South African / Durban Indian Recipe

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500g Soya prawns
3 Grated tomatoes (small jam tomatoes)
2 Slit green chillies
½ cup of peas
1Onion ( ½ grated and ½ finely chopped)
1Teaspoon ginger and garlic paste
Salt to taste
½ Teaspoon of sugar
½ Teaspoon of cumin (jeera) seeds
A pinch of mustard seeds
A pinch of fennel (soomph) seeds
1 Stick of cinnamon
1 Black cardamom (elachi)
1 Aniseed
1 Bay leaf
1Tablespoon of masala
½ Teaspoon of chilli powder
¼ Teaspoon of mixed cumin and coriander (dhania) powder
A pinch of turmeric
1 Sprig of curry leaf
1 Sprig of thyme
1 Mint leaf
3 Leaves of spring onions
Freshly chopped coriander (dhania)


  1. Heat oil in a pot and add ½ a sliced onion, 1 slit chilli, 2 leaves of spring onion, mint leaf, aniseed, cardamom, cinnamon stick, bayleaf, mustard seed, cumin, fennel, ½ a sprig of curry leaf and thyme. Fry until the onions turn a pale brown.
  2. Stir in the masala, turmeric, cumin and coriander powder. Allow to simmer for a few seconds before adding in the ginger and garlic paste.
  3. Add the soya prawn and salt to taste. Mix well.
  4. Stir in the grated tomato and sugar when the soya has fried for 2-3 minutes.
  5. Add in the remainder of the onion, curry leaf, thyme, and spring onion.
  6. Allow to simmer before adding in the peas. Cook the curry for a further 15-20 minutes.
  7. When the tomatoes have melted and a thick gravy has formed, garnish with coriander and remove from heat.


Soya prawns can be substituted for soya mince, chicken, or chunks