Malaysian Beef Curry.
In this curry the beef is marinated in the spice paste for a few hours to allow it to absorb the full flavours of the spices.
Ingredients.
450 g / 1 lb of braising steak.
2 medium onions.
1 tablespoon of coriander seeds.
1 tablespoon of fennel seeds.
1 teaspoon of cumin seeds.
4 cloves.
3/4 of a teaspoon of ground turmeric.
1/4 of a teaspoon of ground nutmeg.
2.5 cm / 1 inch piece of cinnamon stick.
Chilli powder to taste.
2.5 cm / 1 inch piece of ginger root.
2 garlic cloves.
4 tablespoons of vegetable oil.
300 ml 1/2 a pint of thin coconut milk.
1 stalk of lemon grass.
150 ml / 1/4 of a pint of tamarind juice.
300 ml / 1/2 a pint of thick coconut milk.
Salt to taste.
Method.
1. Grind the coriander, cumin, fennel seeds and cloves together with the turmeric, nutmeg, chilli powder and cinnamon stick to a fine powder, then add a little water and mix well to a smooth paste.
2. Cut the meat into 2.5 cm / 1 inch pieces, mix the spice paste and the meat together then cover and leave to marinate for 3 to 4 hours or overnight.
3. Mince or blend the onions, ginger and garlic together, heat the oil in a heavy based saucepan add the onion mixture and stir fry until it is a rich golden colour.
4. Add the marinated meat, with all the paste from the bowl and continue to stir fry for another minute.
5. Stir in the thin coconut milk and lemon grass and heat through gently, cover the pan and simmer for 50 to 60 minutes until the meat is tender.
6. Reduce the heat to its lowest setting and add the tamarind juice and the thick coconut milk, heat the curry again without allowing the mixture to boil and stirring constantly , add salt to taste and serve.
Serves 4.
