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<\/p>\nKnown as Durban\u2019s Curry Queen, Shae Nair\u2019s food and its flavours have made her the talk of the town. A primary school teacher who believes that curry is best made simply, she spends her weekends and evenings teaching keen cooks how to make authentic curries in a flash, and with loads of flavour.<\/p>\n
\u201cI have been cooking curries with my mom from the age of 16. My mom was an awesome curry cook and she passed her passion on to me. I noticed how often people on Facebook used to ask for recommendations for good curry take aways, and so I thought it would be a great idea to teach people how to make a simple, tasty curry, using basic spices.\u201d<\/p>\n
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In May last year, Shae began offering cooking classes from her home in Hillcrest, under the name, The Curry Queen (as she is dubbed by her husband who praises her cooking skills). The response to her classes was amazing, with people arriving from as far afield as Ballito and Amanzimtoti.<\/p>\n
\u201cI run my lessons on weekends and offer one evening weekday lesson, as I work full time. My students include moms and daughters, groups of friends and family, teenagers, corporate team building groups and many other individuals who love a good curry. The lessons are fun. They have opened the doorway to new cooking skills for most and even new friendships for some. I myself get a lot out of them. And of course the best part of my lessons is the tasting!\u201d<\/p>\n
Classes can take up to 12 people, and the lessons are in the form of live, informative cooking demos. \u00a0Shae sells all the relative spices too, so students can leave with both the experience and the ingredients needed to make their own crowd-pleasing curries. Popular curries on the cooking list are chicken curry, butter beans with brinjal and potatoes, butter chicken, naan and lamb curry, lamb vindaloo, various breyanis, crab and fish curry, prawn and chicken curry, and she does the most mouth-watering samosas too.<\/p>\n
\u201cYou can have a good teacher and great recipes, but the real secret to a good curry is fresh ingredients. From the meat to the curry leaves, coriander and homemade masala, right down to your ground ginger and garlic. Believe me, it makes all the difference!\u201d<\/p>\n
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Cheese and Sweetcorn Samoosas<\/strong><\/p>\n Makes 24<\/em><\/p>\n Ingredients<\/strong><\/p>\n 250g sweetcorn<\/p>\n 6 small green chillies, finely chopped<\/p>\n 2 small, onion finely chopped<\/p>\n 1\/2 teaspoon chilli flakes<\/p>\n 1 teaspoon cumin seeds<\/p>\n 2 cups of grated cheddar cheese<\/p>\n A handful of chopped mint leaves<\/p>\n A handful of chopped coriander<\/p>\n Salt<\/p>\n Oil for frying<\/p>\n A paste made from flour and water<\/p>\n Samoosa pastry<\/p>\n Method<\/strong><\/p>\n Roast cumin seeds, and once toasted add a little oil. Then add chopped onion and saut\u00e9 until translucent, then add chillies. Add sweetcorn and chilli flakes, season with salt and allow it to fry for a few minutes. Remove from stovetop and allow to cool, then add cheese and mint. Add the other finely chopped onions for crunch. Fill into your samoosa pastry, seal using flour and water paste, then deep fry in hot oil until brown. Enjoy with sweet chilli dip<\/p>\n Chickpea and Butternut Curry <\/strong><\/p>\n Ingredients<\/strong><\/p>\n 5 tablespoon sunflower oil<\/p>\n 1 onion, chopped<\/p>\n One bay leaf<\/p>\n 1\/2 teaspoon mustard seeds<\/p>\n 2 green chillies<\/p>\n 1 and a half tablespoon mild masala<\/p>\n 1\/2 teaspoon chilli powder<\/p>\n 1\/2 teaspoon each, coriander and cumin powder<\/p>\n 1 teaspoon turmeric<\/p>\n Salt<\/p>\n 1 teaspoon garlic ginger<\/p>\n 2 teaspoon sugar (optional)<\/p>\n Half medium butternut cubed<\/p>\n 1 tomato, grated<\/p>\n 1 can of chickpeas, drained<\/p>\n 1 sprig of curry leaves<\/p>\n Chopped chives<\/p>\n Method<\/strong><\/p>\n Braise onion in a little oil with the bay leaf, mustard seeds and chillies, then add ginger and garlic paste and curry leaves. Add tomato, all the remaining spices, sugar and salt, and braise for a few minutes, adding a little water and simmer for 5 minutes. Add butternut, canned chickpeas and a cup of water, and cook till the butternut is soft. Garnish with chopped chives. Enjoy with home-made or freshly-made shop bought roti.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/03\/Butternut-and-chickpea-curry-and-roti-4-400x267.jpg\")
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