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Mild Mince Curry that even the Kids will Love

mince curry recipe

If you are looking for a meal that is quick and easy to make, bulks up a small amount of mince meat and is so delicious that everybody in the family, including the kids, will love it – look no further than our curry mince recipe.

As I was cooking this with the kids in mind, I left out the seeds and barks that one would normally use in a curry, such as a Durban Mutton Curry.

I especially like cooking this dish, as you can really bulk up a small amount of mince. We easily fed 4 on this.

Ps. If you want it hot, then use more curry powder, especially a red Durban Masala or Mother-in Law.

Ingredients

  • 500g Lean Mince Meat (your choice of meat)
  • 30ml Sunflower Oil
  • 2 Small Onions or 1 Large Onion (Finely Chopped)
  • 2 Large Tomatoes (Chopped with the skin on)
  • 2 Teaspoons mild or medium curry powder (or hot, whatever you prefer. For this dish I used Rajah All-in-One as it has such a delicious flavour for mild/medium curries)
  • 1 Teaspoon Paprika (For colour)
  • 1 Teaspoon Jeera / Cumin Powder
  • 2 Teaspoons BBQ Spice
  • Curry Leaves
  • Salt & Pepper
  • 1 Teaspoon Coriander Seeds (Optional)

Method

  • On a medium heat, dry fry your mincemeat in a cast iron pot, without oil. (use any pot, if you find that the mincemeat is sticking/burning then add a little oil.)
  • Mix 2 teaspoons bbq spice into the browned mince meat.
  • Remove the Mince Meat from the pot, or even use a new pot for the next step (whatever suits you best)
  • Add oil to pot on medium heat (there is no mince meat in this pot, yet)
  • Add onions and saute
  • Add 2 teaspoons medium Curry Powder, 1 teaspoon Jeera / Cumin Powder & 2 Teaspoons Garlic & Ginger Paste.
  • Add a little water or more oil if the spices are sticking and burning on the bottom of the pan.
  • Hint: Normally, after my spices have fried a bit, I add a dash of water to my onion & spice mixture and then let it cook down. It seems to bring the mixture to life.
  • Add Tomatoes.
  • Stir often until the tomato is broken down and you have a thick sauce in your pot.
  • Add Fruit Chutney (Mrs Balls) or 1 Tablespoon Sugar (or both or even none, whatever you prefer)
  • Turn down heat and let simmer for 10 minutes
  • Add Carrots (wait 2 minutes)
  • Add Potatoes
  • Add whatever other veggies you like (peas, corn, green beans or whatever.
  • Let simmer for 5 minutes and then add your previously braised mince meat.
  • Add 1 teaspoon of paprika powder (Optional, but gives a great colour)
  • Cover and let simmer for about 15 – 20 minutes, depending on the temperature. (add water when you think it needs it, you can always boil the water off)
  • Add 2 teaspoons of salt
  • When the potatoes and veggies are soft and the bit of oil has floated to the surface, it is ready. (have a bite of each to test)
  • Serve with yellow rice & buttered bread, roti or however you choose.

Don’t forget, if you would like it hotter then simply add more curry powder, some chilli powder, cayenne pepper (or even all of them) – also check out these recipes for HOT Durban Curry

Durban Lucky Star Tinned Fish Curry

durban tinned fish curry
durban tinned fish curry
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Durban Lucky Star Tinned Fish Curry

There are few meals under R20 which can feed a family of 4.

There are even fewer meals under R20 which can feed a family of 4 and still be absolutely delicious, as a famous Durban Tinned Fish Curry.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 1 Tin Pilchards (chilli is best)
  • 100ml Sunflower Oil
  • 1 Large Onions (Finely chopped)
  • 23 Jam tomatoes (or more if you want more gravy)
  • Curry leaves
  • Star Anise
  • Cinnamon Stick
  • 1 Teaspoon Jeera, Powder or Whole Seeds (cumin)
  • 1 Teaspoon Chilli Powder (or Cayenne Pepper if you want hot)
  • 2 Tablespoons Masala / Curry Powder
  • 1 Large potato cut into small cubes (optional)
  • Dhania to garnish

Instructions

  • Remove pilchards from the can, leaving the sauce behind. Cut them down the belly and remove bones and any stomach etc that you may find inside. (keep the sauce, we will add to the pot later)
  • Put oil into the pot, on a medium heat
  • Add star anise, cinnamon and jeera (cumin) and allow to fry. (do not burn your spices)
  • Add the onions and saute until soft
  • Add Masala / Curry Power and let fry (do not let burn)
  • Add tomatoes
  • Add a dash of water if required if the mixture is too dry
  • Lower the heat and let simmer until the mixture has cooked down and the oil is starting to float to the top
  • Add curry leaves and let simmer for 2 minutes
  • Add potatoes and more water if required.
  • Cover and let simmer until the potatoes are soft and almost cooked.
  • Add your fish, laying them down on the sauce. Spoon sauce on top of the fish. Turn the heat right down, cover the pot and allow to simmer for 5 or so minutes.
  • Take the pot off the heat and allow to stand for at least 15 minutes.
  • Serve with rice, fresh buttered bread, roti or however you like it.

Notes

Hint: The longer the fish sits in the sauce, the better it will taste.

Learn some more fish curry recipes

Keywords: Tinned Fish, Lucky Star, Durban Curry

More Tinned Fish Recipes