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Home Dish Curry

Curry

Name: How to cook Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

BraaiDude

Curry

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.

Ingredient

Food ration :

2 servings

Cooking time :

30 mins

500 g

lamb and/or pork

medium size potatoes chopped into large chunks

1 tin

chopped tomatoes

onion

2 tablespoons

neutral flavoured oil

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)

cardamom pods

Cooking instructions

* Step 1

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

* Step 2

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

* Step 3

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

* Step 4

Add the chopped tomatoes.

* Step 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.

* Step 6

Add the potatoes.

* Step 7

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

* Step 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.

* Step 9

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

* Step 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).

Note: if there is a photo you can click to enlarge it