Tag: durban

Curry Puffs with mince and peas

These easy to make curry puffs are a great starter for any festive occasion. So popular i almost missed getting a photo of them before they were gone at our Christmas lunch today.

Using the same filling as my samosas. But much quicker and easier to make using store-bought puff pastry.

They are delicious wrapped in the buttery goodness of puff pastry too.

A sure fire winner as an appetiser.

I make them into bite-sized parcels of deliciousness but you can vary the size and shape to your liking.

Use the filling recipe from the samosa recipe below:

Durban-style mince and pea Samosas with spring roll pastry

Shanthini3 Comments

Durban-style Fish and Potato #Samosas #crispy

Fish filled samosas are a great alternative to Mince and Pea Samosas.

This recipe teams white fish fillets with finely diced potato and herbs for a delicious light filling, that truly shines when dipped in a zesty mint, garlic and chilli sauce.

Fish and potato samosas with zesty lime dipping sauce

The crispy pastry, using spring roll pastry, which is substantially different to the thicker crusty version of Indian samosas is light and adds just the right amount of crunch to these delicious taste parcels.

Ensuring the triangles are firmly sealed with no “gaps” or “holes” to prevent the hot oil to be absorbed into the parcels, then shallow frying rather than deep frying makes for the least oily version possible.

These samosas freeze really well, so you can make ahead and impress guests when they arrive or have a stash to treat yourselves at your pleasing.

Prep time: 2 hours (including making filling) Cooking time: 20-30 minutes

Ingredients:

  • 8 -10 sheets spring roll pastry (thawed to room temperature)
  • 2 tablespoons flour
  • 200 g white fish fillets such as flathead, diced into small chunks
  • 1 small potato diced finely
  • 1 onion very finely diced
  • handful of curry leaves
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon fennel seeds
  • 2 cloves garlic and equal amount of ginger pounded to a paste
  • 1-2 small red chillies finely diced
  • 2 tablespoons finely diced coriander
  • 2 tablespoons vegetable oil and then 1 cup of vegetable oil for shallow frying
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon and 2 pinches Salt
  • 1/2 cup or so of water
  • Handful of mint, coriander, 1 cloves garlic and 2 chillies
  • Juice of 1 lime and 1/2 teaspoon vegetable oil

Method

1. Boil finely diced potatoes with 1/4 teaspoon salt until just tender, about 5 minutes

2. Heat oil in non-stick frying pan. Add mustard seed, fennel seeds and curry leaves and heat until fragrant.

3. Add onion and cook slowly until transparent.

4. Add ginger and garlic paste add mix through onions, then add fish, salt and white pepper and 1/4 cup water.

5. Simmer until water has totally evaporated and the fish is sealed, just turning white.

6. Remove from heat add potato, chilli and coriander and mix through, slightly break up potatoes and fish as you do, but do not mash. Taste to see if extra salt required.

7. Allow mixture to cool.

8. Mix flour in a small bowl with 3-4 tablespoons of water, adding slowly to create a thick flour “glue”.

9. Take 2 sheets of the spring roll pastry, keeping rest between dampened tea towel to avoid drying out. I have discovered that using a double layer of the pastry creates a more robust case and crispier casing for these samosas.

10. Place each sheet neatly aligned on top of each other, then cut into 3 even strips.

11. Starting at one end, place 1-1.5 teaspoons of mixture on the pastry and then turn pastry over to create a neat triangle. Ensure there are no gaps when you turn the pastry – use the glue to seal openings or gaps between the 2 sheets of pastry as you go. This will ensure the oil doesn’t enter the package when you fry it and make your samosas less oily.

Making fish and potato samosas with spring roll pastry

12. Repeat process until all mixture is used up. Makes about 12-15 samosas.

13. Samosas can be frozen at this point and shallow fried directly from the freezer when you require. They freeze really well.

14. Heat 1/2 cup of vegetable oil in a small non-stick frying pan over high heat, add 3-4 samosas, allowing oil to come back to temperature, then lower heat to medium and cook until samosas are golden and filling is hot.

15. Finely dice mint, coriander, garlic and chilli – I used a mandolin. Place in a small bowl. Add healthy pinch of salt, add lime juice a dash of oil to create a zesty dipping sauce.

16.serve samosas with lime dipping sauce and other sauces as suits.

ShanthiniLeave a comment

#Durban style #lamb and #cauliflower #curry with #fenugreek

I haven’t made this curry for ages. Not sure why because it is very delicious, especially with the addition of the sweet, nutty flavour of fenugreek seeds which is strangely reminiscent of maple syrup.

The sweetness of the cauliflower is enhanced by the fenugreek and spiced up by the curry flavours of the sauce. A great alternative to using potato in Lamb and Potato Curry

Prep time: 15 minutes Cooking time: 1 hour

Ingredients:

  • 5-6 lamb chump chops, fat removed and diced including bones
  • 4 cloves garlic and equal amount of ginger pound to a paste in a mortar and pestle
  • 1 large brown or white onion finely diced
  • 1/2 cauliflower cut into florets
  • 2 whole red chillies (optional)
  • 1 tomato cut into large chunks
  • 1 tspoon cummin powder
  • 1 tspoon turmeric
  • 1 tspoon chilli powder
  • 1 teaspoon cummin seeds
  • 1 stick cinnamon bark/1 quill
  • 500ml chicken stock
  • Handful of curry leaves (optional)
  • 2 tspoons fenugreek seeds
  • 1 tspoon salt
  • coriander to garnish
  • 2 tablespoons vegetable oil

Method:

1. Heat vegetable in a large casserole pot on medium heat, add cummin seeds, cinnamon bark and curry leaves if using. Cook for just a minute until fragrant.

2. Add onions and cook slowly until transparent.

3. Add ginger and garlic paste and mix through onions.

4. Add cummin powder, turmeric, salt, chilli and mix through until just heated through. Take care not to burn.

5. Add lamb and stir until it’s sealed. Add a bit of chicken stock to stop the lamb sticking if needed. After about 10 minutes, add the fenugreek seeds and enough stock to cover the lamb, reduce heat and allow to simmer for 35 minutes until the lamb is starting to get tender.

Lamb and cauliflower curry with fenugreek seeds

6. Add cauliflower and tomato and simmer for another 15 minutes until the cauliflower is cooked and the sauce is reduced.

7. Garnish with coriander and serve with basmati rice and or naan and salads.

Durban style Lamb and cauliflower curry

ShanthiniLeave a comment

Mixed #Seafood #Curry #Durbanstyle

I looked everywhere on the internet for mixed seafood curry recipe but could not find one. So I just made up a version with a few ideas I saw along the way and the type of flavours I was in the mood for!

We rarely eat crab curry because it’s too messy and sometimes not substantial enough on its own because it’s all shell and gravy? You know what I mean? But we do love the flavours. This curry is the best of a “number of worlds” as the prawns, scallop and squid are easy to eat, are delicious and much more substantial….and really benefit from the crab flavoured sauce that is created.

We ate the prawns, squid and scallops first and then the the crab with our hands and. Finger bowl at the end!

The addition of tamarind pulp and classic South Indian spices adds the zingy tartness melding together into a really delicious curry that is. I think this dish is about to be known as Amazing Seafood and bound to be a favourite in our house.

If you want to make this without the crab, best to put shellfish first and add after quicker cooking fish etc later. Good luck ..easy to experiment and it will still be delicious!

Prep time: 15 minutes Cooking time: 25 minutes

Perfect for dinner for 2 with salad.

  • Ingredients
  • 1 blue swimmer crab cleaned and cut into pieces, legs pulled off
  • 6-8 green prawns shelled and deveined
  • 8-10 scallops
  • 3 baby squid/calamari
  • 2 ripe tomatoes
  • 1 onion finely diced
  • 2 pieces cinammon bark/ half a quill
  • 1/2 teaspoon cummin seeds
  • 1/2 teaspoon fennel seeds
  • Large handful of fresh curry leaves (or 2 bay leaves)
  • 1/2 teaspoon fenugreek seeds (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon cummin powder
  • 4-5 cloves of garlic
  • Equal amount of fresh ginger to garlic
  • 1-2 red chillies
  • 1,5 teaspoons tamarind puree
  • 1-1.5cups water
  • Salt
  • 3tablespoons Vegetable oil
  • Coriander to garnish

Method:

1. Clean crab and cut into pieces, peel and devein prawns.

2. Cuts a baby squid into strips, place in bowl with 1/4 teaspoon turmeric, 1/4 teaspoon of cumin powder, 1/4 teaspoon chilli powder and 1/2 tablespoon oil, mix and leave to marinate as you prepare other ingredients.

3. Crush ginger, garlic and red chillies into a paste.

4. Peel onion and dice finely. Dice tomatoes.

5. Heat oil in heavy based pan (use a pan or pot with a lid) over medium heat, Add cinnamon bark, 2/3 of the curry leaves, cummin seeds and fennel seeds and heat gently until fragrant.

6. Add onions and cook slowly until translucent.

7.Add 3/4 teaspoon each of cummin powder, turmeric and chilli powder and mix through onions to heat through, then add fenugreek seeds if using, add in tomatoes and 1 teaspoon salt.

8. Cook tomatoes for about 5 minutes until they begin to break down, add 1/4 cup of water and tamarind purée. Bring mixture back to simmer.

9. Add the crab to the tomato mixture and coat the crab in the sauce. Place lid on the pot and allow crabs to simmer for 10 minutes or so, add another 1/4 cup of water to stop mixture sticking.

10. Heat grill in oven, place squid on a oven tray covered in baking paper and grill squid for 5-8 minutes, turning over once until browned and cooked. Remove from oven and reserve.

11. Add prawns to carb mixture, checking to make sure sauce isn’t sticking but not adding too much more water unless needed. Allow prawns to cook for about 3 minutes, then add scallops and allow to simmer for another 3-4 minutes. The sauce should be saucy but not too watery. Add another 1/4-1/2 cup water if needed though. Taste to see if additional salt needed.

12. Scatter over squid and put lid back on for a minute or two to allow squid to just heat up.s

13. Garnish curry with another hand of fresh curry leaves , chopped coriander. Serve with rice, roti and salad.

Mixed seafood curry #durbanstyle

ShanthiniLeave a comment

Durban-style Lamb and Cabbage Curry

This is another favourite amongst South African Indian families. It’s a great dish for a wintry Sunday like it is here in Sydney today.

The sweetness of the cabbage permeates this dish and the resulting curry is somehow more fragrant and lighter than most lamb curries. Flavouring the oil through the gentle frying of the fenugreek, cummin and nigella seeds along with the cinnamon and curry leaves provides the basis for this.

The addition of fresh and dried chillies add an extra warming spicy element but by no means is this required if you prefer a milder sweeter curry.

The curry sauce is thinner than usual as well so rice is the best accompaniment, and Mint and Peanut Chutney is a delicious alongside it. I suppose this is the Indian version of Norwegian Farikal or Irish Lamb and Cabbage stew.

Prep time: 20 minutes Cooking time: 1 hour
Ingredients:

750g lamb cut into chunks, or for best results lamb chump chops with fat removed and diced keeping bones in
1 large onion chopped
1 tomato chopped
2 dried chillies and/or 2 fresh red chillies left whole(optional)
5 cloves garlic and equal amount peeled ginger, crushed into a paste
3 tablespoons vegetable or coconut oil
2 sticks cinnamon bark
1 teaspoon cummin seeds
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds
Handful of fresh curry leaves (optional)
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cummin powder
1/2 teaspoon fennel powder
1 teaspoon salt or salt to your taste
1/2 a whole cabbage sliced finely
2 cups chicken stock or water
Coriander chopped for garnish

Method:

1. Heat vegetable oil over medium heat in heavy based casserole pot.

2. Add cinnamon sticks, cummin and nigella seeds and curry leaves and heat through until fragrant, taking care not to burn spices. (This process flavours the oil)

3. Add onions and cook slowly over medium heat until transparent.

4. Add ginger and garlic paste and cook for 1 minute,stirring through onions.

5, Add turmeric, chilli, cummin and fennel powder, as well as salt, and stir briskly to mix well into onion mixture heating spices but once again taking care not to burn.

6. Add chopped tomatoes, died and fresh chillies if using, and lamb, stirring to coat lamb well in spices and to brown/seal the meat, before adding enough chicken stock or water to cover lamb.

7. Bring to the boil, the lower heat and simmer gently for 35-40 minutes until lamb is almost tender.

8. Add sliced cabbage and cook for 10-15 minutes until cabbage is tender and sauce reduces. (If you do want to thicken sauce you can add 2 teaspoons of cornflour mixed into a smooth paste with some water and simmer for 3-4 minutes stirring well)

9. Taste to see if additional salt is required.

10. Garnish with coriander and serve hot with basmati rice.

Shanthini6 Comments

Durban style Indian Boneless Chicken Curry

A staple in any South African Indian family, my version includes a dollop of yoghurt towards the end which makes for a creamier sauce. This is perfect served just with a salad and rice for a very tasty but healthy meal.

Prep time: 10 minutes Cooking time: 25 minutes
Ingredients:

4 medium size chicken thigh fillets, any fat removed and cut into bite-size pieces
2 tspoons ginger and garlic paste (4 cloves garlic and equal amount ginger pounded into a paste)
1 brown onion, cut in half, then finely sliced
1 tomato cut into chunks
2 pieces cinnamon bark or 1 quill
Handful of fresh curry leaves
1 teaspoon cummin seeds
3 cardamom pods
1 teaspoon turmeric powder
1 teaspoon cummin powder
1 tesapoon chilli powder
1 teaspoon salt
3 tablespoons Vegetable oil
1 tablespoon plain yoghurt
1.5 cup water or chicken stock
Handful of fresh coriander leaves, chopped for garnish

Method:

1. Heat oil in heavy based pot over medium heat, and then add cinnamon bark, cummin seeds, cardamom pods and curry leaves.

2. When spices are fragrant, add onions and cook slowly until translucent.

3. Add ginger and garlic paste and mix through.

4. Add cummin powder, turmeric powder and chilli powder. Stir until fragrant but be careful not to burn.

5. Add chicken pieces stirring until chicken is sealed and beginning to change colour.

6. Add salt, tomato pieces and water to just cover chicken.  Simmer for 20 minutes or until chicken is cooked and liquid is reduced.

IMG_6714

7. Add a dollop of yoghurt and mix through. Bring back to simmer for 5 minutes.

8. Taste to see if extra salt needed. Garnish with coriander leaves.

Serves 2 as main dish

IMG_6718

Shanthini9 Comments