50 mins
Fruity Beef Curry with Rice
Recipe by Graham
Curry is one of those dishes that can be made in larger quantities, since it freezes well and can quickly be reheated in a pan or microwave. You will soon discover your own preference regarding the strength of your curries. This recipe is for a medium strength curry which you can adjust as necessary with more or less curry powder.
Fried Tomatoes 
Gammon Hash Ingredients for Fruity Beef Curry with Rice
Currently displaying quantities in US Imperial Measurements
How to Cook Fruity Beef Curry with Rice
- Cut the steak into cubes about 1" (2.5cm) square and peel and chop the onion. Place the duck fat or oil in a frying pan or large saucepan and add the beef and onions. Fry gently for three or four minutes, turning often, to lightly brown the meat and soften the onion.
- Meanwhile, place the flour into a small bowl and dissolve the stock cube in a little hot water (about one tablespoon should do) then pour the liquid into the flour and stir to make a paste. Add the cold water gradually, stirring to prevent lumps. Pour this into the pan along with the meat and onions, then add the curry powder, sultanas, garlic, ginger, salt and pepper..
- Stir the mixture while bring it to the boil then reduce the heat and simmer. After about 15 minutes, peel and chop the apple and add to the pan. Continue to simmer for a further 10 minutes until the beef is tender.
- While the curry is cooking, you can prepare the rice according to the instructions on the packet (usually boiled for about 15-20 minutes). To serve, place the cooked rice around the edge of a plate (like a large doughnut - with a hole in the middle!). Spoon the curry into the middle so it is 'surrounded' by rice.
- This is one of those dishes than benefits from being left standing! By all means leave it to cool and then reheat it the following day... the flavour just oozes out! And if you prefer a more spicy curry, why not try Spicy Beef Curry with Rice
GRAHAM'S HOT TIP:
By all means use fresh ginger instead of dried powder if you wish to add a great fresh spicy taste to the meal. Buy the smallest piece of ginger possible since it doesn't keep very long. Remove the skin with a sharp knife and chop very finely. Allow about 1 teaspoon of ginger for each 8oz (225g) of meat.
Reviews of Fruity Beef Curry with Rice
| December 03 2013 There are lots of authentic Indian curry recipes that are frighteningly complicated, and I'm sure that, if you've been brought up with them and you know your spices that it's not as bad as it seems. Here, though, I at last found a simple curry recipe that gave me all the taste I wanted and was very easy to make. Well, done - I'll be doing this again. Carol (6 reviews) |
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