The color could have been fiercer, because all I could find in the freezer was Madras curry powder for chicken. This curry has the mildest of spiciness, not hot, but it is not bland either. If you like heat, throw in some green chilies.
I don’t make my own curry powder, there is an East Indian market nearby and I get my supplies there. They make their own curry powders and are always fresh. I keep the curry powders in plastic containers in the freezer, just like my Hungarian paprika. If you have no access to authentic curry mixtures, make your own, because no good curry powder comes in a tin, a bottle or a packet from a large supermarket.
BEEF CURRY
4 Tbsp peanut oil 500g round steak
1 cup water
1 onion, diced
4 garlic cloves, crushed
1 Tbsp grated ginger
2-1/2 Tbsp curry powder
2 tsp sugar
2 tsp turmeric
1 cup tomatoes, diced
2 carrots, sliced
1 cup canned coconut milk
handful of chopped coriander leaves to serve with
• Trim the round steak and chop into cubes.
• Place 2 Tbsp peanut oil in a large non-stick skillet.
• Add the meat and brown, turning until no pink is showing.
• Add 1 cup of water and slowly sauté the meat until tender. Add more water if needed.
• When the meat is tender, transfer to a dish and set it aside.
• Add the remaining peanut oil to the skillet and add the onions.
• Sauté the onions until they are soft.
• Stir in the crushed garlic, grated ginger, curry powder, turmeric and the sugar.
• Cook for two minutes.
• Return the beef to the skillet.
• Add the carrots and cook stirring for one minute, to coat in spices.
• Add the crushed tomatoes and the coconut milk.
• Bring the curry to a simmer.
• Cover and simmer for fifteen minutes.
• Remove from heat and let the curry rest for ten more minutes.
• Top with chopped coriander leaves.
• Serve with rice.
