Calcutta Beef Curry Recipes

CALCUTTA STYLE BEEF CURRY

Calcutta Style Beef Curry image

Calcutta is a city with a reputation, the food is wonderful though. This dish can be made with the cheapest cut of beef you can find. The gravy is on the thin side and will enhance the rice when served. The meat can be precooked, but keep the water.

Provided by Brian Holley

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs beef, cubed
1 pint water
1/2 teaspoon salt
1/2 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground black pepper
2 teaspoons salt
1 teaspoon ground ginger
2 tablespoons milk
1 onion, sliced
1 garlic clove, chopped
2 tablespoons ghee
2 tablespoons fresh coriander, chopped

Steps:

Boil the water with the 1/2 tsp salt, add the beef and simmer til it is tender.
Mix the spices together and add the milk to make a paste.
Melt the ghee and fry the onions and garlic til golden. Add the spice paste and fry for 3 minutes.
Add the meat and half of the water it was cooked inches Bring to the boil and simmer for 15 minutes.
IF THE GRAVY IS TOO THICK ADD SOME MORE OF THE WATER.
Garnish with the chopped coriander.
Serve with boiled rice.

Nutrition Facts : Calories 1229.4, Fat 127.7, SaturatedFat 54.3, Cholesterol 186, Sodium 1518.7, Carbohydrate 4.8, Fiber 1.3, Sugar 1.3, Protein 14.9

CALCUTTA BEEF CURRY

Calcutta Beef Curry image

Make and share this Calcutta Beef Curry recipe from Food.com.

Provided by JoyfulCook

Categories Curries

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb beef, Braising, trimmed and Cubed
2 ounces oil or 2 ounces ghee
1 medium onion, Sliced
1 teaspoon garlic, crushed
3 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 teaspoon black peppercorns
4 dried red chilies, large
2 inches fresh ginger, grated
1 teaspoon ground turmeric
1/2 pint beef stock
1 teaspoon salt
2 ounces desiccated coconut
1/4 pint water
1 lemon

Steps:

Cube meat to 1 1/2 inches. Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered). Add to saucepan with the chilies (for a milder taste, remove seeds before crushing), and cook for a minute. Add the grated ginger and turmeric; stir for 1-2 minutes.
Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
Bring back to boil and simmer uncovered for 40 minutes. Thicken with corn flour if necessary.
Serve with Basmati rice and accompaniments.

Nutrition Facts : Calories 1339, Fat 132.7, SaturatedFat 52.2, Cholesterol 149.8, Sodium 1177.5, Carbohydrate 23.2, Fiber 5.2, Sugar 12.2, Protein 16.3

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