Tag Archives: food processor

Durban Style, Samp & Bean Curry

samp and bean curry
Samp & Beans Curry

To say that today was a rush, is an understatement.

I knew exactly what I wanted to cook, in fact I knew yesterday and possibly the day before, that I wanted to try a Samp & Bean Curry.

My plan was to make Naan Bread to accompany it. What could be more delicious than some fresh Garlic Naan Bread with some Hot & Spicy Durban Curry?

This morning started off very busy at work. I hardly got time to put the samp and beans in to soak, but I remembered to do it at about 11:30

I rinsed the raw samp and beans five or six times and then set them aside in separate bowls of water for a couple of hours. My plan was to start cooking at about 3pm. Although they ideally should soak overnight.

I am not sure if there are other reasons, but I was told that when you soak the beans, they release a certain sugar into the water. This sugar is what brings on the famous flatulence after eating beans, so I had a good giggle to myself when I rinsed the beans after soaking, and poured the liquid farts down the drain.

Anyway, onto something a bit more appetizing.

I put the samp and beans onto a slow boil. They had been boiling for about 30 minutes when my phone rang. It was my wonderful wife. She finished a meeting early and could shoot me through to Cape Town to collect my car, which has been in the panelbeaters.

Ok, lets go. I turned the stove off and left the samp & beans to soak in the hot water.

Three and a half crikey hours later, we got home. Cape Town traffic is no fun, I am so glad we live in the countryside.

First things first. Wash hands, taste beans.

Well, whaddya know. They are almost perfect.

Now I am already rushed and I still have to cook a separate meal for the kids. The older one has never liked any sort of bean, and the baby girl is just that. I decide to make a pasta for them, to complicate things even more, the little girl does not like mushrooms so I have to do two versions of the creamy bacon pasta. (There is something that I wanted to try with the mushrooms, so just making one version was out of the question.)

Anyway, I turn to my trust food processor and into it I bomb a large onion, 2 green chillies, 3 dry red chillies, some curry leaves, some dhania and fresh ginger. I had no fresh garlic, so I just added some of that horrible store bought chopped stuff into the pot to sizzle with the ghee, rather than stink out my food processor.

10 seconds later, ready for action. I can not tell you more sincerely, this is now my go-to method.

Just look at this. Bursting with flavour.

In go my onions etc into the pot, which is already sizzling with some ghee and garlic.

I let this cook down until the pot starts to go dry and then I add a few splashes of hot kettle water, give it a good mix and then, whilst occasionally stirring, let it cook down and soften.

When the water has cooked off, I then added 2 heaped tablespoons of Durban Curry Lovers, all-in-one Masala. Gave it a good mix and, again whilst stirring occasionally, let the spices temper in with the mixture.

As above, when the pot starts to go dry, add some hot kettle water. You will not believe the difference it makes to your masala. Mix it all up and let it cook down until the water evaporates.

I use this method to temper my spices, as I have drastically cut down on the amount of oil that I use.

It works, do not let anybody tell you any different.

Now that my masala was nicely tempered and the foundation of my gravy was ready, it was time to add the tomatoes. I just used three salad tomatoes, as they were ripe and I did not want them to go to waste.

Jam tomatoes are best, but let’s not waste food. It is a blessing.

Well, the tomatoes did not feel like they were being blessed, when I blitzed them in the food processor.

Again, a job that would have taken me 5 minutes to grate the tomatoes, took me 10 seconds.

In went the tomato. All hail to the food processor, my new best friend.

Mix, mix, mix and let cook down until you can see the oil separate from the gravy.

Now it is time to add the samp & beans, in they go with the water that they were cooked in.

I turned the flame down to low and let it all simmer for 30-45 minutes, while I turned my attention to the kids pasta. The WW (wonderful wife), is on a juice diet, so I cunningly chose to make the kids something with bacon in it.

Between dishing for the kids, I made a small plate of sambals to serve with the curry.

Oh ja, I was supposed to serve it with Naan Bread, but I did not have any yeast so I made some rice.

There was a beautiful sky outside our kitchen window, so in a soppy serenade to the beauty of Gods creation, I attempt to recreate it in my rice. It kinda worked and I was kinda chuffed, but not as chuffed as I would have been with some freshly made Naan …. maybe tomorrow.

Ahh, a beautiful sunset. Let’s make rice.

Anyway, after all that. I got to dish.

Although the photo does not do it justice, this was one of the most enjoyable meals that I have had for a very longtime.

I will sure be making it again, but will definitely put more samp in as it was the star of the show.

For a straight Sugar Bean Curry Recipe, try this one.

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Oh, this is how the pasta came out.

Can I use a Food Processor when Cooking a Durban Curry?

It is Friday night and that can only mean one thing …. bunny chows.

I had just over a kg of mutton, the last of a whole leg that I asked the butcher to cut into cutlets for me. I then divide it up into 4 portions and hand cut it into curry pieces when I cook; one portion for each Friday Curry Night of the month. It seldom lasts more than 10 days, though.

When cooking a curry for bunny chow’s, one needs to make extra gravy as the bread soaks up a lot of the gravy, this means even doubling up on the amount of onions and tomatoes used.

I thought to myself, I wonder if I can use my food processor to chop the onions?

Hmm, I wonder if I can use the food processor to prepare all the ingredients?

I guess there is only one way to find out.

I won’t waste your time with a long , drawn out story. I will cut straight to the chase and tell you that it was an overwhelming success and until I find a better way, this is now my new go-to method.

Time to cook.

I took two large onions, cut them into quarters and bombed them into the Kenwood. Why stop there, so I also added the fresh garlic, fresh ginger, two red fresh chillies, 2 dried chillies and some curry leaves. I drizzled a bit of oil over the ingredients, dunno why, I guess to try and stop the ingredients from sticking to the side of the bowl.

30 seconds later, the ingredients were finely chopped and my kitchen was filled with the most incredible aromas. I think that I can get used to this.

I was wondering how far to take the chopping. Many people grate their onions and swear that it is the secret to perfect gravy, so I knew that even if the ingredients ended up a puree, it would not be the end of the world. I, however, stopped when the mixture was still a little course – almost like the texture of the chopped garlic that you buy from the supermarket.

I put my favourite AMC Pot onto a medium flame and added some sunflower oil and a teaspoon of ghee. When it started to sizzle, I added the onion mixture and let it sauté until the onions were soft and caramelised.

As my intentions were to make a nice hot curry, I added a teaspoon of Kashmiri Chilli Powder to the onions and mixed it all up. Although the All-in-One Masala is Kashmiri based, I sometimes like to add a little more to add some extra heat. The Kashmiri Chilli gives the curry a beautiful red colour.

Once the masala had nicely tempered, I added the mutton and mixed it in until all the meat was coated in the onion/masala mixture.

More and more, I have been adding a little bit of water when the masala is tempering. As soon as the pot starts to go dry, I add a splash of water. I find it helps the masala to really break down and incorporate into the onions. The colour changes and the dish just seems to come alive. Add your meat after this bit of water has cooked off.

Once your meat has been well coated, turn the heat up a little and allow your meat to fry in the mixture, while taking care not to burn your masala on the bottom of the pot. Whenever necessary, just add a bit of hot water to your pot and give it a good mix.

I use a wooden spatula to cook. It is perfect for scraping the bottom of the pot.

I also like to braise the meat, at this point. So I put the lid on and let it simmer for 5 minutes or so and then open up, give it a good stir and then put the lid back on.

As mutton needs to cook a bit longer than lamb, I usually do 4 or even 5 sessions of five minute braising between stirs. Adjust your temperature so that your pot does not go dry.

The AMC Pot is perfect for this, as the pot is designed to reticulate the steam.

Once the mutton is starting to go soft, add the tomatoes.

I blitzed 3 large Jam tomatoes in the food processor. As I added the onions, I made a mental note to add some salt to the onions when I am blitzing them. Salt and tomatoes are good friends.

Mix the tomatoes in nicely, add some salt and cover. I do not normally add water at this stage yet, but if your mixture is a bit dry or there is any chance that it will stick on the bottom of the pot, add some water.

You can also add some extra curry leaves. I normally add the curry leaves in three stages. A few with the onions, a few with the meat and then a few just after the tomatoes.

Once the tomatoes have cooked down into the gravy, the mutton should be well on the way to getting soft.

If you are confident that the mutton needs another 20 minutes until cooked, then add the potatoes and, if needed, some boiling water.

I cut the potatoes into halves and either prick with a fork or cut crosses with a knife so that the potatoes absorb the gravy. I also add a few drops of egg yellow food colouring in with the potatoes and let them stand until they are ready to be added.

If you are not a fan of using food colouring, there are other ways and means, as discussed in this article.

Once you have added your potatoes, check salt again and add some more if necessary.

Potatoes absorb a lot of salt, so it is generally a given that you will need to add some more salt after the potatoes. Potatoes can even save a meal if you have added too much salt, as discussed in this article on reducing excess salt in a curry.

The potatoes should take about 20 minutes to go soft. I like to give them an extra prick with a fork or knife while they are cooking. There is nothing better than a potato that has soaked in the gravy.

About 5 minutes before the end, you can remove the pot lid as to cook off any excess water.

Take care not to break up the potatoes when you stir.

Once cooked, garnish with fresh dhania and serve it with your favourite accompaniments.

For me, there is nothing better than a bunny chow.

In retrospect, I think I used a little bit too much oil. Remember though, just because there is oil, it does not mean that you have to dish all the oil.

My food processor is my new best friend. Love it.

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.