Durban Curries

From humble beginnings to internationally famous, Durban curries are considered some of the best in the world and unique to this little eastern corner of South Africa.

For those of us lucky enough to live in KwaZulu-Natal, a Durban curry is part of everyday life. And it’s thanks to our Indian population (the biggest outside India) that we have this spicy deliciousness. It all started many decades ago when the British, in charge at the time, brought over indentured Indian labourers to work on the sugar plantations (1860). This system stipulated that after 5 years labourers were free to contract with employers of their choice and after 10 years they could obtain free passage back to India. Despite their mistreatment and oppression many decided to stay in South Africa and became successful farmers and businessmen.

When they arrived, they brought with them their particular vegetable and herb seeds from home and later some opened businesses which included importing the spices and foods from their culture. Skilled Indian cooks improvised when ingredients were not available resulting in uniquely South African Indian cuisine which is essentially Indian, but different from any that can be found in India or Pakistan. So delicious is Durban curry that it has thus become a national dish.

Bunny Chow

The Bunny chow is one of Durban’s signature dishes with its origins in the apartheid era South Africa. By the early 1900s curry restaurants were to be found in nearly every city in South Africa. But the heart of this trend was started in Durban by industrious Indian immigrants. These restaurants were not allowed to seat black patrons as enforced by the apartheid laws. But they were allowed to sell take-out to anyone. During these days an inexpensive dish of bean curry and sliced bread was traditional fare, commonly known as ‘penny bread and beans.’ This was before disposable containers were available. So an enterprising restaurateur scooped out the inside of a half loaf of bread and filled it with bean curry, topped it with the scooped-out bread and sold it as a take away.

The origins of the name Bunny Chow are unclear and there are several explanations for the name. Some believe that the hollowed-out loaf resembled a bunny or at least a bun, with ‘chow’ meaning food. Or that it is a combination of ‘bun’ and ‘achar’ (spicy Indian pickle) which became ‘bun achar’ and eventually pronounced ‘bunny chow’. Others believe that the name originated from the restaurants in Grey and Victoria Streets in Durban, which served a Gujarat-style of vegetarian cooking known as ‘bhunia’. Whatever its origins, Bunny Chow has become world famous and is a must for those visiting Durban.

Curried Meatball Bunny Chow

Ingredients:

• 500g minced meat (beef, lamb or mutton)
• 1 large onion, grated
• 3 cloves garlic, crushed
• 1 teaspoon red or green chillies, finely chopped
• 1 tablespoon fresh coriander, chopped
• 1 tablespoon fresh mint, chopped
• 1 teaspoon ground or seed cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 cup grated tomatoes
• 3 tablespoons sunflower oil
• 2 loaves white, unsliced bread to turn it into a bunny

Method:

Add all the spices, onion, garlic and chillies to the minced meat. Pound until well combined. Mould spoonfuls of this mixture into round balls. Heat oil in a pan, add meatballs and brown on all sides. Add grated tomatoes to the pan. Simmer until the gravy is thick. To serve, cut the bread in half or cut into thirds and use the middle section for breadcrumbs or sandwiches. Scoop out the middle of the end pieces and fill with the meatball curry. Top with the scooped-out bread and serve. This meal is traditionally eaten with the hands using the bread to scoop up the juices.

READ MORE: Want to make a red curry paste? Click here!

Prawn Curry

Because we live by the sea, one of our favourite curries in Durban is prawn curry. It’s milder than other curries because the prawn meat has a more delicate flavour. But the spiciness is a joy to eat.

Ingredients:

• 1kg prawns, with shells
• 2 onions, finely chopped
• 8 tomatoes, skinned and chopped
• 1 tablespoon fresh ginger, finely grated
• 3 cloves garlic, crushed
• 4 whole green chillies
• 2 tablespoons medium strength curry powder
• 1 can coconut milk
• 1 tablespoon mustard seeds
• 1 teaspoon cumin seeds
• Chopped coriander
• Salt
• Olive oil

Method:

Clean the prawns, take off the skins and keep aside. It is important in this recipe to treat the shells as described in order to get that real seafood flavour to the curry. Refrigerate the peeled prawns. Add a little olive oil to a pan, and fry prawn shells till golden. Set aside.
In the pan add a little more olive oil and add onion, garlic and ginger. Fry gently until the onion is soft. Add curry powder, mustard seeds and cumin seeds. Cook for a minute to release the flavours. Add tomatoes and chillies. Simmer gently for about 1 hour for the sauce to thicken.
Add the prawn shells to a blender or food processor. Blend together with the coconut milk. Strain the mixture through a sieve and discard any shell bits. Add the coconut mixture to the curry sauce. When ready to serve add the prawns and heat through for a few minutes until prawns change colour. Serve immediately with rice and sambals. Serves 4 – 6.

Chutney

A Durban curry is not the same without a sweet and tart, sometimes hot and spicy chutney. Here is a recipe you can make yourself or just open a bottle of Mrs Balls.

Ingredients:

• 8 medium Granny Smith apples, peeled, cored and chopped
• 2 cloves garlic, crushed
• 2 onions, finely chopped
• 1/2 cup raisins
• 2 cups brown sugar
• 1 cup white wine vinegar
• 1 teaspoons salt
• 2 teaspoons ground ginger
• 2 teaspoons mustard powder
• Olive oil

Method:

In a pan add a little olive oil and add onions and garlic. Fry gently till onion is soft. Add apples, brown sugar, vinegar, salt, ground ginger and mustard powder. Cook till apples are soft and sugar has dissolved. Add raisins and leave in a warm place till the next day. The chutney will thicken overnight. Serve with curry or with cold cuts and cheese.

Key spices and ingredients

There are certain spices and spice mixes that make up the flavour that is unique to Durban curries. These are our top 10:

Durban masala

A masala is a combination of spices roasted and ground to form a paste or a powder. This makes up the base for any good Durban curry and includes ingredients like coriander seeds, cumin seeds, cardamon pods, mace, nutmeg, fennel seeds, fenugreek seeds, cloves, cinnamon sticks, star anise, chillies, ginger, garlic, bay leaves, curry leaves.

Garam masala 

This aromatic blend of spices is for ‘pepping up’ the curry a few minutes before serving. Unlike the other spices that need to be heated at the beginning of cooking to release the flavours, garam masala is added at the end as a finisher. The added spice rounds off the dish. It includes spices like coriander seeds, mace, peppercorns, cumin seeds, cloves, cardamon pods and cinnamon that are roasted in the oven and then pounded to a fine powder.

Curry leaves 

The unique flavour of curry leaves is what makes a curry a little elevated. Curry bushes can be found in most nurseries to grow at home and the leaves can be harvested fresh for curries or if you have to buy them, preserve by drying them in a microwave for 2 minutes and storing in airtight jars.

Coriander 

The seeds are found in many spice mixes, but the fresh leaves are often added at the end as well. With fresh coriander there are the 2 camps of haters and lovers so for guests just serve it on its own to add.

Turmeric 

The earthy flavour of turmeric root is often found in curries. It has a bit of a peppery taste, but its mostly the vibrant colour that makes it special.

Ginger 

As with turmeric, this root is found in many Durban curries for its spiciness and bite. But it’s the added flavour dimension that makes it a must for curry along with garlic.

Garlic 

Crushed and pounded to add to the flavour of curries, garlic is one of the essential ingredients along with onions, ginger and all the other spices.

Tomatoes 

Often a Durban curry is heavy on tomatoes. The tomatoes are skinned and chopped and then added to the dish with no other water added. The tomatoes break down and provide the juice and more flavour.

Chillies 

An important ingredient in a Durban curry. They are known to be hotter than curries from other places and this is mainly due to the hotness of our chillies. Whether it’ s chilli powder or fresh bird’s eye chillies added, it’s packed with flavour and sometimes hot enough to make you sweat. But then that’s the joy of a good Durban curry.

Cinnamon 

A main ingredient in many spice mixes, cinnamon is a sweet spice often more associated with desserts, but also rounding off a curry. Its good to note not to overdo the cinnamon as it’s an intense spice that can overwhelm a dish. Add a stick into the oil when starting a curry and leave it in only removing at the end of cooking. A subtle fragrance will be imparted into the sauce.

READ MORE: Thai Red Curry with Pork