Greetings Curry Lovers, these are our easy recipes for cooking Mutton, Lamb, Beef, Chicken, Seafood, Sugar Beans & Tikka, using range of our all-in-one masala’s.
Mutton / Lamb / Beef Curry Recipes
Mutton / Lamb / Beef / Chicken Curry
- 1/2 Cup Sunflower Oil 120ml
- 220g Thinly sliced or grated onion (2 medium)
- 1 tbsp Fresh Ginger and Garlic (15ml)
- 4 tbsp Durban Curry Lovers – All in One Masala (32g)
- 1 kg Meat or your favourite protein
- 200g Jam Tomatoes, finely chopped (2 medium)
- 3 Medium Potatoes Quartered (poke with fork)
- Fresh Curry Leaves and Coriander
- Hot water as necessary
- Salt to taste
- Heat Oil to a medium heat and fry onions until they start to turn golden
- Add curry leaves and (optional) fresh green chillies (split)
- Add fresh Ginger and Garlic paste and saute until softened
- Reduce heat and add Durban Curry Lovers, All in One Masala, stir for at least 20 seconds. Take care not to burn the masala
- Add your favourite meat or protein and mix well.
- Allow the Meat and spices to fry for a few minutes on a low heat, stirring occasionally without burning. Gradually increase heat and braise until the meat has some colour and you can see the red oil start to separate.
- Add the tomatoes and braise on a medium heat , stirring occasionally until the tomatoes have broken down and incorporated into the gravy, and again you see the red oil start to separate from the gravy.
- Add Salt to taste.
- Continue to braise on a medium heat until the meat has softened.
- Add the Potatoes and water as desired or as necessary to cook the potatoes until soft.
Garnish with fresh dhania / coriander
PLEASE NOTE: Step 3 + 4 may be swapped around depending on your preference. If you are cooking with very little oil, I suggest that you add the tomatoes first.
Fish Curry Recipe
1 kg Fresh/Frozen Fish pieces
2 tsp Fresh Garlic
6 Medium Tomatoes chopped
2 Medium Onions Sliced
½ cup Cooking Oil
4 tbsp Durban Curry Lovers – All in One Masala (32g)
2 tbsp Tamarind Juice*
Fresh Curry Leaves and Coriander to Garnish
- Heat Oil to a medium heat and fry Onions until
- Add Durban Curry Lovers – All in One Masala and
fresh Garlic, stir for 5 seconds.
- Add Tomatoes and cook on medium heat until
Tomatoes have softened and the oil has separated.
- Add Salt to taste.
- Add pieces of Fish carefully setting them into the
- Mix occasionally and very gently without turning or
breaking the fish.
- Cook until the Tomatoes have reduced.
- Add Tamarind Juice 5min before turning the stove
- Garnish with fresh curry leaves and coriander.
Use Brinjals if desired (add sliced Brinjals in the beginning,
after you have added the Tomatoes)
*Dissolve 2 tbsp of Tamarind into ½ cup of boiling water.
Strain the pulp and use the Tamarind Juice.
Sugar Bean Curry Recipe
- The Curry Gravy
- 100 ml Sunflower Oil
- 1 sprig Curry Leaves
- 2 Green Chillies Optional
- 1 tsp Ginger & Garlic paste optional
- 32 g Durban Curry Lovers ORIGINAL BLEND
2-3 Jam Tomatoes
- 2 quartered Potatoes
- 2 pinch Fresh Dhania
- The Sugar Beans
- 200 g Sugar Beans (red speckled beans)
- Three times more water than beans in the pot
Cooking the beans
- I cook for 20 mins in an electric pressure cooker, I leave the pressure release naturally.
If you prefer to cook on the stove top, gently simmer until the beans are soft.
- IMPORTANT: Retain the water to use when cooking the gravy
The Curry Gravy / Chutney
- Add oil to the pot and heat
- Add the curry leaves and allow to start to sizzle
- Add the green chillies
- Add the onions and saute until translucent
- Add the garlic & ginger paste
- Saute all above until onions start to go golden
- Add the masala and mix well
- Add the chopped tomatoes and some water if the pot is dry
- Cook the tomatoes down, adding more water if required
- Add the potatoes when you see the oil starting to separate from the gravy / chutney
- Cover the potatoes with the retained water from the beans
- When the potatoes are almost done, add the beans
- Simmer on low until the potatoes are ready and the beans are soft, you should have a lovely thick gravy.
- Garnish with fresh dhania
- Serve & Enjoy
Tikka Paste Recipe
Mix in a bowl
500 gram Double Thick Yoghurt
2 Tbsp Ginger / Garlic Paste (or add fresh along with the
ingredients in the blender)
12 Tbsp Tikka Masala ( 180 ml )
1 Tbsp Black pepper
9 Tbsp Sunflower or Neutral Oil
2 Tbsp Mustard Oil
In the Blender
Small bunch dhania
Small bunch mint
7 Green chillies
12 Cloves garlic
7 Tbsp lemon
2 Tbsp vinegar
- Add the top batch of ingredients above to a blender
and blend until a smooth paste, and when done, mix
into the bowl with the rest of the ingredients.
- Marinate your whole chicken pieces (tandoori) or boneless chicken pieces (tikka) in the tikka paste, for anything from 20 mins to 48 hours. Lamb chops, ribs or even a whole leg or lamb can be made into tikka. The only limit is ones imagination, try tikka cauliflower, mushrooms or even tofu can be made into tikka.
- Before adding the tikka paste, marinate the chicken or whatever protein you are using in some lemon juice and (optional) Kashmiri Chilli Powder.
- Adding red food colour is optional.
- Authentic Tikka Masala contains Black Salt, which sometimes emits a sulphur (rotten egg) type smell when in contact with air and especially the yoghurt. Ignore this, it is perfectly normal and will
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