Singapore Curry #glutenfree #glutenfreecooking #glutenfreerecipes

Another of our gorgeous winter warmers, to fill your belly and warm your soul. Our curries are a very individual thing and the paste can be made to your taste and heat tolerance. As the old saying goes - "Some like it Hot!"

Singapore Curry

Ingredients:

800g Beef - diced
2 Onions - sliced
5 Potatoes - peeled and cut into large pieces
2 Carrots - cut into approximately 2cm pieces
Curry Leaf
3 cm Cinnamon Stick
2 Anise Star
5 Cloves
1/2 cup Sour Cream
Salt, Pepper, Sugar to taste

Ingredients

Curry Paste:

5 shallots
4 cloves Garlic
2 cm Turmeric
1 Lemon Grass

Blend above ingredients till fine.  Add-

5 tablespoon curry powder 

1 tablespoon ground cumin  

1 tablespoon ground coriander 

The above blended mixture becomes curry paste. 

If too dry, add a little water.

Method:

Heat a heavy based saucepan with a little oil. 

Stir fry onion and curry leaf until little golden brown.
Pour all curry paste and spices into the saucepan. 

Cook for a few minutes until aromatic. 

Add beef, stir well.
Add water to approximately half way up the saucepan or all the beef is covered. 

Place the lid on the saucepan, cook on medium heat for 1 hour.
Add potato and carrot cook another 45 minutes without lid.
Add the cream and seasonings 15 minutes before removing from the heat.
Serve with steamed rice or roti and vegetable pickles.

Tips: 

• There are many ingredients and spices in curry paste. One hundred people may cook one hundred different types of beef curry.  Make your curry so that it pleases you and your tastes.

• Sour cream can be replaced with coconut cream, yoghurt, milk or fresh cream. Each one will give the curry different flavour.

•  More or less water can be added during cooking.. I prefer stronger, sticky sauce so I add less water during cooking.

• Stir well several times during the cooking so as to not burn the curry to the bottom of the pan.

• Most meat curries will have a fuller flavour if left overnight before serving.

Serve with steamed rice and pickled vegetables