Pot O curry is a gourmet samosa factory based in Beacon Bay, East London. Pot O Curry was established in 1987
Growing up in a well-known family-run Indian takeaway business that was situated in Vincent proved to be a deciding factor in Tubs Lingham’s decision to follow in his family’s footsteps.As a young boy, Lingham wanted to revolutionise what his family were doing but could not do so because of he was still a child. His passion for cooking burned bright over the years and in 2012 he was the winner of the Hemingways Potjiekos Competition.
Having always been one to experiment with food, he made a samoosa filling with cinnamon, banana, sugar and chocolate sauce. His next attempt was with a pizzamoosa, which his family agreed tasted like a real pizza. It was at this time that the idea of a gourmet samoosa range came to Lingham and the range has now grown to exceed 240 flavours including the Candy Corner (chocolate, nutella and marshmallow), dagwood, cheeseburger, rump steak melt, drie-hoekie-cookie (three cheeses), malva pudding with custard and the s ch wa m o o s a .
Demand among family and friends saw the establishment of Pot O’Curry Catering Business and Gourmet Frozen Meals. It was at this point that Vani Lingham – Lingham’s mother,chef extraordinaire and founder of the long-established Pot O’Curry spice kits – was brought on board to assist with the growth of the business.
“Our samoosas have universal flavours and all our meals appeal to busy families but also to single persons,”Lingham said. When his mother fell ill in November 2017, he sadly had to close doors. After she passed away on February 27 2018 and after a year of grieving, Lingham decided to restart the legacy his mother had left behind. The business offers a call-and-collect service and customers can expect a wait of about 10 minutes, depending on how busy the shop is.
- 1st place in the Buffalo City Hemmingway’s Potjie Competition 2012
- 2nd place in the Buffalo City Hemmingway’s Potjie Competition 2013
- The 2002 Old Mutual Properties Tenant Superstar Award – awarded to The Curry Muncher in the Top Category Performance Tier at Vincent Park Shopping Centre.
- The 2002 Old Mutual Properties Tenant Superstar Award – awarded to The Curry Muncher in the Silver Tier at Vincent Park Shopping Centre.
MUTTON BEEF & CURRY RECIPE
Fry onions with MIXED SEEDS until golden brown. Add melt, salt, TUMERIC, garlic, & ginger, and SPECIAL MIX MASALA to pot, together with DHANIA POWDER, SOOMPH POWDER and curry leaves if any. After 10 minutes of cooking add tomatoes Braise on medium heat until meat is tender, adding water when required. Add potatoes and simmer until cooked. When curry is cooked, sprinkle GARAM MASALA and freshcoriander leaves if any.
CHICKEN CURRY RECIPE
Special Mix Masala (Chili-powder, Dhania Powder, Cumin Powder, Fennel Powder, Fenugreek, Mustard Powder, Peppercorn Powder.)
Dhania Powder, Soomph Powder, Garam Masala, (Dhania Seeds, Jeera Seeds, Soomph Seeds, Cloves, Cinnamon Sticks, Black Pepper, Star Aniseed, Cardamon Seeds, Poppy Seeds, Bay Leaves, Nutmeg, Muce)
Tumeric Powder, Soomph Seeds, Cinnamon Sticks, Cloves, Star Aniseed, Bay Leaves, Cardamon Pods.