On South Africa’s palm tree-lined east coast, within the humid port city of Durban and its surrounds, a unique style of Indian cuisine has evolved over the course of 158 years. Locals say you can’t leave before you try one of the Durban curries: smouldering hot mutton curry studded with potato chunks called “gravy soakers,” fiery fish curry spiked with black tamarind and curry leaves; or bunny chow, a hollowed-out quarter-loaf of white bread filled with curry.
Earlier this year, I was invited to participate in the Women and Wine of the World International Competition 2012 and appointed 'godmother'. My task is to pair dishes with the winning wines. The first is a gewürztraminer with a Thai red curry with seared ribeye steak - how to make a red curry paste from scratch.
This recipe is one I've always wanted to make - ever since I watched Nigella Lawson, all tight-fitting baby blue sweater, super shiny locks and glossy pink pout purring about it years ago. Was I still at Varsity then or out, I can't remember. But I do remember the heartiness of this chilli con carne. It was all about abundance and sharing - a huge one-pot meal to share with friends and family who would appreciate this type of communal serving vessel on a cold, blustery evening.
My Sri Lankan style Aubergine Curry is based on a favourite recipe from Rick Stein’s Sri Lankan Crab Curry found in his beautiful Far Eastern Odyssey (Uncle Rick is one of my favourite celebrity chefs- he really understands food, its origins and people). I have made versions of the crab curry with great success and thought the aubergines would stand up to and display these flavours wonderfully. Featured by Woolworths for the MasterChef SA series.
I was asked to contribute to the Summer Memories Food Section in the December issue of Oprah Magazine South Africa, featuring 6 food personalities. (I'm a food personality?!) I chose a South Indian Crab Curry, that despite the heat and complex spiciness, is one I always enjoy with my family during the summer December holidays, each year without fail. This is my version - inspired by my mother's Crab Curry and Rick Stein's Coconut Chilli Crab.
Prawn Madras Curry prawn madras I know there still remains a mystery shrouding Indian cooking, even amongst many of the accomplished cooks and foodies that I speak to. I can hear the sitars playing evocatively as you read this... Now, I'm not saying it's all very easy for me and that I'm mixing my [...]