A spicy and tantalizing red curry to go with chunky beef and potatoes. This is a classic Goan recipe that is a perennial favourite of mine.
1 kilogram beef
1 - 2 teaspoons salt
2 tablespoons ginger/garlic paste (ginger/garlic recipe)
12 red chilies (kashmiri)
1/2 teaspoon peppercorn
2 tablespoons coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon poppy seeds
2 inch cinnamon
1/2 teaspoon turmeric
3 onions (fine sliced)
6 - 8 potatoes (cut in 1/2)
2 - 3 tomatoes (cut into large chunks)
2 inch tamarind ball (soak in 1/2 cup hot water)
salt to taste
1 - 2 tablespoons vinegar (optional, as per taste)
1. Prep your ingredients and spices before you begin to save time while cooking.
2. Cut and marinate the beef for an hour or two with 1 - 2 teaspoon of salt and the ginger/garlic paste.
3. Cut the onion into fine slices.
4. Peel and cut the potatoes into halves.
5. Cut the tomatoes into large chunks. I cut them in 8 pieces.
6. Grind the masala ingredients into a smooth paste.
7. Heat a couple tablespoons of oil (coconut preferably) in a pot, or pressure cooker.
8. Add the finely sliced onions to the pot and saute until lightly browned.
9. Add the masala paste to the pot and fry on low/medium heat until the masala starts to leave the sides of the pot.
10. Add the tomatoes next, and fry until the tomatoes soften.
11. Add the meat in next and fry in the masala paste until it starts to release it's juices.
12. Add the potatoes to the pot.
13. Mix it all together, and cover and cook until meat and potatoes are done.
14. If using a pressure cooker, 2 - 3 whistles should do it.
15. Add the tamarind mix to the pot 5 - 10 minutes before turning the heat off.
16. Add water as per your desired consistency. Check for salt and add if required. Also, add a pinch of sugar to the curry just before you turn off the heat. Note: You can add 1 - 2 tablespoons of vinegar as well, as per taste.
17. Serve hot with steamed rice or bread. Chop up some fresh onion to use as garnish. It adds a nice dimension to the finished dish.