Durban Pork Curry Recipe / How to make Pork Curry South African Style

When you talk about the cuisine of South Africa, a culturally and ethnically diverse country with no less than 11 official languages, Durban curry comes up in the first breath. Maybe that's not surprising, necessarily. Durban is a mini-India, outside India - But the Durban curry is an anomaly—loved fiercely by locals and rarely so by Indians from India, feared by those unfamiliar with the complex layers of spices, the glossy sea of orange-tinged oil that floats to the top, the flavor profile that can be described as linear and unrelenting—it burns from the moment it hits your tongue.
While the recipes and ingredients differ from family to family, broadly, Durban curry has a deep-red color indicative of the spice level (hot, hot, hot), a slick of oil, and, if it’s not a fish curry, large chunks of soft potatoes—known as "Up-To-Date" or “gravy soakers.”
How the Durban curry got here to Durban in the South African province of Kwazulu Natal and why it manifests the way it does is a story of survival of the indentured Indians who arrived by steam ships between 1860 and 1911 to work on the British-owned sugar cane plantations. This curry tells of adaptation to the terrain and available ingredients—and it’s not short on mystery, sparking its fair share of urban legends.
Laborers escaping harsh economic and social conditions in India left through the ports of the south and soon found themselves toiling in the sugar cane plantations and railway stations, living in conditions akin to slavery. In spite of the challenges faced in this foreign land—beatings and worse for minor transgressions and an understandably strained relationship with the indigenous Zulus who refused to acquiesce to British demands—they clung onto their religions and their food culture. Perhaps they considered it a small price to pay for a different hell they left behind - Other passenger or “free” Indians who chose to work in South Africa also maintained close relations with the motherland, traveling often to see family and to bring back spices, seeds and vegetable matter. They set up small establishments selling spices, or traveling door-to-door supplying vegetables from local farms.BUT majority of Indians, unlike others became stuck in time without the ability to travel home. “We need to understand that [they] had no access or means to go back and forth. So, over time they developed their own style of cooking curry. It has its own distinct taste.”
As a result, Durban curry has tasted the same for generations, morphing slightly only in the last decade with the need to cut back on the masala, oil, and ghee used (the incidence of digestion complications, high cholesterol and diabetes is high among Indians). Despite cutting back on the richness in homes and restaurants around Durban, you can still find a few restaurants that make it in the time-honored way - While some answers may be lost for all time, Durban curry remains locked in time and place at the cafés and tea rooms in the Old Indian Quarter, along the beachfront and in the suburban eateries, where fingers and a sense of nostalgia are all you need to enjoy it.
https://youtu.be/DWG67K_aNZg
Ingredients :
Pork 500 gms ( I use Lean Pork )
cinnamon
bay leaf
cardamom
cloves
Onions sliced
Green chillies
Ginger and garlic paste
Oil 4 tbsp
one cup tomato puree
red chillypowder usually 2-3 tbsp
cumin powder
coriander powder
turmeric powder
choppedcilantro
LARGE Potatoes
stock
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