Durban Curry
Ingredients
- 1 tablespoon vegetable oil
- 2 cardamom pods slightly bashed
- 2 cinnamon sticks
- 1 teaspoon fennel seeds
- 1 large onion chopped
- 2 tablespoons curry masala
- 1 thumb sized piece of ginger grated or finely chopped
- 4 garlic cloves finely chopped
- 2 tablespoons tomato puree
- 1 banana sliced
- 2 large tomatoes roughly chopped
- 500 ml water
- 600 grams stewing beef
- 1 large potato cut into small cubes
- 10 or 12 fresh curry leaves 5 or 6 dried if you don't have fresh
- 1 small bunch of coriander (optional) chopped
- 1 tablespoon peach or mango chutney
Instructions
- Heat the oil in a large pot. Then fry the cardamom, cinnamon and fennel seeds until fragrant.
- Add the onion and cook over a medium heat for 5 to 8 minutes, until just starting to colour.
- Stir in the masala, ginger, garlic, tomato puree and banana and cook for 1 minute.
- Add in the tomatoes, stir well and cook for 5 minutes until the tomatoes start to form a sauce.
- Add the beef and potatoes and stir well to coat.
- Add the curry leaves and 500ml of water. Season with salt and pepper.
- Bring to a simmer, cover and cook over a low heat for 40 to 50 minutes until the beef is tender and the potato cooked
- Stir in the chutney and coriander if using.
- Serve with rice
Notes
To make curry masala gently toast 2 tablespoons of coriander seed, 2 teaspoons of cumin seeds, 1/2 teaspoon of fenugreek seeds, 3 or 4 cloves, 1/2 t0 1 teaspoon of dried chilli flakes (depending on how hot you like it) and a cinnamon stick until fragrant. Grind together using a spice grinder or pestle and mortar. Add in a teaspoon of cayenne pepper and 1/2 teaspoon of ground ginger. Mix well. This will keep in a jar for a couple of months but will lose its flavour if kept for too long.