Grandma’s beef curry
Beef second courses
Indian cuisine
I ate this beef curry since early childhood. I remember often my mum make this curry not only for Eid celebration but also made it when a guest from abroad come to visit, even thought this curry a bit too spicy for their palate but they enjoyed it. We call it grandma’s curry because the recipe handed down from grandma to my mother and aunts. Even though come from the same recipe, but my mum’s curry a bit different with aunt M’s curry. My mum’s curry a bit spicier and thick while aunt M’s curry tastes more like Indian curry. Unlike Indian curries, this beef curry uses wet paste and coconut milk while India curry uses a dried spices and often use yoghurt and milk. A blend of wet paste and dried spices bring out a complex flavour, balanced by the sweetness of palm sugar and a slightly sour taste from tamarind water. To maximise the flavour try to avoid use a store-bought curry powder. Roast your dried spices individually because each ingredient has its own cooking time. Grandma’s Beef Curry Ingredients 1 kg beef 15 small shallots, peeled and sliced thinly 1 cinnamon stick 5 pieces cardamom 500 ml …
Share:
0
34
0
Comments