Get a fire in your belly

This flavour­some beef curry is well worth the per­spi­ra­tion

Central and North Burnett Times - - TASTE - GLOBAL FLAVOURS with Peter Ku­ru­vita

THIS curry is not meant to be mild. It should be fiery and bring out beads of per­spi­ra­tion on your fore­head while you are eat­ing it. The flavours will re­ally min­gle if this curry is made in the morn­ing and con­sumed for your evening meal.

Beef curry

Serves 6

IN­GRE­DI­ENTS: ◗ 450g top­side or chuck steak, cut into 2cm pieces ◗ 1 tsp ground cumin ◗ 1½ tsp chilli pow­der ◗ 1 tsp ground co­rian­der ◗ 4 whole cloves ◗ 2 tsp Sri Lankan meat curry pow­der ◗ ½ tsp fenu­greek seeds, lightly roasted ◗ 2 green car­damom pods, bruised ◗ 1 cin­na­mon stick ◗ ½ tsp ground turmeric ◗ ½ tsp Sri Lankan roast curry pow­der ◗ ½ tsp salt ◗ ½ tsp freshly ground black pep­per ◗ 5cm piece of pan­danus leaf ◗ 2cm piece ginger, peeled and thinly sliced ◗ 2 tbs veg­etable oil ◗ 1 small onion, finely chopped ◗ 2 gar­lic cloves, finely sliced ◗

1 sprig curry leaves, leaves picked ◗ 1 tbs tomato paste, (op­tional) ◗ 1 beef stock cube, (op­tional)

METHOD: Place the meat, spices, pan­danus leaf and ginger in a large bowl and toss to com­bine well.

Heat the oil in a large heavy-based saucepan over low heat, add the onion, gar­lic and curry leaves and cook for 3-5 min­utes or un­til the onions are soft but not brown. In­crease the heat to high, then add the meat and stir for 3-4 min­utes or un­til the meat is evenly coloured. Cover with 1 litre wa­ter, then add the tomato paste and stock cube if us­ing, bring to the boil, then re­duce the heat to low and sim­mer for 45 min­utes or un­til the beef is ten­der and the sauce is thick. For all the lat­est and spe­cial events at Peter’s restau­rant, Noosa Beach House, go to noos­abeach­housepk.com.au.

PHOTO: SBS TELE­VI­SION MY SRI LANKA

Peter Ku­ru­vita's beef curry. MAKE IN THE MORN­ING AND AND EAT IN THE EVENING FOR THE FLAVOURS TO MIN­GLE

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.