A guide to making South African curry

There are two types of South African curries, Durban curry and Cape Malay curry. They can be quite similar; but the way they are seasoned is the differentiating factor. Durban curries tend to be spicier with an emphasis on curry powders and tomatoes, while Cape Malay curries are milder and favours spices like cardamom and cinnamon.

Aromatics that you need include cinnamon sticks, cloves and cardamom. For your powdered spices you need masala, chili powder, turmeric, ground coriander and ground cumin. You can also use curry powder, which is a mix of the above powdered spices, but it is best if you use the spices individually so you can control the flavours and heat better. You also need onions and tomato, and no curry is compete without garlic and ginger.

Whether you are making a vegetarian or meat curry, the basics are the same. Your cooking times will differ depending on what meat or vegetables you cook. It is always best to monitor your curry closely while cooking, so you can make adjustments as you go along.

• Heat oil in a pot and then add aromatics. Fry for a few seconds to flavour the oil. Add sliced/diced onions, ginger and garlic and fry until they becomes golden brown. Always make sure your onions are cooked properly before moving on to the next step.
• Add your spices to the pot and fry. Make sure you fry your spices thoroughly, though make sure they do not burn. You can add a little water while they fry if they catch on the bottom of the pan. Fry for a few minutes.
• Once your onions are soft and golden, add your main ingredient and cook. If you are making a meat curry, cook the meat until soft before adding any vegetables to the curry.
• Cover the pot and simmer for around 20 – 30 minutes. Add a little water if the curry catches. Once ready, serve with rice, roti or naan.

The more you make curry, the more you will develop your own style, tips and tricks. Here are a few of ours:

• Add your powdered spices to chopped tomato before adding them into the pot. This will help prevent them from burning.
• If you are adding potatoes to a meat curry, add half a cup of water to the curry to help them cook better.

Ready to make your own? Here’s one of our favourite recipes.

Ingredients:

• 2 T canola oil
• 1 T butter
• 2 large onions, finely chopped
• 3 large tomatoes, grated (no skin)
• 1 T garlic, crushed
• 1 t fresh ginger, crushed
• 1 T curry powder
• 1 t ground or fresh turmeric
• 1 t ground cumin
• 1 t ground coriander
• 500 g beef mince
• 3-4 large potatoes, peeled and quartered
• 1 cup frozen peas, thawed (optional)
• 3 T fresh coriander, chopped
• Sea salt and freshly ground black pepper, to taste
• Parathas, for serving
• Tomato-and-onion sambal, for serving

Method:

1. Heat the oil and butter in a large saucepan and sauté the onions until soft and slightly browned. Add the tomatoes and cook for 10 minutes.
2. Add the garlic, ginger and dry spices and simmer for 15 minutes. Crumble the mince into the pan and stir through until well combined. Cover with a lid and cook over a medium heat for 20 minutes.
3. Add the potatoes and cook for a further 15 minutes, or until soft. Add the peas if using and cook for 5 minutes.
4. Add the chopped coriander just before serving. Serve with the parathas and sambal.

(Serves 2-4, recipe by Zayaan Nordien)

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