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Author Topic: DURBAN CURRY RECIPE  (Read 1333 times)

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Online Ghoulie

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« on: January 16, 2015, 10:08 AM »
DURBAN CURRY RECIPE - from a South African based Indian foodie - Philen Naidu.

This, for 1kg chicken. Curry pieces, on the bone releases best flavour.

* pan roast 1 med cinnamon stick, 3 dry green cardamom, 1 dry bay leaf, 2 clove and 1/2tsp cumin seed.
Then grind to powder with dry red chilli (1 or 2) and 3 black peppercorn OR substitute whole spices with 1/2 tsp garam masala and 1/2 tsp cumin powder. But you'll lose flavour.

? add 250g chopped, bright red tomato, 240ml curd/yoghurt (full cream), 4 chopped green chilli (for medium heat), 1/4 tsp turmeric, 2 tsp ginger/garlic mix and 1/2 tsp saffron (for the truly authentic version).
Blitz all this into paste and marinate chicken 30min.

* finely slice 2 medium onions. Slice not chop. Red onion better than white.
Fry until golden. Remove from heat to cool, then crush with the back of a spoon and sprinkle over chicken during marination.

? heat 60/40 mixture of ghee(or unsalted butter)/sunflower oil on medium heat.
Remove chicken and onion from marinade and fry 5min both sides.

Add all remaining marinade mixture plus a sprig of curry leaves and salt, bring to boil then gentle simmer until tender.

1) sprinkle slivered roasted almonds immediately after switching off heat, while pot is standing.
2)  add halved dates or dry prunes during simmer, for exotic sweeter version.

Garnish with some fresh dhania (coriander) leaves.
nil carborundum illegitimi

Online Peripatetic Phil

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« Reply #1 on: January 16, 2015, 10:40 AM »
Interesting enough to lead me to research the man's web site, where I read (amongst many other things of interest) the following exchange :

Quote from: Philen
Quote from: Steve
I just had 2 questions :
i see you don’t use any water?
the pot you speak of, is it a pressure cooker?


    Hi Steve,
    Thanks for visiting and well done on doing the work to develop ‘The Art of Curry’!
    Good questions, mate, here’s my thoughts:
    1) I always keep a boiled kettle next to me. Never know when I might need it. But I try only use in emergencies when gravy is drying out and I can sense a burn in the next 5-10min. Otherwise I try stay away from water, man, it definitely messes with flavors and starts moving your curry towards a spicy stew. I reckon this water thing is one of the main culprits for that curry that ‘just lacks something but I can’t put my finger on it’.
    2) and its for this reason that the pot we use is so important. The steam must be kept inside, then water doesn’t dry but actually increases as meat releases it, and the flavors also remain inside, having no choice but to mix it up completely with each other. Tomatoes break down better, gravy is thicker but not dry. This is what we’re looking for.
    Pressure cooker is good but not essential. I, my mother and most of my aunties use a normal aluminium, thick-bottom pot with a 98% airtight lid.
    If using a pressure cooker, here’s my CAUTION and ADVICE:
    Lamb is a soft meat and can be obliterated in a pressure cooker. Bring to boil then reduce to a very low heat (1 to 2 on a gas cooker). My timing instructions don’t apply to pressure cooking so you’ll need to figure out what works for you through trial and error, but it definitely does a fantastic job in keeping all liquid in the pot.
    Caution #2 is this: A good curry depends a lot on the time you give the masala to work its flavour into the meat. Pressure cooking can be an achilles heal, because it becomes easy to cook the curry quickly. But a good lamb curry should go for 60min – about 5min of preparing the masala for the meat; then about 5min after adding the meat, on a medium high heat (4 on a gas stove); then add tomatoes and bring to boil, which usually takes about 5min; then reduce heat to simmer (3 on a gas stove) for about 35min; then drop to gentle simmer (2 on a gas stove) for the last 10min; then switch off stove and leave pot to sit on the plate for about 10min before serving.

    I hope this all helps.
    some photos and feedback from your next masterpiece will be appreciated by all!
    Happy cooking
    Happy curry!

Quoted from http://www.thebook.mylifemyafrica.org/how-to-cook-a-lamb-curry/

** Phil.
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Offline Onions

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« Reply #2 on: February 09, 2015, 06:04 PM »
Perhaps a casserole dish?


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