• SHOPPING LIST
  • cardamom pods (5-6)
  • coriander seeds
  • cumin seeds
  • meat curry powder
  • fenugreek whole seed
  • cinnamon sticks
  • cloves
  • vegetable oil for frying
  • onions, chopped
  • garlic cloves chopped
  • fresh ginger, finely chopped
  • large red chillies, finely chopped
  • beef (for stew), diced into large pieces
  • tomato paste
  • water
  • white vinegarCooking
  • coriander roots and stem
  • coconut milk
  • coconut cream
  • raisins
  • coriander – ground
  • cumin – ground
  • turmeric powder
  • curry leaves
  • Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
  • lemon juice
  • fresh tomato
  • sour cream
  • coriander
Maldivian beef curry
Recipe Type: main dish,curry, indian
Author: Chef Marcel
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 8-10
A great beef curry from the Maldives
Ingredients
  • Prep time: 30 mins
  • Cook time: 60 mins
  • Total time: 1 hour 30 mins
  • Serves: 8-10
  • Beef Curry from the Maldives
  • Ingredients
  • 1 tablespoon cardamom pods (5-6)
  • 1 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons meat curry powder
  • 1 tablespoon fenugreek whole seed
  • 3 cinnamon sticks
  • 10 cloves
  • 2 tablespoons vegetable oil for frying
  • 3 onions, chopped
  • 6 garlic cloves chopped
  • 5cm piece fresh ginger, finely chopped
  • 6 large red chillies, finely chopped
  • 1.5 kg beef (for stew), diced into large pieces
  • 4 tablespoons tomato paste
  • 400ml water
  • tsp white vinegarCooking
  • 1 bunch coriander roots and stem
  • 540ml coconut milk
  • 800ml coconut cream
  • 50 gram raisins
  • 2 tbsp coriander – ground
  • 1 tbsp cumin – ground
  • 1 tsp turmeric powder
  • cup curry leaves
  • 1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
  • 2 ½ tbsp lemon juice
  • 1 fresh tomato
  • 1 cup sour cream
  • chopped coriander
Instructions
  1. Roast spices individually in a dry frying pan or until fragrant and spices change colour.
  2. Grind spices in a mortar and pestle to combine. Transfer to a roasting pan and dry roast until mixture reaches a dark colour, taking care not to allow the spices to burn.
  3. Heat oil in a frying pan and cook onions, garlic, ginger and chilli for 2-3 minutes or until translucent.
  4. Add spices and pan fry for 1 minute.
  5. Add meat and pan fry until browned. Add tomato paste, water,vinegar,lemon, coriander root and stems,curry leaves and dorset and stir to combine . Pour in coconut milk, season with salt and pepper and bring to the boil. Reduce heat to simmer for 40-60 minutes. Pour in coconut cream and cook until sauce has thickened, stirring occasionally. Season to taste with salt and pepper.
  6. Garnish with chopped coriander,sour cream and cubed fresh tomato.
Notes

try to play with this curry …you like more sauce try to add more fluids..serve this with coco rice and a salad.

Bind the curry leaves so you can take them out all at once later

 

 

 

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