Malaysian beef curry

Serves 8

  • 20 small red shallots, thinly sliced

  • 6 cloves of garlic, peeled

  • 8 long fresh red chillies, deseeded

  • 1 tbsp ground turmeric

  • 15 g fresh turmeric, peeled and roughly chopped

  • 40 g fresh ginger, peeled and roughly chopped

  • 15 g galangal, peeled and roughly chopped

  • 30 g tamarind paste

  • 4 tbsp vegetable oil

  • 2 lemongrass stalks, tough outer leaves removed, roughly chopped

  • 4 kaffir lime leaves, roughly torn

  • 1 kg beef topside, trimmed and cut into 4cm pieces

  • 500 ml coconut milk

  • rice, boiled, to serve

  • shallots, fried crispy, to serve

  • 1 small red chilli , deseeded and thinly sliced, to serve

Recipe by Andy Harris



1. In a food processor, blitz the shallots, garlic, long red chillies, both turmerics, ginger, galangal and tamarind until it forms a rough paste.



2. Heat the vegetable oil in a large pan over a medium heat. Stir in the paste and the lemongrass and kaffir lime leaves, season with salt and pepper, and cook for 5 minutes.



3. Add the beef pieces and cook for 10 minutes, or until they begin to brown, stirring to make sure the meat is coated in the paste.



4. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1–1½ hours, or until the meat is tender and the sauce has thickened.



5. Serve with boiled rice and fried crispy shallots, the red chilli slices scattered over the top.

Nutritional Information

Malaysian beef curry

A rich, fragrant rendang curry

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0 foodies cooked this
This boldly spiced stew is seriously tasty but easy to make, so it’s an amazing midweek meal
Serves 8
1h 50m
Super easy
Method

Recipe by Andy Harris

1. In a food processor, blitz the shallots, garlic, long red chillies, both turmerics, ginger, galangal and tamarind until it forms a rough paste.

2. Heat the vegetable oil in a large pan over a medium heat. Stir in the paste and the lemongrass and kaffir lime leaves, season with salt and pepper, and cook for 5 minutes.

3. Add the beef pieces and cook for 10 minutes, or until they begin to brown, stirring to make sure the meat is coated in the paste.

4. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1–1½ hours, or until the meat is tender and the sauce has thickened.

5. Serve with boiled rice and fried crispy shallots, the red chilli slices scattered over the top.

Nutritional Information Amount per serving:
Calories are simply a unit of energy. If you eat more than you use up, you might gain weight, or lose it if you don't eat enough. The amount you need depends on your age, gender and how physically active you are, but the average person needs around 2,000 calories a day.
Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.
We all love a treat now and then, but try to limit your sugar intake where possible. Most of the sugar in your diet should come from raw whole fruits and milk, because they give us lots of other nutrients at the same time. Check the ingredients list on food labels so you know how much sugar is in the food you eat.
We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.
Sometimes known as "bad fats", saturated fat is found in beef, pork, chicken skin, butter, cream and cheese - it can be bad for our heart and cholesterol levels if we eat too much. Unsaturated or "good fats" found in fish, nuts, seeds, avocados and some oils can help keep our heart healthy when eaten in moderation.
Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 440
    22%
  • Carbs 9.2g
    4%
  • Sugar 4.8g 5%
  • Fat 32.4g 46%
  • Saturates 15.8g 79%
  • Protein 28.4g 63%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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