Jackfruit, carrot and green bean curry

Growing up in South Africa we would often pass fruit sellers on the road selling these giant fruit. Although they look similar to stinky durian, jackfruit are not smelly and their fleshy texture is a great addition to vegetable curries. Full of great vitamins including Compex B vitamins and Vitamin A, jackfruit is great for your fibre intake. The humble jackfruit is becoming increasingly popular as a meat substitute for vegans and vegetarians, with it’s fibrous texture being used to replicate pulled pork and other meats. It is used in many Asian countries including  in Indonesian soups and curries – which I have enjoyed in Bali. Recently I discovered frozen green  jackfruit in an Indian grocery store in Sydney and made up this curry which was delicious! So, seek out frozen or canned green jackfruit in brine and try  it out!

Prep time: 15 minutes Cooking time: 25 minutes
Ingredients:

150g frozen jackfruit pieces
1 small carrot diced
100g Green Beans cut into pieces
1 onion finely diced
2 teaspoons ginger and garlic paste
3 green chillies sliced in half
1 teaspoon cummin seeds
1 teaspoon black mustard seeds
Handful of curry leaves
1 cinnamon stick
1 teaspoon turmeric powder
1 teaspoon cummin powder
1/2 teaspoon chilli powder
3 tablespoons vegetable or coconut oil
2/3 can coconut cream (about 300 mls)
Salt to taste
Coriander chopped for garnish

Method
1. Heat oil over medium heat in a saucepan or pot that has a lid. Add cinnamon stick, cumin seeds and curry leaves and heat until fragrant.
2. Add onions and mustard seeds and cook until onion is soft and transparent.
3. Add ginger and garlic and cook through for 1-2 minutes.
4. Add turmeric, cummin and chilli powder and mix through ensuring spices don’t burn.

5. Add carrots and jackfruit pieces and coat in spice and onion mixture.
6. Add coconut milk and simmer gently for 15 minutes, adding water if curry is drying out too much.
7. Add green beans and simmer for a further 5 minutes.
8. Taste for seasoning and add salt to taste.
9. Garnish with coriander and serve with basmati rice.

 

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

Durban Indian Meatballs in tomato curry sauce

This is another Durban comfort-food staple. It is often referred to as “lamb kebabs in chutney”. This curry is delicious with roti or rice and a dollop of cucumber raita.

I often make extra meatballs and freeze them as they can also be used as an appetizer, just grilled from frozen and served with a  Mint Chutney or Chilli Sauce on the side.
These meatballs can also be cooked with borlotti or cannellini beans for an Indian version of the Spanish dish of meatballs and beans in tomato sauce. Adding beans changes the texture of the gravy making it “more creamy” and much heartier than the basic tomato version.

Ingredients
Meatballs:

1 kg lamb or beef low fat mince
½ onion finely diced
4 cloves garlic and equivalent amount of fresh ginger peeled
1 teaspoon cummin powder
½ teaspoon turmeric powder
2-3 fresh red chillies chopped finely (can be deseeded for less heat0
1/4 bunch of coriander finely chopped (about 3 tablespoons worth)
1 egg beaten
1 teaspoon of salt

To make meatballs:
Use a mortar and pestle to pound ginger and garlic into a paste.


In a large bowl, add mince and all other ingredients, including ginger and garlic. Add beaten egg last.
Mix well with your hands (I use disposable gloves), then form into medium size balls
Place on baking sheet lined with baking paper, put extras into a plastic container for freezing.
Heat oven to 170 degrees celsius and cook for 20 minutes or until just browned on the outside, cook for 5-10 minutes if serving as an appetiser. Taste test to see if cooked through so the meatballs don’t dry out too much.
If using from frozen, heat oven to 170 degrees Celsius, place frozen meatballs on a baking sheet lined with baking paper and cook as above. They might take slightly longer as they are cooking from frozen.

Tomato Curry Sauce

Ingredients:
1 onion finely diced
2 large fresh ripe tomatoes diced
1 handful of curry leaves
1 teaspoon cummin seeds
2 sticks of cinnamon (preferabley cinnamon bark available in Indian grocers but quills are fine if not)
3 cloves of garlic and equal amount of fresh ginger peeled
3/4 teaspoon chilli powder
1/2 teaspoon turmeric powder
½ teaspoon cummin powder
1 teaspoon salt
½ teaspoon sugar
2 cups chicken stock
Coriander to garnish
Vegetable oil

Method:
Heat vegetable oil in medium size heavy based pan which has a lid
Add cummin seeds, curry leaves and cinnamon sticks and heat gently until fragrant
Add onions and cook gently until transparent
Add ginger and garlic and heat through
Add all powdered spices: chilli powder, turmeric, cummin powder, salt and sugar and mix through for 2 minutes.

Add tomatoes, cooking for 2-3 minutes, stirring to avoid tomato mixture burning.

Add 1 cup chicken stock and bring to a boil, then lower heat and then simmer for 15 minutes, adding more chicken stock as required to make sure the tomatoes break down but don’t stick to the bottom. (*See below if you want to add borlotti or cannellini beans to your curry)


After 15 minutes, add the meatballs which have been cooked for about 20 minutes in the oven, add any juices from the baking sheet and more chicken stock or water to just cover meatballs and tomatoes.


Simmer for a further 10-15 minutes until tomatoes have broken up and a thick curry sauce is created.
Serve with hot rotis or white rice and cucumber raita.

Note:
Durban Indian Meatballs and Borlotti Beans Tomato curry.

For this version of the meatballs, add 1 can (400g) of borlotti beans or cannellini beans to the tomatoes after they have been cooking for about 5 minutes, add an additional ½ cup of chicken stock, and simmer mixture for another 15 minutes before adding the meatballs.

IMG_5770

Kamsila’s Chilli Sauce with apricot jam, garlic and mustard seeds

This is my cousin Kamsila’s recipe which I wrote down on my last visit to see my family in South Africa in 1997! It has stood me in good stead ever since. It is perfect to add that extra chilli bite when served alongside samosas, meatballs, or as a chutney with roast meats. It’s quick and easy to make but best if you soak the chillies and garlic in vinegar overnight. Lasts for up to 6 weeks stored in the fridge but is usually long gone by then in our household.

The recipe does use Indian pickling masala which combines chilli powder, salt, fenugreek, mustard seeds,nigella seeds,turmeric and asafoetida. Easy to buy pre-packaged at an Indian grocer or spice shop.

Example of packaged pickling masala available at indian spice shops
Example of packaged pickling masala available at indian spice shops

Prep time: marinate overnight, then 10 minutes
Cooking time: 10 minutes

Ingredients
50g fresh red chillies stalks removed
5 cloves garlic
1 cup white wine vinegar
400g apricot jam
750mls good tomato sauce
1 tsp oil
2 tspns “pickling masala”
1 tspn black mustard seeds
Small handful of fresh curry leaves

Method
Soak chillies and garlic in vinegar overnight
Process in a small blender until liquidised
Add tomato sauce and apricot jam and masala and mix, don’t worry if apricot jam stays in chunks
Heat oil in non-stick frying pan, add mustard seeds and curry leaves and sauté for a minute
Add chilli, tomato, jam mixture to pan, simmer for 4-5 minutes
Cool and bottle in sterilised jars or serve immediately
Keeps for up to 6 weeks in fridge

Chilli, tomato and apricot jam simmering in oil, mustard seed and curry leaf mixture
Chilli, tomato and apricot jam simmering in oil, mustard seed and curry leaf mixture