Durban-style Prawn Curry
A South African Curry is very different from its Asian counterparts. And an east coast Durban curry, is different from a west coast Cape Malay style curry. Durban curries are generally more hotter, possibly, because they have evolved from migrant Indian labourers, and we also have the L.M. Mozambique Peri Peri influences filtering down the coast. If you grew up in KwaZulu-Natal, South Africa and are the kinda foodie that ventures off the beaten track, or went to the beach somewhere up Zululand way, chances are, you’ve stopped in La Mercy and tasted the best prawn curry on the east coast of Africa – from Seabelle Restaurant of course. Really, I am not exaggerating, this is award winning curry we’re talking about. So, I am in no way claiming that this curry is of Seabelle’s standard, but it is pretty good. The trick is to not brown the onion. Like any pukka durbs curry, it’s best served with plain brown rice, or if you want to get really fancy, a savoury rice.
PRAWN CURRY
1 kg prawns, shelled & deveined
1 large onion, chopped
2 tomatoes, chopped
4 Tbsp tomato puree
1 1/2 tsp crushed garlic
1/2 tsp crushed ginger
4 tsp Packo Masala or 2tsp fine chilli powder + 1 tsp rough chilli powder
1/4 tsp tumeric powder
1 whole green chilli
1 sprig of curry leaves
lemon juice
salt to taste
1 Tbsp coriander leaves, chopped
mint to garnish
1 Tbsp ghee
3 Tbsp Oil
freshly ground black pepper
Sprinkle prawns with lemon juice, salt, 1/2 tsp of the garlic and saute in ghee till dry. Set aside.
On a medium heat, saute onions, curry leaves and green chilli in oil, till the onion is soft and translucent. Do not allow onions to brown.
Add chopped tomatoes, and cook till dry – about 10 minutes. Then add spices and simmer slowly on a low heat for 10 more minutes.
Throw in the prawns, and simmer for 5 minutes, adding 1/4 – 1/2 cup of boiling water if you find the gravy too thick.
Garnish with coriander and mint and season with freshly ground black pepper. Serve immediately.
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