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Coconut beef curry

I went to this restaurant in JHB and had the most fantastic cocnut beef curry that I just had to try and reproduce it. This was pretty close and I can tell you I really enjoyed it. It’s a hot version which for some reason the coconut seems to calm.

What you need

2 large onions grated
3 cloves crushed garlic
10 small dried red chili’s
10cm piece fresh ginger grated

2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
pinch nutmeg powder
1 teaspoon salt

750g rump or sirloin trimmed of fat cut into cubes
1 tablespoon sugar
2 cups dessicated coconut
5 cloves
400ml (1 tin) coconut milk
1 cup water
Oil for frying

The process

Add the onions, garlic, chilis and ginger to a pestle and mortar and grind to a paste. (If you dont have one, chop up the chilis and mix with the back of a spoon to form a paste)

In a pot on a medium heat with a splash of oil cook the paste for about 3 minutes, add the seeds, nutmeg and salt stir to combine and cook for a further 3 minutes until the room is filled with oriental smells.

Add the meat and cook for a further 4 minutes.

Add the rest of the ingredients, reduce the heat tolow and simmer for about 45 minutes to 1 hour.

The sauce should be thick and the meat tender.

Serve with rice.