Its curry day when I get back from my charter today: here is my recipe: Paul’s absurdly famous “curried beef” recipe First I’ll list all of the ingredient,t in the order to which I add them to the recipe, then an explanation of how its all put together. 1 x large onion, which can be yellow, Vidalia, Walla Walla sweet, whatever you want. 4 x cloves garlic peeled and diced or squeezed 3 x teaspoon Garam masala (curry powder) Sharwoods is good. Or mortar & pestle your own. Or 3 x teaspoons Pataks curry paste (lots of varieties) if you can get it. 1 x teaspoon ground tumeric. 1 x teaspoon mix herbs (rosemary, thyme, oregano, mint, etc.) 2 x sticks cinnamon 3 x bay leaves 2 x tablespoons olive oil 2 x pounds cubed beef, buy the best you can, but not fillet. 1 x large tomato finely diced 1 x teaspoon tomato puree 1 x beef stock cube/bouillon 2 x tablespoons butter (for shiny’ness) 1 x potato finely cubed and microwaved for 2 mins. This is for sauce thickening. 2 x tablespoons white vinegar 2 x tablespoons freshly squeezed lemon juice 2 x tablespoons Linghams chili sauce 2 x tablespoons diced fresh ginger root 4 x tablespoons diced lime pickle 4 x tablespoons mango chutney 3 x eggs in shell I like to use a large sauté pan which has a cover to cook the curry in. Basically, smelt the onions and garlic down in the olive oil slowly, i.e. Sweat. Add a little water if necessary, so as to not allow to dry out or burn .Cube the beef small 1 inch by 1 inch, and add, and brown, add the curry powder and tumeric at this time, and the cinnamon sticks, this will allow the aromatics in the curry powder to be released. Always check to make sure the meat and spices/onions are not burning and add a wee bit of water from time to time to prevent this. Add the other herbs now. Then the fresh tomatoes, finely chopped. And the potatoes. Reduce, and then add lemon juice and vinegar and everything else. Now, cover, and check this often, add water or beef boullion constantly to make sure this does not dry out and burn. Pushing a spatula across the bottom of all of the pan should prevent this from happening. Cook for at least 2 hours on low heat and allow to simmer for longer if possible. This will make a very aromatic beef curry, if you want it a bit hotter then add some chillies or chilli sauce to ramp it up, but be careful, everything in this dish coalesces. Just before serving, take the eggs out and peel them, add back to the curry, they make a very interesting addition, which is very British Army from the Indian Raj times. Serve with cooked basmati rice, and well cooking that is a recipe in itself. Sambals. If popadoms can be found, serve with them (they are fried in extremely hot oil), and also some other sambals (side dishes) i.e. chopped banana, some desiccated coconut, my tomato, green onion and shredded carrot sambal, mango chutney, raita (plain yoghurt with finely chopped cucumber and oregano and a tad of cayenne pepper), some smashed peanuts, and finally peeled and diced cucumber, thin sliced apple with diced red onion, chopped basil leaf and drizzled with fresh squeezed lime juice. Also, chopped boiled egg with some green onions or chives is good
Posted on: Mon, 26 Aug 2013 10:09:16 +0000
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