Durban Style Pork & Sugar Bean Curry
I was inspired by a really great looking pork & bean curry cooked by group member, Paul S, so decided to give it a try.
I really enjoy a pork curry, it ticks all the boxes for me and I really enjoy a sugar bean curry, so this was a no brainer.
I really enjoyed this cook. Experimentation is the key that opens the lock of learning.
Quantities are per 1kg meat and can be scaled to your requirements.
I pre-cooked the sugar beans, which had soaked for 6 hours, in an electric pressure cooker for 12 minutes.
I add salt with the tomatoes and check again before and after potatoes, and at the end.
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Durban Curry
- Method: Easy
- Cuisine: Indian
- 120ml Sunflower Oil
- Cinnamon Stick, Pinch Fennel Seeds, Bay Leaves, Cloves,
- Half to Full Onion, as per your preference
- Tablespoon of Fresh Garlic & Ginger. I like slightly more ginger
- Half Teaspoon of Mustard Seeds
- Half Teaspoon Jeera Powder (cumin) + Half Teaspoon Dhania Powder (Coriander Seed)
- Three Jam Tomatoes (Grated)
- 1 Tablespoon Tomato Paste
- 2 Tablespoons of Masala ( I used an experimental new blend of ours)
- 1 Tablespoon Kashmiri Chilli Powder
- 1kg Cubed Pork (Or any meat)
- Curry Leaves (to taste)
- 3 Potatoes (Quartered)
- Water (as required)
- Sugar Beans (Pre cooked, quantity to your preference)
- Fresh Dhania,
- Add oil to pot
- Add Cinnamon Stick, Pinch Fennel Seeds, Bay Leaves, Cloves and heat in oil until fragrant
- Add onion and sauté until soft
- Add Fresh Garlic & Ginger and sauté until soft and incorporated into the onions
- Add Mustard Seeds and allow to cook in oil till they start to pop
- Add Jeera & Dhania Powder and mix into the onions
- Add tomatoes and tomato paste, keeping to one side of the pot, while
- Add Masala & Chilli Powder on the other side of the pot to the tomatoes and let it temper in the oil
- Give all the ingredients a good mix and let the tomatoes cook down, adding a bit of hot water if necessary
- Add the pork and mix into the gravy/chutney
- Add curry leaves, mix, cover and let simmer until the meat is going soft
- Add potatoes (How to get yellow potatoes)
- Add water as required, rule of thumb is to cover the potatoes
- Add sugar beans. (depending on how soft your sugar beans are from the pre cook, you can add them earlier if they are still hard)
- Add dhania and let simmer until the potatoes are soft and the beans are just perfect.
- Serve in your favourite manner
Keywords: Sugar Beans, Pork, Durban Curry