Coconut Beef Curry
Recipe By:
Alex Barker
This is a mild, slightly sweet curry called Rendang.
Ingredients
1.5kg cooked beef
150g unsweetened desiccated coconut
900ml milk
3 tablespoons soya sauce
6 tablespoons vinegar
2/3 tablespoons of oil
4 cloves, crushed garlic
4 onions, quartered
salt and pepper to taste
1 tablespoon chilli powder
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 tablespoon ground ginger
Cooking Method
- Cut the beef into chunks and put into a shallow dish.
- Heat the coconut in the milk until nearly boiling.
- Cool slightly and liquidise or pound.
- Add the soya sauce and vinegar and pour the liquid over the beef.
- Leave stirring occasionally for 3 to 4 hours or overnight.
- Heat the oil and fry the garlic and onion until golden.
- Stir in the seasoning, chilli, coriander, turmeric and ginger and fry for 2 minutes.
- Transfer to a casserole, stir in the meat and liquid and mix well.
- Cook in a moderately hot oven – 190 degrees Celsius or gas mark 5 for about 1 hour until the meat is tender.
- HINT – if you use uncooked braising steak it will need about 2.5 hours of cooking time
Related Recipes
Share this recipe: