Beef Coconut Curry

A creamy South Indian beef curry simmered in coconut milk with mustard seeds, curry leaves and tamarind.

TIME BREAKDOWN
Prep: 20 min
Cook: 2h 15m
Total: 2 hours 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1kg beef braising steak, cut into 4cm pieces
  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 12 fresh curry leaves
  • 2 onions, finely chopped
  • 1 tbsp fresh root ginger and garlic paste
  • 3 green chillies, slit lengthways
  • 1 tsp ground turmeric
  • 2 tsp Kashmiri chilli powder
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 400ml coconut milk
  • 400ml water
  • 1 tbsp tamarind paste
  • 1 tsp garam masala

Method

  1. Heat the coconut oil in a heavy casserole over a medium heat. Add the mustard seeds and half the curry leaves and cook until the seeds pop.

  2. Add the onions and cook for 10 minutes until golden. Stir in the ginger and garlic paste and green chillies for 2 minutes.

  3. Add the turmeric, chilli powder, coriander, cumin and salt and cook for 1 minute, then add the beef and fry for 8 minutes until sealed.

  4. Pour in the water and tamarind paste, bring to a simmer, cover and cook on a low heat for 1 hour 30 minutes until the beef is almost tender.

  5. Stir in the coconut milk and garam masala and simmer uncovered for 20 to 25 minutes until the beef is tender and the sauce is thick.

  6. Scatter over the remaining curry leaves and serve with rice, appam or parotta.