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.
DAY 3: Tried this the other night and the house is divided on this one. I liked it but my hubby not so much because of the cocunut taste. Family gathering on Saturday and I’m preparing lasagne. Your classic lasagne recipe – my lifesaver!! Thank you G.
Hi Graham or Peter
Please would you tell me what difference the grating of the onions makes to a recipe as in the beef coconut curry. Would it affect the texture or taste if you just chopped the onions instead?
Many thanks
Hi Carey, grating allows the onion to soften very quickly and almost dissolves into the sauce. You will not have much in the way of onion pieces, the finer you grate it the better.