Red Curry Beef
Similar Malaysian food recipes: Beef, Curry, Malaysian Food2 teaspoons chopped fresh ginger root
2 teaspoons chopped turmeric root, or 1 teaspoon ground turmeric
1/2 teaspoon coarse sea salt
1 to 1 1/2 pounds romp sirloin steak, cut into pieces
3 tablespoons peanut oil
3 tablespoons thick tamarind water (recipe below)
6 ripe red tomatoes, peeled and chopped, or 1 can (14 ounce) chopped tomatoes, drained
1 1/4 cups coconut cream, or plain yogurt
1 handful each of mint leaves and cilantro leaves, roughly chopped
Thick Tamarind Water
2 ounces of tamarind pulp
1/2 cup hot water
Place pulp in bowl and cover with hot water. Leave to soak for 10 to 15 minutes or until the pulp has softened, then squeeze and mashed the pulp with your fingers to loosen that separate the fibers and seeds. Strain the thick brown water through a sieve into a bowl and discard the solids. May be stored in the refrigerator for up to 2 weeks.
Red Paste
3 shallots, chopped
6 to 8 garlic cloves, chopped
4 large red chilies, seeded and chopped
1 red pepper, seeded and chopped
1/4 cup tomato paste
4 candlenuts, roughly chopped, then roasted until slightly colored
2 tablespoons peanut oil
To Garnish
4 tablespoon deep-fried shallots
2 ounces unsalted cashew nuts, fried in a little oil until browned
2 ounces raisins, briefly fried in a little oil until plump
Method
Grind the ginger, turmeric, and sea salt in a mortar to make paste. Rub the pieces of beef all over with this paste, and set aside for at least 30 minutes before cooking.
To make the red paste, blend all the ingredients together with 3 tablespoons water until smooth. Transfer the paste to a large saucepan and simmer over moderate heat for 6 to 8 minutes, stirring often. Remove from heat and set aside.
Heat the oil in a frying pan and fry the pieces of beef, a few at a time, for 2 min. on each side, turning them once. Set aside.
Preheat the paste in the saucepan for 2 minutes, stirring well, then add 1/2 cup hot water in the tamarind water. Bring to a boil. Put in the beef, stir and cover the pan. Continue cooking over moderate heat for 6 to 8 minutes.
Add the tomatoes and stir to mix with the beef. Cook for 3 more minutes. Now add the coconut milk or yogurt and continue cooking, turning the beef over several times until the sauce is well reduced. This will only take a few minutes. For the final minute of cooking, but in the mid-cilantro leaves. Serve hot, garnish with the fried shallots, cashews and raisins raisins sprinkled over all.
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