Thursday, October 30, 2008

Cape Malay Curry - A good days work

I was so happy to find a South African brand in my local Supermarket. One Saturday I decided to try a packet Cape Malay Curry. I did not choose the easy way as described on the back of the packet. I made a curry that took most of a day, but my it was worth it!

To make a portion for three to four I used:

1 kilo / 2 - 2 1/2 lbs beef, cheap cut, roughly diced
4-5 cloves of garlic, minced
1 large red onion, diced
3-4 small carrots, diced
100 grams / 3 1/2 oz celery root, diced
3-4 tbsp butter or oil
20 cl / 7 fluiz oz good stock
20 cl / 7 fluid oz water
20-30 grams / 1 oz dried mushrooms (optional)
1 bag of Cape Malay Curry mix
3-4 tbsp sweet thai chili
20 cl good coconut milk

Fry the cubes of beef until brown in a large pot. I prefer a cast iron pan. Do not fry too much meat at the time, as it may not brown then.

Remove meat and place on a plate.

Add garlic and onion and fry until golden. Add carrots and celery root and fry gently with onion and garlic. Add stock and water and chili sauce to balance. Do use more chili powder if you prefer more heat.

Get a buzz - explore you own heat level.

Allow to simmer for 4-5 hours on a very low heat until meat is extremely tender. Then add Cape Malay Curry and dried mushrooms. Allow to mix and allow to simmer for 30-40 minutes.

Add coconut milk at the end, but be careful not to cook, as the milk may split.

Serve with rice.

The trick here is to use a cheap cut of beef. It has more texture and will become deliciously tender if simmered for a long time. If you use more expensive cuts, reduce the cooking time, and I recommend to follow the instructions on the back side of the bag. When preparing the dish my way, the tastes develop, the spices infuse into a higher entity.

More recipes?

See my slow beef stew with beer here

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