Shamen Reddi’s Braised Raita

Shamen Reddi’s Braised Raita / Durban Curry (p)

It came as a surprise to find Shamen Reddi’s braised raita in the book. It highlights braising carrots and that this practice transforms them from ordinary to special. Shamen’s Impulse by the Sea, at Tinley Manor Beach, is renowned for its crab curries as well as its warm, family ambience. Her curry is featured on the cover of Durban Curry.
— Jackie Cameron

Braised Raita


  • 1 carrot, grated
  • 1 Tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/1 tsp turmeric
  • ½ red onion, chopped
  • 1 cup buttermilk


  1. Gently fry the carrot in oil.
  2. Add seeds, continue frying until they pop.
  3. Add turmeric, stir well.
  4. Take off heat, add onion.
  5. Stir mixture into buttermilk.