Beef curry - about this recipe
Another tasty curry from my early Indian cookery courses.
You can vary the flavours to suit your taste, but this recipe is a good starting point.
- 675 g (1.5 lb) of braising steak, cut into thin strips and bashed with the back of a heavy frying-pan, Jamie Oliver style, to tenderise.
- 2 teaspoons coriander seeds
- 1 teaspoon turmeric powder
- ½ teaspoon chili powder
- ½ teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- ½ teaspoon peppercorns
- 4 cloves garlic, peeled and crushed
- 2.5 cm (1") peeled ginger, ½ grated, ½ julienned (cut into very thin strips)
- 6 curry leaves
- 5 cm (2") slice of coconut block
- 2 large onions, peeled and slices
- 1 can of tomatoes or equivalent amount of fresh tomatoes
- 1 green chili, chopped finely
- 1 tablespoon malt vinegar
- 2 tablespoons ghee, oil or butter
- Add the oil to a heavy frying pan or wok, brown the meat quickly over a high heat, remove and reserve.
- Fry the onions, garlic and grated ginger until the onons are sort, about 8 minutes.
- Add the ground spices and fry for a minute more.
- Stir in the tomatoes, vinegar and julienned ginger and mix well.
- Cover and cook until the meat is tender, about 30 to 40 minutes. If the meat is still tough, add ½ a cup of boiling water and continue cooking for 20 minutes.
- Remove the cover, add the coconut block, green chili mix well and cook until the coconut is dissolved.
Serve with plain boiled rice
Add cubed potatoes and a little extra liquid at the start.
I f you don't have curry leaves, just use a couple of bay leaves.