Postcard #2 - Beef Curry Yo.
Cooking Method:
Heat 2 tbsp of oil in your pot. Once hot, throw in the chopped shallots and garlic. Saute till slightly wilted but not burnt.
Add to the pot your roasted and pounded cumin seeds. Let the baby fry up and fills your kitchen with aroma.
Throw in your curry powder, if its too dry, add about 5 tbsp of water to the mix or a bit more - let it fry till oil starts to break from the curry mix. You'll when its done - when you see the colour of the curry powder changes to a nice brown tint and oil starts to separate around it.
Then add in your cubed beef and just stir them around till it loses its pink colour.
Pour in the water, be careful not to pour everything in at once, you don't want your curry to be too watery.
Let the water boil or leave it on the stove till the meat is tender, to check, just take a piece out and pierce it with a fork. If it slides in gently - your beef is good to go.
Half way through cooking the beef, you can add your potatoes and carrots. Let it sit in for another 20 - 25 minutes till tender.
Pour in your coconut milk, now be sure to slow your fire down and stir constantly. If you don't - the milk will break leaving you white spots. You can still eat your curry - it just won't look as pretty.
Finally, add in your curry leaves, tamarind juice, salt and sugar to taste. The sour taste in the curry should be mild and not overpowering, so be gentle when you add the tamarind juice into the pot - add a bit at a time.
Its ok if you leave the curry on the stove longer, cooks the meat better. But be sure to add water if it gets too thick.
Serve with hot rice or dip in with bread or tortilla.
