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Kerala beef curry!

Honeyoc

Is a crunchy mama!
#1
Kerela beef curry
Serves 4 (1/4 HEB or 2 syns per serve)






500g lean cubed beef
1 tbsp olive oil (6 syns/HEB)
1 large potato
3 large tomatoes
1 large onion
4 cloves garlic
2 inch sq ginger
7 birds eye chillies
1/2 cup frozen peas
1/2t turmeric
1t ground cumin
1t ground coriander
1t cinnamon
1t chilli powder
1t curry powder
2 whole dried chillies
1t black mustard seeds
1t garam masala
1 heaped tsp tamarind paste
8 cardamon pods
Salt & pepper
1/2 beef stock cube
Fresh coriander

Season the meat with salt, pepper & 1t curry powder. Set aside for a couple of hours.

Very finely chop the onions, garlic, ginger. I use a food processor to make it easier. Chop the tomatoes in the processor separately. Cut the chillies in half lengthways, leave the seeds in if you like it hot. I do! Chop the potato into chunky cubes.

Heat the olive oil and soften the onions, garlic, ginger and chillies. When soft and a little caramelised, add the meat, stir well and allow to brown slightly. Add all the spices (except garam masala) and the tomatoes. Season and add stock cube. Turn heat down to simmer and cook for about 45 minutes. Add the chopped potatoes and cook for another 20 minutes until they’re soft.

Throw in the coriander, frozen peas and stir in the tamarind paste and garam masala. Serve over rice with lots of veggies!
 
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#2
Kerela beef curry
Serves 4 (1/4 HEB or 2 syns per serve)






500g lean cubed beef
1 tbsp olive oil (6 syns/HEB)
1 large potato
3 large tomatoes
1 large onion
4 cloves garlic
2 inch sq ginger
7 birds eye chillies
1/2 cup frozen peas
1/2t turmeric
1t ground cumin
1t ground coriander
1t cinnamon
1t chilli powder
1t curry powder
2 whole dried chillies
1t black mustard seeds
1t garam masala
1 heaped tsp tamarind paste
8 cardamon pods
Salt & pepper
1/2 beef stock cube
Fresh coriander

Season the meat with salt, pepper & 1t curry powder. Set aside for a couple of hours.

Very finely chop the onions, garlic, ginger. I use a food processor to make it easier. Chop the tomatoes in the processor separately. Cut the chillies in half lengthways, leave the seeds in if you like it hot. I do! Chop the potato into chunky cubes.

Heat the olive oil and soften the onions, garlic, ginger and chillies. When soft and a little caramelised, add the meat, stir well and allow to brown slightly. Add all the spices (except garam masala) and the tomatoes. Season and add stock cube. Turn heat down to simmer and cook for about 45 minutes. Add the chopped potatoes and cook for another 20 minutes until they’re soft.

Throw in the coriander, frozen peas and stir in the tamarind paste and garam masala. Serve over rice with lots of veggies!
That looks amazing, will definitely be trying that next week (having a complete week of fish this week), thank you for putting up the recipe xx
 
#3
thanks for the post Honey - I saw this on your diary and thought it looked yummy! - and no coconut! We went travelling in India about 10 years ago Kerala is full of the blummin things, and most of the food we ate there had it in, even had chips fried in coconut oil! mind you, my hair was lovely.
 

Honeyoc

Is a crunchy mama!
#4
LOL! Glad you like it. There are actually a lot of curries without coconut milk in it, it's usually yogurt that's used. Sometimes I stir in some yogurt at the end.
 
#6
Yummy yummeeee :drool: Ive got leftovers of this in my freezer... mmmmmmm...
 

Honeyoc

Is a crunchy mama!
#7
LOL! Leftovers are the best! Especially curries, when I reheat it I feel like I'm having a takeaway!
 
#8
LOL! Leftovers are the best! Especially curries, when I reheat it I feel like I'm having a takeaway!
Ah yeah, I just need to stick it in a foil tray and we're sorted! :D I think Im gonna take it to college in a food flask on Weds, yeah fakeaway curry on the train home :D

Just had reheated roast veg & lentil soup from yesterday, it was *even better* today, yummmmm :drool:
 

Honeyoc

Is a crunchy mama!
#9
Oh curry on the train, I dunno... The other passengers might give you the death stare lol.
 


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