forum: Food & Drink
- Member since Sun 03 Feb 08
How can I make a good beef curry?
My brother makes one mean Chinese style curry.
Problem is I can't!
I've tried the recipes on the curry powder packets, but lets be honest they aint good.
Does anyone have any idea how to make a good Beef/Chicken curry that is actually edible?
- Forum champ Occupation Retired Clergy & Computer Consultant
- From Bradford, West Yorks
- Member since Mon 03 Jul 06
Re: How can I make a good beef curry?
Gosht madras (madras style beef curry)
Yield: 6 servings
1 pounds Beef; cubed in 1" cubes
2 teaspoon Salt
1 Onion, large; chopped fine
2 Garlic clove; chopped fine
2 Chiles, dried; chopped fine
2 tablespoon Coriander; ground
1 teaspoon Cumin, ground
1 tablespoon Turmeric
1 teaspoon Ginger, powdered
2 teaspoon Pepper, black
4 ounce Tomato paste
1 Â¼ cup Beef stock
Â¼ cup Ghee
2 tablespoon Garam masala
Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and chili together well. Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another 2-3 minutes. Add the beef and lemon juice; stir well to coat the meat with the spices. Cook 5-10 minutes. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently 30-40 minutes until the meat begins to get tender. Sprinkle in the garam masala and cook for a further 10 minutes. The gravy should by this stage be very thick, if it is not remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens.
BEEF RENDANG - Malaysia
1/2 cup tamarind liquid
2 tbsp peanut oil
2 lb beef, lean boneless chuck in 1 1/2" chunks
1 onion, chopped
4 garlic clove, minced or pressed
1 Tbsp fresh ginger, chopped
1 Tbsp ground,toasted coriander seeds
3 inch long piece cinnamon stick
1 ts ground cumin
4 dried chillies,soaked in hot water and ground
1/2 tsp white pepper
1/2 tsp ground cloves
1/2 tsp shrimp paste or anchovy paste
2 1/2 cup coconut milk
To make tamarind water: In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind pulp or 4-5 inch long whole tamarind pod (shell and coarse strings removed). Let stand for 30 minutes.
Knead pulp from seeds: discard seeds. Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pulp. Set aside.
Heat oil in a wok over medium-high heat, add meat, a few pieces at a time, and cook until browned on all sides.
Fry garlic and onion and ginger till soft. Add coriander, cinnamon stick, cumin,chilli Paste, pepper, cloves, and shrimp paste. Cook,stirring, until seasonings are well combined. Return beef to kettle,stir to coat with spice mixture. Stir in tamarind liquid and coconut milk. Bring to a boill then cover, reduce heat to medium-low,and simmer stirring occasonally, until meat is very tender when pierced and sauce is very thick and almost dry (1 1/2 to 2 hours).
Remove from heat and discard cinnamon stick, spoon off and discard fat from sauce.
- Forum champ
- From Sydney, Australia
- Member since Tue 22 Jun 04
Re: How can I make a good beef curry?
Chinese Beef Curry
1 pound flank steak
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon Asian sesame seed oil
1 1/2 teaspoons cornstarch
1/2 medium yellow onion
3/4 cup green peas
1/2 cup chicken broth
1 tablespoon dark soy sauce
1 thin slice ginger
2 - 3 tablespoons curry powder, to taste
2 -3 tablespoons water, as needed, to make a paste
1 teaspoon salt, or to taste
1/2 teaspoon sugar
2 tablespoons canola or peanut oil for stir-frying
1. Cut the beef across the grain into thin strips approximately 1 1/2 inches long and 3/4 inch wide. Add the marinade ingredients, adding the cornstarch last. Marinate the beef for 25 - 30 minutes.
2.While the beef is marinating, prepare the vegetables. Peel and chop the onion. Blanch the peas in boiling water for 1 minute. Rinse in cold water and drain thoroughly. Combine the chicken broth with the dark soy sauce and set aside.
3. Preheat the wok on medium-high heat (the wok is ready when a couple of drops of water sizzle when added to the wok). Add 2 tablespoons oil to the wok, drizzling to coat the sides. When the oil is sizzling, add the ginger. Cook for 2 â€“ 3 minutes, until the ginger is browned. Discard the ginger.
4. Add the beef to the wok (to avoid overcrowding the wok, cook the beef in 2 batches if needed). Sear the beef for about 30 seconds, then stir-fry until it is about 80 percent cooked and changes color. Remove the beef from the wok. Turn the heat down to medium.
5. Add the onion to the wok. Let the onion cook for 2 minutes to brown, then add the curry powder. Add enough water to make a paste. Let the onion cook for a couple of minutes, then add the peas.
6. Add the beef. Return the heat to medium-high and add the chicken broth and dark soy sauce. Bring to a boil. Stir in the salt and sugar. Cook for about another 3 minutes and serve hot.
Chicken Panaeng Tender Chicken in Thick Curry
400 gms Chicken Breast, Sliced
2 tbs Panaeng Curry Paste
2 tbs Cooking Oil
150 gms Coconut Milk
2 tbs Palm Sugar
2 tbs Fish Sauce
20 gms Sweet Basil Leaves
1 pcs Red Chilli, Sliced
3 pcs Kaffirlime Leaves
Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
Add chicken breast and season with palm sugar and fish sauce.
Once the prawns are cooked add basil, chilli and kaffir lime. Serve with steamed rice.