BEEF BOMBAY CURRY
This recipe comes from a Dutch language curry cookbook I picked up somewhere along the way. The key is to start off with nice beefsteak, the tenderest cut that you can afford.
Provided by FlemishMinx
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan.
- Add the onions and cook till they soften.
- In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.
- Add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.
- Cook for another minute.
- Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
- Add the salt and the tomatoes.
- Allow to cook at a slow simmer, covered, until the beef is cooked through and tender.
- This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.
- Add the coconut milk and stir well.
- Simmer uncovered for 5 minutes, or until sauce slightly thickens.
- Serve with rice.
Nutrition Facts : Calories 204.9, Fat 16.1, SaturatedFat 11.3, Sodium 611.3, Carbohydrate 15.5, Fiber 3.2, Sugar 6.3, Protein 3.6
BOMBAY BEEF CURRY
Make and share this Bombay Beef Curry recipe from Food.com.
Provided by Flatulus Maximus
Categories Meat
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat vegetable oil and fry sliced onions and garlic for about 3 minutes. Add diced beef, fry for about 5 minutes and add stock.
- Add champignons, coconut milk, heat until boiling and add curry powder. Stir well, until curry powder dissolved.
- Add fish sauce to taste, salt and black pepper to taste. Add sliced chili pepper to taste.
- Simmer for about 2,5 hours until beef is tender, add pickled onions.
- Serve with Naan, dried fried onions, white rice and Mango Chutney.
Nutrition Facts : Calories 504.1, Fat 36.8, SaturatedFat 17.5, Cholesterol 87.5, Sodium 1035.3, Carbohydrate 18.5, Fiber 4.6, Sugar 6.7, Protein 30.4
BOMBAY MASALA CHILE CHEESE TOASTIES
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Provided by Tara O'Brady
Categories Lunch Sandwich Apple Lime Lime Juice Ginger Garlic Cilantro Mint Chile Pepper Curry Cumin Coriander Potato Onion Bell Pepper Tomato Cheese Monterey Jack Butter Peanut Free Tree Nut Free Soy Free Vegetarian
Yield Makes 4
Number Of Ingredients 29
Steps:
- Hari chutney:
- Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.)
- Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Filling and assembly:
- Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve.
- Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread.
- Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes.
- Serve toasties with extra chutney and ketchup alongside.
- Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.
BEEF CURRY
Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 17
Steps:
- Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
- Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
- Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium
AUTHENTIC BANGLADESHI BEEF CURRY
This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.
Provided by Maisha Dewan
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
- Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
- Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 8.8 g, Cholesterol 68.6 mg, Fat 23.1 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 7.3 g, Sodium 50.4 mg, Sugar 2.9 g
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