The Science of Spice

World of Spice Further Recipes 211

DURBAN BEEF BUNNY CHOW

Serves 4

Prep time 30 mins

Cooking time 40–50 mins

2 tbsp olive oil

2 black cardamom pods

2 small cinnamon sticks

1 tsp fennel seeds

1 large onion, chopped

2 tbsp Durban curry masala (see p37)

2 tsp fresh root ginger, grated

4 garlic cloves, peeled and crushed

2 tbsp tomato purée

2 ripe tomatoes, roughly chopped

500g (1lb 2oz) lean stewing beef, cut into 1–2cm

(½–¾in) pieces

1 large potato, cut into 1–2cm (½–¾in) pieces

12 fresh curry leaves, or 6 dried curry leaves

handful of fresh coriander, chopped, plus extra to garnish

½ lime

2 small white crusty bread loaves (a 400g/14oz tin loaf

is perfect), halved and hollowed out

1 Heat the oil in a large pan, then fry the

cardamom, cinnamon, and fennel seeds for a

minute or so, until aromatic.

2 Add the onion, and soften for 5–8 minutes

over a medium heat.

3 Sprinkle the masala and stir to coat the

onions, then add the ginger, garlic, and tomato

purée, and cook for 1 minute.

4 Add the tomatoes, stir, and cook for 4–5

minutes, until the mixture becomes sauce-like.

5 Stir in the beef and the potatoes, the curry

leaves, and 300ml (10fl oz) of water. Season

with salt and pepper.

6 Bring to a simmer, cover, and cook for 40–50

minutes, stirring occasionally, until the meat is

tender and the potatoes are soft.

7 Stir in the coriander plus a squeeze of lime

to taste. Remove and discard the cinnamon,

cardamom, and curry leaves before serving.

8 Divide the curry between the four half loaves

of bread, spooning it into each hollowed-out

half. Garnish with the extra coriander and

serve immediately.

CHANA MASALA WITH SWEET

POTATO AND SPINACH

Serves 4

Prep time 20 mins

Cooking time 30–35 mins

1 tbsp vegetable or coconut oil

1 tsp cumin seeds

1 large onion, roughly chopped

2 garlic cloves, crushed

2cm (¾in) fresh root ginger, peeled and grated

2 tsp ground coriander

1 tsp paprika

1 tsp ground turmeric

1 medium sweet potato, peeled and cut into 2cm

(¾in) chunks

400g can chopped tomatoes

2 x 400g (14oz) cans chickpeas in water, or 200g (7oz)

dried chickpeas or chana dhal, soaked overnight then

cooked

in fresh water until tender, with cooking water reserved

salt, to taste

1 or 2 green chillies, cut into chunky pieces

75g (2½oz) baby spinach, washed

1–2 tsp garam masala, to taste (see p40)

½ lemon

naan breads, to serve

1 Heat the oil in a large, heavy-based pan over

a medium–high heat. When the oil is hot, add

the cumin seeds. Fry for 1 minute or so until

aromatic, add the onion, and then reduce the

heat. Cook for 5–8 minutes until softened.

2 Add the garlic and ginger and stir for 1

minute or so, then add the ground coriander,

paprika, and turmeric, stirring for a further

2 minutes.

3 Add the sweet potato, turning it to coat it

well with the spices.

4 Stir in the tomatoes and chickpeas with

their liquid. Alternatively, if using dried

chickpeas or chana dhal, add about 300ml

(10fl oz) of the reserved cooking water. Stir

in the chilli pieces (include the seeds for extra

heat), bring to a simmer, then turn the heat to

low, cover, and cook for 25–30 minutes, until

the potatoes are tender and the sauce has

thickened. Season with salt.

5 Add the spinach, and stir for 3–4 minutes

until it wilts.

6 Stir in the garam masala, and squeeze in some

lemon juice to taste. Adjust the seasoning, then

serve immediately with warmed naan breads.

MASOR TENGA FISH CURRY

Serves 4

Prep time 10 mins, plus 10–15 mins

marinating

Cooking time 30 mins

4 sea bream or grey mullet fillets, de-scaled, with skin on

½ tsp salt

1 tsp ground turmeric powder

2 tbsp oil, such as coconut or rapeseed

1 tsp yellow mustard seeds, coarsely ground

1 tbsp panch phoran (see p43)

1 onion, sliced

2 green chillies, deseeded and halved lengthways

2 ripe tomatoes, roughly chopped

1–2 tsp red chilli flakes

1 tbsp yellow mustard paste

juice of 1 lime

handful of fresh coriander leaves, to garnish

1 Place the fish on a plate and rub with the salt

and turmeric. Cover, and set aside for

10–15 minutes.

2 Melt half the oil in a frying pan over a

medium–high heat and add the mustard seeds.

Stir for a few minutes until they become

fragrant. Lay the fish in the pan, skin side

down, and leave to cook for 3–4 mins. Once the

skin is crisp and golden, turn and cook for

another 2–3 minutes until the fish is just cooked

through. Transfer the fried fish to a plate, cover,

and set aside.

3 Heat the remaining oil in the pan over a high

heat, and add the panch phoran. Let the seeds

splutter and pop for 1 minute.

4 Turn the heat down to medium and stir in the

onion and chillies. Fry gently for 3–4 minutes,

until they are just softened and golden.

5 Now stir in the chopped tomatoes and cook

for 4–5 minutes until they soften.

6 Add the mustard paste with the chilli flakes

and cook for another 4–5 minutes, stirring.

7 Pour in 150–200ml (5–7fl oz) water, then add

lime juice to taste. Bring to a gentle simmer.

8 Carefully add the fried fish pieces back into

the sauce, skin side up, and heat through for

2–3 minutes.

9 Garnish with chopped coriander leaves and

serve with rice.

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