If you have never cooked a curry before, this is the perfect recipe to get you started.
A very simple beef madras recipe.
A lot of us enjoy a really good curry but how many of us take the time to make one ourselves? We know some of us have minimal cooking skills and may find the idea of making a curry from scratch quite daunting. However, with this easy recipe, anyone has the ability to cook the perfect beef Madras.
Madras curry is one of the nation’s favourite spicy dishes. Most people are unaware that the Madras, as most of us know it, isn’t the same Madras as the one served in it’s originating country (India – where it isn’t even called a ‘Madras’). The Madras most of us are used to experiencing was created in Britain in the 1970s.
What beef should I use in my beef Madras?
Many people use a rump steak for their Madras curries. The truth be told though, it’s unnecessary to do so (although you can do if you wish). Braising steak is perfectly acceptable to use as long as it’s cooked correctly. Therefore, the best steak to use is:
- Braising steak
- Rump steak
- Ribeye steak
Kitchen utensils required:
This recipe requires a blender in order to make the sauce. If you don’t have one handy, borrow one from your Ma or sister. All other utensils can be found in most kitchens:
- Frying Pan
- Chopping board
- Wooden spoon
12 oz of beef
1 large onion
1 fresh tomato
2 green chilies
1 tsp of ginger paste
1 tsp of garlic paste
1 tsp of coriander seed
1 tsp of cumin seeds
1 tsp of pepper powder
½ tsp of turmeric
1 ½ of water
1 tsp of garam masala
- Throw the following ingredients into your blender: 1 tomato, ½ a peeled onion, 2 green chillies, 1 tsp of ginger, 1 tsp of garlic paste, one tsp of red chilli powder, 1 tsp of coriander seeds, 1 tsp of cinnamon seeds, 1 tsp of pepper powder, ½ tsp of turmeric and 1 cup of water. Blend until it maksa a smooth paste.
- Get your frying pan on a medium heat. Add 2 tsp of rapeseed oil and, once the pan is hot, add ½ a chopped onion and ½ tsp of turmeric. Cook for around 3 minutes or until the onions go a golden brown color.
- Add the beef to your frying pan, constantly turning once the beef. Once the beef begins to cook, stir in the paste.
- Once the contents of your frying pan begins to boil, add ½ a cup of water and 1 tsp of garam masala.
- Keep cooking on a low heat until the sauce reduces. Stir occasionally. 6. Once the sauce has reduced, pile on top of basmati rice, grab yourself a naan and enjoy.