Beef Bangalore Phall Recipe     


Description-
Curry TypeMeat
StrengthHot
DifficultyModerate
SourceUnknown
VegetarianNo
VeganNo
Time to prepare5 mins
Time to cook25 mins
No. of servings2
Ingredients * 1lb Fillet Steak cubed
* 1 Cup of Curry Massalla Gravy
* Quarter of an onion finely chopped
* 2 Teaspoon Curry Powder
* 5 Teaspoons Chilli Powder
* 12 Finely Chopped Habanero/Scotch Bonnet Chillies
* 4 Cloves Crushed Garlic
* 2 inches Root Ginger grated
* 5 Tablespoons Vegetable Oil
* 4 Tablespoons roughly chopped coriander leaves
* 1 Tablespoon whole coriander leaves
* 1 teaspoon Garam Massalla
InstructionsMake a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the meat pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the meat is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
Notes-
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