Masala Curry Beef with Spicy Turmeric Rice #glutenfree #glutenfreerecipe #curry

There are thousands of curries in the world. A curry with the same name may be cooked very differently by different people, resulting in a different flavor. Usually I prefer hot, stronger, spicy curries, but it is impossible that everyone will like their curry this way.  Make little changes to the curry paste combination and make your curry the type that you prefer.

 Ingredients:
 
1 kg Diced Beef
1 large Onion - sliced
2 Carrots - cut pieces
3-4 Potatoes - cut pieces
1 cup Coconut Cream
10 fresh/dry Curry Leaves 
1 tablespoon Fenugreek Seed
4 Cardamon Pods, slightly crushed
1 Cinnamon Stick (about 2 inch)
4 Cloves
2 Star Anise 
Salt, Pepper and Sugar to taste

Curry Paste

Ingredients:

1/2 cup Curry Powder
1 teaspoon Turmeric Powder
1.5 tablespoons Coriander Powder
1 teaspoon Cumin Powder
1 teaspoon Garam Masala
4 Red Shallots
3 cloves Garlic
2 inch Ginger
2 Ripe Tomatoes - diced
 
Method:

Bring water to the boil in a saucepan, place diced beef into the saucepan and cook for about 5 minutes and drain.
Put all curry paste ingredients in the food processor and combined fine, add a little water if too dry.
Heat a large saucepan with 1/3 cup oil. 
Stir fry onion, curry leaf and all spices for several minutes. 
Add curry paste and cook on medium heat until aromatic. 
Add beef and stir well.
Add water till saucepan half full or until beef is covered. 
Close with lid and bring to the boil. 
Turn to medium-low heat and simmer for 1.5 hours.
Add carrot and potato to the curry, cook on medium heat for another 30 minutes. 
If the curry is not thick enough, turn to high heat without the lid to reduce. 
Add coconut cream and seasoning and cook another 10-15 minutes or until sauce is reduced.

Turmeric Rice 

 

Ingredients:

 1.5 cups Basmati rice, (you can cook more if you like)
1 tablespoon Turmeric Powder
1 inch Cinnamon Stick
4 Cloves
2 Star Anise
4 Cardamon Pods
1 teaspoon Salt
30g Butter

Method:

Wash the rice with water twice. 
Then cover the rice with cold water to a depth of about 2cm. 
Add all ingredients and let stand about 10 minutes. 
Cook in rice cooker. 
If you not have rice cooker, you can cook in a saucepan on the stove. Remember to turn to low heat and cover the lid when water 90% dry out. Then slow steam about 15 minutes.
Serves 4
Enjoy. 

Tips: 

• Add sour cream or yoghurt on top of curry if you like.

• Use cheaper cuts of diced beef such as chuck steak, skirt steak or gravy beef as it is ideal for slow cooking and becomes soft and tender, full of the wonderful aromatic spices of the curry. 

• Saffron powder or strands can be added when cooking the rice.

Contact: lee.leehocklai@gmail.com