Beef Curry with Turmeric & Green Chilli Base
- casserole dish
- food processor or blender
- 1 kilogram meat chopped in cubes
- 1 cup turmeric chopped roughly
- 1/2 cup ginger chopped roughly
- 4-6 long chillies (hot peppers) mild or medium heat- chopped roughly
- 4 onions, small to medium size chopped roughly
- 2 tsp garlic crushed
- 400 gram tin of coconut milk or cream
- 400 gram can of diced or crushed tomatoes
- 2 tbsp tomato paste
- 1-2 tsp beef stock powder to make 400ml of stock
- 2 tbsp raw brown sugar
- 1 litre water approximate amount- used throughout
- 1 pinch salt & pepper for seasoning, optional
- Brown off the meat on a stove top in a casserole dish (use a little canola or olive oil if you want).
- Whilst the meat is cooking place the turmeric, chillies, onions, and ginger in a food processor or blender and blitz until a they form a smooth wet paste. *TIP: adding a little water during the blending will help.
- Remove the browned meat from the dish and set aside. Leave the oil or fat in the base and add the blended turmeric/chilli paste plus the garlic and fry/cook the paste for about 5 minutes until it thickens and becomes aromatic.
- Place the meat back in the dish and mix with the paste whilst still cooking over a medium heat.
- Add the coconut milk or cream, tinned tomatoes, tomato paste, beef stock powder (with 400 mls water), sugar, a little salt and pepper, and stir over a medium heat until well mixed together.
- Once the mix starts to simmer on the stove top, add about 400 mls more water & stir well, cover with lid, and place in preheated oven at around 185C (or 365F).
- Check every hour and stir. After 3 hours the curry should be reduced down to a thick chunky sauce.
- Serve with rice or naan bread and fresh cucumbers. In this example, I also served a side of sauerkraut as this goes wonderfully with curry.