- TORONTO, ON (M5H2M3)
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Preparation Time:
Servings:
4Ingredients
| 1/2 kg | beef, cleaned |
| 0,5-1 tbsp | chili powder |
| 0.5-1 tbsp | coriander powder |
| 1/2 tsp | turmeric powder |
| 1 tsp | pepper powder |
| 3 | cloves |
| 1/4 tsp | fennel seeds |
| 1" stick | cinnamon |
| 3 | small onions |
| 4 cloves | garlic |
| 0.25-0.5 cup | coconut bits |
| 1/4 tsp | turmeric powder |
| 1/2 tsp | mustard |
| 2.5 tbsp | small onion, sliced |
| curry leaves | |
| oil | |
| salt |
Preparation
- Grind together chilli powder, coriander powder, turmeric powder (1/2 tsp), pepper powder, cloves, cinnamon, fenugreek, small onion (3) and garlic with 2-3 tbsp water to a smooth paste.
- Add ¼ turmeric powder and a pinch of salt to coconut bits and fry it. Keep it aside.
- Add the ground paste, fried coconut bits, salt and 1.5 cups water to cleaned beef. Mix well using your hands. Pressure cook until it's done.
- Heat oil in a pan and crackle mustard seeds.
- Add sliced small onion (2.5 tbsp) and fry till golden brown.
- Add curry leaves and cooked beef. Mix well and cook for 2-3 minutes.
- Add the reserved gravy gradually, bring to a boil. Reduce flame and cook until the gravy has thickened and oil starts appearing on top.
- Let the curry rests for half an hour or so, for the flavour to settle in.
NB:
- The consistency of the curry is semi dry. But you can adjust the quantity of gravy to suit your preferences.
Available sales for ingredients
-
Ground coriander
No Current Sales
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Turmeric
No Current Sales
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Ground pepper
No Current Sales
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Cloves
No Current Sales
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Fennel seeds
No Current Sales
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Curry leaves
No Current Sales
