Indonesian-Style Curry
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 5hrs 20mins
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- Serves
- 4
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- Calories
- 909
This slow-cooked curry takes hours to cook, but it's worth the wait. Tender beef melts into the aromatic flavours of cardamom, cinnamon and star anise, while chillis and ginger add heat and warmth.
recipe updated 8 Jun 2020
Ingredients
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- Garlic clove
- 6
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- Ginger
- 1 wedge
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- Galangal
- 1 wedge
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- Black peppercorns
- 1 teaspoon
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- Fresh chilli
- 4
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- Lemongrass stalk
- 1
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- Onion
- 3
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- Beef filet
- 750 g
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- Kaffir lime leaves
- 4
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- Ground turmeric
- 1 teaspoon
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- Chilli powder
- ½ teaspoon
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- Salt
- 1 ½ teaspoons
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- Tamarind paste
- 1 tablespoon
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- Vegetable oil
- 3 tablespoons
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- Coconut milk
- 800 ml
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- Water
- 250 ml
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- Brown sugar
- 1 tablespoon
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- Star anise pod
- 3
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- Cinnamon stick
- 1
Tools
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Food processor
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Plate
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Food processor bowl
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Frying pan
Step preview
- Add ground turmeric, chilli powder, garlic clove, ginger, galangal, black peppercorns, fresh chilli and salt to a clean food processor bowl
- Blend until just blended
- Add lemongrass stalk and onion to the spices
- Blend until well blended
- Add tamarind paste to the spices
- Blend until smooth
- Add vegetable oil to a clean frying pan
- Heat in frying pan - medium-high heat
- Add beef filet to the frying pan
- Fry bit by bit in frying pan until browned
- Transfer content of frying pan to plate
- Transfer spices to frying pan
- Fry in frying pan while stirring occasionally - 3 min, medium-high heat
- Transfer meat to frying pan
- Add coconut milk, water, brown sugar, kaffir lime leaves, star anise pod, cinnamon stick and salt to the frying pan
- Reduce in frying pan to simmer - 4 hr 30 min, low heat
- Heat in frying pan until thickened while stirring occasionally
- Serve immediately