The recipe for success on International Chefs Day

As International Chefs Day dawns, Sibaya’s Speciality Chef Rita Sooklall shares advice and a mouthwatering soft shell crab creation from the Sibaya Kitchen.

International Chefs Day is celebrated each year on 20 October, focusing on educating children around the world about eating healthily. It’s also a day for chefs to pass on their knowledge and skills to the next generation of chefs. Sibaya’s Speciality Chef Rita Sooklall has a delicious tempura masala soft shell crab recipe from the Sibaya Kitchen she’d love to share.

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Reading about food, cooking food and especially eating food are all motiving factors for Sooklall, who brings her passion to life cooking at Sibaya Casino & Entertainment Kingdom in uMhlanga.

This self-taught 47-year-old born and bred Durbanite chef’s culinary journey began at the age of 12, when her father’s love for cooking inspired a love for experimenting in the kitchen.

For Sooklall, food is more than just a profession – it’s a passion that brings her closer to her family, especially over the holiday seasons. “I love cooking for my family, although our kids are out of the house, they come and go with the grandchildren.” Her husband, Previ, is also an accomplished cook who has taught her a lot over the years.

Indian cuisine

Sooklall’s love for fresh, natural flavours shines through in her cooking, with an emphasis on Indian cuisine including curries and fresh roti, which resonates strongly with the Durban clientele. “I love using fresh herbs and spices – nothing artificial or synthetic,” she said.

Her advice to young chefs starting in the industry is, “Cooking is more than following recipes — it’s about passion, patience, and purpose. Stay dedicated, keep learning, and let your love for food guide you. When your heart is in the dish, it always shows.”

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Tempura Masala Softshell Crab Recipe

INGREDIENTS

Crab

2 Small soft-shell crabs (150g)
125g Flour
125g Cornflour
250ml Sparkling water
15ml Masala spice
2g Salt
2g Black pepper
250g Rice
375ml Water

Chutney

30g Oil
150g Onion, chopped
365g Tomato, chopped
15g Masala spice powder
10g Curry leaves
10g Fresh coriander leaves
5g Garlic
5g Sugar
3g Salt
2g Black Pepper

Method:

Rinse the rice under cold water until clear. Place in a pot, add water and a pinch of salt. Bring to the boil and simmer on a low heat for 10-15 minutes till the water has been absorbed and the rice is tender.
For the tempura crab, ccombine all the dry ingredients in a bowl, then whisk in the sparkling water to form a light batter. Dust the crab lightly in flour, then dip them into the batter. Heat oil in a pot to 180°C and fry the crab for 2–3 minutes until golden and crisp.
For the chutney, heat oil in a pot and sauté the onion for 5 minutes. Add garlic, curry leaves and half the coriander, and sauté for 1 minute. Then add masala and sauté for another minute. Add the tomato and sugar, cover, and cook for 15 minutes. Once the tomato has broken down, add a splash of water and season with salt and pepper. Continue the cooking until thickened.
To serve, spoon the rice onto a shallow dish, add the chutney, place the crab on top, and finish with fresh coriander. Enjoy!