Kerala-Style Beef Curry with Peas Pilaf
Indian Coconut Curry with Pea Pilaf Rice
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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.
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600g, diced Quality Mark sirloin steaks
4 tbsp canola oil
2 tsp black mustard seeds
2 stalks (20 to 24 leaves) curry leaves
2 large, sliced onions
2 large, diced Potatoes
2 tsp garlic paste
2 tsp ginger paste
2 green chillies
1 tsp ground turmeric
2 tsp curry powder
450ml coconut cream
to taste salt
1 tsp black pepper corns, crushed
1 tsp sugar
4 stalks fresh coriander
2 cups basmati rice
1 cup green peas
1 tsp salt
6 cups water
To Make Curry
To Make Peas Pilaf
Heat 2 tbsp oil in a medium sized pot until it just stars t osmoke.
Add the diced beef and sear.
Remove the beef from the pot and set aside.
On medium heat, add reamining 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 garlic paste, 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)