I must admit that watching one of my favourite TV chefs – Rick Stein wax very lyrical about the food as he travelled around the Orient really set my sights firmly on this Malaysian curry. It’s the first time that I have made this and I will definitely make it again – Max and Tricky just loved it. To say that this Malaysian Beef Curry paste is heavy on the aromatics is such an understatement and the idea of all that wonderfully aromatic cinnamon, cumin and turmeric turns me on no end. I honestly think that it’s quite easy to become somewhat of a curry addict – the flavours are so well balanced and the end results so tasty that I simply crave more and more. As soon as I can get my little mitts on some good crab – I will post my crab curry recipe. Seeing as we will all have our nut crackers out of the Christmas decorations box – I feel compelled to post my The Devils Got Crabs recipe.
This is not Rick Steins Beef Rendang recipe – I found his a bit too long winded and complicated for this occasion when I had two other curries to get on the table. Again – if you can cook this curry a day early you will be rewarded with a magic aromatic carpet ride around your dining room.
Ingredients for the Paste:
4 onions roughly chopped
8 cloves roughly chopped garlic
2Tbs of grated ginger – no need to peel it
1 1/2 cans of coconut cream
2Tbs of ground cumin
1 Tbsp. spoon of ground coriander
2 – 3 tsp of ground cinnamon
2tsp of ground turmeric
½ tsp of ground cloves
1tsp of chilli powder – add more if you like it hot
Place all of the above in a blender with half a can of coconut cream – and pulse to form a paste.
This curry is very economical and uses Chuck which is such tasty and sweet meat – yet very inexpensive. I bought R70 worth and got plenty of curry out of It – again, you need to cook this curry long and slow – to get the best out of this cut of meat – but it’s worth it.
1KG of Chuck Steak cut into cubes
3 red chillies – remove the seeds and chop if u like it hot or leave them whole
2 large strips of lemon rind – try not to get too much pith as its bitter – I find that it’s easiest to use a potato peeler to do this – you get nice wafer thin slices of rind with no pith.
Heat a little oil in a nice heavy bottomed pot and fry the paste until it’s quite dark in colour. Now add 1Kg of chuck steak cut into cubes – I also added in the bones for flavour with the red chillies and lemon rind. Pop in the rest of the coconut milk with 2tsp of salt and bring to the boil.
Reduce and allow to simmer for about 1 and 1/2 hours – slowly. I had some left over and let me tell you
It tasted even better the next day! Most of the liquid will evaporate – which is fine it’s a dry curry.
When the meat is tender add 2Tbsp of lemon juice and 1 tsp of tamarind – I didn’t have any tamarind to hand and it tasted just fine. But I would add it in – these people know their spices and I bet that just 2 tsp of tamarind would have turned it up a notch.
Serve with fluffy white Basmati rice and some roti and naan bread.
So there we have it for this week:
A trio of spicy sexy aromatic curries – Just click on the picture for the recipe!
Butter Chicken Lamb Rogan Josh
Beef Rendang Spicy Pineapple
I can’t see any reason not to make a double batch of these curries and freeze them for another occasion. The holidays are coming and we don’t want to be chained to a hot stove every weekend!
So meals that can be doubled up and frozen – Go For It!!!
Cook and Freeze – Even the Basmati rice will freeze beautifully.
Gotta dash and go for my daily swim – I ate sooo many sweetmeats –
Thank You so much to Sharon for my beautiful Diwali Gift – my hips are showing your generosity and abundance of spirit darling xxxx May your year be bathed in light – love and abundance.
PS: Your Gulab Jamuns are LEGENDARY!!!!
Ps: so sad that Justine was voted off Masterchef last night – I can’t wait to see today’s challenge.
Pps: Look out for my upcoming review of the sexy restaurant Dish at the Royal Palm Hotel in Umhlanga – if you are looking for a Christmas Party venue – this spot is awesome.