Kerrie Frikadelle (Spiced Curry Meatballs)
Kerrie Frikadelle
Kerrie Frikadelle with bananas is one of those dishes that always felt a little mischievous — the kind of plate that made visitors raise an eyebrow until they tasted it, and then suddenly they understood. The meatballs simmer gently in their golden curry sauce, soaking up all the warmth and spice, while the sliced bananas bring a soft sweetness that settles into the gravy as if it always belonged there. It's a dish that reminds people of school holidays, family tables crowded with mismatched bowls, and that unmistakable South African habit of pairing savoury with something just a little unexpected. Every spoonful feels layered, familiar, and quietly joyful.
Ingredients
- 900 g minced meat
- 3.5 cups water
- Nutmeg, salt, pepper and cloves to taste
- 5 slices stale bread, soaked and crumbled
- 2 eggs
- Sauce:
- 1 cup vinegar
- 2 cups water
- 1.5 tsp Rajah curry powder (or alternative)
- 1 tbsp turmeric
- Salt and pepper
- 3 tbsp apricot jam
- 2 tbsp flour
- 2 tbsp sugar
- 4 bananas, sliced
- 5 onions, peeled
Method
- Soak the bread in water then crumble.
- Mix the minced meat, crumbled bread, eggs and spices; form into round frikadelle (meatballs) and dust in flour.
- Fry the frikadelle in a frying pan until browned; set aside.
- For the sauce:
- Fry the onions in butter, stir in the flour, then add the vinegar and water. Add curry, turmeric, jam and bananas; simmer briefly.
- Pour the sauce over the frikadelle and simmer slowly, covered, for about 15 minutes until cooked through and the flavours have developed.