This post is a follow-up to the recipe for Homemade Madras Curry Powder I published not long ago. In fact, followers may recognize the above picture from that post as I included it to show how I had tested my powder blend in the first place. The dish you see pictured is about as simple a rendition of a Madras curry as you can find anywhere. You can try it with my spice blend, or your own variation on the same…
- 1lb. stewing Beef, in bite size cubes;
- 1 medium Onion, moderately finely chopped;
- 3 Tbsp. each Butter and Cooking Oil;
- 3 – 4 Tbsp. Madras Curry Powder;
- 1 can Coconut Milk.
First, heat the butter and oil in a pan over moderate heat. Sweat the onions until softened and then stir in the curry powder.
Add the meat and saute until browned on all surfaces.
Add the coconut and an equivalent amount of water and cook over a moderate simmer for about 45 minutes until the liquid has reduced considerably.
Turn down the heat to low and continue to reduce, allowing the sauce to further thicken. The amount of time you do this is up to you… You can cook for an hour or so until almost all the sauce is absorbed in the style of a ‘Rendang’ style dish, or you can finish up after only 30 minutes, as I have done, and end up with a ‘saucier’ result.
That’s it ….