Kerala-Style Beef Curry with Pea Pilaf
Indian Coconut Curry with Pea Pilaf Rice
1 - 4
Kerala-style curry traditionally using fish or chicken. Here Ambassador Chef, Tejas Nikam has created this delicious Southern-Indian style curry using beef in coconut curry, flavoured with green chilli, curry leaves and turmeric. Tejas likes to serve this curry with a pea pilaf rice. A hearty serve helps support your immunity with a healthy dose of zinc, iron, selenium and vitamin B12.
Rate this recipe
600g Quality Mark sirloin steaks
cut into 2.5cm pieces
4 tbsp canola oil
2 tsp black mustard seeds
2 stems (20 to 24 leaves) curry leaves
2 large onions
2 large potatoes
2 tsp garlic paste
2 tsp ginger paste
2 green chillies
seeds removed and sliced
1 tsp ground turmeric
2 tsp curry powder
400ml coconut cream
1 tsp black pepper corns
1 tsp sugar
a handful of fresh coriander leaves
2 cups Basmati rice
1 cup green peas
1 tsp salt
6 cups water
To Make Curry
To Make Pea Pilaf
Heat 2 tbsp oil in a large pot over a medium - high heat.
Add the diced beef and sear.
Remove the beef from the pot and set aside.
On medium heat, add remaining 2 tbsp of oil into the same pot and add the mustard seeds and curry leaves, and cook until they crackle.
Add the sliced onions and potatoes to the pot and sauté for 3-4 minutes.
Add ginger and garlic pastes, sliced chilli, turmeric and curry powder, and cook until the mixture starts leaving oil from the sides (usually 4-5 minutes on medium heat).
Add the cooked beef, water and coconut cream and simmer until the beef and potatoes are cooked through.
Season with salt, pepper, and sugar.
Remove from the heat and add freshly chopped coriander to serve.
Nutrition Information per Serving (1090g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)