My Favourite Durban Curry
RECIEPE from the Executive Chef at The Oyster Box – Chef Kevin Joseph’s blog – blog.redcarnationhotels.com
“A little history lesson on how curry was introduced to the Colony of Natal. Curry was introduced over 150 years ago by indentured laborers who came from India, to work in the sugar cane fields. The word ‘curry’ comes from the Tamil word ‘kari’ which means ‘sauce’.
The unique flavours of Indian cooking, which were embraced by British settlers and the Zulus, have been developed over time to make the ‘Durban Curry’, famous around the world.
Durban curries, which are usually hotter, are coloured red with tomatoes, chilies and cayenne pepper. Expert curry makers from Durban boast that a typical Durban Masala curry powder has about 12 different ingredients in the blend. These include ground coriander, cinnamon, cumin, curry leaves, fennel seed, dried chilies and cayenne pepper, as well as ginger and garlic. The array of tasty Durban curries encompass many glorious dishes made from chicken, prawns, fish, beef and vegetables, but the most popular choice is lamb or mutton.
A typical Durban curry is made in a heavy pan. Onions are browned in oil, and then curry powder is added, followed by the garlic and ginger. This mixture is simmered before the lamb, chicken, beef or fish is folded in and then all the remaining ingredients are added. The pan is covered and the dish is left to simmer, bringing all the flavours together. Coriander is added just before serving. Durban curry is usually served over rice, with condiments such as chutney, sambals and pappadums’.
To pick up the essential ingredients for a Durban curry at the local Spice Emporium – www.spiceemporium.co.za . This is the home of spicy blends of curry powders and traditional accompaniments. Although Durban curries can bring tears to the eye, there is always plenty of flavour in every dish.”
Ask them at the store to help put the curry powder blend together to ensure a perfect Durban curry.
The Masala Mix consists of: (100ml):
Famous Lamb Curry
Preparation and cooking time: 1 hour
Serves: 4 people
- 1 kg leg of lamb or shoulder (or 1 kg chicken), cubed
- 75 ml oil
- 1 onion, diced
- 2 cloves
- 2 cinnamon sticks (10 cm long)
- 20 ml medium strength masala curry powder (reduce if you prefer a curry with more flavor than heat)
- 1 teaspoon salt
- 10 ml crushed garlic and ginger
- 4 curry leaves
- 5 ml whole fennel seeds
- 250 ml water (one cup)
- 2 large potatoes, peeled and cut in half
- 1 medium tomato, skinned and diced
- Coriander (dhania) leaves for garnishing
- Washed cube meat and drain water.
- Heat oil and add diced onion, cloves and cinnamon sticks.
- Add the masala powder mix, stir and add meat to the pot.
- Add salt, garlic and ginger, curry leaves and fennel seeds. Stir all ingredients together.
- Allow to cool on a high heat for 5 minutes. Reduce heat to medium and continue cooking for 30 minutes.
- As excess water and juices evaporate, add the additional cup of water, followed by the potato and tomato.
- When both meat and vegetables are cooked (approximately 30 minutes), simmer on high heat for 5 minutes.
- Garnish with coriander and serve with rice, roti and green salad.
Kevin Joseph’s curry powder mix is a carefully guarded secret but we can share what goes in it with you. As too the measurements… only Kevin knows!
For veggies you can substitute the meat with vegetables of your choice including cauliflower, cubed butternut, sweet potato, lentils, carrots, courgettes and more. One note – don’t add cardamon if you are doing a veggie curry!