Every now and then, in my quest to learn more about cooking a great Durban Curry, I come across the suggestion to pre-marinate the meat in a tablespoon of masala before cooking. I have done it many times in the past but not for the last couple of years, so I decided to revisit this […]
Yesterday morning, I woke up with a sever case of ‘bunny fever’, and we all know that there is only one cure for this serious ailment. Here is a step-by-step guide on how this particular dish was cooked. Whilst this specific curry was made with 2.25kg of mutton, I am going to reduce quantities to […]
I was feeling a little experimental and wanted to expand on a theory that I was pondering, that if you pre-braise the chicken, on high heat, before hand, that it does not break up as much when it is cooked, and if the ‘fond’ (those delicious caramelized bits stuck to the bottom of the pan), […]
Last night I made Joshua Weissman’s Tikka Masala. Started off by toasting a tablespoon of dhania seeds and a half teaspoon of cumin seeds. (Next time will do full teaspoon), after which I ground them up to a powder. Then into the spice grinder, I added 7 cloves of garlic, a thumb sized piece of […]
A few months ago, I decided that I really needed a stand mixer / food processor compo type gadget. Watching all the amazing cooking videos on social media, it became obvious that I would never be able to cook some of the recipes, until, I too, had a fancy gadget to knead dough, chop, slice, […]
Last week I was craving a hot & spicy, Durban Fish Curry, so I popped down to Strand Beach and bought a fresh yellowtail that had just come in from the boats. The guys filleted it for me, right there for R10, and I went home with two beautiful fillets of fresh fish. When cooking […]
This morning our ‘almost six’ year old daughter woke up not feeling well. This is super unusual for us, as we are hardly ever sick. As she was walking out the front door this morning, up it came. Shame poor nunu. Then it started, ping, ping, ping on my wife’s phone, as the little ones […]
It was another one of those days. Month end and running off my feet with my day job. I really enjoy it when it is busy, I don’t like to sit still. I had just bought my monthly half lamb and had been waiting for an opportunity to cook with the latest addition to our […]
If you would like to try our amazing All-in-One Masala, you can buy some from our Online Store for delivery anywhere in South Africa in 3-4 working days. Here are some more CHICKEN CURRY RECIPES. You are invited to join our Facebook Group, where a wonderful group of people share their love of cooking Durban Curry.
Yesterday, I had my heart set on really taking my time and practicing cooking a proper Durban Chicken Breyani, using my sample of Durban Curry Lovers, Breyani Masala. This is a new addition to the Durban Curry Lovers range of all-in-one masalas, and will be available on our online store in the second week of […]
Mutton Curry Breakfast Buns It is Saturday morning and I had some Muton Curry left over from our experiment to try and figure out if, “Durban Curry is really better the next day”. What could be better than curry for breakfast? So with a song in my heart, I knocked these breakfast buns together for […]
Earlier this afternoon, I cooked a cheeky Chicken Breast Fillet Curry for myself and it came out awesome. Perhaps too awesome, as when I sent a photo to my wonderful wife to tease her, she promptly instructed me that I had better have some Chicken Curry waiting for her when she got home. Being the […]
A few weeks ago, we were having a discussion on our Facebook Group, We are Durban Curry Lovers, asking if one can use Red Onions to cook a Durban Curry. Now I know that Red Onions are perfect for sambals, but would they be too sweet for a Durban Curry and change the taste? In […]
To say that today was a rush, is an understatement. I knew exactly what I wanted to cook, in fact I knew yesterday and possibly the day before, that I wanted to try a Samp & Bean Curry. My plan was to make Naan Bread to accompany it. What could be more delicious than some […]
For lunch today, I felt like something quick, tasty and substantial enough so that I could skip dinner. As far as quick & tasty go, there is very little that can compare with a Durban Tin Fish Chutney (curry) The king of cheap meals that is enjoyed everybody from peasants to royalty. To a pot […]
It is Friday night and that can only mean one thing …. bunny chows. I had just over a kg of mutton, the last of a whole leg that I asked the butcher to cut into cutlets for me. I then divide it up into 4 portions and hand cut it into curry pieces when […]
Yesterday afternoon, I set out to make a BIG Pot of Curry. It was time. We are now just about settled into the new house. Earlier in the morning I had just bought – at last – a “Hi Fi Stereo (for us oldies)” on which to play my beloved collection of LP’s, there was […]
Very Simple Chicken & Prawn Curry with salad & roti. I grated 4 small onions and fried them in some sunflower oil (just enough to cover the base of the pot) Low -Med, take your time with them. Let them caramelise nicely. When the onions were nice and soft, I added 4 tablespoons of Durban […]
Mutton Bunny after crazy day. I really wanted to make a curry for dinner, but was not enthusiastic about the whole mission of cooking. I had a mixed mutton pack which I had already taken out a bit earlier to bring to room temperature, so there was no turning back. Lazy mutton curry. I took […]
Last nights lamb curry, with a bit of a challenge. How to cook a curry with no oil? I got home, slipped into something more comfortable, decided to quickly put the onions and their friends on to saute, whilst I get started on the dreaded ‘End of Day Report’, (which I have to submit every […]
I decided to cook a Durban Mince Curry & Roti whilst chasing the clock. Lots of lessons learned, but all in all a great result. The name of the game today, was speed. Firstly, it is month end and I am busy with my day-job paperwork & secondly because my amazing and wonderful wife’s tummy […]
Thank you very much to Elaine N for sharing these recipes to her fillings with me when I was attempting to make samoosas for the very first time. It is not easy, I can tell you that, but with a bit of practice it gets easier and easier. Your kindness if very much appreciated. Frying […]
One of the questions, most frequently asked on our Facebook Group, “We are Durban Curry Lovers“, is how to get that beautiful red colour in a Durban Curry. Whilst a teaspoon of paprika or tomato paste will most certainly make your curry a bit redder, the real red from a Durban Curry comes from the […]
Oils are an absolutely integral part of cooking. Considered as fats, they are not only useful for searing, frying, grilling, or sautéing meats, but they are also primary components of salad dressings, mayonnaise, marinades and more. Oil is extracted from seeds and nuts, such as sunflowers, olives, coconuts, avocados, almonds, walnuts. Each type of oil […]
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It is said that the soul of a curry is made when tempering your spices within the first 10 seconds of the cook.But what exactly is tempering our spices, and why is it so important? Tempering of spices is a traditional method to extract the full flavour from spices and is also known as “Tadka”. […]
The Bunny Chow, one of South Africa’s favourite foods and one that expats share crocodile tear emoji’s over, when they tell their friends what they would do to be able to “demolish a Bunny, RIGHT NOW.” Thus, it may seem like a good idea to open up a takeaway or delivery service, selling Bunny’s, so […]
A very interesting question was asked on the group yesterday, and that was “what is the best way to store fresh curry leaves.” This question holds a lot of meaning for me, because when I moved to Cape Town from KZN at the end of 2015, I simply could not find fresh curry leaves anywhere. […]
What Makes a Curry Burn your Mouth?To understand how to reduce heat in a curry, we must first understand what makes a curry hot. Whilst most of us understand that it is the chilli in a curry which makes it hot, I found it very interesting to learn that it is not the actual taste […]
Oh no … too much salt!We have all done it at some time or another and added too much salt into our curries. These 6 ways to reduce excess salt in your curry, may well just save the day. 6 Ways to Reduce Excess Salt in your Curry1. Raw Potato: Peel and wash a raw […]
I am sure at one time or another – I know that I sure have – you have looked at those beautiful yellow potatoes in a curry and though to yourself – just how do they get them like that? The secret is not too complicated at all, in fact it it very easy. There […]
Us South African’s sure love to braai & us Durbanite’s sure love our curry – why not combine the two. Here is the recipe for the sugar beans. It is not complicated at all, due to the all-in-one Masala.Everybody has their own recipe for beans, but this is how I cooked this specific dish. The […]
For more recipes and to learn tips, tricks & family secrets, you are invited to join our Facebook Group, Durban Curry Lovers Group.
Thank you to the amazing Maurine Cassie, for sharing her recipe with our Durban Curry Lovers Group. Ingredients 2kg Mutton 5 Medium Potatoes (halved or cubed) 1 Onion 2 Tablespoons of whole Breyani Mix (Fennel seeds, Cinnamon sticks, Bay leaves, Whole cloves, Green elachie, Star Aniseed and black elcha.) 3 Heaped tablespoons mixed Masala Half […]
by Lisa Harrilall of Home Sweet Homemade
I had 2 chicken breast fillets left over from last nights peri-peri chicken burgers, which I needed to use. I am quite busy at the moment, working from home and did not have lots of time to cook lunch. I also had a tin of Gold Dish Hot Veg Curry, it only seemed logical to […]
BIR or “British Indian Restaurant” is a style of curry cooking which originated in the (duh) curry restaurants & takeaways in England. The technique involves pre-cooking a “base gravy”, as well separately pre-cooking your protein, and then cooking individual portions in a pan to order. When the orders come in, it is just a matter […]
Byron shared his curry recipe on our Curry Lovers Group and had an interesting story on how he came about his recipe. He tells it as follows, “I stormed into Gorimas one day and found the oldest genuine Durban Indian Aunty and tuned her “come now, enough with the secrets, hows to help a wit […]
Chicken Breyani is a delicious Indian rice dish which made with of spices, moist marinated chicken and vegetables. Breyani is a much loved dish and the hard work which it takes to cook a traditional Breyani is much appreciated by all who are lucky enough to eat your master creation. Whilst it may seem like […]
This wonderful meal was cooked by Lisa Harrilall and we thank her for sharing her recipe for her Curried Mutton Stew with Dumplings. As the cold weather hits, there really could be few nicer meals to enjoy with the family. INGREDIENTSMutton Pieces1/4 cup flour1 large onion1 small tomato6 sprigs of thyme1/2 teaspoon mixed herb1/2 teaspoon […]
How to make Dhansak (British Indian Restaurant / BIR Style) Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community, it combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, which is rice cooked in water, whole spices, and caramelized onions. The […]
After my friend shared some photos on Facebook of an amazing curry, which was cooked with minimal sauce and thickened with coconut milk, I wanted to give it a try. The last curry which I cooked was a bit oily, so I was intrigued to try cook a curry with less oil and less sauce. […]
Many thanks to Veneshvarin Naidoo, for sharing his recipe to this delicious Seafood Curry, which was cooked in a cast iron pot over the open flame. INGREDIENTS1 kg seafood mix700 muscles in shell (you can add calamari crayfish tails etc, just pre pressure cook calamari before you add to pot)Seeds:1xStar anise3xCardamom pods2xCinnamon sticks2xdry red chillies2xBay […]
My lovely wife and I knocked this 4 bean curry together in 15 mins, whilst we were busy cooking Sunday lunch. It was supposed to be an accompaniment, but we ended up eating it with fresh bread and butter, as a starter whilst we were cooking. This is what life is about. INGREDIENTS 1 Can […]
This delicious Tinfish Breyani was cooked by Miquel. His Mom was very proud to share this easy to follow, step-by-step recipe. INGREDIENTS2 cup rice1/2 cup lentil1 Can Tinned Fish ( clean well and rinse, sieve juice of tin fish and add to grated tomatoes)Put fish in separate bowl, and let it marinated with the sour […]
GARAM MASALA, is a dry spice blend widely used in Indian cuisine, it is used in anything from curries and lentil dishes to soups. It is made from whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods. The seeds are dry roasted in a pan to release their aromatic flavors and […]
Today we are very fortunate to be able to share with you a very special Durban Fish Curry Recipe by Ms Irene Enoch, from Blessed Bakes. Ingredients Steenbras – 3 Middle Slices Salt 8 Jam Tomatoes (Grated) 1 Sachet Tomato Paste 3 Red or Green Chillies (Slit) Fresh Curry Leaves 1 Tablespoon Fish Masala 1 […]
No Durban Curry is complete without being accompanied by the famous carrot salad which we call Sambals. It is very easy to make and adds a delicious freshness and crunch to the meal. Everybody has their own recipe and idea of the perfect sambal, so please see this recipe as a starting point to you […]
This is my step-by-step recipe to cook a Durban Lamb Curry. The lamb was really of a fantastic quality and very soft, so I used a slightly different technique to how I normally cook mutton curry and braised & sealed the spiced lamb in oil beforehand. Normally (like for mutton curry), I add the raw […]
Sugar Beans Bunny …. what more can I say? In the late 80’s, early 90’s, some of my very best days (or should I say, early mornings), were spent with my friends eating R2 Bean Bunnys at a takeaway called Willowtree on Durban’s beachfront after a night out on the town. “Going for a beans”, […]
If you are looking for a meal that is quick and easy to make, bulks up a small amount of mince meat and is so delicious that everybody in the family, including the kids, will love it – look no further than our curry mince recipe. As I was cooking this with the kids in […]
More Tinned Fish Recipes
Greetings Curry Lover – As you can see, we are short on veg curry recipes. It would be easy to copy some from the web, but that would go against the spirit of our blog. If you have a great veg curry recipe, please may you share it via email to info@curryrecipe.co.za or via the […]
I have been working on this Durban Mutton Curry recipe for many years and there are still many years more to go – but I am getting somewhere. Every time I cook curry, it is an adventure, it is therapy and it is fun. Whilst the ingredients & quantities are pretty standard, I have a […]
I was cooking Mutton Curry & Roti for the family the other night, when boom – along came an idea which I really could not resist. What if I battered and deep fried the mutton curry filled roti? It was a little tricky to get the saucy rolled roti battered and deep fried, without the […]
View this post on Instagram A post shared by Durban Curry Recipes (@durban_curry_recipes) Hint: Why not try make your own Garlic & Ginger Paste and your own Dhania & Jeera Powder. Your neighbour will thank you. To learn a little bit more about how to make traditional Pap en Sous, read this great article on […]
We all appreciate the convenience of store bought garlic & ginger paste, but how many of us have even made our own? You know when you visit someone and their curry just smells better than yours, but you use a similar recipe & technique – and even shop at the same spice shop? I am […]
What is Dhania Powder? Dhania is simply another name for Coriander and Dhania powder is made by grinding the seeds of the coriander plant into a powder. To process your own dhania powder, place a cup of seeds in a heavy based pan and roast on medium heat until you can easily crack open the […]
A Durban Bunny Chow is made by hollowing out a loaf of white bread and filling it with your favourite curry. Normally the loaf is cut into quarters, but often bunnies are made with half and even whole loaves. Whilst any curry can be used to make a Durban Bunny Chow, such as chicken, fish, […]
I was running very late and needed to get this curry cooked in a hurry. I can normally get a curry out in about 60 – 90 mins, depending on what meat I am using. Please note that I was cooking mutton and not lamb. As we know, mutton takes far longer to cook, than […]
Up-To-Date or UTD Potatoes were originally developed in Scotland, but are now grown commercially around the world – notably in South Africa, Australia & Burma. Whilst they are known as UTD commercially, in the homes of the people of Durban they are affectionately known as gravy-soakers. Up-To-Date Potatoes are an oval shape, slightly flattened, with […]
For those of us who absolutely love a fish, or any seafood curry, for that matter – this is a very special recipe, which I am sure has been perfected over many, many years. Note from Sugen Moodley who shared the recipe on Facebook, “This is my Mums recipe. I used a Natal Stumpnose of […]
You may have tasted a Chicken Curry before, but you have never tasted a Chicken Curry until you have tasted a Durban Chicken Curry. Fiery hot with a wonderful gravy that soaks into the potatoes to teach you a lesson in deliciousness. Ingredients 2 tablespoons ghee (or butter) 1 tablespoon vegetable oil 1 tablespoon of […]
Rogan Josh means cooked in oil at intense heat. Another interpretation of the name Rogan Josh is derived from the word “Rogan” meaning “red color” (the same Indo-European root that is the source of the French “rouge” and the Spanish “rojo”) and “Josh” meaning passion or heat. Great for getting all the flavour out of […]
Britannia Hotel’s Famous Recipe Watch the video below to see how the curry masters at Britannia Hotel in Durban cook their famous mutton curry. Durban is known at the city where the fun never sets. The warm Indian Ocean lapping onto beautiful beaches, modern shopping centres, great clubs, restaurants & bars and world class sporting […]
Ingredients 8 large tomatoes 6 big cloves garlic peeled n sliced 1 large onion Curry leaves 2 Stems shallot Mixed Masala including fish Masala 1/4 Teaspoon of Turmeric 1 Teaspoon of Brown Sugar Salt to taste 8 Green Chillies Cooking oil Method Heat your oil Add the green chillies (which have been cut length ways […]
Notes by Dean: When searching recipes for pickling fish on the net most recipes are for small portions and most anglers will be looking to pickle at least 3kg plus of fish at any one time. When you catch a big Kob or Garick, pickling it becomes a good & tasty option. I have worked […]
Recipe from Legends of the Tide pp. 237-8 Legends of the Tide – The Seine-netters and the Roots of the Durban Fishing Industry on special for R250. Call 0785930585 to order. Legends of the Tide
Durban is famous for our Mutton Curry Bunny Chow, but we are equally as famous for our Durban Prawn Curry. Variations are crayfish, langoustine & even Chicken & Prawn combo are all delicious. This is an easy and yet truly tasty Prawn Curry recipe by Mrs Singh. Ingredients 1kg prawn meat well drained 2 med. onions-finely […]