Culinary Hotline - Curry Edition Recipes

Yes! Its that time of year where curries are a must and we have some delicious recipes lined up for you this morning.

All recipes by Toney Munsami

Ingredients:

  • 1kg deveined Prawn with head & shell
  • 6 garlic cloves
  • 1 Onion
  • 2 green chillies
  • Few stems of curry leaf
  • Coriander, chopped
  • 100g salted butter
  • 1/4 cup cooking oil
  • 6 jam tomatoes
  • 2 tablespoons mixed herb spice
  • 2 tablespoons rustic garlic & herb spice
  • 2 tablespoons spicy shisanyama
  • Fine table salt & course rough salt
  • 1/2 teaspoon turmeric powder
  • 4 teaspoons home mixed chilli powder
  • 1/4 teaspoons Dhania & Jeera powder
  • 1/4 teaspoons Garam masala

How To Make Durban Prawn Curry

  1. Preparations step:
  2. Clean and rinse prawns and place in a clean bowl.
  3. Crush the garlic into a fine pulp or mixture then add to the prawn and fine table salt, the mixed herbs rustic garlic spice and the spicy shisanyama spice coating the prawns nicely then leave to rest for 5 mins to marinate in the flavours.
  4. Cling wrap.
  5. Whilst the prawn is marinating place the 6 jam tomatoes with a chilli and a few stems of coriander in a blender and blend until the tomatoes are nice and smooth.
  6. Dice the onion and slice the second chilli through the centre straight down releasing the seeds or the heat.
  7. Method to cook:
  8. Heat pot preferably AMC on stove. Once heated add the 100g of salted butter to the pot.
  9. Once the butter has melted add the prawn to the pot.
  10. Let the prawns fry in the butter for two to three minutes on each side until the prawns turns to a bright orange colour then remove from butter and place in a platter to rest.
  11. In the same pot add the 1/4 cup of oil and let it heat up then start to add the onions chilli and few stems of curry leaves and let it cook until the onions are translucent.
  12. Then add the 1/2 teaspoons turmeric powder 1/4 teaspoons dhania jeera powder 1/4 teaspoons garam masala and the 4 teaspoons chilli powder and mix the spice together for a minute then add the tomatoes mixture to the pot mix everything nicely bringing the flavours together then add two pinch of rough salt for flavour and let it cook for 5 to 7 minutes until the water from the tomatoes reduce and the mixture is cooked properly.
  13. Once the water reduces and the tomatoes mixture is cooked add the prawns and cover with lid and let simmer for 5 minutes on low controlled heat. Thereafter you can open the lid garnish with coriander for more flavour and aroma return the lid to the pot and switch the stove off leave for two minutes to rest before serving.

Ingredients:

  • 2 kg Lamb leg
  • 6 cloves of garlic a piece of ginger
  • 1 Onion
  • 2 green chilli
  • Few stems curry leaf
  • Coriander
  • 1/2 cup cooking oil
  • 4 jam tomatoes
  • 4 soft cooking gravy soaking potatoes.
  • 2 tablespoons mixed herb spice
  • Fine table salt & course rough salt
  • Condiments
  • 3 pieces cinnamon sticks
  • 2 large bay leaf
  • 3 cloves
  • 1 whole star and aniseed
  • 1/2 teaspoon turmeric powder
  • 5 teaspoons home mixed chilli powder
  • 1/4 teaspoons Dhania & Jeera powder
  • 1/4 teaspoons Garam masala

How To Make Authentic Indian Lamb Curry

  1. Preparations step:
  2. Cut and rinse meat and place in a clean bowl.
  3. Crush the garlic and ginger together into a fine pulp or mixture.
  4. Then place the 4 jam tomatoes with a chilli and a few stems of coriander in the blender and whisk until the tomatoes are nice and smooth.
  5. Dice the onion and slice the second chilli through the centre straight down releasing the seeds or the heat.
  6. Peel the potatoes and dice into quarters.
  7. Method to cook:
  8. In an AMC pot place on stove to heat up .
  9. Once heated add the oil and the start to add the condiments and the mixed herbs spice.
  10. Once the oil is heated and starts to fry the condiments then add the diced onions chilli and few stems of curry leaves and let it cook until the onions are translucent.
  11. First add the ginger and garlic mixture and stir gently before adding the spices.
  12. Then add the 1/2 teaspoons turmeric powder 1/4 teaspoons dhania jeera powder 1/4 teaspoons garam masala and the 5 teaspoons chilli powder and mix the spice together for a minute then add the tomatoes mixture to the pot mix everything nicely enduring the flavours together then add two pinch of rough salt for flavour and let it cook for 5 to 7 minutes until the water from the tomatoes reduce then add the lamb meat to the mixture and close the lid and let it braise for 10 to 15 minutes.
  13. Whilst the curry is braising make sure to stir a few times gentle checking on the consistency of the meat and ensuring that the spices are not getting burnt.
  14. Once the meat is soft then add the potatoes with less than a 1/4 cup of boiled water so that the potatoes can cook.
  15. After 10 to 12 minutes open the lid stir the curry checking if the potatoes are getting soft and cooking.
  16. If the potatoes is almost soft the reduce the heat and let the food simmer for another 10 minutes .
  17. After that allocated time open the lid garnish with coriander for more flavour and aroma return the lid to the pot and switch the stove off leave for few minutes to rest before serving.

Ingredients:

  • 1kg Yellow tail or Whole fish without head
  • 4 cloves of garlic
  • Small tray of exotic brinjal or Aubergine
  • Tamarind paste
  • 1 Onion
  • 2 green chilli
  • Few stems curry leaf
  • Coriander
  • Bottle lemon juice
  • 1/2 cup cooking oil
  • 8 jam tomatoes
  • course rough salt
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons home mixed chilli powder

How To Make Authentic Durban Indian Fish Curry 

  1. Preparations step
  2. Rinse the fish properly make sure that all the scales are removed and that there is no bones place in a clean bowl.
  3. Peal and slice the garlic.
  4. Then place the 8 jam tomatoes with a chilli in the blender and whisk until the tomatoes are nice and smooth. Dice the onion and slice the second chilli through the centre straight down releasing the seeds or the heat.
  5. Finely chop a few stalks of coriander and set aside.
  6. Put a kettle of water to boil and in a small bowl take about 15g of the tamarind paste.
  7. Once the water boiled add to the tamarind paste and it let it settle for a few minutes.
  8. Once you see that the water is starting to change colour and the paste is looking loose use you hand to resolve the paste in the water.
  9. Method to cook:
  10. In an AMC pot place on stove to heat up.
  11. Once heated add the oil.
  12. Once the oil is heated and start adding the diced onions chilli and few stems of curry leaves and the brinjal or Aubergine.
  13. Stirring the mixture occasionally monitoring the temperature and consistency of the Aubergine until it’s becoming soft then add the turmeric and chilli powder with the chopped coriander then tomatoes mixture and added 2 pinch salt and a tablespoon of lemon juice stirring gently and leaving cook for 10 to 15 minutes.
  14. After 15 mins add the tamarind paste mixture to the pot stir gently and leave to cook for another 15 minutes. After that time check on the consistency of the gravy and if it’s reduced nicely then we add the fish mixing gently not to break the fish close the lid and let it cook for 10 minutes.
  15. After 10 open the lid stir the curry checking if the fish is cooked and the gravy thickened or reduced if it’s all good then lower the heat and add a handful of coriander and close the lid.
  16. Let it simmer for 2 minutes only then switch off the stove let the garnish of coriander flavour and aroma soak into the gravy leave for few minutes to rest before serving.

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