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 ou make a genuine a genuine Durban Curry chow ekse”.
She gave me the scoop. Saying my biggest mistake was too much tomato 🍅.
The mixed masala is red and the bit called “mixture” is more brown but I don’t know more than that.
Here’s my recipe that delivers a Britannia level mutton Curry 🍛
INGREDIENTS (Multiply up from 1kg to cook larger amounts
- 1kg Mutton
- Oil
- Add 4 cinnamon sticks
- 1 bayleaf
- 2 Anna seed
- 1 – 1.5 Onion
- 1 Tomato
- 1 tablespoon ginger garlic mix
- 2 tablespoons masala mix (ask Gorimas for a mix for mutton Curry)
- 1/2 teaspoon turmeric
- 1/2 teaspoon mixture (I don’t know what this is it was prepared by the Aunty at Gorimas)
- 1/2 teaspoon birth masala per kg mutton
METHOD
- Add oil on medium heat
- Add spices
- Add onions & garlic
- Add tomato
- Add Meat (this was another surprise because the Aunty said don’t brown the meat. Just put in when the spices are starting to come together. Also don’t be shy to throw kettle water whenever things get dry and start to stick, you can always cook it off plus the gravy soaked potatoes suck up heaps too.)
- I cook my meat for over an hour then add Potatoes when meat is done for another 30min
- Curry leaves at the end
- Finish with Fresh coriander