View Image Gallery

Malay Beef Curry

Why not try Atul Kochhar's classic Malaysian beef curry. Serve with bread or steamed rice.

Ingredients

500 gm lean Beef, cut into 2" cubes
1 ½ tbsp Malaysian Meat Powder
Chilli Powder to taste
Few strands of saffron soaked in 50 ml warm water
2 tbsp Vegetable oil or ghee [clarified butter]
1 cinnamon stick, about 4 inch
1 cup plain yoghurt, whisked
2 onions, thinly sliced
2 tomatoes, cut in quarter
Salt to taste
2 tbsp coriander leaves for garnish, finely chopped
100 gm unsalted cashew nuts, soak and then make into a paste
1 tbsp ginger-garlic paste

Malaysian Meat Curry Powder:

10 whole cloves
10 whole black peppercorns
4 whole cardamom pods
1 cinnamon stick (about 2-inches/5 cm)
4 whole dried red chilies
4 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp fennel seeds
1 star anise
1 tsp turmeric powder

Steps

1. Heat oil in a wok; add meat, brown well to seal in the juices. Set aside browned meat until required.

2. In the same wok add a little more oil, if needed and add sliced onions, cinnamon stick and stir-fry until onions turn translucent.

3. Add ground pastes, meat curry powder (see below) and chilli powder. Stir-fry until quite toasted and oil starts to ooze from paste - do not burn!

4. Add browned meat and season with salt, stir well to coat evenly.

5. Add the saffron water plus additional water to cover 1 inch above meat.

6. Bring to a boil, reduce to a low heat and cover to simmer for about 30-45 min, stir occasionally, add a little water if it starts to dry up too fast.

7. When the meat is almost cooked, add yoghurt and tomatoes, cover and simmer on a low heat until the meat is very tender. Garnish with Chopped coriander leaves.

Malaysian Meat Curry Powder

Toast the whole spices, one after another, lightly in a pan and cool lightly. Using a mortar and pestle, or a small coffee blender, make a powder mixed with turmeric powder. Strain the powder through the fine sieve to get a finer powder. Keep it in airtight container and use as required in recipe.This quality would be good for 4-8 weeks in an air tight container.

www.atulkochhar.com

About
Malaysia Kitchen is a global initiative that aims to educate and inform consumers about Malaysian cuisine and restaurants
Contact
For more information on Malaysia Kitchen in New Zealand, please contact [email protected]
Follow us