South African Durban Curry
I have really been obsessing over curries for several months now. So when my friends Ray and Tracey, both Durban South African emigres to New Zealand offered to give me a demo of this South African classic during my recent visit, I couldn’t say no.
Durban curry is a rich and spicy South African dish with roots in Indian cuisine, brought by Indian indentured laborers in the 19th century. Unlike traditional Indian curries, Durban curry is known for its deep rich color, thanks to generous amounts of key spices like cumin, coriander, turmeric, and garam masala, many of which originated in India. Over time, local influences shaped the dish, making it bolder and often including potatoes and meat like lamb or chicken. This fiery, flavorful curry is now a staple in Durban, served with rice or in a "bunny chow" (a hollowed-out loaf of bread).
This is the recipe that Tracey demonstrates in the video.
Here's what you need:
1 to 1.5 lbs of stew meat (beef, lamb or chicken)
3 lb potatoes, roughly diced – does not have to be uniform
1 medium onion cut into half moons
3 tbs Durban masala
3 tbs curry powder
3 whole Star Anise
1 tbs turmeric
3 bay leaves
1 tbs whole cumin seeds (you can substitute dried)
6 – 10 fresh curry leaves (you can substitute 1 tbs dried)
1 large red chili, seeded and rough chop
1 can diced tomatoes
Having the right spice mixture and toasting the spices is key to any great curry!
Here’s what you do:
In a large Dutch Oven over medium heat, heat enough oil to cover the bottom of the pan. Add onions, bay leaves, curry leaves, anise, and cumin seeds. Cook until translucent (about 3 to 4 minutes, careful not to burn).
Add the Durban masala and turmeric and toast the dried spices about 2 minutes (NOTE, if you’re using dried curry and cumin, add that here) careful not to burn. You’ll smell the fragrance.
Add tomatoes and mix through.
Add the meat and coat the meat in the sauce. Add the potatoes and do the same. Salt and pepper to taste.
Place in a pressure cooker on the poultry/meat setting for about 35 minutes. If using a slow cooker, cook on medium for about 6 hours.
If needed, place back on the stove to allow the softened potatoes to thicken the sauce.
Serve over rice with a spoonful of Ms. Ball’s Chutney.
These sweet flavors awaken any savory dish. Perfect for lamb and pork too!
NOTES:
You can adjust the heat up or down by managing the chili pepper and reducing the amount of the marsala powder used.
You do not want your potatoes to be uniformly diced. You will want some to remain intact (larger ones) and others to disintegrate into the sauce to allow for the starches to thicken.
Some of these ingredients may be difficult to find in a general supermarket, so check out my affiliate links below.
Grab some ingredients:
Durban Masala: https://amzn.to/3QQXufd
Mrs. Balls Chutney: https://amzn.to/3XzWxM8
Fresh Curry Leaves: https://amzn.to/3QZ82Jf
OR
Dried Curry Leaves: https://amzn.to/3DeTe6n
Less frequent curry makers may wish to consider dried curry leaves or storing fresh curry leaves in the freezer in between uses.
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