Beef curry homestyle, Naga pork curry, pork ribs,
A homestyle beef curry made with tender beef chunks, aromatic spices, and a rich coconut milk base, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef (cut into bite-sized pieces) | 800 | Grams |
| Onion (finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 2 | Tablespoon |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Tomato (chopped) | 2 | Count |
| Curry Powder (mild) | 2 | Tablespoon |
| Cumin Seeds (whole) | 1 | Teaspoon |
| Coriander Powder | 1 | Tablespoon |
| Turmeric Powder | 1 | Teaspoon |
| Red Chili Powder (adjust to taste) | 1 | Teaspoon |
| Salt (adjust to taste) | 1 | Teaspoon |
| Vegetable Oil | 3 | Tablespoon |
| Coriander Leaves (chopped, for garnish) | 1 | Bunch |
Instructions
- Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add beef pieces and cook until browned on all sides.
- Mix in chopped tomatoes, curry powder, coriander powder, turmeric, red chili powder, and salt. Cook until tomatoes soften.
- Pour in coconut milk, stir well, and bring to a simmer.
- Cover the pot and let the curry simmer on low heat for 45 minutes to 1 hour, or until the beef is tender.
- Garnish with chopped coriander leaves before serving.
Prep
- Thaw beef in the refrigerator overnight if frozen.
Kitchen equipment
Spice GrinderLarge Pot With Lid