Mangalorean Spicy Beef Curry

This Spicy Beef Curry is packed with flavour from a delicious Mangalorean
flavour base of heady roasted spices, fresh green chillies, fragrant fresh
ginger and just a dash of coconut. An ultimate Mangalorean beef curry when
served with hot steamed rice, or any variety of Indian breads, including mutlin
(round rice bread) or bhakri (rice flat bread) or pan polay.

Servings: 4 people

Author:

Prep Time
40 minutes

Cook Time
30 minutes

Total Time
1 hour, 10 minutes

Course:

Main Course

Cuisine:

Indian Mangalorean

Keywords:

beef curry meat curry Mangalorean Indian Beef Spicy Beef Curry

Instructions

1 While prepping the ingredients, soak the tamarind in ¼ cup hot water for 20
minutes. Squeeze the pulp out using your fingers, discard seeds and fibre. Set
the pulp aside till ready to use.
2 Heat half the oil in a pressure cooker on medium. Add one medium sliced onion
(150g). Sauté for 4 minutes or until translucent. Add salt, stock powder, green
chillies and ginger. Sauté for 4 minutes. Add cubed beef and sauté for 4
minutes. Add 400mL water and give it a good stir.
3 Pop the lid on and pressure cook in accordance with the instructions of your
pressure cooker. The meat should be tender once cooked. I pressure cook my beef
for 15 minutes in my TEFAL pressure cooker. Pressure cookers vary and this
instruction should be used as a guide only. Remove from heat and set aside till
all the steam has escaped.
4 For the masala, while the beef is cooking, heat a small to medium size frying
pan on low to medium heat. Dry roast the spices individually, starting with
Kashmiri chillies and dried long red chillies, only until you see fine tendrils
of smoke rising to the surface (only a minute or two). Remove to a bowl. Dry
roast cumin seeds and coriander seeds and remove to the bowl. The spices are dry
roasted individually as the roasting time varies from spice to spice. Cool for 5
minutes.
5 Add the roasted spices to a blender or similar appliance. Add garlic, cinnamon,
turmeric powder, the prepared tamarind pulp, cloves, coconut (if you are using
coconut) and onion. Add 200mL water and blend to a fine paste or as fine as you
can in your blender. Set aside.
6 Heat a medium size deep saucepan with remaining oil on low-medium heat. Add the
remaining sliced onion and fry till the edges are light brown (4-5 minutes).
7 Add the ground paste and fry for 3 minutes stirring regularly. Wash the blender
with 125mL water. Once all the steam from the pressure cooker has escaped, open
lid and ladle all the stock from the pressure cooker on to the saucepan. Add
vinegar, reserved blender water and stir to combine. Bring the curry to the
boil. Reduce heat and simmer for 5-7 minutes to thicken the curry slightly.
8 Add the cooked beef along with all the remaining contents into the saucepan with
the curry. Stir well and simmer for a further 3 to 5 minutes. Taste and season
with salt and vinegar, if required. Do not overcook beef.
9 Remove from heat. Serve hot garnished with coriander leaves, with steamed rice
or rice bhakri (rice flat bread) or any variety of Indian breads. This curry
tastes better on the next day when the flavours permeate into the beef.

Mangalorean Spicy Beef Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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