The Curry Buffet at the Oyster Box Hotel is an opportunity for diners to try delicious, authentic curries from all over the world. Chef Kevin Joseph produces a plentiful array of dishes each day, ranging from Singapore fish curry to a fiery lamb Vindaloo, or his take on local Durban speciality, chicken and prawn curry. Tamarind is a fruit indigenous to Africa that grows in long pods and has a pleasingly sweet and sour taste. Kevin Joseph’s recipe for tamarind lentils is a moreish blend of savoury and tangy, and is the perfect dish to serve when catering for vegetarians or vegans. Alternatively, as Kevin explains: ‘this dish is the perfect accompaniment to have when enjoying tandoori chicken, and is best eaten with pickled lime.’
Ingredients:
- ½ of a large onion
- 1 large tomatoes
- 5 curry leaves
- 1tbsp butter
- 8 grams Paprika
- 8 grams fresh garlic
- 2 grams fresh ginger
- 2 grams cumin seeds
- 8 grams Garam Masala
- 18 grams mix masala
- 15 grams Tamarind paste
- Fresh Coriander
- Salt to taste
- 500g black lentils pre soaked
Method:
Begin by boiling the black lentils until soft. Then, in a pan, braise the onions and cumin seeds. When the cumin seeds start to pop, add the ginger, garlic, curry leaves, paprika, mix masala and garam masala and fry well. Add tomatoes, then leave to cook. When the oil starts to surface, add in the boiled lentils and tamarind. Stir in the butter before adding salt to taste. Garnish with fresh coriander before serving.
Experience Chef Kevin Joseph’s authentic Indian dishes at the Curry Buffet at the Oyster Box; The Old Government House Hotel & Spa Curry Room; and the soon-to-open Curry Room at the Rubens at the Palace.
Image Credits: All images courtesy of Red Carnation Hotels.
