A couple of weeks back, I attended the Cuisine Crawl at The Oyster Box Hotel. All those that attended not only left with full bellies, we were also given a goodie bag with some of the products the Oyster Box Hotel sells. One of the products was a packet of their secret Curry Masala blend.
The Oyster Box Hotel is renowned for their curry buffet which is available every day, lunch and dinner, at the Ocean Terrace. Being a curry lover, I was excited to try this out as soon as possible; I had high expectations. With the oven and stove not working for the past few weeks, this bag of curry goodness was sitting on the shelf begging me to give it a go! Finally the oven has been repaired; my agenda this week was to test their famous curry blend secret!
I was so excited about trying it out, even Eskom couldn’t stop me! Let me tell you, the smell was incredible!!!! Sorry, that sentence deserved a few extra exclamation marks… I am no pro at curries (well…yet), and the recipe provided helped me feel my way around. I did find there was a slight heat with more emphasis on the flavours of cumin, cinnamon, cardamom and many more subtle tastes. Each ingredient blended together, making this one delicious meal.
Do take note that once you add the potato, it will draw a lot of the salt out of the dish, leaving it a bit lack-luster; so taste the curry towards the end and add a little more salt if you feel the need. It’s all about your palate here… Although I was hoping for a bit more heat, but at the same time grateful my head did not pop off, I found the flavours of the dish intensified the next day and would recommend you make the curry the night before and enjoy it the next day. This will not only make it one hell of a curry, it will also help save you time after work, and beat the pressure of load-shedding. I do warn you though, the aroma that fills the house will make it rather difficult to leave for the following day.
Below is the recipe the Oyster Box provided… Enjoy!
The Oyster Box Famous Curry Recipe
1kg Chicken breast (or leg of lamb/shoulder of lamb), cubed
1 Onion, diced
2 Cinnamon sticks (10cm long)
20ml The Oyster Box Curry Masala Powder Mix
1 tsp Salt
10ml crushed garlic & ginger
4 curry leaves
5ml whole fennel seeds
2 large potatoes, peeled and cut in half
1 medium tomato, skinned & diced
Coriander leave, to garnish
- Wash cubed meat and drain water.
- Heat oil. Add diced onion, clover and cinnamon sticks.
- Add The Oyster Box Curry Masala Powder Mix, stir and add meat to pot.
- Add salt, garlic and ginger, curry leaves and fennel seeds. Stir all ingredients together.
- Allow to cook on a high heat for 5 minutes. Reduce heat to medium and continue cooking for half an hour.
- As excess water and juices evaporate, add the additional cup of water, followed by the potato and tomato.
- When both meat and vegetables are cooked (about 30 minutes), simmer on high heat for 5 minutes.
- Garnish with coriander and serve.
Serve with roti, rice and green salad