Durban Style Curry

I’m severely obsessed with curry. Being a Durban girl, curry is a huge part of its culture. It’s a unique style of curry, nothing like your India type curries nor cape malay.
Durban curries are very spicy,with a lot of oil and a beautiful thick tomatoey gravy. Because my recipe calls for a lot of oil I recommend using coconut oil, it has a high heating point and is a healthy alternative to refined oils. Vegetable oil can also be used.
The secret to a good curry is also to have a great curry powder. A curry powder mixture consists of many different spices. As you will notice  from this recipe I do add additional spices on top of my curry powder.

Typically You serve it with fluffy white rice and sambals to cool you down.  It can be cooked with various meats, typically lamb, mutton, chicken and a vegetarian option of butter beans – my favorite! Here is my version of a Durban Curry:

Serves 4
1 kg of Lamb, Beef cubed (or Chicken)
1/4 cup + 2 Tablespoons  Coconut oil
1 cup water
1 heaped Tablespoon Medium heat curry powder
1 Teaspoon garam marsala
1 Teaspoon coriander powder
1/4 Teaspoon tumeric
2 star aniseeds
3 Cloves
1 Teaspoon mixed dried Herbs
2 Cinnamon sticks
4 – 5 Curry leaves
1 large Onion, diced
2 Garlic cloves, crushed
Thumb size of fresh Ginger, grated
1 large Tomato. skinned and grated (yes you heard right, grated)
1 Teaspoon salt
2 – 3 Potatoes, peeled and cubed (chuncky cubes)
Fresh Coriander for garnishing
1 ripe large Tomato, finely diced
1/2 an onion, finely diced
2 Tablespoons fresh coriander, chopped
1/2 Teaspoon of White Vinegar
1 Tablespoon Olive Oil
1. Wash and prepare your meat.
2. Heat two tablespoons of the oil in a heavy base pot. Season your meat, carefully add it to the hot oil and brown. Once your meat is nicely golden and one cup of water, cover with a lid and gently simmer until the meat is just cooked. Pour your meat and juice into a separate bowl. Set aside.
3. Return the pot to the stove, add your remaining oil and heat. When the oil is nice and hot add all your dry spices and curry.Fry up your spices until they toast and you begin to smell a beautiful aroma. Be sure to keep a close eye as they can begin to burn. If your spice mixture seems dry, don’t be shy to add some oil.
4. Now that your spices are ready, turn the heat down a notch and add the onions, garlic and ginger. Continue to cook until your onions are nicely tender and golden.
5. Add the grated tomato, salt and potatoes, stir and allow the curry to come to a gentle simmer.
6. Now you can add the meat and juice back to the pot. Continue to simmer on a low heat until the potatoes are cooked through.
7. While the curry is simmering, prepare your sambals. Finely dice the tomato and onion, add to small bowl along with chopped fresh coriander, vinegar and olive oil. Mixed together until well combined. Refrigerate until your ready to serve.
8. Serve your curry with some fluffy jasmine rice, the sambals and garnish with some fragrant coriander. Yum!

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