Beef Madras 🌶 🇮🇳

 

Nothing beats a rich, spicy curry served with steaming hot rice on a cold winter night.  Try my version of Beef Madras, originated from south of India.  Nowadays, you can get bottled curry paste from the supermarket to whip up a quick curry, but making it from scratch let you play with all the different ingredients and spices.  The exotic aroma wafting out of your kitchen will make your neighbour's mouth water.  Use grated fresh coconut if you can get them, otherwise, desiccated coconut will do just fine for this recipe.  I prefer Kashmiri chilli powder for its brilliant red hue and subtle heat.  As to the curry leaves, if you don't conveniently have a plant growing in the garden like me, source them from Asian grocery stores.

Serves 6-8

INGREDIENTS

• 800g / 1lb 12oz chuck steak or gravy beef, cut into 3cm / 1¼" cubes
• 1 cup grated fresh coconut or desiccated coconut
• 400g / 14oz tinned tomatoes
• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 6 cloves garlic, peeled and crushed
• 2 tablespoons grated ginger
• 1-2 sprigs of curry leaves
• 2 teaspoon black mustard seeds
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons Kashmiri chilli powder or red chilli powder
• 2 teaspoons sweet paprika
• 2 tablespoons tamarind paste
• ½ cup water

METHOD

1. Heat oil in a large heavy based pan or balti dish* on medium.  Add mustard seeds.  When they begin to pop, add the curry leaves and fry for about 30 seconds until slightly crisp.
2. Add onions, garlic and ginger.  Cook under medium heat for a few minutes, stirring, until the onions are softened and slightly browned.
3. Add the ground cumin, ground turmeric, ground coriander, chilli powder and paprika, heating them gently and stirring, until fragrant.  If they start to burn too quickly, stir in a tablespoon of water.
4. Add beef to the onion and spice mixture.  Toss the ingredients around for a few minutes until the beef is well coated.
5. Add tamarind paste, tomatoes, coconut and water.  Mix well.
6. Cover the pan with a lid and simmer for 1 hour or so, stirring occasionally, until the beef is tender.
7. Serve with basmati rice and poppadoms.  Garnish with a sprig of curry leaves on top if you like.

*Invest in an Indian cooking pot or a balti dish, available from Indian grocery stores, if you are serious about making curry.