Kerala-style beef curry with pea pilaf

Indian inspired curry

Serves

8 - 10

Prep Time

15 mins

Cook Time

30 mins

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.

Tejas Nikam

Save recipe

Ingredients

Curry

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
sliced
2 large potatoes
diced
2 tsp crushed garlic
2 tsp ginger paste
2 green chillies
seeds removed and sliced
1 tsp ground turmeric
2 tsp curry powder
400ml coconut cream
450ml water
kosher salt
to taste
1 tsp black pepper corns
1 tsp sugar
a handful of fresh coriander leaves

Pea Pilaf

2 cups Basmati rice
1 cup green peas
1 tsp kosher salt
6 cups water

Method

To Make Curry

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.

To Make Pea Pilaf

For best results, soak the rice in cold water for 40-60 minutes, drain and wash or if you are pressed for time, you can cook the rice immediately with just a quick rinse first.

Bring the water to boil in medium size pot, add salt, peas and the soaked basmati rice.

Cook for 8-9 minutes (in the same way we cook pasta).

Turn off the heat and let the rice rest for 2 minutes. Drain and serve with the beef curry.