Authentic Goan Beef Curry Recipes
I purchased this wonderful cookbook over the holidays--The Food of India, A Journey for Food Lovers and found this wonderful recipe. It is very easy to put together and is delicious served over rice.
Recipe From food.com
Provided by PaulaG
Categories Curries
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 16
A hot and spicy curry from the coast of India. The spices are blended with vinegar to give an authentic flavour. This is a dryish curry with not a lot of gravy, so it will blend well with other gravy rich dishes. Super dish.
Recipe From food.com
Provided by Brian Holley
Categories Curries
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 17
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4.6/5 (98)
Author Aarti Sequeira
Cuisine Indian
Difficulty Easy
- For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.
- Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
- Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
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From myindianstove.com
Cook for 3 to 4 minutes until the spices are cooked through. Combine the beef stock, tamarind, vinegar, coconut milk (if using), and salt. …
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Total Time 1 hr 20 mins
Category Main Course
Calories 566 per serving
- Heat the ghee or oil to a sauté or frying pan over medium heat and add the onions. Cook them until dark and caramelized, stirring occasionally; this will take about 18 to 20 minutes.
- While the onions are cooking, if you aren't using a homemade Goan garam masala (1 1/2 tablespoons), toast the whole spices over medium heat until fragrant; about 2 to 4 minutes. Allow to cool for 5 minutes and grind in a spice grinder or mortar and pestle. tablespoons .
- When the onions are caramelized add the green chilies and ginger garlic paste. Cook for several minutes until the garlic no longer smells raw. Then add the ground spices and the2 tablespoons of water if the spices are sticking to the pan. Cook for 3 to 4 minutes until the spices are cooked through.
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From allrecipes.com
Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add …
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5/5 (1)
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Calories 277 per serving
- Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
- Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
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