recipe for Indian Beef Curry comes from Ria Patel.
Ria lives in Bangalore, India. She has no formal
training in cooking but has learnt mostly from watching
her mother cooking at home.
father was a Parsi (Zoroastrian), her mother is half
Bengali (from Bengal) and half Malayali (from Kerala)
and her husband is from Kerala. This interesting mix
in her family has led to her becoming familiar with
various cuisines from India - each region of India has
its own special cuisine, and its own choice of spices
Ria has worked in publishing mostly and cooking remains
a strong hobby. Mostly, she cooks because she enjoys
it and loves to have friends over to try out new dishes.
Her favourite dishes to cook are curries of all kinds
- mutton curry, fish curry, chicken curry and shrimp
curry. She also loves Biryani which is basically any
meat or vegetable cooked in spices and layered with
rice. She has a collection of recipes from friends and
family, some of which have being passed down through
the generations, and she looks forward to sharing them.
for Indian Beef Curry
to make Indian
lb cubed beef or veal (small cubes)
3 Red onions, chopped
6 - 8 cloves of garlic
1 1/2 Tablespoon of grated ginger
4 - 5 curry leaves
4 green cardamoms
1 teaspoon black mustard seeds
3 green chillies, slit
2 Tablespoons of Oil
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon freshly ground black pepper
1 1/2 Cups of coconut milk
Fried Onions and chopped fresh coriander leaves for
Salt to taste
the fresh garlic and ginger together and marinate
the cubed meat in this for an hour.
the oil, add the cardamom pods, mustard seeds and
when they splutter, add the curry leaves, green chillies
and finally the chopped onions.
the onions until they are golden brown.
the marinated meat. Brown the meat, continuously stirring
for about 10 minutes.
all the powdered spices in a bowl and add a cup of
hot water. Pour this into the frying meat and stir
the dish and cook on a simmered flame until you see
the oil separate from the meat. If the meat is not
tender yet, add a little more hot water, and continue
to cover and cook a while longer.
the coconut milk and let it cook for 5 - 6 minutes.
Do not let this boil.
with 1 tablespoon of fried onions and chopped coriander
4 - 6