There are those days when you crave food, which you prepare ahead and rest until the time you want a bowl of something warm and comforting (hearty meals!) For me, this is my Ultimate Spicy Curry. Somewhere between a madras or a massaman, it’s simply a great combination of spices, chillies, fragrant aromats and a teeny bit of punch! You can mix things up a bit, ie feel free to tone down the heat, or even amp it up (if you dare…)
Are you intrigued yet? It’s the kind of meal that’s great with a bowl of saffron-tinged rice, or coconut rice to tone down the heat or even just crusty bread (or fluffy breads!) Either way, I hope you can find some comfort in the heat of this Ultimate Spicy Beef Curry.
1hr 30 mins
Cubed Chuck steak, I’ve used a large piece weighing 600g.
3 tbsp of Ground curry powder,
1 tbsp of cumin, cloves, cinnamon, coriander seeds (each)
Ghee-clarified butter. I microwaved mine for 30 secs, left it to settle and drained off the milk debris, (oil is fine too)
2 star anise buds
1 bay leaf
1 brown onion
Few garlic cloves
Few chillies (hot)
Few chillies, dried,
Knob of grated Ginger
3 to potatoes
1 cup of coconut cream.
3 potatoes, peeled and chopped into quarters,
Half cup of frozen peas
1 tbsp Lime pickle or tamarind,
a few saffron threads,
Tahini paste (or cashew, or peanut butter)
Salt to taste
Large pot, food processor or a mortar & pestle, whichever ever you use to grind your ingredients.
Coriander & black onion seeds for the garnish. You could make some Saffron rice to serve, (with a few lovely threads soaked in the cooking water.) Or Coconut cream in the rice (to take some of the heat out of the curry.) Crusty bread or fluffy naan optional.
Grind the dry spices together, using the food processor or mortar & pestle, (keep the star anise on the side.) Add the Coriander root, ginger and fresh chillies and grind to a paste with the dry spices. Remove the spice paste and set aside.
Crush the onion, lime pickle or tamarind and tomatoes together into a paste, (reserve.)
Toast the dry spice paste in a pan until a deep caramel colour and fragrant, add the star anise at this stage too.
Add the cubed beef in with the hot spice paste. Sear with some ghee or oil and add the onion, tomato & pickle paste too,
Once the meat and onion mix is browned add in the quartered potatoes, tahini & coconut milk. Season well, stir to combine and simmer for the next 45-1hr, stirring occasionally.
Chop some coriander for serving and prepare your rice and accompaniments. In the last five minutes of cooking, throw the peas in too.
Garnish with the chopped Coriander & black onion seeds and serve with the rice.