Wednesday, May 6, 2009

Massive Man Curry

Well Delo's not massive by any means he is pretty tall and did cook most of this curry so we'll name it after him

Bank Holiday Monday - Beef and Lime Masaman

Oh to follow a recipe faithfully – you never have all the right ingredients – so there was a level of confusion as to how the lime works with potatoes – that is as yet undecided. Though after working late last night, and running out of the office cause I got scared of vampires, I had the leftovers and for some reason they were extra delicious - must be the fear adrenalin

After looking for time some time for some galangal I had found some so I was excited to use it in a recipe.

We had some left over beef from our stew on Sunday that we got from the local Indian (and everything else) shop down the road. I forget the name of it now – hmmmmmmm Poppy’s? Aula? I’ll get back to you on that one, but I love that shop.

Half pound of beef – sliced thinly (the thinner the more delicious I find)
I onion – cut into little moons
1 large green chilli (de-seeded or not)
I red pepper in 1 inch squares
4 potatoes – cut into 2cm cubes
2 inches of root ginger - grated
3 gloves of garlic – sliced thinly as you can
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ½ teaspoon galangal
1/2 teaspoon turmeric
1/2 teaspoon salt
I teaspoon palm sugar
Zest and juice of one lime
Dash of maggi brand seasoning
3 tablespoons of oyster sauce
2 tablespoons soy sauce
¾ can of coconut milk
lots of black pepper

Marinate sliced beef in 2 tablespoons of oyster sauce and half of the soy sauce ( for as long as you can pref overnight though don’t worry if you can only manage to do it for the time you have to prepare the rest of the dinner) Boil cubes of potato until just tender in some slightly salted water.

Fry up ginger, chili and ginger in a small bit of veg oil, over a med-high heat for 2-3 mins then add in the onion, cumin, coriander, turmeric and galalngal till, cook for a few mins till onion starts to go see through – then add in the beef – cook for 3-4 mins, then add in the peppers and coconut milk, palm sugar, lime juice, potato, seasoning, rest of he oyster and soy sauce. Stir well and leave to bubble for about 2 mins.

Serve with a sprinkle of fresh coriander if you have it. If you want to eat it with rice half the amount of potatoes used in recipe – that’ll make it more authentic!

Lovely pictures of curry also with kind thanks to the massive man! Cheers Delo

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