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DescriptionHot Spicy Beef Curry
Curry TypeVindaloo
Time to prepare24 Hours
Time to cook2 Hours
No. of servings6
Ingredients1KG Beef (Skirt Steak is best)
2 Large Onions
1 Lemon
2 Tsp minced Garlic
3 Tbsp Vindaloo Paste
1 cup fresh coriander - Chopped
4 red Chillies - Chopped
12 fresh curry leaves
3 Tbsp Oil
InstructionsCut beef into 3cm x 3cm cubes and place into marinating dish. Squeeze juice of lemon over meat and allow to soak in for 20-30 mins (this helps the meat to absorb the glorious flavours of the vindaloo paste)

Add the minced garlic, vindaloo paste, and about 1/2 cup of water. Mix thru well. Leave to marinate in the refrigerator for 24 hours.

Seperate the meat from the marinade paste. In a deep fry pan on high heat, fry the onions in the oil until golden, add the marinade paste and chillies, stir constantly to avoid sticking. Add marinated meat, 1 x cup of water and the curry leaves, reduce heat and simmer for approx 90 mins or until meat is tender. Add fresh coriander during last 15 mins of simmering.

Serve with basmati rice (covered in fried onions) and Indian roti/parathas.

Ice cold WHEAT BEER (Australian Redback is best)goes fantastic with this curry.

Enjoy !!!!

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Death by Curry