According to Ilse, a blend of multiple cultural identities and local ingredients have shaped the Durban curry recipe found in her recipe book, Timeless South African. She mentioned up-to-date potatoes which I had never seen until well after I made this curry. I am not sure if the variety used will make a difference, but when I make it again, I will buy the potatoes she recommends. I served mine with chapati, but you could also serve it with naan, or rice.
Skip ahead to the recipe for Durban Curry
Old injuries
Shortly before I moved to Gordons Bay, I sublocated my rib. It took years of misdiagnosis, various treatments and lots of money, before it was discovered. In that time, I had so much shoulder pain, that some days it hurt just to brush my teeth. The rib was rubbing against the muscle, and no matter how many times I went for a massage, there was just no relief. Then, a chiropractor realised what was wrong, put the rib back in place, and a new treatment plan began. The rib popped out often, but knowing what was wrong was half the battle won already. With a lot of exercise, and years of anti-inflammatories, the problem has all but gone away. I no longer take any medication, and the tendons have regained their correct position so that the rib stays where it is meant to.
Unbelievable pain
Last month, Dave and I went out to a friend’s party. I tossed my handbag into the boot, climbed into the car, and told Dave my shoulder was sore. It was only through the course of the evening, as the pain got worse, that I realised my rib had sublocated. And in the very same way the original injury occurred. Had I figured it out at the time, I would have stretched out on the backseat of my car to get it back into place. By the time we left, I was nearly in tears from just how sore my pectoral muscle was. I could not wait to get home, and click my back, hoping the rib would pop back in. Due to the pain, I had no choice but to take medication, and even with the painkillers, I barely slept. Thankfully the rib seated itself, and stayed there.
Take a look at this inspiring recipe for ♥ Durban Curry ♥ from Lavender and Lime #LavenderAndLime Share on X
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Durban Curry
Ingredients
- 125 mls canola oil
- 2 onions, peeled, cut in half and finely chopped
- 6 pods cardamom, lightly crushed
- 3 whole star anise
- 1 quill cinnamon
- 5 cm fresh root ginger, peeled and grated
- 4 cloves garlic, peeled and crushed
- 90 mls masala powder
- 15 mls fennel seeds
- 5 mls ground turmeric
- 5 mls ground cumin
- 5 mls ground coriander
- 2.5 mls cayenne pepper
- 800 g tinned diced tomatoes
- 125 mls water
- 1.5 kg stewing lamb, cut into large chunks
- 2 sprigs curry leaves, leaves picked
- salt to season
- 3 potatoes, peeled and cubed, kept fresh in water until needed
- 15 g fresh coriander, roughly chopped
Method
- Place the oil into a large pot and heat over a medium to low temperature
- Add the onions and cook until soft then add the cardamom, star anise and cinnamon
- When fragrant add the ginger and garlic, stir to combine and cook untl fragrant
- Add the masala, fennel, turmeric, cumin, coriander and cayenne and stir to combine
- When the spices are fragrant and the onions feel sticky, add the tomatoes and water
- Scrape the bottom of the pot to release the sticky bits, bring the tomatoes to a simmer and cook for 10 minutes
- Add the meat and curry leaves, season generously with salt and stur to combine
- Cover with a lid and leave to simmer over a low temperature for 90 minutes
- Drain the potatoes, add them to the curry, and push them under the sauce, then leave to cook for another hour with the lid off
- By now, the potatoes should be cooked and the meat should be falling off the bones
- Add more salt if necessary, then serve with the coriander scattered on top of the curry
See the links below for blog posts I published on September 17:
- 2024: Omelette Arnold Bennett
- 2023: Everyone Here Is Lying
- 2021: Pomegranate Frangipane
- 2018: Baked Pasta Ragu
- 2017: Murder Games
- 2015: Hot Chocolate
- 2014: Wine Tasting At Waterkloof
- 2013: Kiwi And Orange Sorbet
- 2012: Berry Tart
- 2010: Mayonnaise
We have spent our first night on the barge and still have six nights left of this amazing trip. We are overseas until the 28th of September and I will not have time to read blogs while I am away, or reply to comments on my posts. But, I will do so when we get back. If you want to see how our trip is going, follow along here.
