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  • Recipe Room  »  Veg Strips Kalya



    • 500g Fry’s Chicken-Style Strips
    • 1 teaspoon ginger & garlic paste
    • 1 teaspoon salt
    • 1 teaspoon garam masala
    • 1 teaspoon dhania (coriander) powder
    • ½ teaspoon turmeric powder
    • 1 tablespoon mixed masala
    • ½ teaspoon crushed chillies
    • ½ teaspoon cinnamon powder
    • 1 tablespoon sour milk (maas)/ plain yoghurt
    • 1 tablespoon fried onions
    • 1 tablespoon oil
    • 1 tablespoon tomato puree
    • ¼ cup water
    • 2 sprigs thyme
    • 2 green chillies
    • Fresh coriander, chopped

    Veg Strips Kalya


    This easy meal takes its inspiration from traditional Indian curries, using a wide variety of spices. Indian cuisine has influenced areas of South Africa such as Durban, where the author of this recipe resides. 


    Grease a thick-based pan with oil and heat for 1 minute.

    Add the Fry’s Chicken-Style Strips and allow to simmer for 2-3 minutes until the half cooked.

    Add all ingredients except water and sour milk* (maas).

    Allow to cook for 6-8 minutes. Add water if necessary to prevent burning.

    Ensure the Fry’s Chicken-Style Strips are now cooked and golden brown.

    Then, add in the maas and allow to simmer for 2-3 minutes.

    Garnish with coriander.

    This recipe was contributed to the Fry’s Family by D Naicker.

    *Amasi (Maas in Africaans) is a kind of fermented milk that is very popular in South Africa. You can make your own, or substitute it with plain yoghurt. 

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • If yoghurt is past is use by date, consider using it as a face mask – the lactic acid acts as a mild exfoliant and the natural fats will leave your skin moisturised and glowing!

    • Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes.

    • Fresh ginger lasts about a month in the fridge. Once it is chopped, try adding a little dry sherry and store it in a sealed jar in the fridge. It will last 2-3 months and once the ginger is gone, the sherry can be used to flavor other recipes.

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