Beef curry with the works

    Beef curry with the works

    19saves
    4hr30min


    5 people made this

    About this recipe: Unusually this recipe came from my grandmother. When living in Hong Kong for some time, one of her staff's wife obtained this recipe when in India, thought to be very authentic. Although not able to obtain the same curry paste, this version is close. A meal easily increased in quantity to enjoy with friends.

    Samantha's Supper Kent, England, UK

    Ingredients
    Serves: 4 

    • vegetable oil as needed
    • 1/2 to 3/4 jar Pataks® Madras Hot Curry Paste
    • 1 tablespoon ground cumin
    • 1 tablespoon ground coriander
    • 1/2 tablespoon garam masala
    • 3 onions, diced
    • 700g diced casserole beef
    • salt and pepper
    • 1 rounded tablespoon plain flour
    • 2 eggs, hard-boiled
    • 2 ripe tomatoes, diced
    • 1/4 cucumber, diced
    • 2 bananas, sliced
    • 3 tablespoons lemon juice
    • 3 tablespoons dessicated coconut
    • 1 handful seedless green grapes
    • 1 small pot sour cream
    • 1 jar mango chutney
    • 3 onions, finely sliced into rings
    • 390g basmati rice
    • poppadums

    Method
    Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

    1. Heat a large heavy based casserole dish (ideally cast iron) with vegetable oil. Add the curry paste and spices and stir quickly until aroma is evident. Keep heat at medium and add the diced onions. Stir well and cook until onions translucent. Add the beef and cook well until all the meat is sealed. Season with salt and pepper and stir in the flour. At this point the mixture will appear 'gloopy' however this will soon change.
    2. Add enough water to cover the meat, bring to the boil and then reduce to a simmer. Simmer away for about 4 hours or until the meat is tender and the sauce has reduced to a thickish gravy. Stir occasionally.
    3. Meanwhile prepare the accompanients. The idea is to serve the curry and the rice on each plate but to serve the accompanients in the middle of the table to share. Quarter the eggs and place in a small bowl in the fridge. Place the tomatoes and cucumber together in a bowl and pop in the fridge. Combine the banana, lemon juice and coconut in a small bowl and place in the fridge. Combine the grapes and sour cream and also place in a bowl in the fridge. Transport the chutney into a nice bowl and set aside.
    4. Now to prepare the other onions. Heat a wok or large deep saucepan and pour in enough oil for deep frying. When the oil is hot enough add the sliced onions. Fry for approx 30 minutes or until the onions are nearly dark brown/black. When done drain on absorbent paper for a few minutes then pour into a bowl. Toss well with salt and set aside.
    5. Half an hour before ready to serve boil the rice. Add the accompanients to the table. The idea is for everyone to add their accompanients on top of the curry and mix well with a spoon and fork into the curry and rice.

    Make ahead

    The curry can be made 24 hours in advance. The curry itself is best made the day before and reheated to allow the flavours to infuse. I tend to make my rice ahead in the morning and reheat in the microwave.

    Serving suggestion

    This is nice served with a glass of red or ice cold beer. A nice non-alcoholic alternative is sparkling apple juice. Hope you enjoy it - this has been a firm family favourite for many years.

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