Currying flavour
Think lip-smacking authentic South African Indian-inspired dishes made with the finest KwaZulu-Natal produce.
Lip-smacking mutton curry with up to date potatoes, dhal, bastmati rice, roti and sambles, otherwise known as salsa. Picture: Alaister Russell
They say you can’t find a Durban curry in Johannesburg – well now you can. Sisters Vedharshi and Yadhana Jadoo bring their Curry Culture concept to Liberation Cafe in Melville on every second Sunday of the month.
What made you decide to start Curry Culture?
Having grown up around the culture of food, this wasn’t really a difficult decision to make. We live to eat! We have always known this is something we want to explore.
Our mum and dad have a successful restaurant called the Curry Court in our hometown of Pietermaritzburg, which marks its 20th anniversary this year. Therefore it just seemed fitting after having played with the idea many times and following countless requests.
Vedharshi Jadoo of Curry Culture poses for a portrait following a successful launch. Picture: Alaister Russell
Why did you decide to get involved with Liberation Café in Melville?
Our dad’s brother partners and helps run Liberation Cafe along with Six in Melville and he offered us the venue for Curry Culture – and we grabbed the opportunity. It’s fitting for the vibe we would like to serve in. This cafe embodies South African heritage. South African curry is different, it’s unique and it is spectacular – anyone who has ever had a bunny chow can tell you that.
Soji and cream and almonds – a traditional Indian dessert, made with semolina, condensed milk, milk, cardamom and cinnamon. This is a favourite that is often served at weddings. Picture: Alaister Russell
Explain what a typical menu would have?
For the launch, we started out with a three-course meal, from starters to dessert. Samoosas, bhajias, mutton curry, dhal, rice, roti, sambals, then Soji and cream. In the following weeks expect buffet-style meals. The menu and pricing varies weekly, depending on the ingredients. We also take requests – for example, for that crab curry craving. And yes, we can also do bunny chows.
Starters from last week’s Curry Culture at Liberation Cafe. Crispy homemade mince samoosa’s and bhajias – a spicy chickpea batter mixed with fresh leafy greens – served with dhania and hot chilli dips. Picture: Alaister Russell
What is your favourite curry and why?
Where to start? After much deliberation, we have put it down to our mum’s chicken curry and chops. Crab curry is an occasion in our house – that’s another favourite! They say you’re enjoying crab curry when the juices drip down your arm. We’ve been satisfied many times by that happening.
How will you cater for Joburg’s eclectic mix of people?
I don’t think anyone will be dissatisfied by what we present on their plates. This is unpretentious, good and wholesome chow.
Classic Chicken Curry recipe
Ingredients:
– One whole chicken, prepared, cut and washed
– Half a cup of oil
– Four or five, medium Up To Date (soft cooking) potatoes, peeled, washed and cut in half
– One onion roughly chopped
– Three teaspoons of mixed masala
– Three teaspoons of chilli powder
– Two teaspoons of tumeric
– Two and a half teaspoons of fine himalyan or regular salt
– Two tomatoes chopped
– Three teaspoons of crushed garlic
– Five to ten curry leaves
– Coriander to garnish
Method:
Heat oil in a pot on medium.
Add potatoes to the pot, and when it is brown, moved to one side and add onions.
When onions are brown, add mixed masala, chilli powder tumeric and salt. Let that fry
for a few minutes, but do not let it burn.
Add chicken and crushed garlic.
Then give it a stir so that the chicken is at the bottom of the pot and the potatoes are on top.
Allow to fry for ten minutes on medium heat.
Add enough water to cover the potatoes.
Add curry leaves and allow to simmer.
About 30 minutes later, add chopped tomatoes and and allow for the gravy to thicken.
Garnish with coriander and remove from heat.
Serve with bastmati rice or roti, carrot salad or sambles.
Do a little dance.
