Calcutta Beef Curry

READY IN: 1hr 45mins
Recipe by JoyfulCook

A delicious aromatic curry, well worth that little bit of extra time to prepare!

Top Review by Leggy Peggy

Love this curry. I was in a hurry today, so took two shortcuts. 1) Rather than lug out the mortar and pestle, I put the coriander and cumin seeds, peppercorns and two dried chillies (broken up slightly and retaining the seeds) into the spare coffee grinder I reserve for spices and pulsed them 12-15 times. That gave a perfect result. 2) I didn't bother 'blending' the coconut and water -- just mixed them together briskly. Suppose my finished result wasn't as creamy as it could have been, but it was delicious anyway. And a few side comments. There was no need to thicken the sauce. It cooked down so much that I had to add a few tablespoons of water. The curry with two chillies is quite mild, even with the seeds, so people who like heat can up the number of chillies. And finally, I assume you are referring to an English pint -- meaning 20 ounces to a pint (or 2 1/2 American cups) -- that's what I used. Thanks for posting a great recipe that we thoroughly enjoyed.

Ingredients Nutrition


  1. Cube meat to 1 1/2 inches. Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
  2. Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered). Add to saucepan with the chilies (for a milder taste, remove seeds before crushing), and cook for a minute. Add the grated ginger and turmeric; stir for 1-2 minutes.
  3. Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
  4. Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
  5. Bring back to boil and simmer uncovered for 40 minutes. Thicken with corn flour if necessary.
  6. Serve with Basmati rice and accompaniments.

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