Growing up in Cape Town, I was lucky to be surrounded by the rich, aromatic flavours of Cape Malay cuisine. So whenever I make any curry-based dish, I always use the spices we grew up with which means absolutely no Six Gun spice in curries, please! My mother loved her food hot and spicy, but that’s one thing I never picked up from her. I can’t handle super spicy food I can’t even eat those fiery wings from fast-food places! Anyway, back to the recipe this one is dedicated to my eldest sister. It’s one of her all-time favourites, and she also loves to cook it. We share a very special bond. We didn’t grow up close (she’s about 20 years older than me), but as I’ve grown older, she’s become such an important part of my life. For the past few years, we’ve spent every Christmas together. We’ve been through a lot losing our parents and all four of our brothers and I think grief brought us even closer. But before I share my whole life story, let’s get into the recipe!