We lived in Durban, South Africa, when I was still very young, and I grew up with tantalizing hot Durban curries, as my mom used to love the heat!
How difficult is it to choose your signature dish? I realized that when having to decide on which recipe to enter for this contest. There are many dishes that I love to make on a daily basis, but I decided to make my Durban curry, as it has everyone coming back for extra helpings.
I inherited my mom’s love of hot curries and chopped and changed her recipes, till I started to make my own signature Durban curry, which I make regularly in our house and it is so easy to freeze and package, that this is what I have made for loved ones who have struggled during this epidemic as well.
Ingredients:
1kg Stewing beef
2 Tomatoes
2 Onions
2 Cubes beef stock
Hot English mustard powder
Hot curry powder
Bay leaves
1 Can spicy chakalaka
Water
Basmati rice
1 Ripe banana
Salt and pepper to taste
Instructions:
Chop the onions and tomatoes.
Combine the stewing beef, onions, tomatoes, 2 teaspoons of hot english mustard powder, 2 teaspoons of hot curry powder and bay leaves in a slow cooker. Dissolve the beef stock in 500ml water and pour over the ingredients.
Leave the slow cooker on a high heat for 3 - 4 hours, stirring in between, making sure there is enough moisture. I’ve left the heat on auto and went on with my normal day, this just quickens the process, by starting on a high heat.
When the beef has softened and pulls apart easily, add the chakalaka. Chakalaka is a South African vegetable relish, usually spicy, that we can purchase ready made, and as I love simple, delicious food, this is a perfect add on to a pot of hearty curry. I added more mustard and curry powder to taste as well, as I like it spicy.
Stir properly and put the slow cooker on a low heat, to simmer away. While the curry’s flavor develops, start with the basmati rice.
I prefer basmati rice as I find it more aromatic than normal white rice. The key to making perfect basmati rice is to rinse it first, so that the grains do not stick together.
In a medium pot, bring water, salt and the basmati rice to a boil. Cover the pot, lower the heat and allow the rice to simmer for 15 to 20 minutes, until it is soft and fluffy.
Once the rice is finished, the curry should be rich and hearty with a warm, lingering burn, tantalizing your taste buds.
In a bowl, add a scoop of the fluffy, aromatic rice and top with the mouth-watering curry. Slice up the ripe banana, to bring some sweetness and freshness to the dish.
The days when my mom decided to be very generous with the hot curry powder, we would enjoy the dish with a cooling glass of milk and some fruit chutney as well. These days I prefer a glass of red wine with mine 😉
This is a signature dish of mine, as it is a little bit of me on a plate. Spicy, but warm-hearted, generous and wholesome.
Thank you to @qurator for allowing me to introduce a part of myself and my heritage with this contest. I hope to see many more stories with appetizing dishes entering!
Here is the link to the contest if you would like to enter as well: Qurator's: Hive Top Chef! | Signature Dish!
