Tag Archives: Hot

Ms Irene Enoch’s Durban Fish Curry Recipe

durban fish curry recipe
durban fish curry recipe

Today we are very fortunate to be able to share with you a very special Durban Fish Curry Recipe by Ms Irene Enoch, from Blessed Bakes.

Ingredients

  • Steenbras – 3 Middle Slices
  • Salt
  • 8 Jam Tomatoes (Grated)
  • 1 Sachet Tomato Paste
  • 3 Red or Green Chillies (Slit)
  • Fresh Curry Leaves
  • 1 Tablespoon Fish Masala
  • 1 Tablespoon Bombay Delite Hot Masala
  • 1 Tablespoon Pure Chilli Powder
  • 1/2 Teaspoon of Egg Yellow
  • 1 Onion (Finely Chopped)
  • 8 Garlic Cloves (Skinned)
  • 1/2 Teaspoon Mustard Seeds
  • Crushed Jeera (Cumin Seeds)
  • Crushed Dhania (Coriander Seeds)
  • 1 Teaspoon Honey
  • 2 Tablespoons Tamarind
  • Dhania Leaves to Garnish

Method

  • Rinsed your fish and drain, sprinkle with a little salt and leave aside. (The reason for adding salt onto the fish is that I add fish at the end and most of the time the flavour of gravy goes in but has no taste)
  • In a bowl, add the grated tomatoes, tomato paste, chillies, curry leaves, salt, fish masala, bombay delite hot masala, chilli powder, egg yellow and then set aside.
  • Add your onion and garlic to hot oil, then add the mustard seeds, crushed jeera, crushed dhania and let it all fuse together to flavour your onions.
  • Add your grated tomatoes and all your spices into the pot. (The bowl which you set aside earlier)
  • Add honey & Mix
  • Add half a cup of hot water, mix & cover the pot to let the tomatoes cook and break down into a chutney
  • After ten minutes, add you fish into the chutney and baste with the chutney
  • Cover and let it all cook for 5 minutes on medium
  • Turn the fish over and repeat the process of basting, ensuring that there is still moisture in the pot
  • Cover and leave for 5 minutes on medium.
  • In a bowl add the tamarind, add little boiling water & mix to form a smooth paste. Add little more water and pour into the pot, giving a little shake as to mix but not break up the fish.
  • Reduce the heat on the stove to low & cover the pot with a lid
  • Allow to simmer for 10 minutes.
  • Switch off the stove and leave the pot on the stove to rest
  • The curry should be a thick gravy. The colour would have darkened into a beautiful dark red (see photo) and you will see the oil rise to the surface of the sauce.
  • The fish should not be moved around in order to keep it whole.
  • HINT: Add your dhania when you food is warm, not hot.

Irene says that the trick to this recipe and to her cooking in general, is “not to hold back or be impatient. Do things accurately, with the right ingredients, or do not bother.”

We can clearly see that this dish was cooked with much love and with a recipe that has taken many, many years to perfect. Thanks again for sharing.

Follow Irene Enoch’s Facebook Page Blessed Bakes for more recipes, food ideas and even to order catering for your next function or event.

Read more Fish Curry Recipes

Shane’s Mutton Curry Recipe

Shane’s Mutton Curry

I have been working on this Durban Mutton Curry recipe for many years and there are still many years more to go – but I am getting somewhere.

Every time I cook curry, it is an adventure, it is therapy and it is fun.

Whilst the ingredients & quantities are pretty standard, I have a few techniques to get a rich thick gravy and super soft meat.

I mostly cook curry to make Bunny Chows, so I like to make a lot of gravy. My recipe may be a bit different, but it is because I have tweaked it to my preference.

Ingredients for every kg meat

  • 1kg Mutton (Cut into pieces. Washed and patted dry with kitchen towel)
  • 120 ml Sunflower Oil
  • 2-3 Onions (Grated or very finely chopped)
  • 2 Jam Tomatoes (Grated. Add more or less to your preference)
  • 4-6 Tablespoons Masala / Curry Powder
  • 1 Teaspoon Organic Cayenne Pepper (if you want to turn up the heat)
  • 3 Star Anise
  • 2 Cinnamon Sticks
  • 1 Tablespoon Fennel Seeds (Ground with Pestle & Mortar)
  • 3-4 Green or Red Chillies (or both)
  • 1 Tablespoon of Homemade Garlic & Ginger Paste
  • 1 Tablespoon of Homemade Dhania & Jeera Powder or Jeera seeds crushed with Pestle & Mortar (whatever you prefer)
  • 1 Tablespoon Salt (add more or less to preference)
  • 1-2 Teaspoons Turmeric
  • Dhania Leaves to garnish
  • 2-4 Large Potatoes (The amount is to your preference, but if you can get UTD Potatoes then these must be your first choice. We call then gravy soakers. UTD = Up to Date Potatoes)

Method

  • Heat oil in heavy based pot
  • Add cinnamon sticks, star anise, dhania & jeera powder, turmeric and allow to fry until fragrant.
  • Add onions and saute until soft. (take care to not let your spices burn)
  • Add your Curry Powder / Masala and allow to fry a bit. (again, take care not to let your spices burn. The mixture will become very thick now and it will burn easy)
  • If you are adding extra Chilli powder or Cayenne Pepper, then add now.
  • Add a dash of water if the ingredients are too thick – and stir. Allow the water to cook off whilst you adjust your heat so that the sauce boils but does not burn.
  • Add your tomatoes and allow to saute until soft. This is where I put my most effort, in cooking the tomatoes down to make a smooth, thick, rich curry base. I use a wooden spatula or flat pointed wooden spoon to continuously scrape the bottom of the pot to bring up the flavours. The oil will come to the top when the sauce is reaching the right consistency.
  • Add about half a cup of water. This is a debatable step, but I find that the water brings the sauce alive and allows me to cook it down to my required consistency rather than fighting a dry mixture and burning.
  • Cover and simmer on a low-medium heat for at least 30 minutes.
  • Remove the lid of the pot and allow the moisture to evaporate from the sauce. You are now preparing your sauce to saute your mutton (or any meat).
  • Keep stirring and scraping the bottom of the pan with your utensil. The sauce will thicken up quite a bit at this stage and you do not want it to stick and burn. This sauce is the base of your curry and the more effort which you put in, the better results you will get.
  • Add a few curry leaves into your sauce / base
  • Remove your pot from the heat and stir in your mutton / meat in through the sauce, making sure that all pieces are well covered.
  • Return the pot to the head and gently stir until the meat starts to fry in the sauce. You want the temperature of the sauce to go above at least 140c to achieve a Maillard Reaction. You want to use your utensil to scrape the meat and sauce from the bottom of the pot to the top, in the same manner you would turn a flower bed with a spade.
  • When you are happy that your meat has fried enough (usually when the sauce gets really thick and wants to burn on the bottom of the pot) then add at least a cup of water. Your sauce must be thin enough to be able to gently simmer, with no chance of it burning on the bottom of the pot.
  • Add a few curry leaves, turn down your heat, put the lid on the pot and simmer for at least 40 minutes. (40 mins for mutton, 20 mins for lamb) or until your meat is soft.
  • When your meat is soft add your potatoes, some curry leaves and your salt. Add water until the potatoes are just covered.
  • Partly cover the pot and allow to gently simmer until the potatoes are soft and the meat falls off the bone.
  • Hint: If the water is not evaporating fast enough, then leave uncovered. You can always add a dash or 2 or water, if required.
  • When your curry is ready, stir in a pinch or 2 of dhania leaves, a few curry leaves, another pinch or 2 of salt and let it stand for at least 15 minutes.
  • Serve as a Bunny Chow, with Basmati Rice, with Roti or however makes your heart happy..

Check here for a Durban Lamb Curry Recipe (Step by Step with Photographs)

Creamy Butter Chicken Recipe

butter chicken recipe
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Creamy Butter Chicken Recipe

Very few meals scream Mom’s comfort food, louder than homemade Butter Chicken. This creamy chicken curry, served with fluffy basmati rice is a firm favourite in my household. It is really easy to make and once mastered, I am sure that it will become a favourite in yours as well.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 3 1x

Ingredients

Scale
  • 250ml fresh cream
  • 100g real butter
  • 3 Medium sized Chicken breast fillets (cut into cubes)
  • 250ml thick Greek style yoghurt or Buttermilk
  • 1 Tablespoon of oil
  • 1 large Onion (diced)
  • 2 Teaspoons crushed garlic (or to taste)
  • 4 Teaspoons of finely grated ginger (or to taste)
  • 2 Teaspoons of Jeera Powder / Ground Cumin (or to taste)
  • 2 Tablespoons of Masala / Curry Powder for HOT or 1 Tablespoon for medium.
  • 1 Teaspoon of Dhania Powder / Ground Corriander Seeds (or to taste)
  • 1 teaspoon of Turmeric
  • Curry Leaves (to your taste)
  • 2 Bay leaves
  • 1 Tin of chopped tomatoes (410g tin)
  • 2 teaspoons of tomato paste (or 1 small tin)

Instructions

  • Mix the yoghurt, garlic, ginger, cumin, masala, curry powder, ground coriander and turmeric in a plastic container.
  • Add the Chicken pieces and stir until they are well coated.
  • Refrigerate overnight, or for at least 2 hours.
  • Heat the oil in a pan and sauté the onions until they are soft. (about 2-3 minutes)
  • Add the marinated chicken pieces and all the yoghurt sauce and sauté until the chicken starts to go soft, or the sauce becomes thick and starts to stick on the bottom of the pan.
  • Add the tomatoes and tomato paste, give it a good stir and gently bring back up to the boil.
  • Add the Curry & Bay Leaves.
  • Turn down to a low heat and gently simmer until the chicken pieces are soft and ready to eat.
  • Add the fresh cream and butter to the sauce and stir through until dissolved and your sauce is thick and creamy. Make sure not to let the sauce boil or else the cream may split.
  • Serve straight from the pan alongside or onto basmati rice and garnish with some fresh dhania leaves. (Coriander leaves)

Notes

HINT: Roast and blend your own curry powder / masala to balance the flavours exactly to your preference. This article will teach you how to Make your own Durban Curry Powder.

Browse more Chicken Curry Recipes in our Collection.

Keywords: butter chicken, cream, durban curry

How to make Durban Curry Powder

containers of seeds and spices to make curry powder
Photo by Agnieszka Kowalczyk via Unsplash
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How to make Durban Curry Powder

You may ask why would we would want to make our own Durban Curry Powder, when we can buy it already mixed?

Well, just as we all have our own taste in music, fashion etc, so do we all have our own preferences on what constitutes the perfect balance of flavours in a Durban style curry.

We know that it must be red, we know that it must be hot and we know that when we cook with it, it must send a whiff of wonderful fragrances over the fence to torment the neighbour. (Even if just to torment the neighbour with the wonderful smells coming out of our kitchen, that is reason enough to want to learn how to make Durban Curry Powder.)

let’s face it, some may like a little more ginger, some may prefer a dash more cardamom or fenugreek, some may prefer it a little milder or crave it more fiery and want to add more cayenne pepper or chilli powder.

In our quest to become currymasters, we must learn to master our own blend of spices so that we can prepare our own curries, according to our own tastes.

The recipe below is a good starting point, from which you can tweak and adjust quantities to find the perfect balance for your unique palate.

I have included the steps where we roast and grind the specific seeds to make the specific powdered ingredients, but it is also perfectly acceptable to use already ground spices – as long as they are of high quality.

To roast and grind seeds is simple: Place the seeds in a dry pan on a moderate heat until they become aromatic. Do not let the seeds burn, lift the pan and give it a shake to ‘stir’. Once you are happy with the roast, simply grind in a spice grinder, pestle & mortar or even in a food blender.

The texture will be different with each method, but course it will add a whole new dimension of flavour

  • Author: Shane

Ingredients

Scale
  • 1 Tablespoon of ground Dhania Powder (Corriander Powder)
  • 1/2 Tablespoon ground  Elaichi  (Cardamom)
  • 1/2 Tablespoon of Dalchini Powder (Cinnamon)
  • 1/2 Tablespoon  Methi (Fenugreek)
  • 1 Tablespoon ground Jeera (Cumin)
  • 1 Teaspoon ground cloves (teaspoon not tablespoon)
  • 6 Tablespoons chili powder
  • 1 Tablespoon Red Cayenne Pepper Powder (organic is best)
  • 1/2 Adrak Powder (Ground Ginger) 

Instructions

  • Set out your ingredients separately
  • Get a clean, dry, glass jar and set next to the ingredients
  • Roast your seeds, grind into a powder. Measure them out, as per the recipe, into the glass jar.
  • Add your pre-powdered ingredients
  • Close the lid and give a good shake to mix all the ingredients.
  • Stand back and take a bow, you have just blended your own masala / curry powder.
  • Store in a cool, dry place.

Notes

Learn how to:
Make your own Garlic& Ginger Paste
Blend your own Dhania & Jeera Powder

Disclaimer: No neighbours were harmed in the making of our Durban Curry Powder. I love him to bits and he torments me right back with the flavours of his hometown – Mumbai.

Lekker Curry Sauce for braai pap

curry braai sauce for pap
curry sauce for braai pap
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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

Quick 35 Minute Mutton Curry

35 Minute Durban Mutton Curry

I was running very late and needed to get this curry cooked in a hurry. I can normally get a curry out in about 60 – 90 mins, depending on what meat I am using.

Please note that I was cooking mutton and not lamb. As we know, mutton takes far longer to cook, than lamb. I also did not have curry leaves or even dhania. I did consider cooking a stew, but no ways, curry or nothing.

I also used less oil than I normally use, as the oil was finished as well. Because I used a pressure cooker, I soaked the cinnamon sticks and star anise in boiling water and added the water, as T was worried that they would break up in to lots of small little bits and be unpleasant to eat.

So here goes.

150ml sunflower oil
2 large onions, grated
6 Red Chillies, chopped
1 tsp turmeric
2 large cinnamon sticks
2 Star Anise
1 Tbsp fennel seeds, ground to a powder with pestle & mortar.
1 Tbsp Crown National Red Curry Powder
2 Tbsp Mother in law Masala
2 Tbsp Roasted Masala
2 tsp ginger and garlic paste
2 medium tomatoes, grated
1.5kg mutton pack, cut into pieces
1 Tbsp Salt
3 large potatoes, cubed.
Water that had been infused with cinnamon and star anise.

Method

  • Heat oil
  • Add onion, chopped chillies & turmeric and fry for 2 minutes or until the onion starts to soften
  • Add the ginger & garlic and cook for another 1 minute
  • Add the curry powder / masala and let it start to cook together. 30 seconds
  • Note: Add a small bit of water if you see that the curry powder / masala wants to burn on the bottom of the pot. This must be avoided, as it ruins the taste.
  • Add your grated tomato and keep stirring slowly until all the ingredients in the pot become a slush. Add little bits of water if the slush is too dry or if it wants to start sticking on the bottom of the pot. This sludge becomes your curry base. 2 Minutes
  • Note: Turn down the heat and let it cook for another 2 minutes to develop a bit of flavour.
  • Add your meat and braise the meat in the curry base for 5 mins, making sure that nothing burns on the bottom of the pot.
  • Transfer to a pressure cooker and cook for about 15 minutes on three quarter heat. I counted that the pressure cooker released steam about 6 times. Not ideal to use a pressure cooker on such high heat, but I was in a rush.
  • Check your meat, it should be pretty soft. Not falling off the bone quite yet, but close.
  • Add salt, stir and let stand for a minute or 2
  • Add your potatoes, which you have pricked with a fork to suck in the gravy.
  • Put the lid back on the pressure cooker and cook for another 5 minutes or so.
  • About 25 minutes or so should have passed by now.
  • Take your pressure cooker off the stove, release the steam and pour back into the original pot.
  • Give it all a good stir and allow to settle.
  • This is when you could add dhania etc but as I mentioned, I did not have any. Neither did I make sambals or anything.
  • Take a bow.
  • Serve with rice, roti, as a bunny chow or even just with a few thick slices of white bread.

Note: This is method is obviously a bit different to when I can take my time and cook a curry and use all my secrets – but this is just how I managed to get a very tasty mutton curry from raw to ready-to-eat in about 35 minutes.

Mrs Moodley’s Fish Curry Recipe

sugen-fish-curry-recipe-durban

For those of us who absolutely love a fish, or any seafood curry, for that matter – this is a very special recipe, which I am sure has been perfected over many, many years.

Note from Sugen Moodley who shared the recipe on Facebook, “This is my Mums recipe.  I used a Natal Stumpnose of around 3.2kg which I caught.  You can use any available fish.”

  • 3.2kg fish
  • 5 large tomatoes- grated
  • 4 whole green chillies
  • 1/2 onion – diced
  • 1/2 teaspoon methi seeds
  • 1/4 teaspoon mustard seeds
  • 2 teaspoon sugar
  • 1/2 tsp garam masala
  • 1/2 tsp tumeric powder
  • 1 1/2 tsp salt
  • 4 + 1 teaspoons chilli powder. (see method)
  • 1 tablespoon tamarind, diluted in 1/2 cup water
  • 2 teaspoon ginger and garlic paste
  • 200ml veg oil
  • 1/2 teaspoon crushed garlic

Method

  • Fry the onions until they are soft and light brown.
  • Add all of the ingredients, except the fish, the chillies, 1 teaspoon of chilli power and 1/2 teaspoon of crushed garlic. (which we will add later)
  • Simmer on medium heat, then place the pieces of fish in the pot in a single layer.
  • Spoon the chutney over the fish. (Do not turn the fish over)
  • Taste and add salt to preference.
  • After about 5 minutes, transfer the fish to a plate with the cooked side up.
  • Repeat the process if you have any more pieces of fish.
  • Add the chillies and allow to cook for about 5 minutes, whilst stirring, allowing for the water to evaporate.
  • Once the oil rises to the surface, add the 1/2 teaspoon of crushed garlic and the 1 teaspoon of chillie powder which you reserved earlier.
  • Return the fish to the pot, with the uncooked side down.
  • Simmer on medium/low heat.
  • Traditionally, a sheet of newspaper is now placed over the pot, but you can use a lid. (just place it so that some steam can escape)
  • Do not use a spoon to stir, rather pick up the pot and gently tilt it to coat the fish with chutney every 2 to 3 minutes.
  • After 20 mins on low (3) the oil should be visible, most of the water would have evaporated.
  • Scrape the spoon in the open spaces, between the fish, to ensure it is not burning. (I like to use a wooded spatula)
  • Simmer on low (1) for a further 6 mins.
  • The oil should now be visible.
  • Garnish and enjoy!
sugen-fish-curry-recipe
32.kg Natal Stumpnose caught by Sugen Moodley

Durban Chicken Curry Recipe

Chicken-Curry-recipe
Chicken-Curry-recipe

You may have tasted a Chicken Curry before, but you have never tasted a Chicken Curry until you have tasted a Durban Chicken Curry. Fiery hot with a wonderful gravy that soaks into the potatoes to teach you a lesson in deliciousness.

Ingredients

  • 2 tablespoons ghee (or butter)
  • 1 tablespoon vegetable oil
  • 1 tablespoon of curry powder
  • 1 to 2 whole cinnamon sticks
  • 1 tablespoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of whole cumin
  • 1 teaspoon of cayenne pepper or Paprika (or both)
  • 1 finely chopped or grated onion
  • 1.4cm of fresh grated ginger
  • 4 cloves of finely chopped garlic
  • 8 pieces of chicken (preferably on the bone for flavour)
  • 2 chopped tomatoes or Tinned Chopped Tomatoes
  • 1 tablespoon of tomato puree
  • 1 sprig of curry leaves
  • 2 potatoes (diced into half-inch cubes)

Method

1. In a heavy based pan, melt the butter in the vegetable oil, then add the spices to temper and become fragrant. Be careful not to burn the butter or the spices.

2. Add the onions, garlic and ginger and fry until softened. This normally takes about 3 minutes on a medium heat.

3. Turn the heat up to high and add the chicken pieces to brown, regularly turning into the onion and spice mixture. (Alternately you can add the chicken to the sauce, after the tomatoes are cooked down after step 4)

4. After about 5 minutes, add the tomato puree and chopped tomatoes and give the pot a good stir.

5. Throw in the diced potatoes, and curry leaves. Taste for salt, then allow to simmer for about 30 minutes on a low to medium heat. Poke the potatoes with a fork, so that they absorb the gravy.

6. When ready, garnish with the fresh coriander leaves and you are ready to serve with your accompaniments, such as sambol etc.

Note: Traditionally, this curry is serves on a bed of basmati rice but there are many ways to serve it, such as in roti, in a bunny chow or my favourite with pap.

Kashmiri Mutton Rogan Josh

Kashmiri Mutton Rogan Josh
Kashmiri Mutton Rogan Josh
Credit: Gurgaon Foodie

Rogan Josh means cooked in oil at intense heat. Another interpretation of the name Rogan Josh is derived from the word “Rogan” meaning “red color” (the same Indo-European root that is the source of the French “rouge” and the Spanish “rojo”) and “Josh” meaning passion or heat. Great for getting all the flavour out of your mutton chops.

Ingredients:
1.  Mutton 500 grams
2.  Green Cardamom 4
3.  Black Cardamom 3
4.  Cloves 4
5.  Fried Onion Paste 1 Cup
6.  Yogurt 1 cup If sour,use less or as desired.
7.  Sonth Pwd 3 tsp
8.  Saunf pwd 4 Tsp
9.  Kashmiri Red Chilli Pwd 4Tsp
10. Whole Kashmiri Chilli 4 in nos
11. Hing
12. Salt
13. Mustard Oil

Preparation:

  • Smoke Mustard Oil and allow to cool a bit.
  • Add Hing followed by whole spices.
  • When the spices are fragrant add the Fried Onion Paste.
  • Add the Mutton Pieces and sear for 4-5 Minutes.
  • Whisk the Yogurt well with all the Pwd Spices and Salt. Add ,stirring fast till Yogurt Boils.
  • Lower temperature and cook for 10 minutes.
  • Add a little water and cook Covered or in a pressure cooker till Mutton Tender.
  • Serve Hot with Steamed Rice

Note: If you are in a rush and you need to get a curry out fast, try this 35 minute Mutton Curry Recipe.

Durban Mutton Curry Recipe

durban mutton curry
durban mutton curry recipe
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Durban Mutton Curry Recipe

Cook the famous Durban Mutton Curry at home with this easy-to-follow recipe.

Enjoy it with rice and all the accompaniments, or as our world famous Bunny Chow

Here is a recipe to cook a Durban Mutton Curry at home.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 500 g mutton cut into pieces
  • 100 ml oil
  • 1 bay leaf
  • 3 cinnamon sticks
  • 1 teaspoons of fennel seeds
  • 1 large onion chopped or grated
  • 1 sprig curry leaves
  • 2 teaspoons of ginger & garlic paste
  • 2 teaspoons salt
  • ¼ teaspoon of turmeric
  • 4 tablespoons of masala
  • 3 Potatoes cut into cubes
  • 3 sprigs of fresh coriander (chopped dhania)
  • 1 medium tomato (Cut into small pieces or grated)
  • Add water to according to how you like your gravy.

Instructions

  1.  Heat oil and then add onion, turmeric & spices to fry for a few seconds (allow onion to soften)
  2. Add masala, ginger & garlic allow to cook for a few seconds (make sure not to burn the masala)
  3. Add tomato (when almost cooked stir in meat and allow to sauté)
  4. Turn down heat and cover saucepan
  5. Cook until meat begins to fry up
  6. Add the curry leaves and salt
  7. Add the water (if necessary) and potatoes
  8. Bring to a boil, then turn down to moderate heat
  9. Cook until meat is tender & potatoes are soft
  10. Simmer until ready to serve

  11. Garnish with dhania

Keywords: Durban Curry, Durban Mutton Curry Recipe, Mutton Bunny, Bunny Chow

Britannia Hotel’s Famous Recipe

Watch the video below to see how the curry masters at Britannia Hotel in Durban cook their famous mutton curry.


Durban is known at the city where the fun never sets. The warm Indian Ocean lapping onto beautiful beaches, modern shopping centres, great clubs, restaurants & bars and world class sporting facilities. We are blessed with a wonderful mix of people from diverse backgrounds.

Yes, Durban is the city where the fun never sets, but it is also the most famous city on Earth when it comes to our curries. Without a doubt, the most famous of all is the Durban Mutton Curry. Enjoy it with rice and all the condiments or served as a good old fashioned Bunny Chow.

Mrs Joyce Naidoo’s Steenbras Fish Curry

durban-steenbras-curry-recipe-joyce-nai
durban-steenbras-curry-recipe-joyce-nai
Pic: Joyce Naidoo

Ingredients

  • 8 large tomatoes
  • 6 big cloves garlic peeled n sliced
  • 1 large onion
  • Curry leaves
  • 2 Stems shallot
  • Mixed Masala including fish Masala
  • 1/4 Teaspoon of Turmeric
  • 1 Teaspoon of Brown Sugar
  • Salt to taste
  • 8 Green Chillies
  • Cooking oil

Method

  • Heat your oil
  • Add the green chillies (which have been cut length ways to give it a slit), the onions and your curry leaves
  • Add the Garlic
  • 5 Tablespoon masala
  • Tomatoes, Grated
  • Sugar & Salt to taste
  • Allow tomatoes to cook well
  • Then add some tamarind mixed in 1 cup of warm water, allow to boil rapidly. Then place your fish in yo the pot and allow to cook for about 20 to 25 minutes until the fish is cooked.

    Note: This fish curry is best to eat when cold and it is absolutely out-of-this-world, when served with warm, white bread and butter.


About White Steenbras (Pignose Grunter)

White steenbras ( Lithognathus lithognathus) are endemic, spawning fish highly prized by recreational fishers. They are found in estuaries (juveniles) and surf (sub-adults) and inshore zone (adults). Populations were heavily overfished in the 80’s which lead to a collapse in the fishing industry. White steenbras are listed as Endangered on IUCN’s list for threatened species and are rated as no-sale species within South Africa.

2. How was it caught or farmed?

Only recreational fishers with special permit may catch white steenbras following a daily bag (1) and minimum size limit (60cm). Recreational fishers are not allowed to sell their catches.

3. Where is it from?

White steenbras are endemic to the waters around the Orange River up to KwaZulu-Natal. Due to its no-sale status management, consists of monitoring and permit enforcement on a local scale.

White Steenbras
(Lithognathus lithognathus)
Pignose grunter, Wit steenbras

Find out about the sustainability of any seafood species you want to eat by viewing the SASSI List

Durban Fish Curry Recipe

durban fish curry recipe
durban fish curry recipe
pic courtesy “Tasty Veedu”
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Durban Fish Curry Recipe

What are you cooking this weekend? Why not try your hand at a Durban Fish Curry cooked using this traditional recipe.

Almost any fish used may vary but shad is a firm favourite.

The secret to a delicious gravy (besides using the freshest fish) is getting the perfect balance of puli (tamarind) in the curry.

  • Author: Legends of the Tide
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 5 Thick slices of fish
  • 1 Tablespoons jeera (Cumin Powder)
  • 2 Cloves garlic
  • 1 Tablespoon mustard seeds
  • 2 TB puli (tamarind) mixed with 1/4 cup water. (Remove seeds and use only juice)
  • 2 Tablespoons mixed masala
  • 2 large green chillies split down the middle
  • 1 large onion thinly sliced
  • Curry leaves
  • 1 and 1/2 tablespoons ginger and garlic
  • 10 Jam tomatoes
  • 10 Small brinjals
  • 1/4 Tablespoon sugar
  • Salt to taste
  • Dhania to garnish (Coriander Leaves)

Instructions

  • Heat oil
  • Fry jeera and mustard seeds
  • Brown onions. Add masala, ginger and garlic paste and chillies
  • Add grated tomatoes, tamarind juice and salt to taste.
  • Simmer for a few minutes
  • Add brinjals
  • When brinjals are half cooked, add fish. Do not stir the curry as the fish will break.
  • Cook on reduced heat for about 30 minutes. (Stir the curry by gently shaking the pot ensuring the fish is well coated with gravy.)
  • Add the garlic cloves and continue to cook
  • Add dhania and curry leaves.
  • Simmer for few seconds before removing from heat.
  • Serve with rice or fresh white bread and butter.

Notes

Notes: Can be cooked the day before you serve. This allows the flavour to soak into the fish.

View more Fish Curry Recipes or if you like to burn, try Vijay Govenders Original Crab Curry Recipe

 

Keywords: durban curry, fish curry, durban fish curry, shad, legends of the tide


Recipe from Legends of the Tide pp. 237-8

Legends of the Tide – The Seine-netters and the Roots of the Durban Fishing Industry on special for R250.

Call 0785930585 to order.

Mrs Singhs Prawn Curry Recipe

durban-prawn-curry-recipe
durban-prawn-curry-recipe


Durban is famous for our Mutton Curry Bunny Chow, but we are equally as famous for our Durban Prawn Curry.

Variations are crayfish, langoustine & even Chicken & Prawn combo are all delicious.

This is an easy and yet truly tasty Prawn Curry recipe by Mrs Singh.

Ingredients

  • 1kg prawn meat well drained
  • 2 med. onions-finely chopped
  • 8 large ripe grated / finely chopped tomatoes
  • 8 cloves garlic ground , 1t/spoon ginger ground
  • 4 elachi pods/3 bay leaves/salt to taste
  • 1t/spoon jeera powder
  • 1t/spoon methi seeds ground+ a grind of black peppercorns
  • 1t/spoon Tumeric powder
  • 2T/spoon garam masala
  • 3 T/spoon chilli powder
  • Greshly chopped: dhania(coriander)
  • Shallot(spring onion)
  • Curry leaves
  • Treen chilli

Method:

  1. Heat butter and oil in a pot.
  2. Braise onions, garlic, bay leaves, elachi and ground methi
  3. Add tomatoes, spices, ginger, salt & curry leaves.
  4. Let simmer for about 10 minutes.
  5. Add prawns, stir and let simmer for about 8 minutes.
  6. Garnish with desired amount of green chillis.

If you desire a milder Thai flavour, then simply add a cup of coconut milk and a cup of fresh cream about 5 minutes after step 5.

Serves Best with Braised Rice or Roti and a fresh bowl of sambals.

NB.remember to remove the elachi pods before serving