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Recipe of the week: Durban curry

This traditional Durban curry is a warming and satisfying plateful which uses a delicate blend of spices to create a dish that is packed full of flavour. The use of tomatoes give Durban curries their deep red colour and this recipe is great served over rice and accompanied with chutneys and poppadum’s. The highly adaptive nature of this dish means that you can substitute the lamb for beef, chicken, fish or a variety of vegetables with all combinations creating a wonderfully tasty and delicious curry that will transport you to the exotic climes of South Africa! Preparation and cooking time: 1 hour. Serves: 4 people. Durban curry Ingredients 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 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 Directions 1. Wash cubed meat and drain water. 2. Heat oil and add diced onion, cloves and cinnamon sticks. 3. Add the masala powder mix, stir and add meat to the pot. 4. Add salt, garlic and ginger, curry leaves and fennel seeds. Stir all ingredients together. 5. Allow to cool on a high heat for 5 minutes. Reduce heat to medium and continue cooking for 30 minutes. 6. As excess water and juices evaporate, add the additional cup of water, followed by the potato and tomato. 7. When both meat and vegetables are cooked (approximately 30 minutes), simmer on high heat for 5 minutes. 8. Garnish with coriander and serve with rice, roti and green salad. The secret to this Durban curry is the curry powder mix which includes (100ml): Cumin Coriander Fennel Turmeric Mild Masala Aniseed Cinnamon Medium Masala Cardamom For vegetarians 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 cardamom if you are doing a veggie curry! Thank you to Kevin Josepth, Executive Chef at The Oyster Box, Duban, South Africa, for the recipe. If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

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