Fish curry, tripe curry, mutton curry, you name it, Durban's got it and it's all mouth-watering. One writer traces the evolution of Durban Indian cuisine, and the role her indentured ancestors played in shaping the city’s culinary and cultural landscape (@IshayGovender), for MIC, October 2018 On South Africa’s palm tree-lined east coast, within [...]
As they say, curry is always better the next day. Lamb chops in chutney, curried tinned pilchards, leftover chicken curry shredded and served on toast. We look at the South African Indian breakfasts that shaped Ishay Govender-Ypma’s childhood as she makes a case for curry for breakfast. (@IshayGovender), For Extra Crispy My Recipes, August [...]
The Interesting Journey of Curry - how curry travelled the world Durban style crab and prawn curries For Sunday Times Extra, Sunday 14 June 2014 What constitutes an authentic curry? Every accomplished cook would like to believe that the curries, biryanis and soups served at home, recipes passed down from great-grandmothers or from [...]
Luffa and Shrimp curry - Chinese okra This recipe forms part of a series prepared for Pick n Pay Fresh Living Magazine, October 2013 issue A vegetable, and an exfoliator! My grandmothers, like yours too, if they were a part of the same generation, practicised thrift to a fault. They had to, really, with large [...]
When I was a child living in KwaZulu Natal, spicy battered deep-fried green bananas, or plantain when we could get it, was a delicacy we loved even more than fried chips. Here's a recipe for this dish served with a green chilli tamarind dipping sauce.
The trick, I think is to cook the okra for far less time than the aunties will tell you to. It can stand to hold just a little crunch. A little vinegar added will help combat the mushiness. Amchur (dried mango powder) adds a lovely tangy element, balanced with green chilli and warming cumin and coriander. It's a dry braised "curry" of sorts.
A spicy, comforting and hearty vegetable curry that's ideal to use up all the veggies in the fridge.
This is my Mother's recipe for Rasam - the South Indian soup - spicy and sour. The perfect flu fighter. While we are transitioning into spring, I'm holding onto this recipe, just in case.