So far I don't have any favorite restaurants here which serve delicious curry that can win my heart, so I decided to respond the call by cooking myself this beef curry. I took the recipe from the same source with my trusted chicken curry recipe; The Flavors Magazine.
Actually, the original recipe title is Madras Mutton Curry. Unfortunately I couldn't find mutton in the market and I decided to use 'cow meat' instead of mutton.
'The term "Madras" curry is synonymous with a hot curry, typical curries of Madras, the old capital city of the state of Tamil Nadu in southern India. Madras (now Chennai) is also the city where the curry powder trade was first established' Flavor MagazineMost of us know that there are many types of curries. They are different in color, flavor, richness, thickness and also the region of origin. When I started learning more, trying to cook by myself, then I realized that despite this diversity, all curries share a few similar essential elements; curry paste, seasonings-which can vary from dry or fresh herbs to pungent shrimp paste, and the main ingredients, such as fish, legumes, meat or vegetables.
From there the curries can go in many directions; they may be dry, oily, wet, thick or thin.
It'll be a non stop interesting story if we continue talking about curry.
One thing in my mind was really specific; I wanted a rich aromatic Indian curry. So I was on the right track when choosing the Madras Curry to be cooked in my kitchen.
The ingredients were there... so no more excuse not to start cooking.
'It's the combination of spices that makes the Indian cuisine special rather than just the heat of dried chili' Matt Preston.
The pleasure of making the curry began with the aroma that was released at the start of cooking, as dried spices roasted and crackled in the pan. Each ingredient contributed nicely, giving their best.
When they were working together inside the pan, then at the same time I started to prepare the lacy pancakes (Indonesian: roti jala). You can find the recipe here.
At the end, I was happy with the result. I got what I wanted; the aromatic rich Indian Curry. We really enjoyed dipping the soft lacy pancakes to the bowl of delicious curry. This recipe became our favorite.
If you're wondering, where to get the ingredients for Indian cuisine in Jakarta; you can stop by at Shalimar Store at Pasar Baru area. It's located near by the popular Bakmi Gang Kelinci restaurant.
So... let's roll out the Bollywood Movie while exploring the Indian Cuisine.
adapted from Flavors Magazine
120 ml oil
5 cm cinnamon stick
2 big onions, sliced
2 springs curry leaves
3 tablespoons ginger-garlic paste (made from 6 cloves garlic and 5 cm ginger)
750 gr meat, cut into cubes
150 gr meat curry powder
50 ml water
750 gr thin coconut milk
salt to taste
5 potatoes, cut into wedges
75 ml thick coconut milk
Heat the oil in a wok or unglazed clay pot and add the cinnamon, cloves, cardamoms, onions and curry leaves. Fry until onions are soft and browned. Add in the ginger-garlic paste and meat; mix well.
Mix the curry powder with enough water to form a paste. Add to the meat and stir well. Pour in the thin coconut milk. Season to taste with salt. Cover and simmer until meat is cooked, about 1 hour. Add the potatoes and cook until tender.
Lastly, add in the thick coconut milk and cook for 2 minutes. Remove from heat.