Saturday, August 2, 2008
Indian curries are dry curries, cooked with little liquid. Marinate beef steak overnight for best results. Onion, garlic, ginger and chili form the base of authentic Indian curries and are pounded together. Recipe serves 4.
2 pound (1 kg) chuck or skirt steak
1 tablespoon soy sauce
1/2 teaspoon ground turmeric
1 tablespoon malt vinegar
2 medium onions, grated
4 teaspoons freshly crushed garlic
2 teaspoons fresh ginger (from jar)
1 teaspoon chili powder
4 tablespoons vegetable oil
3 bay leaves
1 cinnamon stick
Fried onion rings for garnish
1. Cut meat into 1 inch (2.5 cm) cubes, place in a bowl with soy sauce, turmeric, vinegar, stir to mix. Cover and marinate at room temperature 4 hours, or overnight in refrigerator.
2. Grate onion on fine grater over a bowl to catch juices. Add garlic, ginger and chili.
3. Heat oil in a pan, add onion mixture and fry until brown, stirring constantly. Add beef and stir to brown all over. Add bay leaves, cinnamon stick and enough water to half cover beef. Cover and simmer over low heat for 45 minutes or until meat is tender. Add a little water during cooking if necessary.
4. Adjust seasoning and place in a dish. Garnish with fried onion rings, serve with boiled rice or coconut rice.