Easy Indian Madras Beef Curry

indian madras beef curry

indian madras beef curry served on a plate with pappadam and rice and tomato salad in the background garnished with coriander

Indian Madras beef curry is authentic, rich, aromatic and full of flavour. We love this curry as it always delivers and is a winner at any gathering. A spicy favourite of Indian curry lovers with toasted spices and fresh and dried chillies adding a tingle to your taste buds.  Not so hot as to be fiery, but full of flavour layering with all the wonderful toasted spices. Our fabulous indian vegetable curry or our delicious cauliflower, lentil and tomato curry would be great curries to serve with Indian Madras Beef Curry for a crowd.

indian madras beef curry toasting off dried spices in fry pan
toasting off spices in frypan till colour changes and aroma is in the air

TOASTING THE SPICES

Toast dried spices in a dry frypan over medium heat which brings out the flavour and fragrance. Toasting also drives off any moisture in the spices which makes them easier to grind. You simply place spices in a frypan over medium to high heat and shake or stir the spices for a few minutes till you can smell their aroma. The whole process of toasting only takes 3-4 minutes but is a step not to be missed in making curries. Spices are then put into a spice grinder or mortar and pestle and finely ground.

ONIONS

As with most Indian curries, the frying off of the onion is an important step for laying the foundation flavour to the curry. Let the onions take some time to gently fry in oil till they start to turn golden.

SERVING

We love to serve this curry with our roti jala Malaysian net pancakes or pappadams. The roti jala only take minutes to make and can be made the day before. Roti Jala is perfect for mopping up the wonderful sauce from Indian Madras Beef Curry.  Also worth making is a little salad of diced tomatoes, diced red onion and cooling cucumber. Simply mix them all together with a pinch or two of salt and a little chopped coriander if you have it. Yoghurt is the cooling accompaniment to add to the curry.

roti jala malaysian net pancake cooked and served on a banana leaf
roti jala Malaysian net pancake rolled and ready to dip into Indian Beef Madras Curry. Big yum!

MAKING CURRY AHEAD OF TIME

Curries always taste better the following day after making as the different flavours marry together and the flavour rounds out better. We will always make a double batch of this curry, some to eat the following day and some to freeze a couple of days after making it. Just love having a freezer with delicious meals ready to grab, thaw and devour.

What’s your favourite curry to make and then freeze?

Indian madras beef curry in a bowl garnished with coriander ready to serve
ready to serve. Yum!
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Indian Madras Beef Curry


  • Author: Recipe Winners, recipe adapted from Lifestyle Food
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours
  • Yield: 6-8 serves

Description

Indian Madras beef curry is full flavoured without being overly hot. It can be made in a slow cooker or stove top as we have done here.

Authentic, rich, aromatic and full of flavour. We love this curry as it always delivers and is a winner at any gathering.

A spicy favourite of Indian curry lovers with toasted spices and fresh and dried chillies adding a tingle to your taste buds.  Not so hot as to be fiery, but full of flavour layering with all the wonderful toasted spices


Ingredients

  1. coriander seeds x 1 tablespoon
  2. black peppercorns x 1 teaspoon
  3. fennel seeds x 2 teaspoons
  4. fenugreek seeds x 1 teaspoon
  5. dried chilli x 1 large
  6. cloves x 6
  7.  peanut or vegetable oil x 6 tablespoons
  8.  onions x 2 medium chopped
  9. finely grated ginger x 1 tablespoon
  10.  garlic x 1 tablespoon chopped
  11. green chillies x 3 finely chopped
  12.  chuck steak 2 lb ( 1 kg) cut into bite-sized pieces
  13.  large ripe tomatoes x 3 cut into large dice
  14. salt to taste ( about 1 teaspoon)
  15. coconut milk x 14 fl oz (400 g ) tin
  16. fresh coriander to garnish

Instructions

  • in a small fry pan add coriander seeds, peppercorns, fennel seeds, fenugreek, dried chilli and cloves
  • stir spices over medium heat until they darken and give off a roasted aroma (3-4 minutes)
  • grind spices in a coffee grinder or mortar and pestle
  • pour oil into a large heavy based pan over medium heat and add onions stirring till they are golden (about 8-10 minutes)
  • add ginger, garlic, green chilli and meat stirring for 5-6 minutes
  • next add tomatoes, ground spices, salt and coconut milk and bring to the boil
  • reduce heat to a simmer, place lid on pan and cook for 1 1/2 – 2 hours (depending on how large the meat has been cut)
  • test meat for tenderness and continue to cook a little longer if meat has some resistance
  • beef madras is ready to serve when meat is tender
  • test for salt and add a little more if needed
  • garnish with fresh coriander
  • serve with basmati rice, pappadams and some tomato, cucumber and red onion chopped together and perhaps some chutney on the side
  • Category: Curries
  • Method: stovetop
  • Cuisine: Indian

Keywords: indian madras beef curry, curry, madras curry, Indian curry

 

 

 

 

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2 comments

  1. Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will definitely Share your Rrecipe with my friends.

    1. Avatar Recipe Winners says:

      Hi Hema, We think it’s a winner and we’re thrilled to hear you and your family think it is also. Thanks for sharing, Jo and Jen

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