Oyster Box’s Signature Dishes
Aroma’s of spices and herbs wafted through the air as Chef Luke Nair, Head Chef at Durban’s Iconic Oyster Box hotel, cooked up two aromatic and flavoursome, traditional Durban Curry’s in celebration of Heritage month. Luke impressed the audience.
Chicken and Prawn curry
Ingredients:
160 g butter
100 g onions, blended to a paste
60 g ginger and garlic paste
10 g turmeric powder
60 g mild curry powder
500 g free-range chicken breasts, sliced
500 g large prawns, shelled and deveined
200 g tomatoes, blended and strained (discard the pulp)
20 g cumin
20 g fennel powder
10 g cardamom powder
150 ml fresh cream
100 ml coconut cream
60 ml honey
10 g fresh coriander, chopped
5 g fresh or dried curry leaves, finely chopped
Generous pinch of salt
Method:
Melt butter in a large pot over low heat, add onion paste and simmer for two minutes.
Add the ginger and garlic paste and cook for four minutes, then add turmeric, curry powder and chicken. Cook for five minutes.
Add the prawns and tomato juice and simmer for four minutes.
Stir in allspice powders and cook for a further five minutes.
Pour in the creams and cook for five minutes.
Add the honey, coriander, curry leaves and salt.
Cover the pot and leave for a few more minutes. Serve with rice or roti
Crab Curry
Ingredients:
125ml oil
1kg crab, cleaned and washed
500g tamato, blanched, peeled and blended
10 green chilli
50g garlic crushed
25g ginger crushed
2 sprig of curry leaves
1 tsp cumin seed,1tsp fenugreek, 1tsp fennel.
1 tsp mustard seed
1 large onion chopped.
40g seafood masala
40g normal masala
40g kashmiri masala
1tsp cumin powder
1tsp coriander power
1tsp turmeric powder
50g tamarind
Method:
Heat oil on medium heat
Add braising spice, cumin and mustard seed, curry leaves, chilli, ginger and garlic paste, add onion, once the seeds splutter, onion should be golden brown. Add in the powders and blended tomato, leave to cook on low heat for 10 to 15 mins till nice and saucy, add tamarind paste and salt and leave for 10min, add in the crab and
Let it simmer for about 20 min. Garnish with coriander.
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Much Love,
Margaret Hirsch