Every now and then, in my quest to learn more about cooking a great Durban Curry, I come across the suggestion to pre-marinate the meat in a tablespoon of masala before cooking. I have done it many times in the past but not for the last couple of years, so I decided to revisit this […]
One of the questions, most frequently asked on our Facebook Group, “We are Durban Curry Lovers“, is how to get that beautiful red colour in a Durban Curry. Whilst a teaspoon of paprika or tomato paste will most certainly make your curry a bit redder, the real red from a Durban Curry comes from the […]
Oils are an absolutely integral part of cooking. Considered as fats, they are not only useful for searing, frying, grilling, or sautéing meats, but they are also primary components of salad dressings, mayonnaise, marinades and more. Oil is extracted from seeds and nuts, such as sunflowers, olives, coconuts, avocados, almonds, walnuts. Each type of oil […]
It is said that the soul of a curry is made when tempering your spices within the first 10 seconds of the cook.But what exactly is tempering our spices, and why is it so important? Tempering of spices is a traditional method to extract the full flavour from spices and is also known as “Tadka”. […]
A very interesting question was asked on the group yesterday, and that was “what is the best way to store fresh curry leaves.” This question holds a lot of meaning for me, because when I moved to Cape Town from KZN at the end of 2015, I simply could not find fresh curry leaves anywhere. […]
What Makes a Curry Burn your Mouth?To understand how to reduce heat in a curry, we must first understand what makes a curry hot. Whilst most of us understand that it is the chilli in a curry which makes it hot, I found it very interesting to learn that it is not the actual taste […]
Oh no … too much salt!We have all done it at some time or another and added too much salt into our curries. These 6 ways to reduce excess salt in your curry, may well just save the day. 6 Ways to Reduce Excess Salt in your Curry1. Raw Potato: Peel and wash a raw […]
I am sure at one time or another – I know that I sure have – you have looked at those beautiful yellow potatoes in a curry and though to yourself – just how do they get them like that? The secret is not too complicated at all, in fact it it very easy. There […]
GARAM MASALA, is a dry spice blend widely used in Indian cuisine, it is used in anything from curries and lentil dishes to soups. It is made from whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods. The seeds are dry roasted in a pan to release their aromatic flavors and […]
We all appreciate the convenience of store bought garlic & ginger paste, but how many of us have even made our own? You know when you visit someone and their curry just smells better than yours, but you use a similar recipe & technique – and even shop at the same spice shop? I am […]
What is Dhania Powder? Dhania is simply another name for Coriander and Dhania powder is made by grinding the seeds of the coriander plant into a powder. To process your own dhania powder, place a cup of seeds in a heavy based pan and roast on medium heat until you can easily crack open the […]
A Durban Bunny Chow is made by hollowing out a loaf of white bread and filling it with your favourite curry. Normally the loaf is cut into quarters, but often bunnies are made with half and even whole loaves. Whilst any curry can be used to make a Durban Bunny Chow, such as chicken, fish, […]
Up-To-Date or UTD Potatoes were originally developed in Scotland, but are now grown commercially around the world – notably in South Africa, Australia & Burma. Whilst they are known as UTD commercially, in the homes of the people of Durban they are affectionately known as gravy-soakers. Up-To-Date Potatoes are an oval shape, slightly flattened, with […]