The secret of happiness is variety, but the secret of variety, like the secret of all spices, is knowing when to use it.

Daniel Gilbert

Growing up in Kwa-Zulu Natal generally means you’ve enjoyed a superb Durban curry. We used to joke that the heat of a curry was dependant on the mood of the lady who made it. If her hubby had upset her, she would most likely use a “mother-in-law’s revenge” curry powder, and it would be advisable to have a HUGE glass of milk on hand, to deal with the burn. I love a spicy curry, but I understand that it is not everyone’s cup of tea, so we use a gentle curry powder at the lodge, and make sure we focus on flavour more than burn. You will notice that I haven’t added a meat to the curry recipe heading on this blog. Why? Well, truth be told, you can use any meat you enjoy, this recipe works for them all: chicken/lamb/beef/fish. You can also go completely vegetarian with it. The magic is in the sauce!!!

INGREDIENTS

  • A mild curry paste. You can opt for a Korma paste as it works well with any curry. I prefer the “Pakco” curry paste, it has never let me down.
  • 2 x medium sized onions, roughly chopped. I prefer red onions as they seem to have more flavour.
  • 6 x large tomatoes blended
  • A heaped tablespoon Mix Masala curry power
  • Half a tablespoon cayenne pepper
  • Half a tablespoon paprika
  • One heaped teaspoon finely chopped garlic
  • One heaped teaspoon finely chopped ginger
  • One heaped teaspoon finely chopped chilli
  • I hefty handful of fresh curry leaves – chopped
  • I hefty handful of fresh coriander – chopped
  • 2 x tins coconut cream
  • Ghee
  • Coconut oil
  • Half a tablespoon Himalayan salt
  • Black pepper to taste
  • Bay leaves
  • Desiccated coconut
  • OPTIONAL: cumin seeds, mustard seeds, star aniseed, dried cardamom pods, coriander seeds, red pepper corns

METHOD

  • I have found a kadai to work best for cooking a curry, but you can also make your sauce in a frying pan and then transfer it to a slow cooker for excellent results.
  • Fry the onions slowly, until they are translucent, in a tablespoon of ghee and a tablespoon of coconut oil. The coconut oil prevents the ghee from overheating and burning. (Please remember this tip: coconut oil is simply unbeatable when making a stir-fry or anything else that needs to be fried in a pan. It does not burn like the other oils and is far healthier!)
  • Remove from the heat.
  • Add your spices, curry paste and powder, curry leaves and coriander, blended tomatoes, ginger, garlic, chilli. Mix well and then cook at a low heat, stirring continually, for 10 minutes.
  • Add coconut cream and season. Taste your sauce to see if you want to add more cayenne pepper or chilli. Curry ingredients seem to “murder” salt, so check if your sauce is salty enough, if not, add.
  • Add as much desiccated coconut as you like. It gives the sauce a really nice texture.
  • Right, now you can add your meat. I love lamb, it really soaks up the flavour of the curry. However, it tends to be rather fatty, so if you don’t enjoy a fatty curry rather opt for chicken. I really love to curry chicken legs. It is essential that you choose a meat with bone, stew cut meat with bone gives the curry more flavour.
  • Your vegetables are up to you. We are following a Keto diet, so no carbs for us and I therefore use cauliflower/beans. Potato always compliments a curry. Add your veggies in with your meat.
  • Now I have mentioned the kadai works a charm. So if you have one: cover the kadai with heavy-duty foil and then pop on the lid. Cook for at least 4 hours on a very low heat. Remove from the heat after 4 hours and let it “sit” for 2 hours. Then back on the heat for another hour before serving.
  • If you do not have a kadai, a slow cooker works a charm. Simply pour your curry sauce into the slow cooker, add your meat and veggies and then cook on high: 6 hours for chicken, 8 hours for lamb.
  • You can also serve it with roti or papadums.
  • A nice sambal salad also works well when served with curry.
  • Your vegetables are up to you. We are following a Keto diet, so no carbs for us and I therefore use cauliflower/beans. Potato always compliments a curry. Add your veggies in with your meat.
  • Now I have mentioned the kadai works a charm. So if you have one: cover the kadai with heavy-duty foil and then pop on the lid. Cook for at least 4 hours on a very low heat. Remove from the heat after 4 hours and let it “sit” for 2 hours. Then back on the heat for another hour before serving.
  • If you do not have a kadai, a slow cooker works a charm. Simply pour your curry sauce into the slow cooker, add your meat and veggies and then cook on high: 6 hours for chicken, 8 hours for lamb.
  • You can also serve it with roti or papadums.
  • A nice sambal salad also works well when served with curry.
Sambal salad
Sambal salad and Roti

SAMBAL SALAD

  • Chopped: tomato, red onion, cucumber, coriander, sweet yellow pepper.
  • Mix all the chopped ingredients in a bowl and drizzle with white grape vinegar.
  • Sprinkle over 2 heaped teaspoons of sugar.

0