Kerrie Maalvleis Bolaag (Curried Mince Potato Filling)
Kerrie Maalvleis Bolaag
This curried mince filling brings back memories of school night suppers — the kind your mum could pull together with a single pan and a handful of pantry staples. Warm, fragrant mince spooned into fluffy baked potatoes was always a small victory: simple, hearty, and guaranteed to fill hungry stomachs. The gentle curry aroma drifting through the house was the signal that supper was nearly ready, and everyone knew it would be a comforting plate.
**Makes filling for about 3 large baked potatoes.** Before baking, prick both sides of each potato. When soft, remove from the oven, cut a cross on one side and squeeze from the bottom to open. Scoop out some flesh to make room for the filling. You can also bake the potatoes in foil directly in a charcoal braai.
Ingredients
- 1 onion, finely chopped
- 3 tomatoes, chopped
- 500 g minced beef
- 3 tsp vinegar
- 1 tsp turmeric
- 0.5 tbsp Rajah curry powder (or alternative)
- 2 tsp tomato purée
- 1 tsp sugar
- 1 tbsp Mrs Balls chutney (or alternative)
- Salt and black pepper to taste
Method
- Sauté the onion until soft, then add the curry powder and turmeric and cook briefly.
- Add the minced meat and fry until browned.
- Add the tomatoes, vinegar, tomato purée, sugar and chutney; season with salt and pepper.
- Simmer for about 20–25 minutes until fully cooked and saucy.
- Fill baked potatoes with the mixture and serve.