Lamb Samosas

To my five avid followers....two of you being my cats, I apologise for not blogging for a couple of weeks. Thought I'd keep you in suspense. Keep you wanting more! Absence makes the heart grow fonder.....okay maybe thats pushing it.

Anyway today I'm going to explain how to make Durban lamb samosas. Samosa's are a favourite Indian snack among many both here in the UK and back in SA. I know I'm probably biased but I don't think anything comes close to a Durban Samosa. The secret is definately in the filling. In Durban we generally have four different kinds of fillings. Lamb,fish,potato & vegetable.

To make the lamb filling begin by finely chopping 5 medium onions. You can use a blender its much easier. Then finely chop around 15 birds eye chilli's. Seems alot but its not a samosa unless its spicy. Sweat the onions off in a large pan with a tbl spoon of sunflower oil. Then add 1kg of lean lamb mince. Salt to taste. Add a heaped tbl spoon of ginger & garlic paste. 1 tsp of hot chilli powder, the finely chopped chilli's, 1 tbl spoon cumin powder, 1 large bunch of coriander finely chopped. Be generous with the coriander it adds amazing flavour. Finally add a tsp of turmeric powder. Mix everything thoroughly and leave to simmer on a low heat for about 20-25 min until the mince is cooked. Once cooked allow the mixture to cool.

Now to the fun part, folding the samosas. You can buy samosa pastry from any indian supermarket. You normally find it in the freezer. Allow the pastry to thaw out. Once thaw, you will need to cover the pastry with a damp tea towel in order to keep the pastry strips moist. If they dry out they are very difficult to fold and will just crumble. The next step is too make a kind of glue by adding water to a few teaspoons of flour. Mix to form a sticky glue like texture. You will use this to seal the samosa's. Peel off the first strip of pastry carefully ensuring it doesn't tear. Place it flat on the table. The idea is too make a triangle pocket as illustrated in the pictures above. Hold the pocket between your thumb and index finger. Carefully fill the pocket with the mince filling. Continue to fold from corner to corner forming a triangular shape. Just before you get to the end of the pastry strip, rub on a bit of the glue mixture and seal the samosa well. This mixture should make around 50 samosa's. They freeze very well and will keep for at least 3 months. To cook them all you have to do is shallow fry them in sunflower oil. Ensure you fry them on a low heat and turn them occasionally. Remember the mince inside needs to defrost and be piping hot before serving. Drain them on kitchen paper to drain of any excess oil. They are very tasty with a chilli sauce dip. Vegetable samosa's are just as yummy! Will give you the recipe for this filling another day.

Durban Chicken Curry and Potato Pie

When I was growing up my mum always made chicken curry on a Saturday. I'm pretty sure she still does. Even though all us children have left home. We invited a close friend round for lunch today so decided to make my mum's chicken curry. Even though its a Sunday!

Begin by frying a chopped onion, 1 tbl spoon fennel seeds and 1 tbl spoon cumin seeds in sunflower oil. Fry until the onion is translucent and the seeds begin to brown. Then add chopped chicken pieces. You can use a whole chicken chopped into pieces or thighs and legs chopped. Add 2 tbl spoons of Durban chilli powder. Stir the pan ensuring the chicken is coated with the chilli powder. Then add 2 heaped teaspoons of freshly ground cumin/jheera powder. Its best to grind the cumin yourself rather than using shop bought ready ground cumin. It has a totally different smell and flavour when you grind it yourself. Its very easy to do. Roast the cumin seeds in a pan for 2 min on a low heat. (Careful they burn quite quickly) You can then grind the seeds in a pestle & motar. I prefer to use an electric coffee grinder, its quicker and easier. Back to the curry. Add a heaped teaspoon of ginger and garlic paste. I buy mine ready made. But if you have the time I would recommend you make it yourself. I but mine from an indian supermarket and I must admit its just as good as homemade. Then add 2 tomatoes chopped, a few curry leaves and salt to taste. Mix the curry thoroughly. Reduce the heat and close the lid. Allow the spices to cook and for the chicken to absorb these spices. Don't be tempted to add water to quickly. The tomatoes will begin to dissolve and create liquid so the chicken shouldn't stick to the pan. After about 10 minutes add a cup of water. When the chicken is almost cooked add a cup of peas and allow to cook. Once the curry is cooked garnish with a handul of coriander and close the lid. Allow the curry to rest for 10-15 minutes. I don't know why but it does something to the curry's appearance and taste. This curry is best served with a white long grain rice, but you an also use basmati rice. My mum always served a hot potato pie as an accompaniment. Its basically just mashed potatoes with a good knob of butter, salt and pepper and a generous amount of milk. The mash needs to be quite creamy and soft. Put the potato pie into an oven proof dish and place a few knobs of butter on the top. Put the pie in the oven or under the grill to brown. If you prefer you can put potatoes directly into the curry. But trust me once you try it with potato pie you will be hooked! This curry can alo be served with pickled beetroot. May sound weird but its goes really well and adds a welcome sweetness. Especially if the curry it too hot. Oh by the way, my friend loved the curry today!!

Masala Fried Fish & Dhal

I must admit I'm being lazy tonight after a long hard week and having traditional English fish & chips for dinner. So no South African curry tonight! But keeping on the theme of fish, I thought I will give you a recipe for Masala fried fish with rice and dhal. This is a Durban classic and definately one of my favourites meals.

For the fish, any firm white fish will do, in Durbs we tend to use Barracuda, but in the UK I use cod or haddock. Works just as well. Firstly begin by drying the fish with paper towel. This ensures the fish is as crispy as possible when fried and does not get soggy. Then marinade the fish in Durban chilli powder & salt. You could also make a batter using Durban chilli powder, salt and flour and then dipping the fish in this batter. Durban mixed chilli powder is unique and is a blend of various indian spices including cumin, turmeric, cinamon, coriander powder,paprika, hot pure chilli powder mixed with a medium chilli powder and a few other secret spices, I would guess cloves & cardamon. I guess you could try make it at home and experiment a bit, you can't go to far wrong. I still but mine in Durban each time I visit. Be generous with the chilli powder, because when the fish is fried it cooks the chilli and isn't as hot as you think it will be. For the rice I use a white long grain rice. White and fluffy. Now onto the dhal. Most Durbanites use yellow split pea lentils. You can get these from any indian supermarket, in the UK its even available in Sainsburys and Tesco now. You need to wash the split peas a few times. Then top the pan up with water and bring to the boil. While this is happening add 6 whole cloves of garlic and half a chopped tomatoe (large) or one small tomatoe. Add a level teaspoon of turmeric powder and salt to taste. Leave to boil for 40 minutes. Make sure it doesn't boil dry. Keep adding water if needed until the lentils are cooked fully and dissolving. The dhal should start to look like a soup. I use masher sometimes to mash the lentils down. Then fry 1 tbl mustard seeds, 1 chopped onion and a 75g of butter in a frying pan. Fry until the onions have turned a very dark bown. Don't be scared to leave it to darken, this creates the wonderful smoking flavour in the dhal. Once browned spoon the mixture into the dhal and mix thoroughly. You can add a squeeze of lemon juice at the end and garnish with a large handful of chopped coriander. You can now fry the fish in hot sunflower oil or vegetable oil in a large frying pan. The fish should take a few minutes on each side depending on the thickness of your fish. If your fish is battered ensure the batter is cooked through fully. You can also substitute fish cakes for the fish. We will look at how to make the fish cakes another day. Happy eating everyone!

Indians in Africa?

It never ceases to amaze me just how many people don't realise that there are many people of Indian origin living in Africa. Just pay a visit to Durban on the South African east coast to see for yourself. Durban is home to over a million Indians. The largest Indian population outside of India. The first Indians were brought to South Africa in the 1860's by the British to work on the sugar cane plantations. The Indian labourers arrived in the port of Durban after a very long journey at sea and made Durban their new home. Durban is as a result a rich melting pot of cultures and food!! I have decided to write this blog as a tribute to my Indian ancestors who arrived in Durban, a foreign land all those years ago. Thousands of miles away from India, they began a new life for themselves and their families.Bringing with them their cooking that would mould Durbans diverse cuisine from that day on, and their memories of home to pass on to future generations of Indians in Africa. Cooking and eating curry the South African way.