Tag Archives: Maurine C

Durban Mutton Curry by Aunty Maurine

durban-mutton-curry
A work of art by a very special lady.

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Durban Mutton Curry by Aunty Maurine

Friends, let us amateurs take a bow to the master.

Aunty Maurine is one of the founder members of “We are Durban Curry Lovers” and has been one of my greatest inspirations – not only for her cooking, but for her kindness and generosity of spirit in sharing her tips, tricks & family secrets with us.

Aunty Maurine knocks it out of the park again, with the absolutely phenomenal dish. Wow.

Here is her recipe, learn it. Practice it and you will learn the art of cooking Durban Curry.

  • Author: Aunty Maurine
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 5
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 1.5kg of meat
  • 1 Onion
  • 3 Tomatoes, Grated
  • 4 Green Chillies
  • 1 Tablespoon Ginger and garlic, Ground
  • 1 Sprig of Curry leaf
  • 2 and half Tablespoon of Kashmiri Chillie Powder mix
  • 1 teaspoon Tumeric powder
  • 1 teaspoon Dhaniya n jeera powder
  • 1 Cinnamon stick
  • 2 Bay Leaf
  • Salt to Taste
  • 4 Potatoes

Instructions

  1. Fry onions in a heavy based pot, add cinnamon stick and bay leaves, when onions are translucent add your Tomatoes, Ginger and Garlic, Green Chillies and Curry Leaves, then all of your spices.
  2. Mix and add Meat and Salt to taste – mix well
  3. Lower the Heat and allow to cook for about 25 to 35 minutes, depending on the type of meat (I use C grade) whilst stirring occasionally.
  4. Add Potatoes, put a little egg yellow food coloring to the potatoes, it looks lovely in the Curry.
  5. Reduce the heat to low, if you using a normal pot add a little water, I use the AMC so I don’t use any water in my Curries.
  6. When the potatoes are soft Garnish with Dhaniya / Dhania / Corriander or fresh curry leaves

Enjoy. PS.. The lower the heat the more gravy accumulates

  1. PS.. The lower the heat the more gravy accumulates

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

Durban Crab Curry by Aunty Maurine

Durban Crab Curry Recipe
durban crab curry recipe
Durban Crab Curry by Aunty Maurine
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Durban Crab Curry by Aunty Maurine

When talking Durban Crab Curry, this is about as traditional as it gets. A delicious Durban Crab Curry, cooked to absolute perfection in a spicy, lip tingling, fiery red curry gravy.

Aunty Maurine shares her step-by-step recipe so that you can cook a Durban Crab Curry at home.

  • Author: Aunty Maurine
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 1 Onion (finely chopped)
  • 2 Tablespoons oil
  • 1 Tablespoon jeera
  • 1/2 Teaspoon Mustards Seeds
  • 4 Pieces of  (finely chopped)
  • 5 Tomatoes (finely chopped)
  • 5 Green Chillies
  • 4 Tablespoons of Masala
  • Tamarind  
  • Salt to taste 

Instructions

  • Heat oil , mustards seeds and jeera and garlic with curry leaves  & chillies
  • Add your washed, cleaned crab & lower heat until pink in colour
  • Add your masala, mix well
  • Add your tomatoes & your tamarind (softened & mixed in warm water)
  • Taste for salt & add to taste
  • Cook on low heat for 15 minutes
  • Serve with rice, buttered bread, roti or whatever makes you happy.

Notes

Hint: Tamarind paste is very easy to use. Simply reconstitute (mix) the thick paste with warm water. Add 2 parts water to 1 part concentrate and stir until combined.

See more Durban Crab Curry Recipes & Durban Seafood Curry Recipes

More Recipes by Aunty Maurine

Keywords: crab, durban curry

Durban Roti Recipe

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

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

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

Ingredients

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

Instructions

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

Notes

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

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

Keywords: roti

Durban Middlecut Fish Curry

durban middlecut tinned fish curry recipe
durban middlecut tinned fish curry recipe
Another Delicious Recipe & Photo by Maurine C
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Durban Middlecut Fish Curry

Middlecut is made from Mackerel, a striped fish that contains lots of Omega 3 & 6 oils, as well as a list of other vitamins and minerals. This great-tasting and healthy fish is absolutely fantastic in a Durban Fish Curry.

Middlecut is also different to the tinned pilchards which are widely used in Durban Tinned Fish Curry, in that it is mostly canned in salted water, as compared to the tomato of chilli sauce of the tinned pilchards.

This absolutely delicious recipe by Aunty Maurine is a healthy, tasty and enjoyable family treat that will surely become a family favourite.

 

 

  • Author: Aunty Maurine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • Middlecut Tinned Fish
  • 1 Teaspoon Turmeric Powder
  • 1 Tablespoon Masala (add Masala to taste)
  • 1 x Medium Onion (Thinly Sliced)
  • 2 x Jam Tomatoes (Chopped)
  • 2 x Green Chillies (Sliced long ways)
  • Garlic & Ginger Paste (to taste)
  • Boiled Eggs (Sliced, as many or as little as you like)

Instructions

  • Cover the base of your pot with oil
  • Add masala, tumeric powder, green chillies
  • Add salt,  fry onions till golden brown and soft
  • Add the chopped tomato, cook till soft
  • Clean the Middlecut tined fish
  • When the tomato is cooked, add in tinfish, ginger n garlic & mix (Cook for a few minutes)
  • Remove from the stove (Mix without breaking up the Middlecut
  • Optional add sliced boiled eggs to tinfish 
  • Serve with roti, rice or whatever makes you happy

Keywords: Middlecut, Tinned Fish, Durban Curry, Healthy

Cabbage with Butter Beans Curry

cabbage and butter beans curry recipe
Cabbage & Butter Beans Curry by Maurine C
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Cabbage with Butter Beans Curry

An absolutely delicious vegetarian Durban Curry by Maurine C.

Thank you for sharing the recipe to this delicious dish.

  • Author: Maurine C
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Vegetarian
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 1 onion finely sliced.
  • 3 tomatoes pureed.
  • Curry leaves.
  • 1 can butter beans, rinse out brine.
  • Fresh cabbage cut in chunky pieces.
  • Oil.. I added a little extra. Coconut or normal cooking oil.
  • 1/2 tsp ginger and garlic paste.
  • 1/2 tsp turmeric.
  • 1/2 tsp garum masala.
  • 1/2 tsp soomph.
  • 1/2 tsp geera and dhania.
  • 2 tsp mother in law chilli powder.
  • 3 tsp Kashmir chilli powder.
  • Salt to taste.

Instructions

  • Braise onion in hot oil
  • Add fresh ginger and garlic paste
  • Add turmeric, soomph, dhania and geera, garum, Kashmiri, mother in law , spices one at a time – sauté, add tomatoes and cook
  • Add rinsed butter beans (not the brine), add cabbage and cook in the spices
  • Add water, a little at a time, add salt & cook until the cabbage is soft.

Keywords: Vegetarian, cabbage, butter beans, curry, durban

Durban Chops Chutney Recipe by Aunty Maurine

durban-chops-chutney-recipe
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Durban Chops Chutney Recipe by Aunty Maurine

Durban’s iconic Chops Chutney.

Thank you very much to Aunty Maurine, for sharing her special recipe for this wonderful dish, so that we can all cook it at home.

  • Author: Aunty Maurine
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Curry
  • Cuisine: Indian

Ingredients

Scale
  • Sunflower Oil
  • Jeera Seeds (to taste)
  • 2 Bay Leaves
  • Chopped Onion
  • 1 tsp tumeric
  • 2 tsp dhania jeera powder
  • 2 tsp ginger and garlic paste
  • 2 tbs Kashmiri chilli powder
  • 2 kgs Lamb Chops
  • 2 cans chopped tomatoes
  • Curry Leaves
  • Green Chillies (to taste)
  • 1 stock cube of your choice

Instructions

  • In a bowl, marinate your lamb chops with the 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 2 tbs Kashmiri chilli powder
  • Fry 1 chopped onion in very little oil with a teaspoon of jeera seeds and 2 bay leaves.
  • Crank up the heat and add the 2kg marinated lamb chops marinated and fry until chops are brown and all the liquid has dried up.
  • Add 2 cans chopped tomatoes, curry leaves, 10 green chillies (more or less depending on your taste) & 1 stock cube of your choice to chops.
  • Mix well and cook on medium heat until chops are cooked.
  • Add a little water at a time only if necessary.
  • Season to taste.
  • Enjoy with pap / mielie rice /roti / etc.

Keywords: mutton, lamb, chops, chutney

For more recipes and to learn tips, tricks & family secrets, you are invited to join our Facebook Group, Durban Curry Lovers Group.

Aunty Maurine’s Durban Mutton Curry

Durban Mutton Curry Recipe

Thank you to the amazing Maurine Cassie, for sharing her recipe with our Durban Curry Lovers Group.

Ingredients

  • 2kg Mutton
  • 5 Medium Potatoes (halved or cubed)
  • 1 Onion
  • 2 Tablespoons of whole Breyani Mix (Fennel seeds, Cinnamon sticks, Bay leaves, Whole cloves, Green elachie, Star Aniseed and black elcha.)
  • 3 Heaped tablespoons mixed Masala
  • Half a Tablespoon of Turmeric
  • 1 Tablespoon Ginger and Garlic paste
  • Curry leaves
  • 2 Tablespoons Cooking oil

Method

  • Roast Breyani Mix (Fennel seeds, Cinnamon sticks, Bay leaves, Whole cloves, Green elachie, Star Aniseed and black elcha.)
  • Add cooking oil to cover the base of your pot
  • Brown your onion
  • Add ginger garlic
  • Allow to fry then add Turmeric and Masala
  • Mix and add meat immediately
  • Mix well add salt and allow to cook for any 10 minutes before adding 300m1 water
  • Allow to cook, until the meat is cooked halfway through
  • Add potatoes (add more water if u prefer extra gravy) and allow to boil rapidly until potatoes are nice and soft. (I used Gravy Soakers / aka UTD Potatoes)