Who doesn’t love a great curry? And a Durban curry is, quite rightfully, the most loved of them all. Now you can make it as easy as one, two, open-the-box-three.
‘I have always loved good food. And the translation of my name is ‘lover of fine foods’ . So in a sense I have always been a foodie. But my passion for making good food has been a bit of a journey … the kitchen has not always been my favourite place.’
Which is funny, coming from much-loved Durban foodie Reen Govender, who tells us how, in her youth, she ‘always devoured but never really contributed to meal prep.
‘My mum was a great cook, as are my mum-in-law and husband – he had a passion for cooking from a young age, so cooking was not a skill I needed to acquire early in life! As a young wife, my first cooking attempt was a sugar bean curry. I thought it was so easy until my curry was done and the beans felt like stones in the pot. Safe to say, I’ve come a long way since!’
Although originally interior design was more her forte, Reen’s eventual love of the kitchen was sparked by her husband’s venture into the restaurant industry – when he opened an authenic Durban Indian eatery, Ilala Indian Cuisine. Having an active role in the day-to-day running of the business and management of the kitchen, Reen began to work closely with the chef when it came to recipes, ingredients and consistency.
‘No two palattes are the same, so through this process of trial and error, a deep interest of learning about flavours and spices was sparked. In Durban, it’s so easy to access top quality authentic spices, but this is not the case across many parts of the rest of the country, and I wanted to change that!’
And so she launched Reen’s Kitchen and with it, the incredibly successful (and delicious) Durban Curry in a Box – a DIY step-by-step kit that includes every ingredient in the exact quantities needed. Along with simple instructions, this concept allows the home cook (or wannabe cook) to prepare a perfect curry … be it mild or medium chicken or lamb curry, tasty kormas or original butter chicken.
Reen sold the kits at flea markets and slowly started building a following of regular customers from across the country, then opened up online and is now supplying a selection of local stores.
‘This is not just a passion, but it is also a way for me to honour my mum and younger sister who I lost to Covid last year.They were huge cheerleaders and the inspiration behind the brand. I want to leave a legacy and share with the world the gentle reminder that good food paired with good company equals matchless joy.’
The kits are perfect for those curry lovers who don’t necessarily know how to cook one or don’t have all the ingredients on hand in their pantry. They are also super quick and easy for those on the go! You’ll find them from around R60 for individual curries to R220 for a variety pack of four, at selected Spar, Pick n Pay and other food stores, as well as on online on Takealot and direct from Reen at reenskitchen.co.za
Detail: FB: reenskitchenza or IG: @reenskitchen_
Reen’s Easy Mince Kebab Recipe
‘Kebabs are a firm family favourite and so versatile. You can have them on their own as a light snack, in a roti with chutney as a hearty meal or tossed in a salad. They can also be prepared and eaten fresh or frozen and kept for late use. Here is a simple recipe my mum passed on to me and one that I have in turn passed on to my kids. Hope you enjoy it!’
You’ll need:
1kg mince (beef, lamb or chicken); large onion chopped; small bunch of coriander; small bunch of mint; 2 chillies – optional; 2 eggs beaten; 1 heaped tablespoon salt; 2 heaped tablespoons of crushed ginger and garlic; 1 teaspoon chilli powder; 1 teaspoon cumin powder; 1 teaspoon jeera powder; 1 teaspoon garam masala; 1 teaspoon dhania powder
To make:
Finely chop all fresh Ingredients by hand or in a food processor. In a large bowl mix together all ingredients well. Separate mixture and shape into 20 medium sized balls. Bake in the oven for 30 minutes or air fry for 12 minutes on 180 degrees.
Uncooked kebabs can be frozen for up to 3 months.
