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Durban Curry

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Curry
Servings 4


  • 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


  • 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


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.