SCOMO’S SCURRY

1 Place the coriander and cumin in a small frying pan over medium-high heat. Cook, shaking the pan, for 2 minutes or until the mixture is aromatic. 2 Transfer to the bowl of a food processor. Add the turmeric, onion, garlic, ginger and chilli, and process until smooth. Transfer to a large bowl. Add the beef and stir to coat. Cover and place in the fridge for 4 hours or overnight to marinate. 3 Place the beef mixture in a large saucepan. Add the coconut milk, coconut, lemon grass and cinnamon. Bring to the boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 2½ hours or until the beef is very tender. Remove and discard the lemongrass and cinnamon stick.

4 Increase heat to mediumhigh. Cook, stirring often, for 25 minutes or until the liquid has evaporated. Divide the rice and beef among serving dishes. Top with the coriander leaves to serve.

● 3 tablespoons ghee

● 1 small red capsicum, deseeded, thickly sliced

● 1 small green capsicum, deseeded, thickly sliced

● 1 small yellow capsicum, deseeded, thickly sliced

● 1 large red onion, cut into wedges

● 650g skinless chicken thigh fillets, cut into 3-4cm pieces

● 1 tbsp ground coriander

● 1 tsp ground hot chilli

● ½ tsp chilli flakes

● ½ tsp ground turmeric

● 1 tbsp finely grated fresh ginger

● 4 garlic cloves, finely chopped ● 1 green chilli, deseeded, sliced ● 2 tbsp tomato paste

● 3 tomatoes, skins blanched and removed, deseeded, finely chopped

● 3 fresh or dry bay leaves

● ½ tsp garam masala (optional)

● Steamed brown basmati rice, to serve

● Fresh coriander sprigs, to serve 1 Heat 2 tbsp of the ghee in a wok over high heat. Add all capsicum and onion. Cook, stirring often, for 8 minutes or until slightly charred and softened. Use a slotted spoon to transfer to a plate.

2 Add half of the chicken to the wok and cook, stirring occasionally, for 5 minutes or until golden. Repeat with the remaining chicken. Transfer to a separate plate.

3 Heat the remaining ghee in the wok. Add the coriander, ground chilli, chilli flakes and turmeric. Stir for 30 seconds. Stir in the ginger, garlic and green chilli. Cook, stirring, for 1 minute or until aromatic.

4 Return the chicken to the wok and stir to coat in the spices. Stir in the tomato paste, tomato and bay leaves. Add the water, stir to combine and bring to the boil. Reduce heat to low and season well. Simmer, stirring occasionally, for 20 minutes or until sauce has reduced and thickened. Stir through the capsicum mixture and cook for 5 minutes.

5 Check seasoning and stir through the garam marsala, if using. Serve SCurry over rice, sprinkled with

fresh coriander.