Category Archives: Blog

I bought a Kenwood Stand Mixer Combo from The Culinarium

enwood Prospero culinarium

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, blend and mince.

My Bosch Stick Blender has served me magnificently, but it was time to take things to the next level.

I checked all the usual suspects, Takealot, Loot, Makro, Game, etc and soon realised that I was going to need deep pockets if I was to buy anything even close to good quality – deeper pockets than I actually have.

And just like that, what pops up on my Facebook feed? An advert from The Culinarium, advertising a Kenwood Prospero Kitchen Machine, with all the attachments that I had been looking for, at a very good price.

First question, “just who or what is The Culinarium” and, “are they going to steal my money?”

I checked out their Facebook Page and Website and all looked above board, ran a quick Google search and found no bad reviews or complaints and even checked their address in Ladysmith on Google Maps and found that they have a massive store with thousands of items.

After a quick chat with one of the sales consultants on FB messenger, I felt confident to purchase.

With much excitement, I received my purchase four or five days later. It was a huge box containing what seemed like hundreds of parts & attachments and I initially thought, “what have I gotten myself into here?”

After unpacking, everything quickly made sense and I set out to make my first loaf of bread.

Whilst the Kenwood Prospero is very much an entry level kitchen machine when it comes to stand mixers and maybe mincers, the blender, juicer and food processor work as well as anybody could wish for.

It is a home machine, designed for small batches.

The stand mixer attachment, comes with a J-Hook, a K-Hook and a Wisk. When kneading dough the head of mixer moves up and down and it seems like the machine is throwing a tantrum, but after using it more than 30 times now, to knead dough for bread, pizza dough, roti’s & naan I have gotten used to the movement and just accept it as just how it works.

As this is a small machine, designed for basic home use, one should not try knead more than about 2kg’s of dough, and, to be honest, I will be buying a KitchenAid or similar dedicated Stand Mixer in the future that can knead larger quantities of dough – but what I can tell you is that this machine has opened up a whole new world of cooking that has brought me nothing but pleasure.

I am very happy with my purchasing experience from The Culinarium and with the machine itself.

When I have the funds to buy a dedicated stand mixer that can handle more than 2kg’s of dough, I will most certainly look first at the Culinarium Website.

To say that it has become and indispensable appliance is an understatement, I am now well on my journey of learning to bake great bread, I have found a new interest in mastering the perfect pizza base, I have made sauces, homemade butter and whipped just about everything that is possible to be whipped.

I even made lamb mince, when it was impossible to find any in the shops, I have ground the perfect ratio of chuck and brisket to make the most awesome burger patties ever – with my own homemade buns, nogal.

My wonderful wife makes us a healthy smoothie every morning. Even grating tomatoes for curry has become a thing of the past.

My advice to anybody who is considering buying a good quality Kitchen Machine / Stand Mixer / Food Processor type combo, to just make the plunge and just buy it – it will change the way that you cook.

I have even found a cunning new way to make cooking a great Durban Curry even easier, I simply chop the onion, garlic, ginger, curry leaves & some dhania in food processor and then add that to the oil. After that 4 tablespoons of Durban Curry Lovers, All-in-One Masala, tomato, potatoes a bit of water and voila.

See here for an example of using this method to cook the easiest chicken curry ever.

Any no, this is not a paid review or anything like that. Just me sharing my great experience in the hope that somebody benefits.

Some pics

Do I have to use Tamarind in an Authentic Durban Fish Curry?

durban-fish-curry-without-tamarind-6-1

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 a Durban Fish Curry, one need to make a ‘tomato chutney’ first, into which you then add the fish to cook for about 10 mins. (depending on what fish you use)

I was using Durban Curry Lovers, all-in-one Masala, so I did not need to add all the different spices.

To find a recipe which uses all the different spices, you can browse our collection of Fish & Seafood Curry Recipes.

As the tang which I was craving, just as much as the burn, requires the addition of Tamarind, I cooked the traditional Durban way and added Tamarind. I also added baby brinjal, which is a very popular, if not mandatory addition to Durban Fish Curry. (of course if you do not like it, just leave it out)

This is how it came out. Notice the beautiful dark hues from the Tamarind.

Durban Fish Curry WITH Tamarind

Anyway, to get to the point of this story. The day after, I had some fish left over that I had to use. I did not want to freeze it and after the delicious fish curry from the previous night, I was already craving another curry.

This time, I decided to make it without the Tamarind using the exact same recipe, just to test it with and without and see which I, and my family, preferred.

It came out beautifully, it was really enjoyable and the ‘burn’ was a bit more noticeable, as I guess ones senses are not competing with the tangy Tamarind and can concentrate on the beautiful spiciness.

Considering everything, I have to admit that I prefer it with some Tamarind, I like the little twang that it gives, but I have absolutely no complaints at all at how it came out without it.

So I guess that it comes down to personal choice, which is a wonderful thing.

Durban Fish Curry WITHOUT Tamarind

Here is the recipe and step by step instructions.

Print

Durban Fish Curry with out Tamarind

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 1 kg Fresh/Frozen Fish pieces
  • 2 tsp Fresh Garlic
  • 6 Medium Tomatoes chopped
  • 2 Medium Onions Sliced
  • ½ cup Cooking Oil
  • 4 tbsp Durban Curry Lovers, All-in-One Masala  (about 30g)
  • 2 tbsp Tamarind Juice* (optional)
  • Fresh Curry Leaves and Coriander to Garnish

Instructions

  1. Heat Oil to a medium heat and fry Onions until golden brown.
  2. Add a few curry leaves and split green chillies (optional)
  3. Add Durban Curry Lovers, All-in-One Masala and fresh Garlic, stir for 5 seconds.
  4. Add Tomatoes and cook on medium heat until tomatoes are halfway done and you can see the oil separate from the gravy (chutney)
  5. Add Salt to taste.
  6. Add pieces of Fish carefully setting them into the tomato gravy.
  7. Mix occasionally and very gently without turning or breaking the fish.
  8. Add some fresh dhania leaves and cook until the Tomatoes have reduced.
  9. Garnish with fresh curry leaves and coriander.

Notes

See here for more Fish & Seafood Curry Recipes.

Buy our amazing All-in-One Masala from our ONLINE STORE

Add Tamarind either between step 3-4 or 5 mins before the end, if you wish, or here are some recipes for Durban Fish Curry with Tamarind

Do you like Durban Crab Curry, here are some recipes.

 

Keywords: Durban fish curry, tamarind

Let’s Burn Away The Tummy Bug with a Super Hot Chicken Curry

chicken-curry-tummy-bug

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 classmates Mom’s were reporting on their WhatsApp group that their kids are sick and vomiting.

It is confirmed, there is a nasty tummy bug going around.

For a moment I feel a bit bilious, am I imagining it or is is because I cleaned up the …. never mind.

For every problem there is a cure.

Right. So the only obvious answer to this problem is to cook a super hot curry, loaded with chilli and spices. The gloves are off, this tummy bug is GOING DOWN.

I started off by cutting three chicken breast fillets into cubes. I placed that in a bowl and mixed in 2 tablespoons of yoghurt, 2 heaped teaspoons of pure Kashmiri Chilli Powder, 1 teaspoon of Masala & a heaped teaspoon of fresh Ginger & Garlic.

Then I took one small-medium sized onion, sliced it up and bombed it in my AMC pot which was by now sizzling with two teaspoons of ghee. I added two chopped red chillies and a sliced green chilli for ‘air support’ against any sickness that tries to make a home in our bodies.

Feeling macho, I called in some ‘artillery’ support in the form of a big piece of fresh ginger that was to be removed at the end.

I realised that I did not have enough oil/ghee in the pot, so I added another teaspoon. I try use as little oil/ghee as possible, even though I know this is one of the key components to make a good curry great.

I am trying to find the perfect balance. I will figure it out soon.

The onions must sauté until they are soft, translucent and starting to caramelize.

When the onions are soft, it is time to add the masala to temper or ‘activate’ in the oil/ghee.

To learn a bit more about tempering, here is an article on why we temper curry spices.

So in went two teaspoons of Masala, which was mixed well into the onions on a low-medium flame.

The point is to try and let the masala ‘fry’ as long as possible without burning. This can be anything from a few seconds to a few minutes depending on the heat of your pot. I like to take it slow on a low-medium heat.

Once the masala has started to cook down into the onions, it is time to add the tomato.

HINT: Now this is a contemptuous issue, some agree, some do not – but for me it works and until I can find another or better way of facing the challenge of a dry pot, without adding tons of oil, I will keep doing it.

If you find the pot is cooking dry when you are tempering your masala, add a few splashes of water, give it a mix and let the water cook off. It works for me.

I had meanwhile chopped up a medium sized Jam Tomato, which I now added to the tempered masala & onion mixture.

I stirred regularly until the tomato started to break down and then added a bit of hot water from the kettle.

On when the lid on my AMC and I left it to cook for about 15 mins.

Once the tomato and onions etc had broken down nicely and I was sure that the masala was cooked and not grainy, it was time to add the chicken breast. As this cooks quite quickly, you have to make sure that the gravy is cooked or almost cooked before you add the chicken breast.

Emboldened by the air and artillery support, in went the marinated pieces of chicken breast.

Not sure if I should feel like Harry Potter or Rambo, I stirred the chicken into the ‘medicine’ in the pot and raised my fist in the air in defiance of this evil tummy bug.

I opened the lid and stirred every three minutes or so.

Every army needs an Engineers Corps, so I made a quick salad/sambal of Carrot, Onion, Green Pepper, Tomato & Coriander – seasoned with black pepper, salt, a touch of sugar and some white vinegar.

If this fresh goodness does not ‘build a bridge’ to health, then nothing will.

For those who know, “Ubique. Primus incidere exire ultimus”

By now our meal was starting to come together, the copious amount of Kashmiri Chilli in relation to the quantity of masala used, produced a dish that looked red like lava.

In went a handful of chopped fresh dhania (coriander)

Realising that I should have put a bit more water in and built up a bit more gravy, I did what any self-respecting soldier would do – added some cream.

Why not? It was in the fridge, it needed to get used and to be honest, what does not taste better with cream.

So in went a few tablespoons and mix mix mix.

I almost referred to the cream as ‘combat medics’ and shouted out Audaces Servamus, but I don’t want to overdo the joke.

Finished off with a few curry leaves and it was time to dish.

Served on yellow rice that was cooked with some organic turmeric, this tummy bug does not stand a chance.

It was really nice, but I could have pushed the chilli a lot further. I think that I am getting immune.

Next time 6 fresh chillies at least.

Please don’t be doff and take this as medical advice.

Print

Super Hot Chicken Curry

  • Author: Shane
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 2
  • Category: Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 34 teaspoons of ghee or oil
  • 1 medium onion (sliced)
  • 1 heaped teaspoon of fresh ginger & garlic
  • 1 thick slice of fresh ginger (optional)
  • 2 red chillies (to your preference)
  • 1 green chilli (to your preference)
  • 2 tablespoons plain yoghurt
  • 2 teaspoons pure Kashmiri powder
  • 3 teaspoons Masala
  • 1 jam tomato (chopped)
  • 3 chicken breast fillets, chopped into cubes
  • fresh dhania
  • fresh cream to taste
  • salt

Instructions

Please follow the instructions above

Notes

If you would like to purchase our All-in-One Masala, please visit our Online Store for delivery anywhere in South Africa in 3-5 working days.

Prefer Chicken, 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.

Keywords: Chicken Curry, Cream, Chilli

I attempted to cook a Lamb Knuckle Rogan Josh for the First Time

lamb rogan josh recipe

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 range, the All-in-One Rogan Josh Masala.

I had put 1.2kgs of lamb knuckles aside and in the spur of the moment, I just started cooking.

I called the Spice Master to check on the recipe and was given an answer which surprised me, considering what a famous dish a Rogan Josh is and how it is normally quite complicated to balance the flavours.

A Rogan Josh has a different taste to a normal Durban Curry. I imagine it to be somewhat of a mix between a Durban Curry & a Breyani. ( I am ducking from those who are throwing their shoes at me for that description)

Anyway, “Shane, just cook it as you would a normal curry. The spice is perfectly balanced, you do not need to add anything else.”

The one point which he did stress, was to let the juices and the oils of the meat come out of the meat before adding tomatoes and not to add too much liquid.

So off I went.

Added a few teaspoons of ghee to my AMC pot. When that was melted I added 3 thinly sliced onions.

When the onions were translucent and soft, I added some fresh ginger and garlic – easily a tablespoon of each. I like a lot of ginger & garlic in my curries.

I let the ginger & garlic sauté for a few minutes and then added 46g Rogan Josh, All-in-One – gave it a good mix and slowly let the spices temper in the oil/ghee. 4 Tablespoons per kilo, just like our Durban Curry Lovers, All-in-One ORIGINAL BLEND Masala.

Once the pot was starting to cook a bit dry, I added the meat, gave it a very good mix and added a tablespoon or so of water, just to get a bit of steam going. I then put the lid on and let the meat braise under the lid for a few minutes. Again a good mix, lid on … and repeat a few times until the meat started to release some liquid and oils into the pot.

After about 15 minutes or so there was enough oils and liquids in the pot to let the meat braise for 10 minutes at a time.

After 10 minutes, I added the tomato, gave it a good mix and repeated every ten minutes for the next 40 minutes.

After about an hour or so, I checked for salt and added some curry leaves. The knuckles took longer than I expected to get soft, but that could have been due to there not being much liquid added to the pot.

As I was not cooking rice, I wanted a bit more of a dry curry. My plan was to cook some Naan, as well as some Yellow Braised Potatoes, decided to skip on the rice. In retrospect, some extra gravy and rice would have been nice. Next time.

It was getting late and the dough had not risen properly. I tried to cook two pieces, but they both flopped, so I canned that idea.

Never mind. The potatoes would be enough to serve it with.

The flavour was absolutely out of this world. It was really nice to taste something a little different.

For the first time, I was very happy with how it came out and how easy it was to cook.

I am really looking forward to cooking it again. Practice Makes Perfect

The Genius Spice Master Strikes Again.

With these spices, anybody can cook a great curry.

To cook a Durban Curry, try our ORIGINAL BLEND All-in-One Masala

Print

Lamb Knuckle Rogan Josh

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 3
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 34 teaspoons of Ghee or oil
  • 2 small onions, thinly sliced
  • 1 Tablespoon of Ginger & Garlic (more if you like)
  • 4 Tablespoons of Rogan Josh, all-in-one Masala
  • 1kg of your favourite lamb cut
  • 2 small or 1 grated jam tomato
  • Salt to taste
  • Curry Leaves
  • Dhania to Garnish

Instructions

  1. Heat Ghee
  2. Add Onions and sauté until translucent
  3. Add Ginger & Garlic
  4. Add Masala
  5. Add Meat and give good mix
  6. Braise meat under the lid, mixing occasionally until the meat releases it’s oils & juices
  7. Add tomato, mix well
  8. Braise under the lid until the meat is soft, stirring ever 10 minutes or so (low to medium heat)
  9. Check for salt & add curry leaves
  10. Serve with your choice of accompaniment.

Notes

Here are some more LAMB CURRY RECIPES

If you would like to purchase our All-in-One Masala, please visit our Online Store for delivery anywhere in South Africa in 3-5 working days.

Prefer Chicken, here are some  CHICKEN CURRY RECIPES.

You are invited to join our Facebook Group, where a wonderful group of people share their love of cooking Durban Curry.

Keywords: Rogan Josh, Lamb

Practicing cooking Durban Chicken Breyani

durban-chicken-breyani-13
Topped with some butter, ready to be steamed in the oven

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 April.

To put my day in context, I had been working since 4:30am making sure all my work sites are covered and safe as there was a violent taxi strike in Cape Town yesterday. I work full time in the security industry.

I called up the Spice Master and asked him for some guidance in regards to quantities of masala etc. He is an absolutely outstanding cook and I was determined to try and reproduce his masterpiece that he cooked earlier in the week.

I had 8 pieces of chicken. 4 Thighs and 4 Drumsticks, weighing just over 800g which is a bit on the small side and thus we miscalculated the amount of masala required. I used 7 tablespoons, when it should have been 4. No problem, it was easy enough to remove three tablespoons.

To the 4 tablespoons of Durban Curry Lovers Breyani Spice, I added 1 Tablespoon of our Madras Masala. (another all-in-one masala available second week April)

The Spice Master is very precise. These spices and masala’s are the result of his life’s work and using the correct quantities is essential to getting the most out of these beautiful spices.

Before removing 3 Tablespoons of Breyani Masala

The beauty of this all-in-one Breyani Masala is in it’s simplicity. One only needs to add yoghurt, ginger & garlic, lemon juice, some fresh dhania and a handful of fresh mint leaves to the chicken (or whatever else you are cooking) give it a good stir and then let it marinate for a few hours or overnight.

As this cook was a spur of the moment, I only marinated the chicken for 2 hours. I also did not have any mint leaves, as the pack that was in the fridge went bad.

Anyway, not a train smash. This is a practice round, anyway.

I chopped up 5 onions in my food processor using the medium slicing blade. It is important that the onions slices are all the same size, so that when you are frying them to a golden brown, they cook evenly.

I heated up about 100ml of oil and added the onions to fry up until they are crispy.

Then, my friends. Things started to go pear shaped, in that my work phone started ringing and did not stop until after 20h30 last night. I lost concentration on a number of critical steps and made a few mistakes, as I I could only get to the tasks on hand between the calls and my concentration was elsewhere.

What is supposed to happen, is that you fry the onions until golden brown and set half aside. You add the marinated chicken and the sauce to the remainder of the onions and you let it cook down, like you would a normal curry.

At the same time, you fry the potatoes so they look almost like roast potatoes and you set them aside until you set/layer/build the breyani.

You then also cook the rice until it is 3/4 cooked. You may need to cook it a little more or a little less depending on what rice you use. I used basmati, which cooked very fast …. a bit too fast, as I definitely cooked it a bit much. You would also need to cook some brown lentils, which get added in when layering, either with the rice or straight onto the chicken. I have seen it done both ways.

As I was pressed for time, I cooked the lentils along with the rice. It actually worked out ok, albeit just a touch over cooked.

Whilst soaking the lentils, I noticed that some were floating. I consulted the wise members of our Facebook Group and learned that the lentils that float should be removed, as they are old.

When the chicken is almost cooked it is showtime. Dish the chicken out if you are using another dish to steam your breyani, or if you are using the same pot then you can start layering the rice directly over the chicken. You then layer the potatoes, some mint leaves, dhania leaves and top it off with the crispy onions that you set aside earlier. Top with a few pieces of ghee or butter.

You can add a few drops of egg yellow food colouring or powder to give your rice some colour. Some even add a few drops of red when they really want to show off.

Once you have layered the briyani, cover with tinfoil and place in the oven or on the stove or fire to steam. I have heard people suggest steaming at anything from 180’c to 220’c

I am not going go into too much detail here as this was a practice run and I am still trying to figure it all out. Here are some detailed breyani recipes .

One I have got it right, I will publish my recipe.

Please also note that I am using an all-in-one Breyani Spice, the recipes above call for a selection of whole & powdered spices.

Anyway. I was not really in the mood to eat last night, so only had a small bite. My son loved it, the flavour was there, but small things like overcooking the basmati rice affected the end result. I also could have cooked the chicken a bit more to really punch the flavour.

I dished up a portion this afternoon, heated it up with a splash of water to create steam.

It was very tasty. I would say a 6 out of 10. The flavour was out of this world, but I noticed my mistakes.

I also have to say that I think that I prefer using maas to yoghurt. I will need to experiment with both and decide.

With just a little bit more attention and a bit more time, it would have been an absolute bombshell of a dish.

Mutton Curry Breakfast Buns

durban curry breakfast bun

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 my Wonderful Wife and myself. The teenager is obviously still sleeping, his loss.

If there is anything that the WW likes more than carrots … it is cheese, so she had hers with some cheese.

Me, I am a mutton curry & egg man, so I had mine with a fried egg. I am not the biggest fan of cheese.

So easy to make

Whilst we normally have it on toast, we had these really nice buns left over from last nights burgers. I am a real big fan of a toasted bun, so 1+1=2 and this was the result.

Really simple. Cut bun in half, add your curry and whatever topping you like, heat non stick pan or toasted sandwich maker or George Forman Grill or whatever you have at your disposal. (even a clothes iron will work, as we learned in the Army. Just wrap in tinfoil)

HINT: If your roughly chop the curry in the pot, it makes it easier to handle. (see photo below)

Put some butter (or margarine) in the pan and place your bun in the butter and move it around a bit until it toasts nicely. When the one side is done, gently flip it over with a spatula and toast the other side.

So easy, you can even get the kids teens to do it while you sleep in on a Saturday, or maybe not as they will probably still be sleeping ….sigh.


This Mutton Curry was cooked with ORGINAL BLEND Durban Curry Lovers, all-in-one Masala, using the 4 step recipe.

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Here are some more MUTTON CURRY RECIPES

The Easiest Durban Chicken Curry EVER

durban chicken curry recipe
durban chicken curry recipe

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 good husband that I am, I was only too happy to oblige.

Now, for those who do not live in South Africa. We have this thing called ‘Load Shedding’. Load shedding, is where the electricity is turned off for 2.5 hours at a time. It can happen from once a day or even up to 6 times a day depending on what stage we are on. Today we are on stage 4, so it goes off 4 times.

I had just over an hour to cook and was feeling a little lethargic. I had just finished cooking and I had just eaten a delicious meal. Of well, the things we do for love.

Lucky I have a really quick and super easy method to cook a chicken curry.

Speaking of love. I also had to cook a 2 piece chicken stew for our 5 year old girl at the same time. She has not yet accepted her fate that she was born into a house of curry fanatics.

PLEASE NOTE: I decided that if I was going to cook a meal that I may as well make a double portion for tomorrow as well, so although the photos will show ingredients for 2.5kg chicken, I will quote the quantities for 1kg so that you can scale up or down according to how much chicken you wish to transform into a delicious Durban Curry.

Let’s get started.

I took 2 onions, 2 fresh chillies, 2 cloves of garlic & a thumb sized piece of ginger and blitzed them in my food processor, using the S-Blade. Remember, we are not blending here, we are chopping. We want the onions finely chopped but not pureed.

Using a food processor is my new go to method to chop my onions. I have chopped enough onions in my life to not need to hand-chop them to ‘feel like a real chef’. I may change my mind at any time, but for now, all hail to this marvelous time-saving device.

When cooking a chicken curry, one of the most important choices are whether to cook with the skin on or to remove the skin. People are divided on this one, some say that the skin gives more flavour and other insist that the skin makes the curry too oily and that it must be removed.

I find that if I remove the skin from the chicken, then the chicken breaks up too easily. I therefore choose to cook with the skin still on the chicken. (besides, this is a quick & easy recipe, so who really wants to be standing removing skin from chicken pieces)

One of the consequences of cooking chicken curry with the skin on, is that there is quite a bit of natural oil released from the chicken skin whilst cooking. This can lead to a fairly oily curry, especially when combined with the half-cup or so of sunflower oil that is normally recommended for every kg of meat that you are cooking in a Durban Curry.

My method to cook with as little oil as possible

To counter this, I try and cook a chicken curry with as little oil as possible. This poses a challenge, in that you need oil to cook down your onions and especially to temper your spices.

I have been experimenting with using water to help soften the onions and to prevent the masala burning when tempering. The less oil that you use, the faster your pot cooks dry.

I will write a bit more about this in detail, but for now I will just share the basics.

  1. Add oil or ghee, for this cook I used a teaspoon of ghee, and let it melt
  2. On a slightly lower heat than normal, add the onions and allow to fry until the pot cooks dry
  3. Add a little hot kettle water to the onions, give them a good mix and let them ‘simmer’ until the water has cooked off. If they are not soft yet, add another splash of water and repeat until they are soft. Once the water has cooked off, they will brown. (I find that the water actually ‘lifts’ the oil that may have been absorbed into the onions, which then helps the onions to fry in a weird soft of recycling cycle)
  4. When your onions are nice and soft, then add the masala and simply repeat the above process of adding a bit of hot kettle water when the pot goes dry, mixing, and then letting it cook down again to a ‘fry’.

You will be shocked when you see the changes in your masala, in terms of colour and fragrance, when that water hits. To me, it makes it come alive.

Right, so now we have done our onions etc and our masala, we are ready to add the tomatoes. We should be about 10 minutes into the cook.

Again, I use the food processor to chop the tomatoes. I I cut them into quarters and then bomb them, skin and all, into the food processor. 15 seconds later, they are ready to add into the pot. (As tomatoes and salt are great friends, I add a bit of salt in with the tomatoes when I blitz them.)

When the tomatoes have cooked down and the oil starts to separate, then it is time to add your chicken & potatoes. If you are cooking whole potatoes, you may need to add them 5-8 minutes before the chicken pieces. It all depends on the size of the potatoes and the size of the chicken pieces.

HINT: When I start to prep, I like to take the chicken out the fridge, so that it can come to room temperature. I sprinkle a little masala on the chicken and let it ‘marinate’ a bit in the hopes that the masala will penetrate into the chicken. I do not know if this works or not. I may need to investigate this further.

Time to add the chicken

Now it is time to add the chicken and the potatoes, as per above.

Don’t forget to poke your potatoes with a fork, so that they can absorb that lovely gravy.
Read this article on How to get those beautiful yellow potatoes in a Durban Curry

After you have added the chicken, you may need to add some water. Keep adding if and when the pot starts to cook dry.

TIP: I cook with a flat wooden spatula. It is awesome to scrape the bottom of the pot. I can not even remember the last time that I burnt anything.

When the chicken is cooked and the potatoes are soft, turn off, remove from heat and let the curry stand for at least 10 minutes.

Garnish with some fresh dhania (corriander) and serve with some fresh sambals, roti, rice, as a bunny chow or however you enjoy it.

Print

Recipe per 1kg of Chicken

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 3-4 1x
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • Sunflower Oil or Ghee
  • 2 Medium sized onions
  • 2 Cloves of fresh garlic
  • Thumb sized piece of ginger
  • Fresh chillies (optional)
  • Curry leaves
  • Durban Curry Lovers, all-in-one Masala (30g or 4 tablespoons per 1kg chicken)
  • 34 Jam Tomatoes (chopped into a puree in food processor, or grated if done by hand)
  • 1kg chicken pieces
  • 2 Potatoes (whole or halved)
  • Salt
  • fresh Dhania (coriander leaves)

Instructions

  1. Place the onions, chillies, garlic, ginger, a few curry leaves & chillies into a food processor (S-Blade is best) and chop with the pulse function until chopped but not pureed.
  2. Add your oil or ghee into the pot and heat. Add your chopped onion mixture and fry until soft
  3. Add the masala to the pot and let fry for a few minutes
  4. Place the tomatoes & salt into a food processor and use the pulse function to chop until they are pureed, add to pot.
  5. When the tomatoes are cooked down and the oil starts to separate, add the potatoes and the chicken as well as a few more curry leaves.
  6. When the chicken & potatoes are cooked, remove from heat, taste for salt and let stand for at least 10 minutes
  7. Garnish with fresh dhania and serve with your favourite accompaniments.

Notes

If you do not have a food processor or if you simply prefer to chop by hand, then finely chop the onions and grate the tomato.

Keywords: Durban, Chicken Curry

durban chicken curry and sambals
Served with Basmati Rice & Sambals
How’s that for a potato?

Can I use Red Onions in a Durban Curry?

durban chicken curry with red onion
Chicken Breast Curry

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 fact, we held a poll, with 164 people saying that Red Onions are fine for a Durban Curry, and 64 people said to rather not be lazy and go to the shop and buy the traditional brown onions.

Today, I decided to cook a chicken curry and use Red Onions to test the theory, not because I am a scientist, but because I did not have any Red Onions. I only had about an hour from work to cook and eat, so going to the shop was out of the question.

I took one Red Onions and chopped it finely with a big red chilli & a big green fresh chilli and bombed them in a pot with a bit of sunflower oil. A chopped clove of garlic and some grated ginger followed soon after.

Once those had cooked down and caramelised, I added two tablespoons of Durban Curry Lovers, ORIGINAL BLEND, all-in-one Masala.

As usual, as soon as the masala hit the pot, my kitchen was filled with the most beautiful fragrances & aromas. This truly is a spectacular masala.

I allowed the masala to sizzle and temper in the onion mixture for a few minutes, until the pot started to go dry. I then added a splash of hot water from the kettle and gave it a good mix and allowed it to cook down again.

It was now time for the tomatoes. I blitzed two jam tomatoes in my Kenwood Food Processor, and in they went.

I gave the mixture a good stir, reduced the heat a little bit and let it simmer until the tomatoes had cooked down and the oil had started to separate from the gravy.

By now I had forgotten that I was using Red Onion. I could not taste any significant difference, only absolute deliciousness.

A touch of salt and then it was time to add the chicken breast fillet that I had sliced into pieces and sprinkled with a few pinches of masala when I started cooking.

I put a portion of basmati rice on to cook, and made a simple salad / sambals, with – you guessed it – red onion, grated carrot, finely chopped tomato, some cabbage and fresh coriander. I mixed these in with a big of white vinegar, some salt, black pepper and a pinch of sugar.

The curry had cooked down quite a bit and the pot was a bit dry, so I added another splash of water, gave it a mix and allowed it to cook down.

After about 15 minutes the rice was ready, the salad had a delicious pickled twang to it and the curry was screaming EAT ME, EAT ME, EAT ME.

I dished it up all fancy and send a photo to tease my wonderful wife at work. I think there is a 75/25 chance that I will be cooking this meal again tonight. Oh well, it was cheap, easy and absolutely delicious.

You really can not go wrong with this masala.

Oh, and my conclusion is that I did not taste any difference between the brown or red onions, it was delicious.

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.

Durban Style, Samp & Bean Curry

samp and bean curry
Samp & Beans Curry

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 fresh Garlic Naan Bread with some Hot & Spicy Durban Curry?

This morning started off very busy at work. I hardly got time to put the samp and beans in to soak, but I remembered to do it at about 11:30

I rinsed the raw samp and beans five or six times and then set them aside in separate bowls of water for a couple of hours. My plan was to start cooking at about 3pm. Although they ideally should soak overnight.

I am not sure if there are other reasons, but I was told that when you soak the beans, they release a certain sugar into the water. This sugar is what brings on the famous flatulence after eating beans, so I had a good giggle to myself when I rinsed the beans after soaking, and poured the liquid farts down the drain.

Anyway, onto something a bit more appetizing.

I put the samp and beans onto a slow boil. They had been boiling for about 30 minutes when my phone rang. It was my wonderful wife. She finished a meeting early and could shoot me through to Cape Town to collect my car, which has been in the panelbeaters.

Ok, lets go. I turned the stove off and left the samp & beans to soak in the hot water.

Three and a half crikey hours later, we got home. Cape Town traffic is no fun, I am so glad we live in the countryside.

First things first. Wash hands, taste beans.

Well, whaddya know. They are almost perfect.

Now I am already rushed and I still have to cook a separate meal for the kids. The older one has never liked any sort of bean, and the baby girl is just that. I decide to make a pasta for them, to complicate things even more, the little girl does not like mushrooms so I have to do two versions of the creamy bacon pasta. (There is something that I wanted to try with the mushrooms, so just making one version was out of the question.)

Anyway, I turn to my trust food processor and into it I bomb a large onion, 2 green chillies, 3 dry red chillies, some curry leaves, some dhania and fresh ginger. I had no fresh garlic, so I just added some of that horrible store bought chopped stuff into the pot to sizzle with the ghee, rather than stink out my food processor.

10 seconds later, ready for action. I can not tell you more sincerely, this is now my go-to method.

Just look at this. Bursting with flavour.

In go my onions etc into the pot, which is already sizzling with some ghee and garlic.

I let this cook down until the pot starts to go dry and then I add a few splashes of hot kettle water, give it a good mix and then, whilst occasionally stirring, let it cook down and soften.

When the water has cooked off, I then added 2 heaped tablespoons of Durban Curry Lovers, all-in-one Masala. Gave it a good mix and, again whilst stirring occasionally, let the spices temper in with the mixture.

As above, when the pot starts to go dry, add some hot kettle water. You will not believe the difference it makes to your masala. Mix it all up and let it cook down until the water evaporates.

I use this method to temper my spices, as I have drastically cut down on the amount of oil that I use.

It works, do not let anybody tell you any different.

Now that my masala was nicely tempered and the foundation of my gravy was ready, it was time to add the tomatoes. I just used three salad tomatoes, as they were ripe and I did not want them to go to waste.

Jam tomatoes are best, but let’s not waste food. It is a blessing.

Well, the tomatoes did not feel like they were being blessed, when I blitzed them in the food processor.

Again, a job that would have taken me 5 minutes to grate the tomatoes, took me 10 seconds.

In went the tomato. All hail to the food processor, my new best friend.

Mix, mix, mix and let cook down until you can see the oil separate from the gravy.

Now it is time to add the samp & beans, in they go with the water that they were cooked in.

I turned the flame down to low and let it all simmer for 30-45 minutes, while I turned my attention to the kids pasta. The WW (wonderful wife), is on a juice diet, so I cunningly chose to make the kids something with bacon in it.

Between dishing for the kids, I made a small plate of sambals to serve with the curry.

Oh ja, I was supposed to serve it with Naan Bread, but I did not have any yeast so I made some rice.

There was a beautiful sky outside our kitchen window, so in a soppy serenade to the beauty of Gods creation, I attempt to recreate it in my rice. It kinda worked and I was kinda chuffed, but not as chuffed as I would have been with some freshly made Naan …. maybe tomorrow.

Ahh, a beautiful sunset. Let’s make rice.

Anyway, after all that. I got to dish.

Although the photo does not do it justice, this was one of the most enjoyable meals that I have had for a very longtime.

I will sure be making it again, but will definitely put more samp in as it was the star of the show.

For a straight Sugar Bean Curry Recipe, try this one.

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Oh, this is how the pasta came out.

Durban Tin-Fish Chutney & Boiled Egg

durban-tin-fish-chutney-recipe
Durban Tin Fish Chutney

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 that was sizzling with 1 teaspoon of ghee (or sunflower oil, if you prefer), I added 1 small-medium sized onion chopped onion. 2 green chillies, 2 dried chillies and 2 cloves of garlic.

When the pot became a bit dry, I added some hot water from the kettle and allowed the onions to cook down in the water until the water had evaporated. This is fast becoming one of my favourite little tricks.

note: this is may not needed when you cook with a lot of oil, but I am using as little oil as possible for my everyday cooking.

Into the onions, I added 1 heaped spoon of Durban Curry Lovers, all-in-one Kashmiri Masala and gave it a good mix. Again, when the pot became a bit dry, I added a good splash of hot water from the kettle and gave it a good mix. The masala dissolves nicely into the water and by the time the water cooks away, you have a nice smooth, well tempered, ‘paste’ sizzling away in the pot.

I then added 3 jam tomatoes that had been blitzed in my food processor. So quick and easy, could not help myself. I gave it all a good mix and let it cook down on medium heat.

After 5 minutes, I poured the sauce from the tin of pilchards in with the chutney. (Chutney is what Durbanites call the tomato based ‘curry gravy’ that we have just cooked)

While that was simmering away, I cleaned each pilchard, taking care to remove the bones and cut away the stomach and any other dark bits of the fish.

Once the pilchards were cleaned, I gently added them to the pot and carefully mixed them into the chutney, taking care not to break them up.

A good trick is to pick the pot up and swirl it around a bit.

Meanwhile, a couple of eggs were boiling away to be served with this delicious meal. A couple of fingers of toasted bun rounded things off perfectly. I cooked the buns on Sunday night, using a Japanese Milk Bread Recipe which I got from Joshua Weissman’s Cookbook.

I dished 3 plates, one for my son, one for my neighbour an done for myself, with a portion still left over for later.

You really can not beat this meal for it’s simplicity, value for money and most of all ….. the incredible taste.

Joshua Weissman’s Recipe

For more Fish & Seafood Curry Recipes, please see HERE

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Can I use a Food Processor when Cooking a Durban Curry?

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 I cook; one portion for each Friday Curry Night of the month. It seldom lasts more than 10 days, though.

When cooking a curry for bunny chow’s, one needs to make extra gravy as the bread soaks up a lot of the gravy, this means even doubling up on the amount of onions and tomatoes used.

I thought to myself, I wonder if I can use my food processor to chop the onions?

Hmm, I wonder if I can use the food processor to prepare all the ingredients?

I guess there is only one way to find out.

I won’t waste your time with a long , drawn out story. I will cut straight to the chase and tell you that it was an overwhelming success and until I find a better way, this is now my new go-to method.

Time to cook.

I took two large onions, cut them into quarters and bombed them into the Kenwood. Why stop there, so I also added the fresh garlic, fresh ginger, two red fresh chillies, 2 dried chillies and some curry leaves. I drizzled a bit of oil over the ingredients, dunno why, I guess to try and stop the ingredients from sticking to the side of the bowl.

30 seconds later, the ingredients were finely chopped and my kitchen was filled with the most incredible aromas. I think that I can get used to this.

I was wondering how far to take the chopping. Many people grate their onions and swear that it is the secret to perfect gravy, so I knew that even if the ingredients ended up a puree, it would not be the end of the world. I, however, stopped when the mixture was still a little course – almost like the texture of the chopped garlic that you buy from the supermarket.

I put my favourite AMC Pot onto a medium flame and added some sunflower oil and a teaspoon of ghee. When it started to sizzle, I added the onion mixture and let it sauté until the onions were soft and caramelised.

As my intentions were to make a nice hot curry, I added a teaspoon of Kashmiri Chilli Powder to the onions and mixed it all up. Although the All-in-One Masala is Kashmiri based, I sometimes like to add a little more to add some extra heat. The Kashmiri Chilli gives the curry a beautiful red colour.

Once the masala had nicely tempered, I added the mutton and mixed it in until all the meat was coated in the onion/masala mixture.

More and more, I have been adding a little bit of water when the masala is tempering. As soon as the pot starts to go dry, I add a splash of water. I find it helps the masala to really break down and incorporate into the onions. The colour changes and the dish just seems to come alive. Add your meat after this bit of water has cooked off.

Once your meat has been well coated, turn the heat up a little and allow your meat to fry in the mixture, while taking care not to burn your masala on the bottom of the pot. Whenever necessary, just add a bit of hot water to your pot and give it a good mix.

I use a wooden spatula to cook. It is perfect for scraping the bottom of the pot.

I also like to braise the meat, at this point. So I put the lid on and let it simmer for 5 minutes or so and then open up, give it a good stir and then put the lid back on.

As mutton needs to cook a bit longer than lamb, I usually do 4 or even 5 sessions of five minute braising between stirs. Adjust your temperature so that your pot does not go dry.

The AMC Pot is perfect for this, as the pot is designed to reticulate the steam.

Once the mutton is starting to go soft, add the tomatoes.

I blitzed 3 large Jam tomatoes in the food processor. As I added the onions, I made a mental note to add some salt to the onions when I am blitzing them. Salt and tomatoes are good friends.

Mix the tomatoes in nicely, add some salt and cover. I do not normally add water at this stage yet, but if your mixture is a bit dry or there is any chance that it will stick on the bottom of the pot, add some water.

You can also add some extra curry leaves. I normally add the curry leaves in three stages. A few with the onions, a few with the meat and then a few just after the tomatoes.

Once the tomatoes have cooked down into the gravy, the mutton should be well on the way to getting soft.

If you are confident that the mutton needs another 20 minutes until cooked, then add the potatoes and, if needed, some boiling water.

I cut the potatoes into halves and either prick with a fork or cut crosses with a knife so that the potatoes absorb the gravy. I also add a few drops of egg yellow food colouring in with the potatoes and let them stand until they are ready to be added.

If you are not a fan of using food colouring, there are other ways and means, as discussed in this article.

Once you have added your potatoes, check salt again and add some more if necessary.

Potatoes absorb a lot of salt, so it is generally a given that you will need to add some more salt after the potatoes. Potatoes can even save a meal if you have added too much salt, as discussed in this article on reducing excess salt in a curry.

The potatoes should take about 20 minutes to go soft. I like to give them an extra prick with a fork or knife while they are cooking. There is nothing better than a potato that has soaked in the gravy.

About 5 minutes before the end, you can remove the pot lid as to cook off any excess water.

Take care not to break up the potatoes when you stir.

Once cooked, garnish with fresh dhania and serve it with your favourite accompaniments.

For me, there is nothing better than a bunny chow.

In retrospect, I think I used a little bit too much oil. Remember though, just because there is oil, it does not mean that you have to dish all the oil.

My food processor is my new best friend. Love it.

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Mutton Bunny, Beer, Music & Great Company

durban-mutton-bunny-chow
Durban Mutton Bunny Chow

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 little chance of me being called out to work and there were a few six packs in the fridge that had been calling out to us throughout the week.

Yip, it was time.

My very co-operative butcher put together a great deal for me, and cut a whole mutton leg as well as threw in a few extra knuckles – at the fabulous price of R99/kg. 4.12kg’s, to be precise.

So out came the AMC 40CM Magnum. A 28L beast of an electrified pot. It has been said that many a home cook has fallen in, never to be seen again.

I peeped in, a little scared, and poured Sunflower Oil until it covered the base. I intentionally wanted to go easy on the oil.

To that I added 8 large onions that had been finely chopped, as well as a handful of curry leaves.

Once the onions started to soften, I added half a large clove of garlic and huge piece of ginger, that reminded me of the index finger attached to 160kg of muscle who we called, “Samajoor”

The ginger and garlic were grated before I added them.

Credence Clearwater Revival was playing in the background, the familiar sound of an old LP with it’s occasional pops, hisses and scratches edged me on. You can do it, you can do it.

Now, 4.12kg’s of meat would require at least 16 tablespoons of our All-in-One Masala.

I say, at least, because we know that 16 level tablespoons is the base recipe, but if we want it a little stronger we simply heap our tablespoons a bit more and more until we hit the perfect ratio.

I was worried that approx 150g would be to too much for the amount of oil that I had in the pot, so I drew on a lesson from Eshana Suleman and added the mutton first, gave it all a good stir and then added the masala.

This worked very well, and allowed me to coat all the meat in the masala, without risking burning the masala.

The pot dried up pretty quickly, so I added about a cup of boiling water in and mixed it all up, turned down the heat and put on the lid.

Now it was time to chop up 10 Jam Tomatoes.

I used to grate them and get all scientific and complicated, but nowadays I just chop them up roughly and throw them in. I feel that if you cook your curry properly, it all breaks down and there is no difference than if you grated it.

I may do an experiment one day, but for now, I know how I would vote on the matter.

So boom. I open the lid and a cloud of steam hits me in the face, like a slap from the previously mentioned Samajoor. (but that is another story)

The kitchen smells heavenly and I open the kitchen windows, hoping that the neighbours catch a whiff, as a prelude to what they will be eating later.

My 5 year old daughter wanted to choose the next, “CD”. I tried to explain the difference between a record and a CD, but was very happy that she chose Neil Young.

So to the crooning sounds of Neil Young and my third Black Label, it was now time to peel the potatoes.

The heat in the pot was reduced so that the steam was only very slightly escaping out the sides of the lid, the trick with an AMC is to get it on that cusp – where the steam only just starts to escape.

After 3 songs by the Master Neil Young and complaints from my wife that the music was putting her to sleep and some rather honest descriptions from the 5 year old, it was time to liven things up with some Guns n Roses.

I poked all the potatoes a number of times, by now I was headbanging to the brilliant, “Restless Life” off the album GnR Lies.

Glad that I did not poke my fingers, I poured a couple of drops of Egg Yellow onto my potatoes, mixed it up to cover all the pieces and let them stand for a bit.

The pot had been cooking for probably 45 mins by now, so I tested a piece of meat and it felt like it was getting nice and soft, so I added the potatoes.

Some Joe Cocker, Boston & Dire Straits later, with another beer down the hatch, it was time to check on the progress.

Eish, either the potatoes had gone soft very quickly or I had put them in too soon, as they were ready but the meat still had a bit more to go until it was that tender gelatinous mouthful of perfection that we all expect out of knuckles.

I counted the time on my fingers and decided that I added the potatoes too soon.

Decision time.

Take the very sensible and “tried and tested” advice of Paul Snyman and simply remove the potatoes and then add them back a little later, or try and be a clever Trevor and reduce heat and coach it home with good intentions and a vision of the potatoes being like “balls of mash potato, that had been scooped up with an ice cream scoop”

I decided on the latter, because firstly I was still scared of falling into the pot and secondly, it seemed like such a big mission.

In retrospect and in the pursuit of perfection, I should have removed the potatoes, added a bit more water and let the meat cook a bit more, as the smaller pieces of potatoes cooked down which resulted in quite a thick gravy.

Not that I, or anybody else was complaining, the flavour was absolutely spot on and the meat was soft.

Unfortunately, I noticed half was through the cook, that the neighbours had gone out and were still out, so they missed out on Bunny Chows, but I am just about to make a pile of Toasted Curry Sandwiches and send some over.

All in all, a great afternoon. Family, Music, Curry and a few beers while being safe at home.

Over 4kgs of Muton went into this curry

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Very Simple Durban Chicken & Prawn Curry with Roti & Sambals

chicken-and-prawn-curry-1
Durban Chicken & Prawn Curry

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 Curry Lovers, All in One Masala and stirred well and let the masala temper.

Meanwhile, I had blended 6 smallish jam tomatoes and a half handful of curry leaves, which I then added to the pot.

After the tomatoes started to incorporate, I added a teaspoon or 2 of tomato paste, reduced heat and let simmer until the oil separated. I then added salt to taste.

I then added the chicken and let cook until soft. (4 drumsticks and 4 thighs, but you can use any chicken cut you like)

What was supposed to happen – when the chicken is ready, I added pink prawns and let simmer until cooked.

What actually happened – I turned it off and we went to our neighbours. The next day, I reheated and then added the prawns.

Served it with a crispy salad & roti. Garnished with finely chopped dhania.

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.


The Lazy Way to Cook a Durban Mutton Bunny Chow

mutton-bunny-recipe
Durban Mutton Bunny Chow

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 2 x onions, finely chopped and fried until soft & going golden.
  • Added a tablespoon of ginger & garlic.
  • Cos I was feeling lazy and not bothered to temper the masala first, I added the mutton & mixed into the onions and saute’d until the mutton started browning.
  • Added 6 heaped tablespoons of Durban Curry Lovers, All-in-One Masala and stirred everything up and allowed to sauté until the pot started to go dry at the bottom.
  • Poured in about a cup of boiling water and, boom, the dish started to come alive.
  • Added 2 chopped tomatoes mixed up, threw in a handful of curry leaves then covered and let simmer for about 45 mins.
  • Added about 10 potato halves, poked with a fork to absorb the gravy.
  • Mixed it all up and then cooked for about 30 mins. I took the lid off for the last 5 mins

Really simple recipe and technique, but the family said that it was one of the best.
ANYBODY CAN COOK A GREAT CURRY, USING OUR ALL-IN-ONE.

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Durban Lamb Curry. No Oil Challenge

durban-beef-curry-recipe

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 day before 20h00). One of the perks of a day job.

I chopped the onions, put my AMC pot on the stove and then my blood ran cold, as I realised that I had forgotten to buy oil.

I balanced the empty oil bottle on its lid and managed to get about half a teaspoon out and then consulted with the group and found out that Holsum is actually ok to use.

Bummer, only a teaspoon and a half of Holsum left. Time to make a plan.

Melted the Holsum and added the half teaspoon of oil and then my onions. Gave it a stir and then put the lid on and attempted to ‘braise’ the onions in the condensed steam from the onions.

Opened up and it was way too dry. So cut off a few pieces of the fat from the lamb and added to the onions, threw in a splash of water and covered again on low-medium to braise a bit.

Opened up after 5 mins, ok, kinda working. Added ginger & garlic, another splash of water and lid back on.

5 mins later, onions are looking good.

Hmm, no chance of adding masala now, as there is just not enough liquid and, of course, oil.

Add meat and braised a bit with the onions to try and release some more fats and liquid.

(Braising, from the French word braiser, is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid. I like to braise my curry in the condensation from the steam that falls back off the lid)

Right, getting somewhere. So sprinkled my masala on the top of the meat and covered again and let braise for 5 or so mins.

Perfect, give a good ol’ mix and watch that masala come to life. Beautiful.

Was still quite dry, so again a splash of water and a mix and then tried to fry/saute the meat and masala as best I can, to temper the spices.

Ok, this is starting to work. Add a bit of water, the colour and aroma now springs to life, cover and let simmer for 10 mins.

Great. Mix, add curry leaves and some salt and simmer again for 5 mins. (tear off a piece of bread roll and avocado that my daughter left over and dipped it in the gravy ….. nice.)

Time for potatoes. Nothing fancy as I am jumping between the kitchen and my end of day report, so just peel cut poke and add them to the pot.

Mix cover. Cook for 10 mins. Open pot, almost done.

Mix, and when I say mix, I meat scrape from the bottom with a flat wooden utensil, a bit more salt, taste again, feel full and wonder if I am even gonna eat.

Report done. Food done. Snap off a few photos and dish, whilst apologising to the family that I never made sambals. They don’t care, it is now 20:30 and the smell of the curry has hypnotized them.

Dish 3 small bunnies and before I can look again, plates clean and everybody happy.

And that is my story how I cooked a lamb curry with basically no oil.

Yes, I could have probably made a plan and gone back to the shop, but I am always up for an adventure when it comes to experimenting with my curries.

Also please note: Cooking times may vary, but with AMC pots your cooking time & the temperature that you have to cook at is reduced due to the design of the lid and the heavy base.

I would have normally used at least 150ml oil for 1.2kg meat, even more if I was really loading the masala.

Cooking Beef Mince Curry & Rotis

Durban mince curry recipe
Time to eat

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 is grumbling and she whatsapped me saying that she is popping home for lunch.

So, thanks to the M word being used by a member on another post, I decided to do a quick n easy mince curry.

I also decided to something not so quick n easy, to see if I could do it quick n easy, and that is to make butter roti’s at the same time.

To all the Aunties … let me just say something first. I have respected you and your skills for a very long time, but that respect just doubled, tripled. … even more than that.

So, I started off with a touch of oil and some ghee in my favourite AMC pot. To that I added 1 medium onion, that had been finely chopped. Maybe ‘finely chopped’ is a bit of an exaggeration, because I was chasing the clock, after all.

When the onion was starting to brown, I added some fresh garlic & ginger, some chopped green chillies and come curry leaves. I mixed it all up and let sizzzzle until my gut said it was time to add the masala.

I added 4 tablespoons of masala, but should have added more – as I will explain later. The masala was mixed well into the rest of the ingredients and left to sizzle on low to medium for 2 minutes.

When the pot started to cook dry, I added a splash of water to the mixture, which brought it to life. I may be right, I may be wrong, but nowadays, I always add a bit of water to my masala when it is three quarter done tempering. It allows all the ingredients to mix up nicely, and as I said above, it just seems to bring everything to life.

While watching the clock and starting to get into a mild panic, I sifted 2 cups of flour for the roti, then melted 4 tablespoons of butter which I added into the flour.

Bliksem, time for the mince to go in, so in went the mince, mix, mix mix and let it start browning.

One cup boiling water into the mixing bowl, and a pinch of salt. Mix, mix, mix then let run on low in the food processor using the dough hook, or whatever it is called.

Muttering under my breath, something about that I was not born to multitask, I gave the mince a good stir and then put the lid on.

Mutter under my breath again, this time due to the fact that I forgot to grate tomato’s. 2 tomatoes grated in record time and added to the mince. Mix, mix, mix again

I was watching this curry with a squiff eye, there did not seem to be enough masala in. Do I trust my gut, or trust the recipe?

Trust my gut. I made a cute little ‘masala tempering pool’ in the middle of the pot, into which the oil from the rest of the meat flooded in. I added another tablespoon of masala and let it boil away there in the ‘masala tempering pool’ for a few minutes, whilst I was strutting around the kitchen feeling like an engineer.

With a boost of confidence, I peeled two potatoes and cut each into 6’ths. Used my special ‘yellow potato muti’ and added them to the pot. Gave a mix and added about half a cup of water and covered with the lid.

Gave my wife a call and told her that she can come home so long. It is about a three minute drive from her work to our house, so now the pressure was on like a scone … I mean on like a roti. Ok, whatever. The pressure was on.

Meanwhile my dough had kneaded beautifully and was ready to divide. I rolled it into a big ball and divided into 8 pieces.

Each piece was then rolled into a ball.

Now comes the hard part ….. rolling them and getting them round.

I have a Chakla Belan for rolling roti’s so not only did I feel like a multi-tasking engineer, I also felt like old Floyd …. just missing the wine. (Us oldies will remember Floyd and his wine.)

First one, looked like a blotch, but tasted great. The lady of the house enters and I am determined to get it right.

As I am rolling the second roti, I come up with this genius plan to roll the dough out as far as I can and then use a pot lid to cut a perfect circle, like a cookie cutter.

Just as I have almost rolled it out all the way, boom, it hits me … and I feel very doff, but also happy that I figured it out.

Today is going well, I am not only a multi-tasking engineer & traditional cooking utensil guru, I am also a genius for figuring out the plainly obvious.

The Chakla is round, because one must roll to the edges.

How plainly obvious and simple.

Right, time for the perfect roti for my special lady.

Roll, roll, roll x 50. Eish, this is not easy.

In the pan. I use a pancake pan, it works well.

Into the pan, medium heat… wait for it to bubble.

Flip and brush with butter, then repeat about three times.

This should take about a minute until your roti is cooked.

As I was standing back to admire my handy work, it hit me like Mike Tyson in my stomach. I forgot to make sambals.

Ok Shane, just serve and act natural.

All’s well that ends well. 1 hour flat.

The lady of the house ate quickly and rushed off to go and pick up my son from school. I dished up a quick plate for the neighbour and then came to try and make the perfect roti with the remaining dough.

I managed two more good ones, one for myself and one for my son who just got back from school.

As I dished, I knew that this meal would not be complete without some sort of salad, so I grated a carrot, chopped some onion and chilli and, at long last, got to eat.

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our website www.currylovers.co.za We deliver nationwide, as well as to Australia, New Zealand, Mauritius, USA & UK.

If your country is not on the list, just let me know and I will arrange the delivery.

How long will a Bunny Chow last, before it gets too soggy?

Durban Bunny Chow
Durban Bunny Chow
Photo by Warren B (The Bunny Slayer)

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 I thought that I would share this bit of research with all who are interested.

One question which you may ask, is how long does a Bunny Chow, with the perfect amount of gravy, last before it becomes too soggy to enjoy.

As I am considering setting up a Bunny Chow delivery service, I consulted with the wealth of knowledge of the members of our group, “We are Durban Curry Lovers”, and ran a poll.

The results, so far, have been tabulated into the poll below, where you can add your vote to see the results.

To learn how to make a Durban Bunny Chow, read this article.