Sugar Bean Curry
Salwaa’s Sugar Bean Curry
This is one of my mom’s recipes I fondly remember her making for Friday Jummuah lunch. Most of the time the recipe would be doubled or even tripled. My dad semi-retired at an early age and Fridays my mom always served a big lunch. Some of my uncles would attend the masjid nearby and they would come for lunch and my dad would invite people from the masjid to eat at our home. So big pots of food was the order of the day on Jummuah day. The sugar bean curry was most often served with flaky roti and tomato & onions sambal.
Seeing its Friday today and the holidays, I thought I’d share our recipes with you. Start a new tradition, invite family and friends for Jummuah lunch
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Salwaa’s Sugar Bean Curry
1 packet (250g) sugar beans
2 tbsp cooking oil
1 large onion, chopped
1 medium tomato, chopped
2 green chillies, deseeded and chopped
3 cloves garlic, grated
1 piece ginger, grated (10cm)
2 tsp jeera / cumin powder
1 tsp coriander / koljander powder
1 1/2 tsp turmeric / borrie
2 tsp leaf masala / roasted masala
1 – 2 tsp salt (according to your taste)
1 stick cinnamon
1 tsp chilli powder (optional)
Soak the sugar beans in water to cover, overnight. Next day drain and transfer the soaked sugar beans into a large pot with fresh water to cover. Bring to the boil and cook for approximately 15 minutes. Drain in a colander and rinse until the water runs clear. Return to the pot and cover with water once again and bring to the boil. Remove from the heat. Meanwhile prepare your meat.
Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 10 minutes over medium heat.
Add the trimmed and washed meat. Cook 5 minutes.
Add water as necessary as you go along.
Add the spices, chillies and tomato and cook until the meat are half way done, approximately 30 – 40 minutes depending on the type of meat you are using.
Add the half cooked sugar beans, cook over medium to low heat, until the beans, meat and sauce are combined and the meat and beans are soft. The beans should be soft but not mushy. It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.
Best serve with boiled white rice or roti, atchars and or sambals.
You may also use butter beans, black eyed beans, etc instead of the sugar beans.
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Posted on 22/03/2019, in Sugar Bean Curry. Bookmark the permalink. Leave a comment.
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