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Thursday, 31 August 2006

Welcome to the REAL South Africa: The Curries of Durban - Page 4

Written by Diana Armstrong
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If you know anyone who has been to South Africa, they will probably have visited Capetown, Johannesburg and Kruger National Park, but it is highly unlikely that they would have visited the eastern port city of Durban, the biggest port in Africa. This city, more than any other city in South Africa, is where three major cultures have co-existed side-by-side for 150 years.  Zulus in beaded African headdresses, Indians in iridescent saris, and Brits in starched safari outfits

 

 

RECIPES

Recipe No. 1.

Durban Curry

Here is a slightly Westernized version of Durban Curry developed for making in American kitchens:

Serves 8

2 pounds cubed lamb, chicken or beef

1/4 cup cooking oil

2 onions, finely chopped

1 teaspoon each fresh garlic and ginger paste

4 tablespoons Durban Masala* curry powder (or red curry powder)

3 large tomatoes, finely chopped

2 potatoes, 1/2" cubes

1 carrots, finely sliced

2 tablespoons apricot preserve

2 tablespoons vinegar

Salt and black pepper to taste

Fresh cilantro for garnish (as desired)

In a heavy pan, preferably cast iron casserole, heat the oil and add the onion, garlic and Durban Masala.  Sauté gently until the onion is a little brown.Add the meat and cook over medium high until the meat is brown, turning frequently.  Add the remaining ingredients, stir gently, cover with water or chicken bouillon, and bring to a boil. Cover tightly with a lid and place in the oven at 225°F for at least four hours.  Re-season and if necessary thicken with a little flour and water. Garnish as desired and serve with white rice, chutney and sambals.

 

(Page 4 of 5)
Last modified on Sunday, 16 December 2012

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