3 tablespoons curry
powder (hot or mild depending on your preference)
hot water
Method:
Cut beef into 1-2 cm
cubes or bite sizes, depending upon your own preference. Season beef
pieces with salt and pepper to taste. Mix well.
Finely chop the medium
onion.
Over medium-high heat,
put 2 tablespoons of vegetable oil in a deep saucepan . Stir fry the
crushed garlic, ginger, chopped thyme leaves, crushed curry leaves
and finely chopped onion, until the onion pieces become transparent.
Pour and stir in the finely crushed tomatoes, add 1 tablespoon of
coarsely chopped coriander leaves. Mix well together. Simmer for 10-15
minutes or until the crushed tomatoes are cooked and the sauce is well
blended. Add a little hot water if necessary to maintain sauce
consistency and to prevent it from drying out. Mix well and stir
continually to prevent sauce from burning.
Stir 3 tablespoons of
curry powder into the tomato sauce. Mix well and simmer for a further
5 minutes or until the curry powder is integrated into the sauce and
cooked. Add a little hot water if necessary to maintain sauce
consistency. The sauce should be thick and creamy, but not too liquid
and not too thick.
Stir in the beef cubes.
Mix well. Add 1/2 to 1 cup of hot water and mix well. Reduce heat to
medium-low. Cover and simmer for 25-30 minutes or until the beef
pieces are cooked. Adjust the sauce with a little hot water if
necessary to maintain the sauce consistency to your preference. If you
prefer a dry curry, do not add too much water but make sure that the
sauce is liquid enough to prevent it from burning. On the other hand
if you like a lot of sauce, add hot water a little at a time until the
sauce is adjusted to your preference.
Transfer to a warmed
serving dish. Garnish with a 1 tablespoon of coarsely chopped
coriander leaves.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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