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Beef Madras Curry

Beautiful Indian Curry with a Homemade Sauce

5 - 6

Serves

15 mins

Prep Time

3 hrs

Cook Time

Sara Wright

Recipe author

Sara Wright

Recreate your favourite beef curry at home using beef blade steak and classic South Indian spices. Curries from India’s south are spicy and hot, with plenty of thin sauce to mop up the rice. This slow-cooked curry is best when served with steamed rice, naan bread, and chutney.

Recipe courtesy of Greenlea Butcher Shop.

Recreate your favourite beef curry at home using beef blade steak and classic South Indian spices. Curries from India’s south are spicy and hot, with plenty of thin sauce to mop up the rice. This slow-cooked curry is best when served with steamed rice, naan bread, and chutney.

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High Iron

Low Sodium

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Beef,

Dinner,

Family Favourites,

Lunch,

Ingredients

Curry

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1.5kg quality mark beef blade

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2 tbsp lemon juice

Or use 1 tbsp tamarind pulp.

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2 large onions

chopped

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6 garlic cloves

sliced

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400ml coconut milk

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2 small cinnamon stick

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2 green chillies

halved lengthways

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1 cup desiccated coconut

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1 tsp salt

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¼ cup palm sugar

or brown sugar

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1 cooking oil

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4 tbsp curry paste

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Madras style, store bought or homemade - ingredients below.

Madras Curry Paste

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2 tsp black pepper

ground

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1 tbsp chilli powder

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½ tsp cinnamon

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2 tsp garam masala

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2 tsp ground turmeric

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7 tbsp ground coriander

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2 tsp black mustard seeds

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¼ cup ground cumin

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2.5cm piece fresh ginger

grated

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3 garlic cloves

crushed

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½ cup malt vinegar

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¼ cup oil

Method

To Make Curry

Madras Curry Paste

1

Heat 2 tablespoons of oil in a large flameproof casserole dish.

2

Brown the beef in batches over a medium-high heat, adding a little extra oil as needed, then set the meat aside on a plate.

3

Heat the rest of the oil, add the onions, garlic and ginger and fry gently for 20 minutes until very soft and light brown.

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Start Timer

4

Return beef to the pan and add the curry paste (see next tab for instructions), coconut milk, cinnamon sticks, chillies, coconut, salt and sugar.

5

Cover and simmer gently for 2½ hours, uncovering for the last 15 minutes to thicken up the sauce a little.

clock

Start Timer

6

Remove the cinnamon sticks and serve with steamed rice, raita yoghurt, naan bread, and chutney.

More info

Nutrition Information per Serving (323g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1434 (342)kJ

Protein

32g

Total Fat

10.7g

Saturated Fat

4.4g

Carbs

29.2g

Sugars

28.7g

Sodium

299mg

Iron*

5.2mg

* Percentage of recommended daily intake (Aust/NZ)

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