I’ve been away for a while, enjoying the summer, but I haven’t been idle. I’ve been living in a camper van for most of the last two months so I have been experimenting with cooking with limited resources, as well as over coals (when the weather permitted). The break from the norm has led to some new ideas, some new discoveries, and has definitely made me a better cook.
My big discovery of the summer has been Mauritian cooking, courtesy of Shelina Permalloo (shelinacooks.com), winner of UK Masterchef in 2012, and her wonderful book ‘Sunshine on a Plate’. As she puts it: “Mauritius is a melting pot of cultures and [the] food reflects that, encompassing Creole, French, Indian, African, British and Chinese influences.” It’s also delicious!
I first made this curry eight weeks ago, and since then I have made it at least another dozen times. Everybody who tastes it, swoons. The difference is in the spicing, rather than use an Indian curry powder blend, the Mauritian version of curry powder is subtly but discernibly different. I have included a recipe for it, just click here.
It’s quick to make (though it does benefit from being left all afternoon to steep, or overnight if you can manage it), low calorie and filling. Did I mention that it’s delicious? It’s delicious!
RECIPE – Serves 4
2 tbsp ghee (or rapeseed oil)
1 large onion, finely chopped
3 garlic cloves, peeled and crushed
a fat, 3cm thumb of fresh ginger, grated
5-10 curry leaves
3 tbsp Mauritian curry powder
2 red birds-eye chillies, seeds in, chopped
2 medium, ripe tomatoes, roughly chopped
2 tbsp tomato puree
400ml chicken stock (or vegetable stock)
1 tin of butter beans, including the water from the tin, OR 200ml dried butter beans
flaky sea salt
the stalks from a bunch of coriander, finely chopped
the leaves from a bunch of coriander, to garnish
If you are using dried butter beans, soak them overnight then cook them before doing anything else, they take a lot of time. To cook: place the beans in a large pan covered with 2cm of water. Bring to the boil over a medium heat, then reduce the heat and simmer until the beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged. They should be cooked within 1.5 hours.
Personally, I use a pressure cooker, which cooks them perfectly in around 20 minutes. However you do it, retain the cooking water to use in the dish itself.
To make the curry: melt the ghee in a large, heavy-bottomed pan over a medium heat then gently fry the onion until it is translucent.
Meanwhile, add some water to the Mauritian curry powder to make a loose paste. This will stop the powder from burning when it is added to the pan.
When the onions are ready, add the garlic, ginger and curry leaves and saute for a further 3 minutes.
|*Tip: It seems that every time I read a recipe that calls for finely chopped or grated ginger it tells you to peel the ginger first. That is a huge waste of flavour. All I do is cut off any rough and dry bits on the outside and make sure that it is clean, then chop or grate it finely, skin ‘n’all.|
Now add the curry paste, chillies, tomatoes and tomato puree, and cook for a further five minutes, stirring frequently.
Add the chicken (or vegetable) stock, and the butter beans together with their water. Simmer, uncovered, for a further 15 minutes until the sauce has thickened.
Now begin to season the curry with flaky sea salt. Do this properly and it will be transformed from excellent to mind-blowing. Add a small pinch of salt at a time, stir thoroughly and cook in for a minute or so. Taste, and repeat, until the flavours are jumping in your mouth. Turn off the heat and add the finely chopped coriander stalks.
If you can now leave it to steep for a few hours, or overnight, it will be even better. You can serve it immediately though, if you wish.
Garnish with the coriander leaves, alongside Basmati rice and a few simple roti.
To make this suitable for a vegetarian or vegan, use rapeseed oil instead of ghee, and vegan vegetable stock instead of chicken stock.