Looking for an authentic Indian beef curry recipe? Do you know the difference between northern and southern Indian beef curries? Read our guide for facts & information…
The Indian Beef curry evokes a strong reminiscence of the Moghul era in India because the majority Hindu population of the country does not consume beef. This recipe is from the coastal parts of western India and is an amalgamation of the Malabari and the Goan cooking styles. The dish is dry with just the hint of gravy, yet it can be coupled with simple boiled rice or with hot Indian bread like chappatis or naan. Finally add some kuchumber, the indian yoghurt salad to complete the meal. This is what you will need to make the lip smacking beef sukkha
• 1/2 kg of 2″ beef chunks (preferably use gravy or stew beef)
• 1 large or 2 medium onions chopped very fine
• 2 tbsps garlic paste
• 2 tbsps ginger paste
• Fresh chopped coriander to garnish
• 3 tsps coriander powder
• 2 tsps cumin powder
• /4 tsp turmeric powder
• 1/2 tsp red chili powder (optional)
• 1 tsp sugar
• 1/2 tsp cardamom seeds
• 1 tsp fennel seeds
• 3 pieces (1″ each ) of cinnamon
• 6 cloves
• 1/2 tsp fenugreek seeds
• 1/2 tsp black peppercorns
• 1 400 ml can of coconut cream
• 3 tsps white vinegar
• 3-4 tbsps vegetable/ canola/ sunflower cooking oil
• Salt to taste
Grind all the spices including the cloves, cinnamon, fenugreek, cardamom, peppercorns, fennel seeds together into a fine powder. You can use a coffee grinder or a food processor for this. Now mix the powdered spices with this mixture like the chili powder the turmeric, cumin and coriander powders and stir the mixture blending all the masalas. Keep the mixture aside for later use.
Now for the cooking, start by heating oil in a heavy bottomed pan. Keep the flame at medium, when the oil is hot add the onions to it and fry till they are a nice golden brown. Now add the ginger and the garlic paste to the onions and fry again till the mixture is a golden brown. To this mixture add the meat chunks and salt to taste and cook stirring frequently till the meat is brown on all sides.
The next step is to add the ground spices in the mixture that we had prepared earlier. Now cook the curry till you feel the spices emanating a cooked aroma, which shouldn’t be as pungent as the uncooked spices. Add coconut cream to the meat and spices and cook. Make sure that you check the curry every 2 or 3 minutes to prevent it from burning. Stir it occasionally. Cook for 10 minutes with the lid on and after than you can open the pot and let the curry cook till the gravy has dried up and it’s a rich dark brown in color. Add sugar and vinegar and mix well. Cook for another 3 or 4 minutes with constant stirring and remove from heat. Garnish with chopped coriander leaves and the dish is ready to be served.
