4 tablespoons curry powder
hot or mild depending upon your preference
5-10 curry leaves
1 cup hot water
1 tablespoon
crushed garlic
1 tablespoon
crushed ginger
1 tablespoon
thyme finely chopped
2 tablespoons
chopped coriander leaves
1 tablespoon
chopped coriander leaves for garnishing
salt and pepper
to taste
Method:
Peel potatoes and cut
into bite size cubes (1-2 cm). Immerse immediately into cold water to
prevent oxidation and put aside.
Cut beef into bite size
cubes (1-2 cm). Season with salt and pepper.
Heat 3 tablespoons of
vegetable oil in a deep thick bottom saucepan over medium/high heat.
Put the beef cubes in and stir at intervals until cooked through. If
the beef turns watery, simmer until the liquid evaporates. Add the
chopped onions, crushed garlic and ginger. Mix thoroughly and cook
until the onion pieces become transparent. Add the finely chopped
tomatoes and mix well. Cook until the tomatoes are cooked and the
sauce is well blended. Stir in 2 tablespoons of the chopped coriander
leaves.
Add 4 tablespoons of
curry powder into the cooked beef and sauce. Mix well. Add the cubed
potato pieces (not the water) into the saucepan and mix well together,
without crushing the potatoes. Cook for 2 minutes. Add the curry
leaves followed by 1 cup of hot water to form the sauce. Adjust the
sauce by adding a little more hot water if necessary to maintain
consistency and to suit your preferences. Taste sauce and season with
salt to your preference. Cover and allow to simmer under medium heat
for about 20 minutes or until the potato cubes and meat are cooked to
your preference. Stir at intervals to prevent the curry from sticking
to the saucepan. Be careful not to overcook the potato cubes. The
potato cubes have to be cooked but still firm enough to remain whole.
Check sauce at intervals and add a little more hot water if necessary
to maintain sauce consistency. Alternatively uncover and allow sauce
to reduce if it is too liquid.
Transfer to warm
serving dish and sprinkle with 1 tablespoon of freshly chopped
coriander leaves.
Enjoy and eat with
faratas. Can also be eaten with rice or bread.
Traditionally, perfect to eat with faratas on a rainy day in a house
with corrugated metal roof.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
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