Maria’s brother-in-law, Andrew, was the guinea pig for this dish. Being from Durban, he grew up on the traditional Durban curry and now, as a committed vegetarian, still makes the curry with a selection of ingredients. Traditionally, it would have been made with whatever meat was available and the hot spices would tenderise the rough cuts. This version you can now buy is our third attempt before meeting with Andy’s approval. It’s a hot one, but not in the same way as a Vindaloo. A different taste altogether. Enjoy.
Other ingredients you will require:-
300-400g chicken, lamb or beef
Assorted vegetables of your choice
1 large onions (sliced)
400g tin of chopped tomatoes
2 large potatoes (peeled & chopped)
5 tablespoons vegetable oil
200ml of water
Salt to taste
The Spice pack is included
Serves 3-4 people
*Remember if you are using chicken for this recipe the cooking time will be much shorter.
Cumin, Chilli, Ginger, Cloves, Cinnamon, Fennel seeds, Turmeric, Garlic, Coriander, Curry & Bay leaves, Cassia, Black pepper
Weight: 30g per pack