This post has been overdue for two days now. Work has kept me quite busy, end of the day I am exhausted to even turn the laptop on. But that hasn’t stopped me from cooking. I found this recipe while searching for ideas for dinner on Sunday. I have never heard of Durban style curries before( don’t roll your eyes at me ). Let me educate you a little on Durban curries, if you are new to this like me.
In the 1860 s when the British established the sugar cane industry in Durban, they couldn’t attract Zulu labourers to work in their plantations.So they brought indentured labourers from India on a 25 year contract to work. The large Indian populations settled down here, and they brought their spices along with them. The cuisine has a very strong Indian influence.
The prawn curry is reminiscent of the Kerala fish curry, a balance of sweetness from the coconut cream and the sourness of the lemon/gambogee. The Kerala fish curry is like the one here. The Durban style fish curry, the fish is marinated in all the spices and masala for an hour and then added to the coconut cream. The prawns was deliciously succulent, full of flavour. Serve it with a wedge to lemon, and rice on the side.
IngredientsPrawns; without shell- 375 gms (you can leave the shell if you like) Black mustard seeds- 1 tblsp. Olive oil For the marinade: Curry leaves-a handful Garlic; peeled and crushed- 2 nos Ginger; chopped- 10 gms Lemon juice of 1 small Olive oil- 1 1/2 tsp Coriander powder – 2 tsp Cumin powder- 2 tsp Turmeric powder- 1 tsp Red chilli powder – 2 tsp Tabasco sauce- 1/4 tsp Salt – to taste Black pepper- to taste For the gravy: Coconut cream- 1 cup (see note) Coriander leaves- a handful Lemon juice- to taste Lemon wedges Method Devein and clean the prawns. In a deep bowl, mix the ingredients under the marinade. Add the prawns to the marinade and toss well. Let the prawns marinate for an hour. In a terracotta bowl, heat couple of tablespoons of olive oil. Add the mustard seeds to the hot oil, let it splutter. To this add the prawns, a few at a time (do not overcrowd it). Fry the prawns for less than 30 seconds on both sides, remove on a slotted spoon and set aside. Keep the prawns warm. Add the remaining marinade to the oil and stir. Cook until the oil appears on top, add the coconut cream to this. Let the gravy simmer on low heat. Finally add the prawns, a squeeze of lemon juice and salt to taste. Cook for 5 mins on medium heat. Garnish with chopped coriander leaves. Serve hot with rice on the side. Note: Add 6 tblsp of freshly grated coconut to a grinder, grind with 3/4 cup of water. Grind to a thick smooth paste.