Easy 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.
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.
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.
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.
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 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
- coriander seeds x 1 tablespoon
- black peppercorns x 1 teaspoon
- fennel seeds x 2 teaspoons
- fenugreek seeds x 1 teaspoon
- dried chilli x 1 large
- cloves x 6
- peanut or vegetable oil x 6 tablespoons
- onions x 2 medium chopped
- finely grated ginger x 1 tablespoon
- garlic x 1 tablespoon chopped
- green chillies x 3 finely chopped
- chuck steak 2 lb ( 1 kg) cut into bite-sized pieces
- large ripe tomatoes x 3 cut into large dice
- salt to taste ( about 1 teaspoon)
- coconut milk x 14 fl oz (400 g ) tin
- fresh coriander to garnish
- 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
Amount Per Serving Calories 917Total Fat 92gSaturated Fat 77gTrans Fat 0gUnsaturated Fat 9gCholesterol 16mgSodium 385mgCarbohydrates 24gFiber 3gSugar 4gProtein 15g
Nutritional information provided here is only intended as a guide.