South African Curry is very different from its Asian counterparts.  And an east coast Durban curry, is different from a west coast Cape Malay style curry.  Durban curries are generally more hotter, possibly, because they have evolved from migrant Indian labourers, and we also have the L.M. Mozambique Peri Peri  influences filtering down the coast.  

If you grew up in KwaZulu-Natal, South Africa and are the kinda foodie that ventures off the beaten track, or went to the beach somewhere up Zululand way, chances are, you’ve stopped in La Mercy and tasted the best prawn curry on the east coast of Africa – from Seabelle Restaurant of course.  

Really, I am not exaggerating, this is award winning curry we’re talking about.  So, I am in no way claiming that this curry is of Seabelle’s standard, but it is pretty good.  The trick is to not brown the onion.  Like any pukka durbs curry, it’s best served with plain brown rice, or if you want to get really fancy, a savoury rice.