Category Archives: Accompaniments

Desa Gounden’s Mango Pickle

durban mango pickle recipe
Desa’s Delicious Mango Pickle
Print

Durban Mango Pickle Recipe

The members of Durban Curry Lovers were sure buzzing after the talented Desa Gounden shared photos of her beautiful Bunny Chow & Mango Pickle.

Desa was kind enough to give a step-by-step explanation so that we can all prepare this iconic Durban pickle at home.

Thanks Desa.

  • Author: Desa Gounden

Ingredients

Scale
  • 1kg Green Mangoes (Quartered and with the pip removed)
  • White Vinegar
  • Vegetable Oil
  • Pickle Masala

Instructions

Desa explains how she prepared her delicious pickle.

  • I chopped my mangoes about a kilos worth into quarters removed the seeds.
  • Rinsed them well and let them dry out for a day (indoors).
  • I then boiled them in white vinegar for 10 minutes.
  • Drained the vinegar out and then put them in an airtight container & sprinkled 100g pickle masala and enough vegetable oil to coat and soak the mangoes.
  • I did not add salt as the pickle masala has it.
  • Seal and leave in room temperature to soak making sure you mix it up now and then.
  • Ready to serve after a day or so.

 

Keywords: durban pickle, mango pickle

Samoosa Filling Recipes

samoosa-filling-recipe

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.

Print

Mince Samoosa Filling

Ingredients

Scale
  • 300g mince
  • 1/2 onion diced fine
  • 6 Chillies (cut fine) depends on the heat to like
  • Dhania (cut fine)
  • 1 tsp kashmiri masala or mother in law hot
  • 1/2 tsp jeers/dhania powder
  • Salt to taste
  • 1tsp ginger and garlic
  • 1 tbslp oil

Instructions

  1. Heat oil.
  2. Braise mince with spices and ginger and garlic. add salt to taste.
  3. Once cooked add the dhania, chillies and onions

Keywords: Samoosa Filling, Mince

Print

Chicken Samoosa Filling

  • Author: Elaine N
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 24 1x
  • Category: Snacks
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 3 chicken fillets (chopped fine or minced)
  • 1/2 onion
  • Finely chopped chillies
  • Salt
  • 1 tsp Mother in law hot masala
  • 1/2 tsp dhania powder
  • 1 tbsp ghee

Instructions

  1. Heat ghee.
  2. Braise chicken.
  3. Add spices and season. Allow to cook then add onions, chillies and dhania.

Notes

  • Spices and salt can be added to suit your taste.
  • Chillies likewise.
  • Each filling is sufficient to fill 24 med sized samoosas

Keywords: samoosa fillings, chicken

Print

Potato Samoosa Filling

Ingredients

Scale
  • 4 med size potatoes (cubed small)
  • 1/2 onion diced fine
  • Chillies to taste
  • Dhania
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 tsp jeera powder.
  • Pinch of chilli powder or not
  • 1 tbsp oil

Instructions

  1. On low heat, braise spice. Add potatoes and a little water to soften.
  2. Season to taste.
  3. Once cooked add onions, chillies and dhania

Keywords: Samoosa Filling, Potato, Vegetarian, Vegan

Print

Tinned Fish Samoosa Filling Recipes

Ingredients

Scale
  • 1 tin of fish (clean and remove oil and sauce)
  • 1/2 onion chopped fine
  • Chillies to your taste
  • Dhania
  • Salt to taste
  • Curry powder or mother in law hot
  • 1 tsp ginger and garlic
  • Oil

Instructions

  1. Heat oil
  2. Brown onions.
  3. Add spice and braise.
  4. Add a few spoons of the sauce.
  5. Add the fish and cook.
  6. Turn off then add chillies and dhania.

Keywords: Samoosa Filling, Tinned Fish

Print

Cheese & Sweetcorn Samoosa Filling Recipe

Ingredients

Scale
  • 1 cup corn
  • 2 large onions (finely diced)
  • 2 tablespoons oil
  • 1 teaspoon whole jeera seeds
  • 1 teaspoon ground garlic
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon fine salt
  • 3 cups cheddar cheese (grated)or gouda
  • ¼ cup flour
  • 3 to 4 green chillies (finely chopped)
  • 1 bunch dhania (finely chopped)
    1 bunch shallot (finely chopped)

Instructions

  1. Heat oil, add jeera seeds and ½ the onion and braise until softened.
  2. Add garlic, corn, pepper, crushed chillies and salt.
  3. Simmer until corn cooked through.
  4. When completely dry, remove from stove and leave to cool.
  5. Mix the cheese and add the flour and toss, ensuring the cheese is well coated with the flour. This helps prevent the cheese from oozing whilst frying.
  6. Add the cheese, remaining onions and greens and toss well.  (as below)
  7. Cut onions, green chillies, shallots nice and fine.
  8. Fry onions, add chillies lightly browned, add sweet corn, salt and fry
  9. Add shallots, when sweetcorn is done, remove from stove let it cool, add Dhania N cheese.

Keywords: Samoosa Filling, Cheese, Sweetcorn

Frying the Samoosa

1) Add enough oil to cover the samoosas in the pot. The samoosas should be fried on medium heat.
2) Once the samoosa is golden brown, remove it and place the fried samoosas on a paper towel to absorb all the excess oil, OR use a big strainer / sieve.
3) Be sure corners are sealed properly so when u frying oil doesn’t go into the samoosa.

HINT: You can cook them in the oven or air fryer, as a healthier option

Bread Recipe for Bunny Chow

bread for bunnychow recipe
bread recipe for bunny chow
Jennifer’s Beautiful Bread
Print

Bread Recipe for Bunny Chow

Yesterday a South African expat asked for a recipe for bread to make Bunny Chows.

Jennifer, from Jenn’s Fun with Foods, was kind enough to share her recipe for these beautiful loaves.

They look absolutely amazing and I can only imagine how good they taste. Thanks for sharing.

Check our “Jenn’s Fun with Foods” for more of her recipes and general food posts.

  • Author: Jennifer G-B
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 2 1x
  • Category: Breads
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 3 cups flour
  • 1 1/2 tsp yeast
  • 1/4 tsp salt
  • 2 tablespoons sugar
  • 35ml oil
  • 300ml warm water

Instructions

  1. Sift all dry ingredients together
  2. Add yeast
  3. Add oil and water
  4. Make a soft dough
  5. Knead for 8 minutes
  6. Place in a well oiled dish
  7. Cover with cling wrap
  8. Leave to rest for 60 minutes
  9. Then gently punch it
  10. Place in a well greased baking tin
  11. Cover for 30 minutes
  12. Bake in a preheated oven at 180 degrees for 20 minutes
  13. Remove and allow to cool

Notes

Now you have your bread, all you need to do is fill it with some delicious curry, here are some recipes.

Don’t forget to join our Facebook group, “We are Durban Curry Lovers“, where a group of wonderful people share their tips, tricks & family secrets to help others on their quest on becoming a Master Curry Chef.

Keywords: bread for bunny chow, bread recipe

Lime Pickle Recipe by Arno

durban-lime-pickle Recipe
Lime Pickle Recipe
Arno’s Lime Pickle
Print

Sharp Lime Pickle Recipe

Sharp lime pickle is one of the best-known Indian relishes. This step-by-step recipe will yield about 900g of this delicious relish

For this recipe, you will need ripe limes, with a yellow tinge on the skin.

Thanks to Arno G for sharing the recipe with us. 

  • Author: Arno G
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 1 1x
  • Category: Pickles
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 1012 limes
  • 15m tbsp salt
  • 120ml  malt vinegar 250ml vegetable oil
  • 5ml asafoetida
  • 1012 garlic cloves, crushed 
  • 2.5cm piece of fresh root ginger, grated
  • 1012 curry leaves
  • 30ml black mustard seeds, finely ground
  • 15ml cumin seeds, finely ground
  • 10ml fenugreek seeds, finely ground
  • 10ml ground turmeric
  • 10ml chilli powder
  • 10 green chillies, halved
  • 20ml salt
  • 20ml sugar 

Instructions

  1. Wash the limes and dry them with a cloth.
  2. Trim them, then cut them into quarters.
  3. Sprinkle the quarters with the’ salt and put them in a colander over a bowl.
  4. Set aside for 2 hours, then transfer them to another bowl and add the vinegar.
  5. Stir until any remaining salt is dissolved and drain in the colander again.
  6. Heat the oil in a pan over a medium heat and add the asafoetida, followed by the garlic, ginger and curry leaves.
  7. Allow them to brown in the pan slightly.
  8. Add the ground seeds, turmeric and chilli powder, and stir-fry for I minute, then add the green chillies, salt and sugar.
  9. Stir-fry for I minute longer before adding the limes.
  10. Remove the pan from the heat and allow to cool completely.
  11. Store the lime pickle in sterilized, airtight jars.
  12. Leave the pickle in the jar for 4-5 weeks to mature before eating.
  13. The pickle will keep for 10-12 months. 

 

Notes

Follow the original discussion on our group, We are Durban Curry Lovers, where you are welcome to ask any questions or ask for advice.

Errol’s Durban Vegetable Pickle Recipe

durban-veg-pickle-recipe
durban-veg-pickle-recipe
Errol’s Vegetable Pickle
Print

Errol’s Durban Vegetable Pickle Recipe

Errol got this recipe from a friend and then adapted it to add a bit of chilli powder, to give it .. as he says, ” a bit of va va voom.”

Thanks for sharing.

  • Author: Errol
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 15 1x
  • Category: Accompaniments
  • Method: Easy
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale
  • Carrots 1kg
  • Green beans 1kg
  • Cabbage med
  • Cauliflower, 1or 2 depending on size
  • Onions 2lrg
  • Chillies to taste
  • Fresh Garlic taste
  • Oil 3/4 bot
  • White Vinegar to taste
  • Turmeric Powder, 3/4t teaspoons
  • Salt to taste
  • Mustard Seeds (optional)

Instructions

  1. Steam the carrots and Green beans together for about 15 mins
  2. I add salt to taste now
  3. Before it comes to a boil add sliced cabbage and cauliflower.
  4. Leave on for about another 10 to 15 mins
  5. Strain and leave in strainer.
  6. Heat oil
  7. Slice onions
  8. Sauté with chillies
  9. Add crushed garlic
  10. Add Turmeric powder
  11. Let it cook for about 5mins on low.
  12. Add vinegar and salt to taste
  13. When the above is cool, then add the strained vegetables
  14. Enjoy

Notes

  • You will check the balance of the color of carrots nd green beans
  • I add salt to the veggies when I steam them, as it avoids excess water coming out of the veggies

 

You are invited to join our wonderful group, “We are Durban Curry Lovers” on Facebook.

View more Meat-Free Recipes

Keywords: vegetable, chilli, pickle, durban

Durban Roti Recipe

Durban Indian Roti Recipe
Perfection, as always, from Aunty Maurine
Print

Durban Roti Recipe

This is a really simple Durban Roti Recipe to make delicious, light & fluffy roti’s which will bring a smile to any curry lovers face.

  • Author: Aunty Maurine
  • Prep Time: 30
  • Cook Time: 5
  • Total Time: 35 minutes
  • Yield: 10 1x
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 2 Cups Flour
  • 1 Teaspoon Salt
  • 2 Tablespoons Butter (Plus extra for brushing the roti)
  • 1 Cup Boiling Water 

Instructions

  1. Add all the dry ingredients to a bowl (sift the flour)
  2. Mix in the butter using a fork
  3. Slowly add the water and make a soft dough and knead with buttered hands until soft & smooth
  4. Divide your dough into a neat balls
  5. Take a ball of dough and push it flat with your hand, then use a rolling pin to roll into shape (about 20cm)
  6. Toast on a hot Thawa and rub Butter once removed from Thawa

Notes

Hint: To keep your roti’s soft, keep them in a bowl with paper towel at the bottom & top of the pile.

Whilst the recipe and technique is easy, do not be despondent when your roti’s come out too hard, or too thick or not exactly how you want them. They will get easier ever time, and when the day comes that you are teaching somoeone else how to make roti’s, you will look back at your first few attempts with a smile on your face.

Keywords: roti

Dumplings for Curry Recipe

dumplings-recipe-curry
Print

Dumplings for Curry Recipe

Thanks to Jennifer for sharing the recipe to these absolutely delicious dumplings.

You know that this recipe is good, as Jennifer got it from Julie on another group, so you know that this is a tried and trusted recipe.

Jennifer made hers with parsley & chives, instead of chillies and dhania – you could simply use your favourite herbs or flavours.

  • Author: Jennifer
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Breads
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon butter
  • 1 /2 chopped green chillie
  • 1/2 teaspoon dhania
  • 1 small egg
  • 1/4 cup milk or buttermilk
  • Salt 

Instructions

  1. Mix dry ingredients with butter
  2. Add liquid
  3. Mix together
  4. Put tablespoons blobs on top of the curry when cooking.
  5. Keep lid on low heat for 10 – 15 min. 

Notes

Find a recipe for your favourite curry to cook with these dumplings in our collection.

Keywords: dumplings, curry, flour, butter, buttermilk

Crispy Masala Chips (step by step)

by Lisa Harrilall of Home Sweet Homemade

Absolute perfection by the super talented Lisa
Print

Crispy Masala Chips (step by step)

Visit Home Sweet Homemade for more of Lisa’s amazing cooking & recipes.

Masala Chips, what more to say than Mmmmmmm.

Cook this absolute favourite at home by following this simple step-by-step recipe.

  • Author: Lisa Harrilall
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Snacks
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 2 Large Potatoes
  • ½ Cup Flour
  • ¼ Cup Gram Flour
  • 1 Teaspoon Chillie Powder
  • 1 Teaspoon Masala
  • ½ Teaspoon Garam Masala
  • ½ Teaspoon Salt
  • ¼ Cup Water

Instructions

  • Peel potatoes and cut into chips, wash and drain.
  • Add all of the ingredients in a bowl over the potatoes.
  • Add water just to create a thick paste that coats the chips. It must be quite thick and lumpy so that some places only get coated.
  • Fry on medium heat until chips are completely cooked through.
  • Serve with a splash of vinegar, a sauce of your choice and top with some chopped chilies and dhania.

Keywords: Masala Chips

Masala Chips Add all of the ingredients in a bowl over the potatoes.
Add all of the ingredients in a bowl over the potatoes

Masala Chips Recipe Add water just to create a thick paste that coats the chips.
Add water just to create a thick paste that coats the chips.
Masala Chips Recipe. Fry on medium heat until chips are completely cooked through.
Fry on medium heat until chips are completely cooked through.
Masala Chips Recipe Fry on medium heat until chips are completely cooked through.
Remove from oil and drain

4 Bean Curry as Accompaniment or Starter

4 bean curry recipe
4 bean curry recipe
Tinned 4 Bean Curry

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 of 4 Bean mix
  • 1 Med-Large Onion
  • 50 – 100g Tomato Paste (to your preference. Can use fresh tomato or even both together.)
  • Fresh Chillies
  • Fresh Dhania
  • Blob of butter
  • Sunflower oil
  • Gorimas Extra Special Durban Masala
  • 2 Teaspoons Garam Masala
  • 1/2 Fenugreek Powder
  • 1/4 Teaspoon Mustard Seeds
  • Garlic & Ginger to taste
  • Curry Leaves

METHOD
1. Gently heat your oil & add your mustard seeds, garam masala & fenugreek powder. (make sure not to burn)
2. Add your onion, stir & then your garlic & ginger paste & saute until soft.
3. Add your Masala/Curry Powder and saute until fragrant (make sure not to burn)
4. Add your Tomato or Grated Fresh Tomatoes or even a mix of both and saute until the tomatoes have melted and you have a rich gravy. (add water as required, if the gravy starts to stick or is too dry)
5. Add Curry Leaves & Salt
6. Add your can of Beans, gently mix, reduce heat and simmer for 5 mins
7. Garnish with dhania leaves (corriander)
8. Ready to serve.

How to make carrot salad sambals for Durban Curry

curry sambals recipe

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 finding your own perfect recipe.

Ingredients

  • Grated Carrot
  • Finely chopped Onion
  • Chopped Tomato
  • Chopped Chilli
  • Dhania Leaves
  • Salt & Black Pepper
  • Vinegar (brown, white, apple cider or whatever your choice)

Method

  • Add onion, carrot, tomatoes & chilli to a bowl
  • Add vinegar to taste
  • Add salt and pepper to taste
  • Mix in some dhania leaves for flavour
  • Serve alongside your favourite durban curry.

The Original Battered & Deep Fried Mutton Curry Roti

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 roti falling apart and the curry leaking out – but I finally did it with the help of a few tooth picks.

The results were fantastic, and something which I will most certainly try again. It would be perfect after a night out, ala Johnny’s Roti style with cheese. Yum, yum.

I would be really interested to see how your versions come out. Please share your photos and comments in the comment box below.

We would also love it if you joined our Facebook Group, “We are Durban Curry Lovers” and shared your photos there.

Here are some Mutton Curry Recipes

Lekker Curry Sauce for braai pap

curry braai sauce for pap
curry sauce for braai pap
Print

Lekker Curry Sauce for braai pap

South African’s live to braai and pap en sous (maize meal and sauce) is always one of the highlights of the occasion.

Traditionally, the tomato based sous (sauce) that South Africans eat on their braai pap, is flavoured with chutney, Worcestershire sauce and sugar – but for us curry lovers, braai pap just gives us another opportunity to cook our favourite food, Durban Curry.

View video on Instagram

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4-5 1x
  • Category: Braai
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 2 Tablespoons of Sunflower Oil (or to preference)
  • 2 Large onions, chopped
  • 2 Teaspoons Garlic & Ginger paste.
  • 1 Large cinnamon stick
  • 2 Star Anise
  • Curry leaves
  • 2 Teaspoons of Dhania & Jeera Powder (or to taste)
  • 2 Tablespoons Mother-in-Law Masala (curry powder)
  • 2 Teaspoons of Brown Sugar
  • 2 Tins of whole peeled tomatoes (same ones you would use to make a pasta sauce)
  • Salt & Pepper to taste
  • Water as required

Instructions

  • On a medium heat, add the oil to a heavy base saucepan. (I have a little cast iron pot which is perfect for making small quantities.)
  • Add the cinnamon stick, star anise and heat them up for about 10 seconds, to release flavour into the oil.
  • Add the onions and saute until they are soft
  • Add the garlic and ginger paste and saute for 1 minute. (your kitchen is starting to smell wonderful.)
  • Add the curry powder and continue to saute, until the mixture starts to dry up and stick to the bottom of the pot. (do not let it burn)
  • Add the Dhania & Jeera Powder
  • Add the tomatoes and saute, whilst crushing and breaking down the tomatoes with your utensil. (I have a flat fronted wooden spoon, which is just fantastic to cook with, as you can really scrape the bottom of the pan/pot to bring up those wonderful flavours which develop when the sauce starts to stick on the bottom of the pan/pot.
  • Add some water to get your sauce to a nice consistency
  • Add salt & pepper to taste
  • Turn down and let it slowly simmer to develop the flavours. Stir every couple of minutes.
  • When the oil starts coming to the top, you know that the sauce is almost ready. The longer you simmer, the more time the flavours have to develop. A good sign that the sauce is ready, is when you neighbour stops peeping over the wall and ‘pops in’ for some arb reason.
  • You may have to make another pot due to everybody who comes into the kitchen stealing a spoonful, neighbour included.

Keywords: braai,pap,sous

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 BBQMASTERCLASS.NET