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Home Made Curry Paste with Madras Beef Curry

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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It is about 2 months since I have had red meat, and felt like a curry.

As usual, I do not like to buy shop bought processed foods, so I made my own curry paste instead of using one with chemicals in it.

The result was a spicy, but not hot curry, with a delicious natural, rich gravy.

Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Serves: 2 - 3

500 g chuck steak (or similar)
2 tbsp coriander ground
3 tsp cumin, ground
½ tsp mustard seeds
¼ tsp black pepper
½ tsp chilli powder
½ tsp turmeric
1 tsp garlic, crushed
1 tsp ginger, grated
1½ tbsp white vinegar
½ onion, or shallot
2 tbsp tomato paste
½ cup beef stock

To make the curry paste
Put the coriander, mustard seeds, cumin, pepper, chilli powder, turmeric, some salt, garlic and ginger in a small bowl.

Stir to mix, and add vinegar to turn into to a smooth paste.


Heat a bit of oil in a large wok or fry pan and cook the onion until it is just soft.

Add the curry paste and stir for about a minute.


Cut the steak into bite sized cubes.

Add the meat pieces and cook, stirring, until the meat is coated in the paste.

Add the tomato paste and the home made stock (shop will do if you do not have home made).


Simmer as low as possible, covered, for about 15 minutes and check to make sure the liquid has not disappeared. If it has, add some more stock or water.

Cook for another 45 minutes or until the meat is tender, making sure you check the liquid every ten minutes or so.

Boil some potatoes (or rice)15 minutes before the meat is ready and serve on top of the potatoes - I mashed the potatoes in the scrumptious gravy!

#Home made curry
#Curry paste
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