This easy Malaysian beef curry is the perfect meal to add some spice to your life and variety to your menu.
Traditionally made at ceremonial events, this dish has a real festive flavour to it, so whatever you’re celebrating, this meal will bring a sense of occasion to your table. You can even replace the beef for chicken or lamb, depending on what takes your fancy!
Ingredients (Serves 4)
- ½ tsp cloves
- ½ tsp cinnamon
- 1 tsp ground cumin
- 1 tsp ground fennel
- 2 tsp ground chilli
- 1 tsp ground coriander
- 150g desiccated coconut
- 800g beef cubed (I use rib eye for this)
- Salt and black pepper
- Splash of vegetable oil
- 5 shallots peeled
- 2-inch piece fresh ginger
- 4 cloves of garlic
- 1 400ml tin coconut milk, or,
- 1 400ml tin coconut cream
- 340g Thai jasmine rice, or basmati
- 2 limes
Mix all the spices together and then rub into the beef and season heavily.
Take a large saucepan and heat until very hot. Add the oil and then the beef, browning on all sides (I love using big heavy cast iron pans for this, Le Creuset is one of the best). Be careful not to burn the spices though. Add the desiccated coconut.
Whilst that is happening, put the shallots, ginger and garlic in a blender and blitz into a paste.
Add the paste to the saucepan with the beef and continue cooking for a couple of minutes. Finally, add the coconut milk/coconut cream and bring to the boil.
You can cook the rice now, the rule of rice cooking for me is very simple, put the rice into a saucepan, and add twice as much cold water. Bring to the boil, stir and cover with a lid. Cook like this for around 20 minutes (depends slightly on the rice) or until the water has evaporated. Leave the lid on for 10 minutes, and then the steam will separate the rice. When you want to serve it, just fluff it through with a fork and enjoy with your curry.