Beef curry

From Cookipedia

Recipe review

Nice aroma


Very authentic tasting The Judge

Beef curry
Beef curry
Servings:Serves 4
Calories per serving:618
Ready in:1 hour 10 minutes
Prep. time:10 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd November 2012

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.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Mise en place


  1. Add the oil to a heavy frying pan or wok, brown the meat quickly over a high heat, remove and reserve.
  2. Fry the onions, garlic and grated ginger until the onions are sort, about 8 minutes.
  3. Add the ground spices and fry for a minute more.
  4. Stir in the tomatoes, vinegar and julienned ginger and mix well.
  5. 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.
  6. Remove the cover, add the coconut block, green chilli mix well and cook until the coconut is dissolved.

Serving suggestions

Serve with plain boiled rice


Add cubed potatoes and a little extra liquid at the start.

If you don't have curry leaves, just use a couple of bay leaves.

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Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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