About this recipe:A curry to make you wonder why you ever order in. I was taught to make curry a long time ago and this one blends a few tips from different people. Curry is quite a flexible dish that you can play around with spice mixes but sometimes you get something exceptional and just have to share! Simple and quick to make - and even better if you leave it overnight
Heat the palm oil in the pan of a pressure cooker until melted and ready to fry the onions. Fry the onions gently until translucent. Add the garlic and ginger (and Scotch bonnets if you're using them) and fry for 3 to 4 minutes. Add the meat and brown on all sides. Add in the spices, cook and stir for a few minutes then add the fish sauce and fry until the strong smell is gone.
Add the water and stir round - scraping all spices off the pan. Pour in the coconut milk and tomatoes and stir in well. Put the pressure cooker on maximum and bring up to pressure.
Cook for 30 minutes on smallest burner, lowest heat - just maintaining pressure. Remove lid and continue to simmer gently for another 30 minutes until reduced a little and the beef is tender.
Check seasoning and adjust with salt (or soya sauce works well). Remove from heat and let sit for at least an hour to allow flavours to develop (or overnight). Reheat and serve with basmati rice and a decent beer!
You can eat this straight away but this makes enough for 4 decent portions so I usually serve two and then eat the rest the next day.