Heat 2 tbsp oil in a medium sized pot until it just starts to smoke, 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 garlic paste, sliced chilli, turmeric and curry powder and cook until the mixture starts leaving oil from the sides (usually 4-5 minutes on a 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. 

Peas 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.