Recipe by Tisme
Another find from the paper, recipe written by Jeremy Vincent. This is wonderful Indian style meal, easy to make and I think is better than most you get at any Indian restaurant. I am posting as written, although I did make a few changes as I used light coconut cream and added parsley instead of coriander.
Top Review by debbiekupczenko
I used a tin of chopped tomatoes instead of fresh and 8 small chillis to give it a kick. Very pleased with the result. I shall definitely be making this curry again. Thanks for a great recipe
- 1 kg oyster blade meat, cut into 5cm cubes
- 3 tablespoons olive oil
- 2 large onions, finely chopped
- 1 tablespoon ginger, minced
- 2 tablespoons garlic, minced
- 4 tablespoons curry powder
- 1 teaspoon turmeric
- 2 teaspoons black mustard seeds
- 2 teaspoons salt
- 1 tablespoon malt vinegar
- 1 fresh chili pepper, finely chopped
- 4 roma tomatoes, quartered
- 1⁄2 cup water
- 400 ml coconut cream
- 1 bunch fresh coriander, roughly chopped
Directions See How It's Made
- Cut the beef into cubes, removing any sinew or fatty tissue. Set aside.
- In a large heavy-based saucepan heat the oil & add the onion, ginger and garlic and stir until the onion is opaque. Add the curry powder, turmeric, mustard seeds, salt and vinegar. Stir for 3 minutes.
- Add the reserved beef pieces and stir to coat the meat with the spice mixture. Add the chilli, tomatoes, water, coconut cream and coriander (reserving some coriander to garnish the curry just before serving). Stir to combine and cover with a lid.
- Simmer for 2 hours over a medium heat until the meat is tender. Check for seasoning and adjust if necessary.
- To serve, scatter with reserved chopped coriander.
- Accompany with steamed rice, chutneys and wedges of lime or lemon to squeeze over at the table.