Ingredients
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300g Beefbavette/flank/rump sliced
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1 teaspoon Black Pepper Powder
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1/4 teaspoon Salt
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2 tablespoons Vegetable Oil
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120g Brown/White Oniondiced finely
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1 teaspoon Black Mustard Seeds
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2 teaspoons Garlic Paste
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1 teaspoon Ginger Paste
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1/4 chunked Green Pepper
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1/4 chunked Red Pepper
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2 diced Green Finger Chillies
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1 tablespoon Tomato Paste
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2 tablespoons Coconut Milk Powder
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1 teaspoon Sugar
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1.5 teaspoons Chilli Powder
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1/2 teaspoon Fennel (seeds)
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1/2 teaspoon Paprika Powder
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1/4 teaspoon Turmeric Powder
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250ml Curry Base
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1/4 cup Fresh/Chopped Coriander
Directions
Tender beef slices cooked in a hot peppery onion, coconut and tomato sauce with mixed peppers
Steps
|
1
Done
|
slice your choice of protein and marinate with the black pepper and salt, place aside |
|
2
Done
|
heat your pan on medium and add in the oil and onions. Cook stirring frequently until the onions have softened and begun to gently brown for around 5-10 minutes |
|
3
Done
|
tip over the mustard seeds and garlic and ginger paste, stir through well and fry for around 30 seconds until the strong garlic and ginger smell reduces |
|
4
Done
|
add in the green and red peppers, sliced green chillies and tomato paste and stir through well. Add a little water if needed and allow to fry out for 30-60 seconds to reduce the bitterness of the tomato puree |
|
5
Done
|
sprinkle over the coconut milk powder, sugar, chilli powder, fennel seeds, paprika and turmeric stirring in well. As before if you need to add a little base to keep things moving that’s completely fine. Allow to fry for a few minutes until the oil starts to separate |
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6
Done
|
add in all of the base and stir through well |
|
7
Done
|
allow to reduce by half then add in the fresh sliced beef stirring gently to coat well in the sauce |
|
8
Done
|
sprinkle over most of the fresh coriander, stir through and cook until the sauce reaches your desired consistency and when your choice of protein is cooked through |
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9
Done
|
serve sprinkled with the remaining fresh coriander |
