Curry

Name: Curry
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 500 g lamb and/or pork; 2 medium size potatoes chopped into large chunks; 1 tin chopped tomatoes; 1 onion; 2 tablespoons neutral flavoured oil; 6 peppercorns; 1 tablespoon chilli flakes or dried chilli (obviously the more you add, the hotter the curry); 2 teaspoon turmeric; 1 teaspoon coriander seeds; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 teaspoon asafoetida (optional, but it really does make the curry delicious!); 1 tablespoon curry powder (garam masala); 5 cardamom pods

BraaiDude @cook_2740999

Curries in southern Africa are rather unique in that they draw on numerous different influences such as the Indian subcontinental variations, Malay cuisine, indigenous cuisine and also all the various colonial influences that have impacted the nation. This is my humble take on the famous 'Durban Curry' and is very forgiving, so don't feel that you need to be precise with the measurements. This particular curry is one of the few meals that I actually crave on a regular basis! I think you'll like it.

BraaiDude @cook_2740999

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Ingredients

30 mins

2 servings

500 glamb and/or pork
2medium size potatoes chopped into large chunks
1 tinchopped tomatoes
1onion
2 tablespoonsneutral flavoured oil
6peppercorns
1 tablespoonchilli flakes or dried chilli (obviously the more you add, the hotter the curry)
2 teaspoonturmeric
1 teaspooncoriander seeds
1 teaspoonmustard seeds
1 teaspooncumin seeds
1 teaspoonasafoetida (optional, but it really does make the curry delicious!)
1 tablespooncurry powder (garam masala)
5cardamom pods

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Steps

30 mins

1

Begin by heating the oil in the bottom of the pressure cooker to very hot
2

Add all the spices except for the turmeric, asafoetida and curry powder. Fry until the spices become aromatic.
3

Add the onion, turmeric and asafoetida. Fry until the onion becomes soft.
4

Add the chopped tomatoes.
5

Add the meat. Do not sear beforehand. The idea is that the meat is to absorb the flavours of the curry. Not searing the meat also ensures that it remains tender.
6

Add the potatoes.
7

Taste for seasoning. If the curry needs more heat, add more chilli flakes.
8

Put the lid of the pressure cooker on and allow it reach high pressure. Lower the heat and let cook for 16 minutes. Allow the pressure to dissipate and remove the lid. Otherwise, if cooking in a pot, bring to a simmer over a gentle heat, stirring every now and then to make sure it doesn't 'catch' on the bottom. Cook until reduced and thickened. A good way to know if the curry is ready, is to check if the potatoes are cooked.
9

To thicken the curry 'sauce', crush a few of the potato pieces with a fork and stir in...
10

Mix and serve with rice. I like to sometimes add a dollop of natural yoghurt on top of each serving. In Asia and Africa, curries are often served with chopped bananas on top and a chutney or atjar (not shown in my picture).