Garnatálg with a South African Twist

Ingredients

In this South African adaptation, the traditional Hungarian Garnatálg is transformed into a spicy shrimp stew with the addition of bobotie-inspired flavors. The original dish typically consists of sautéed onions, paprika, and sour cream, while the South African version incorporates a variety of aromatic spices, coconut milk, apricot jam, and raisins for a unique twist. The use of chakalaka as a side dish adds an extra layer of spiciness and complements the flavors of the stew beautifully. We alse have the original recipe for Garnatálg, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons apricot jam 2 tablespoons apricot jam
• 2 tablespoons raisins 2 tablespoons raisins
• 1 cup coconut milk 1 cup coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice, for serving Cooked rice, for serving
• Chakalaka, for serving (see side-dish suggestions) Chakalaka, for serving (see side-dish suggestions)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Add the turmeric, cumin, coriander, and cinnamon to the pot, and cook for another minute to toast the spices.
3. 3.
   Stir in the diced tomatoes, apricot jam, and raisins. Simmer for 5 minutes to allow the flavors to meld together.
4. 4.
   Add the shrimp to the pot and cook until they turn pink and are cooked through, about 3-4 minutes.
5. 5.
   Pour in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to develop.
6. 6.
   Serve the Garnatálg over a bed of cooked rice, garnished with fresh cilantro. Accompany with a side of chakalaka.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or sand.

Tips & Tricks

• If you prefer a spicier stew, add a pinch of cayenne pepper or chopped chili peppers.
• For a vegetarian version, replace the shrimp with cubed tofu or your favorite vegetables.
• Adjust the sweetness by adding more or less apricot jam according to your taste preference.
• Serve the Garnatálg with a side of freshly baked bread to soak up the flavorful sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Garnatálg over a bed of fluffy rice, garnished with fresh cilantro. Accompany it with a side of chakalaka and warm bread for a complete South African dining experience.

Presentation advice

Present the Garnatálg in a deep serving dish, allowing the vibrant colors of the shrimp and sauce to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.