Durban, South Africa’s location on the Indian Ocean makes fish and seafood the natural local favorite. In addition, its large Indian population, dating back to Colonial days, introduced an exciting arrays of curries and masalas which have become a local staple. Although the varieties of fish in South Africa are not necessarily available in North America, it is possible to duplicate the wonderful flavors and aromas of South African fish curry.
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Unlike in the U.S., in South Africa lamb and mutton are the most popular and widely cooked meats. I think this is the most popular curry dish in South Africa. It is important to use fresh curry powder.
- 2 Tablespoons vegetable oil
2 large onions, finely chopped
1 bay leaf
½ teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground cumin
2 cloves garlic, crushed
1 ½ Tablespoons curry powder
2 Tablespoons cake flour
1 teaspoon turmeric
3 pounds lamb, trimmed of excess fat and cubed
1 pound medium tomatoes, skinned and chopped
6 to 8 dried peaches or apricots, finely chopped
30 ml fruit chutney
2 Tablespoons beef boullion
1 teaspoon white vinegar
2 teaspoons salt
fresh ground black pepper
- Heat the oil in a large saucepan and sauté the onions for about 5 minutes, or until transparent.
Add the bay leaf, cinnamon, coriander, cumin, garlic, curry powder, flour and turmeric and simmer for a few minutes, stirring constantly.
Add the meat and brown lightly, adding a little more oil if necessary.
Add the remaining ingredients and mix well.
Simmer over moderate heat for 1 hour.
Serve immediately with basmati rice and bowls of sliced banana, dried coconut, diced pineapple and chutney.