Beautiful Indian Curry with Spice
5 - 6
1 hrs 30 mins
Curries from India’s south are spicy and hot, with plenty of thin sauce to mop up the rice.
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500-650g Quality Mark beef steaks
2 tbsp lemon juice
Or use 1 tbsp tamarind pulp.
1 diced onion
4 sliced garlic cloves
5cm shredded fresh ginger
1 and 1/2 tbsp curry powder
Curry powders vary from brand to brand, and while some people prefer to make curries from scratch with whole spices, pre-prepared curry powders will create terrific meals easily and attractively. Find a favourite brand and add a few extra flavourings like ginger or curry leaves to give your own twist.
6 curry leaves
Curry leaves have a unique and slightly bitter taste and are a hallmark ingredient in Southern Indian-style curries. They are available dried in the spice section of the supermarket or fresh in the produce section.
1 tsp peppercorns
400g diced canned tomatoes
To Make Curry
If using, soak the tamarind pulp in ¼ cup warm water for 5 minutes. Knead to a slurry and strain, discarding the pulp.
Pan-fry the onion in a dash of oil in a large lidded frying pan or casserole. Add the garlic, ginger and curry powder and toss for 1-2 minutes.
Stir in the tamarind water or lemon juice, curry leaves if using, peppercorns and tomatoes and 1 cup water (reduce to ½ cup if using the slow cooker), and bring to the boil. Add the meat and lower the heat.
Cover and simmer over a very gentle heat for 1½ hours or until tender. Alternatively, cook in a lidded ovenproof dish at 140ºC for the same time, or in the slow cooker for 5-7 hours on low. Season with salt if wished.
Serve with your favourite Indian accompaniments such as rice, breads and yoghurt and dessicated coconut.
Nutrition Information per Serving (323g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)