pour over half the sauce.
  • Spoon the mince mixture over, followed by the remaining white sauce.
  • Sprinkle the remaining cheese over and bake at 180 degrees for 30 minutes or until the cheese is nice and crispy.