Saturday, 13 July 2013

Beleza good

Cape Town has a huge variety of restaurants; catering to locals and tourists alike.  A number of the establishments are very good and well known, many necessitate meetings with financial advisors and then there are those you stumble upon by chance.  On the corner of Burnside and Kloof Nek Road (Tamboerskloof); Beleza falls into this 'hidden gem' category.

This little eatery has been in operation since 2006, producing simple and good food at reasonable prices.  The atmosphere is friendly and relaxed and there is service with a 'genuine' smile.  They have a large menu; with Italian and Portuguese seafood and meat specialities.  I eyed a couple of steaks leaving the kitchen and developed some serious food envy.  I had chosen the Mozambiquan Peri Peri Prawns and after tucking into a large portion of well cooked prawns in a sauce that had just the right amount of kick, I was more than happy.


The Vintage Clothing Store named 'Lembranças' (inside the restaurant) was something that even a shopaphobe like myself found interesting.  For those of you into that sort of thing and looking for beautiful one-of-a-kind pieces it's a great place to explore, have a coffee and maybe a bite to eat.  They kindly gave me their seafood curry recipe, a dish I had a little taste of and can also recommend.   

Madeiran seafood curry

  1. 2 Tbsp sunflower oil
  2. 1 medium onion, chopped
  3. 1 medium chilli, sliced
  4. 1 garlic clove, crushed
  5. 1 tsp ground cumin
  6. 1 tsp ground coriander
  7. 1 tsp turmeric
  8. 1 Tbsp garam masala
  9. 50ml cream
  10. 400g chopped tomatoes
  11. 5 medium raw prawns, deveined
  12. 5 mussels
  13. 1 medium calamari, sliced
  14. a small bunch of coriander, chopped
  • heat oil in a deep-sided frying pan and cook the onion until it starts to turn golden
  • add cumin, coriander, turmeric and garam masala and cook for a few mins
  • add the garlic and cook for a further minute, then add the tomatoes
  • season with salt and pepper and simmer for 5 mins, stirring until the sauce thickens
  • blitz this mix in a food processor, put back in the pan and add the prawns and mussels
  • as the prawns change colour, add the calamari and cook for another 5 mins
  • stir in the cream, add the fresh coriander and serve immediately

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