Spicy Masala BBQ Steak/Chops/Fish

This delicious recipe is one version of many to come. The history of this recipe is unknown however it has been passed down through generations of South African born Indians. It is one of the most authentic to date ‘Braai’ steak or chops recipe that i know of. The straight versatility of this recipe is what makes it even better because you can either use Steak, Lamb/Pork Chops, or even Fish will work. There don’t ever say i did not give you an option.

The procedures are simple and pretty straight forward, you would make a paste, marinate the meat and then grill it. Simple huh? i thought so.

To make the paste you would need

Blend it up:
½ cup red and green thai or fingerling whole chillies
8 cloves of garlic and small amount of ginger 1tbsp
¼ cup white vinegar ( i have used malt vinegar if you are trying the fresh Fish)

Ingredients :

1kg T-bone steak/Chops/Fish
1 tsp Salt or to taste
2 tbsp garlic, ginger and chilli paste
2 tbsp red fine chillies
2 tbsp steak and chops spice (you can find this in the grocery store)
2 tbsp cayenne pepper
¼ cup olive oil
3 tbsp white vinegar
1 tsp lemon pepper
4 tbsp lemon juice
3 tbsp tomato ketchup (Heinz organic will do)

Method :

Marinate Meat and set aside for about 30 minutes to marinate. I normally put it in a Ziploc freezer bag and swirl it around to really get it nice and soaked up, this also speeds up the marination process.

Go light up your grill and get the fire going. Pour a glass of wine while doing that

Once the fire is up and running spread the meat on the grill, if cooking the fish you want to make sure you put some aluminum foil and then put the fish on it.

Cook the meat to your preference, i normally go with well done, but thats me.

Serve on plate with various sides, i normally have home made coleslaw or potato salad, and maybe a bread roll.

Enjoy your first recipe of the ‘Braai Culture’

Note: I have softened the blow and toned down the spices, however for an extra kick I use double the amount of chillis and powder.