Recently I decided to attempt to make my very first Indian curry… and to put it bluntly, it was a bloody success! Now, I do have to admit though, it probably was the incredibly easy recipe and not my imaginary cooking skills, that made this dinner so damn tasty.
My family are lovers of spice, so I have grown up on curries that make you sweat, tear up and ultimately dance from a flavour party. My mum (the residential curry cooker in our house), pointed me in the direction of the Goan Beef Curry found in the Food of India cookbook. This recipe is not only incredibly easy but rather impressive to those who you are cooking for.
- 8 Cardamon pods
- 1 Teaspoon fennel seeds
- 8 cloves
- 10cm cinnamon stick
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon ground black pepper
- 3 teaspoons coriander seeds
- 3 teaspoons cumin seeds
- 125ml (1/2 cup) oil
- 2 onions, finely chopped
- 6 garlic cloves, finely chopped
- 10cm piece of ginger
- 1kg rump stake, cut into 2.5cm cubes
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chilli powder
- 310ml coconut milk
What to do:
Remove the seeds from the cardamom pods and grind them in a spice grinder or mortar and pestle with the fennel seeds, cloves, cinnamon stick, fenugreek seeks, black pepper and the coriander and cumin seeds, until they form a fine power (just like this).
Heat the oil in a karhai, heavy-based frying pan or casserole dish over medium heat and fry the onion, garlic, and ginger until lightly browned. Add the meat and fry until brown all over. Add all the spices and fry for 1 minute, or until they have become fragrant. Add the coconut milk and bring slowly to the boil. Cover, reduce the heat and simmer for about 1 hour, or until the meat is tender.
If the liquid evaporates during the cooking, add about 185ml (3/4 cup) boiling water and stir to make a thick sauce. If the sauce is still too liquid at the end of the cooking time, simmer with the lid off until it evaporates. Season with salt, to taste. Serve with greek yoghurt and fresh coriander.
Seriously, if I could cook this not having made a curry ever in my life and it still turn out a success, then I’m sure you can too! Just hide the recipe so your guests think you’ve been slaving away in the kitchen for hours.
Enjoy the spice and let me know if you make it for yourself! Tweet me @claudia_a_g