Casa del Picky Eaters

Goan Beef Curry


The freezer is full; I’m not sure how it happened. Long and short of the matter is that I need to use up some of the stuff in it before I go buying anything else. The first thing to hand was 750g braising steak, and a vague urge for something chilli-hot. I found the recipe in Floyd’s Great Curries but astonishingly the great man suggests that it would only take half an hour for the beef to become tender. I’m going to put that down to an editing error; braising or stewing steak will always need a good four hours before it can be properly enjoyed. So yes, this does take a long time, but it’s also incredibly easy.

In a large frying pan, soften two finely diced red onions and three chopped green chillies. Add two tablespoons of chopped coriander leaves and two chopped tomatoes which have been skinned and deseeded. When the tomatoes have broken down into mush, add a couple of teaspoons of crushed red dried chillies, a tablespoon of white wine or cider vinegar, a lady’s thumb’s worth of ginger (I like the ready-pulped kind, frozen or from a jar, so as to avoid grating my actual thumb), half a teaspoon each of turmeric and ground cumin, and lots of freshly ground black pepper.

Chuck in 750g of cubed braising steak. Brown the beef and add a cup of water, and then cook covered on the hob for at least four hours, by which time you’ll have a rich and very hot curry. Don’t forget to season. B declared it good enough that it wouldn’t be out of place in an Indian restaurant.

I made a vegetable rice (onions, garlic, ginger, cardamoms, cloves, cinnamon stick, and black onion seeds, fried together, add finely chopped veggies of your choice, and fry some more; finally add cold, cooked rice and a knob of butter and keep stirring until the rice is warmed through) and a simple raita of yoghurt, chopped fresh mint and chilli powder.


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