Fragrant,spicy and tangy this is a warming midweek dinner. A curry is a great way of using up cheaper cuts of meat and bits of vegetables that you find at the bottom of the fridge. You can add almost anything to it and it works well. It's easy to adapt to your families tastes as you just omit what you don't like or add what they do. You can speed up the cooking by using frying steak etc or let it simmer for 2-3hrs for a fuller flavour. The choice is yours. It's also a very forgiving dish as I forgot to toast my spices till after I had fried my meat lol but it still turned out great.This step by step picture guide allows you to follow each step closely but don't be afraid to adapt it if need be. Why not give it a go and let us know how you got on in the comments below. We love to hear your thoughts x
Prep:-
Measure your spices.
Chop the onion,peppers,garlic
Add water to the coconut powder and make a paste
Slice the steaks thinly
Add the steak to a bowl along with the flour
Mix together till the steak is covered
Heat 1 tbsp of oil on a med/high heat,add the steak and sear/ fry till coloured (3-4mns) but not cooked through. Remove from the pan and set aside.
Heat 1 tbsp of oil and fry the onion till soft.
Add the pepper and garlic and fry for 2-3mns then set aside.
Heat the remaining oil and add the spices- curry, turmeric,garam masala, ginger and chilli and gently fry for 2-3 mns-or longer if you prefer.
Return the veg to the pan with the spices.
Add the slices of steak and toss everything together till it's coated in the spice mix.
Add the tinned tomatoes,lime juice and sugar.
Fill the tin with water and add that to the pan
Stir everything together and Simmer for 20mns.
Add the coconut milk paste, stir through and simmer for a further 10mns.
Remove from the heat and add the yoghurt, stir through.
Taste and adjust the seasoning if needed- too tart add some sugar-too spicy add more yoghurt.
Serve warm with rice and a toasted wrap, poppadoms or pitta bread
Easy swaps:-
Beef for chicken
Garam masala for more curry powder
Coconut powder for 1/2 Tin of coconut milk
Sugar for honey
Chilli paste for flakes
You can cook this longer if you want to develop the flavours further (2-3hrs is recommended) or if using a cheaper cut of meat then slow cook for 6-8hrs on low adding the coconut milk near the end of cooking and yoghurt just before serving.
Ingredients
Directions
Prep:-
Measure your spices.
Chop the onion,peppers,garlic
Add water to the coconut powder and make a paste
Slice the steaks thinly
Add the steak to a bowl along with the flour
Mix together till the steak is covered
Heat 1 tbsp of oil on a med/high heat,add the steak and sear/ fry till coloured (3-4mns) but not cooked through. Remove from the pan and set aside.
Heat 1 tbsp of oil and fry the onion till soft.
Add the pepper and garlic and fry for 2-3mns then set aside.
Heat the remaining oil and add the spices- curry, turmeric,garam masala, ginger and chilli and gently fry for 2-3 mns-or longer if you prefer.
Return the veg to the pan with the spices.
Add the slices of steak and toss everything together till it's coated in the spice mix.
Add the tinned tomatoes,lime juice and sugar.
Fill the tin with water and add that to the pan
Stir everything together and Simmer for 20mns.
Add the coconut milk paste, stir through and simmer for a further 10mns.
Remove from the heat and add the yoghurt, stir through.
Taste and adjust the seasoning if needed- too tart add some sugar-too spicy add more yoghurt.
Serve warm with rice and a toasted wrap, poppadoms or pitta bread
Easy swaps:-
Beef for chicken
Garam masala for more curry powder
Coconut powder for 1/2 Tin of coconut milk
Sugar for honey
Chilli paste for flakes
You can cook this longer if you want to develop the flavours further (2-3hrs is recommended) or if using a cheaper cut of meat then slow cook for 6-8hrs on low adding the coconut milk near the end of cooking and yoghurt just before serving.