Wonderfully warming, South Indian curry and with homemade bread (Malabar Paratha) a real dream.
What does one actually mean by "curry"? Well, strictly speaking, it is the overall term for any kind of vegetable, fish or meat stew. These stews can be spiced in many different ways, and the so-called "curry powder" that we find on the spice shelves does not exist in Asia. Here, the different spices are carefully selected to go with this or that vegetable, meat or fish. According to taste and also according to their additional qualities, such as aiding digestion or ensuring that the cooked food does not fall apart and remains firm to the bite.
In addition, spices are used and combined very differently from region to region and almost every family produces its own mixtures.
Here is my version of a rather typical South Indian, sour and spicy meat curry - but with beef and not with pork, as is usually the case.
Ingredients for 4 people:
- 800 gr beef (mayor cut, or false fillet - anything suitable for braising).
- 400 gr chickpeas (cooked, or canned)
- 2 onions, finely chopped
- 300 gr whole, peeled canned tomatoes, crushed
- 1 tsp tomato paste
- 1/2 tsp chilli powder
- 1 tsp turmeric
- salt, 1 - 2 tsp brown sugar
- fresh coriander leaves
- 2 tbsp frying oil
Seasoning paste:
- 4 tbsp fresh lemon juice
- 1 tsp cumin seeds
- 1/2 tsp cardamom seeds
- 3 cloves
- 2 cm cinnamon stick
- 7 black peppercorns
- 3 cm ginger bulb, finely grated
- 3 cloves garlic, finely grated
- 1 fresh chilli pepper, finely chopped (to be used as desired, depending on edible heat level)
Briefly roast all the dry spices in a small pan (without fat) until they begin to smell fragrant. Then grind them finely in a spice grinder and mix with the ginger, garlic and lemon juice to make a paste.
If you don't have a spice grinder, you can also buy the spices already ground and roast them together briefly in a pan. But stir constantly, the spices burn quickly!
Preparation:
Cut the beef into smaller pieces, approx. 1-2 cm cubes. Mix these well with the seasoning paste in a bowl and leave to marinate for a good two hours.
Cover the meat and put it in a cool place.
Now heat the oil in a pot and fry the onions in it for at least 6 minutes until golden. Add the meat and fry it briefly over a high heat. Then add the chickpeas (drained) and the tomatoes to the pot and stir well. Add the remaining spices, the tomato paste, the salt (approx. 1 tsp.) and the sugar and simmer the curry for at least 1 h with the lid on.
Stir from time to time. If there is no more liquid, add a little water to the curry. However, only in moderation, the curry should have more of a thick sauce at the end.
When the meat is soft, season again with salt and possibly chilli.
Sprinkle the curry with fresh coriander. My favourite accompaniment is homemade South Indian flatbread, some yoghurt and a crisp salad.
Of course, a good basmati rice goes well too.
I wish you a good success and bon appétit!
xx Dipika
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