I had this dish in a restaurant in North Durban a few weeks ago. Both my wife and I loved it... it was so good that I simply had to try and re-create the dish at home. Rich, and spicy with tender tandoori beef pieces it's both satisfying and comforting.
As with most curry gravies, the secret here is the onion. It needs to be fried until soft and translucent then cooked sufficiently long in the curry sauce so that it breaks down and thickens the sauce.
Go to the printable version of the recipe
4 tbsp Greek yoghurt
3cm (1 in) piece of ginger (peeled and sliced)
3 garlic cloves, crushed
4 x 2cm (4/5 in) thick beef steaks (any relatively tender cut)
2 ripe habanero chillies, finely chopped
400g (15 oz) tin of chopped tomatoes
2 tbsp tomato purée
1 tbsp garam masala
6 tbsp groundnut oil
6 fresh curry leaves (or substitute dried fenugreek leaves)
6 tbsp chopped coriander (cilantro) leaves, to garnish
When ready to cook, begin with the curry sauce. Heat 3 tbsp of the groundnut oil in a wok or heavy-based pan. Add the onion and chillies and fry for about 5 minutes, or until the onion is aromatic. Now add the curry leaves and continue frying until they begin to curl.
Stir in the remaining garlic and ginger paste along with the tomato purée. Continue cooking, stirring constantly, until the tomato purée begins to darken in colour. Now add the chopped tomatoes and 250ml (1 cup) water. Bring to a boil, reduce to a simmer and continue cooking as your prepare the beef.
Heat the remaining 3 tbsp of the groundnut oil in a large heavy-based pan. When hot, remove the steaks from the marinade and drain off any excess (reserve the marinade). Place in the pan and cook for about 4 minutes per side, or until the surface is nicely coloured on both sides.
Remove the meat from the pan and place on a chopping board then cut into bite-sized pieces. Add the beef and the reserved marinade to the curry sauce. Bring back to a simmer and cook for about 4 minutes more, or until the gravy is thick and the meat is cooked through.
Serve immediately, garnished with coriander leaves and accompanied by rice (yellow rice is good with this).
As with most curry gravies, the secret here is the onion. It needs to be fried until soft and translucent then cooked sufficiently long in the curry sauce so that it breaks down and thickens the sauce.
Go to the printable version of the recipe
Tandoori Beef Curry Recipe
Ingredients:
For the Beef Tandoori:
1 batch of this site's tandoori paste4 tbsp Greek yoghurt
3cm (1 in) piece of ginger (peeled and sliced)
3 garlic cloves, crushed
4 x 2cm (4/5 in) thick beef steaks (any relatively tender cut)
For the Curry:
1 medium onion, finely chopped2 ripe habanero chillies, finely chopped
400g (15 oz) tin of chopped tomatoes
2 tbsp tomato purée
1 tbsp garam masala
6 tbsp groundnut oil
6 fresh curry leaves (or substitute dried fenugreek leaves)
6 tbsp chopped coriander (cilantro) leaves, to garnish
Method:
Begin with the tandoori beef. Place the ginger and garlic in a small food processor, chop until fine then process to a paste. In a bowl mix 1 tsp of this paste with the tandoori paste and yoghurt (reserve the remainder for later). Place this tandoori mix in a plastic bag, add the beef, seal and toss to coat. Set aside in the refrigerator to marinate for at least 60 minutes (it can be left over night).When ready to cook, begin with the curry sauce. Heat 3 tbsp of the groundnut oil in a wok or heavy-based pan. Add the onion and chillies and fry for about 5 minutes, or until the onion is aromatic. Now add the curry leaves and continue frying until they begin to curl.
Stir in the remaining garlic and ginger paste along with the tomato purée. Continue cooking, stirring constantly, until the tomato purée begins to darken in colour. Now add the chopped tomatoes and 250ml (1 cup) water. Bring to a boil, reduce to a simmer and continue cooking as your prepare the beef.
Heat the remaining 3 tbsp of the groundnut oil in a large heavy-based pan. When hot, remove the steaks from the marinade and drain off any excess (reserve the marinade). Place in the pan and cook for about 4 minutes per side, or until the surface is nicely coloured on both sides.
Remove the meat from the pan and place on a chopping board then cut into bite-sized pieces. Add the beef and the reserved marinade to the curry sauce. Bring back to a simmer and cook for about 4 minutes more, or until the gravy is thick and the meat is cooked through.
Serve immediately, garnished with coriander leaves and accompanied by rice (yellow rice is good with this).
Printable version of the Recipe
india, meat, beef, tandoori, curry
Meat
India
Tandoori Beef Curry
https://fabulousfusionfood.blogspot.com/2019/05/tandoori-beef-curry-recipe.html
Tandoori Beef Curry. This is the classic Indian recipe for tandoori fried beef that's sliced and finished in a tomato curry sauce thickened with onion.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxL8GaAPKwGSmX5ffc0ylchKcrdkj9H9bx7Y7CRbPKRy7apJFz3Ex4qsns9rrnrSywCa04n_fDBcbtAYi7IZ9em-c19Mu0yT0arsXVKM7SdvV62HaGYvcFS-33kN2zLz_XwuQYXSWlIEg/s1600/tandoori-beef-curry.png
2019-05-04
Yield: 4
Tandoori Beef Curry
Tandoori Beef Curry. This is the classic Indian recipe for tandoori fried beef that's sliced and finished in a tomato curry sauce thickened with onion.
prep time: 20 mins
cook time: 30 mins
total time: 50 mins
Ingredients:
- 1 batch of this site's tandoori paste
- 4 tbsp Greek yoghurt
- 3cm (1 in) piece of ginger (peeled and sliced)
- 3 garlic cloves, crushed
- 4 x 2cm (4/5 in) thick beef steaks (any relatively tender cut)
- 1 medium onion, finely chopped
- 2 ripe habanero chillies, finely chopped
- 400g (15 oz) tin of chopped tomatoes
- 2 tbsp tomato purée
- 1 tbsp garam masala
- 6 tbsp groundnut oil
- 6 fresh curry leaves (or substitute dried fenugreek leaves)
- 6 tbsp chopped coriander (cilantro) leaves, to garnish
For the Beef Tandoori:
For the Curry:
Method:
- Begin with the tandoori beef. Place the ginger and garlic in a small food processor, chop until fine then process to a paste. In a bowl mix 1 tsp of this paste with the tandoori paste and yoghurt (reserve the remainder for later). Place this tandoori mix in a plastic bag, add the beef, seal and toss to coat. Set aside in the refrigerator to marinate for at least 60 minutes (it can be left over night).
- When ready to cook, begin with the curry sauce. Heat 3 tbsp of the groundnut oil in a wok or heavy-based pan. Add the onion and chillies and fry for about 5 minutes, or until the onion is aromatic. Now add the curry leaves and continue frying until they begin to curl.
- Stir in the remaining garlic and ginger paste along with the tomato purée. Continue cooking, stirring constantly, until the tomato purée begins to darken in colour. Now add the chopped tomatoes and 250ml (1 cup) water. Bring to a boil, reduce to a simmer and continue cooking as your prepare the beef.
- Heat the remaining 3 tbsp of the groundnut oil in a large heavy-based pan. When hot, remove the steaks from the marinade and drain off any excess (reserve the marinade). Place in the pan and cook for about 4 minutes per side, or until the surface is nicely coloured on both sides.
- Remove the meat from the pan and place on a chopping board then cut into bite-sized pieces. Add the beef and the reserved marinade to the curry sauce. Bring back to a simmer and cook for about 4 minutes more, or until the gravy is thick and the meat is cooked through.
- Serve immediately, garnished with coriander leaves and accompanied by rice (yellow rice is good with this).
© Dyfed Lloyd Evans
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