South African / Durban Indian Curry
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500g Tripe (boti) cleaned and cut into small pieces
3 Sprigs of curry leaves
2 Sprigs of thyme
4 Leaves of mint
4 Leaves or blades of spring onion
2 Heaped tablespoon of mixed masala
1 Teaspoon of chilli powder
¼ Teaspoon of powdered cumin (jeera) and coriander (dhania)
A pinch of turmeric (hurdee) powder
2 Cinnamon sticks
2 Aniseeds (Baadia)
2 Black cardomom (elachi)
¼ Teaspoon of cumin (jeera) seeds
¼ Teaspoon of mustard seeds
¼ Teaspoon of fennel (soomph)
2Teaspoons of ginger and garlic
1 Grated tomato
2 Slit green chilli
Salt to taste
- Steam tripe in water with 1 bay leaf, cinnamon stick, black cardamom, and aniseed till tender. The tripe should take approximately 1 ½ – 2 hours to steam thoroughly. Take care in topping up the level of water to prevent the tripe from burning.
- When the tripe is tender, heat oil in a pot and add the following ingredients. 1 finely sliced onion, 2 sprigs of thyme and curry leaves, 1 slit green chilli, 2 leaves of mint, 2 leaves of spring onion, bay leaf, aniseed, black elachi, cumin, and fennel. Allow the onion to fry.
- When the onion begins to change colour stir in the masala, turmeric, chilli powder, mixed cumin and coriander powder. Mix well while adding in the ginger and garlic paste.
- Add in the tripe and salt. Stir the tripe ensuring that it is well coated with the masala and oil mixture. Allow to simmer.
- Once the tripe is fried for 5- 6 minutes the oil and masala will fuse together forming a gravy.
- Stir in the grated tomato with the remainder of the thyme, spring onion, onion (grated), curry leaf, mint and chilli.
- The curry should cook on a low heat for 15 minutes. Stir the curry every 5 minutes to ensure that the curry is not burning. The tomatoes should be completely dissolved forming a thick gravy.
- Taste the curry to check the quantity of salt. If the salt is too much add in a grated tomato and allow to simmer till completely melted.
- Garnish with freshly chopped coriander. In a separate pot add a tablespoon of oil, ½ a tablespoon of masala and simmer. Pour this over the curry and allow to simmer for a few seconds before removing the curry from the heat.
Add ½ a cup of steamed gram dhal to the curry before adding in the tomatoes.