Beef Curry

Beef Curry

If you had noticed Beef Curry is in 3 of my categories, Indian, Filipino and Japanese.  Why?

Indian because of the word curry which was derived from the Tamil word “khari” which means spices.  Curry is a description of any food which used a lot of spices and more commonly have been closely linked to Indian Cuisine.  Spices include turmeric, cumin, coriander and red pepper.  But the similarity stops there as beef is barely used in Indian cuisine.

Japanese because of the ingredients used, the vegetables used in a Japanese Curry are onions, carrots, potatoes and meat which is usually beef, pork, chicken and sometimes duck which is then drenched with curry sauce.  The sauce still originated from India and the introduction happened during the Meiji era (1869 – 1913) by the British Rule.  Curry is so popular in Japan, I remember I see a lot of instant curry dishes in Asian Shops and even in Japanese restaurants you see curry dishes as well, it’s so popular its next to Sushi and Sashimi.

Now why Filipino? Beef and Chicken Curry is also popular in the Philippines and it’s a common misconception that if it’s a curry its a dish cooked in Coconut Milk and Curry Spices.  Saying that Beef and Chicken Curry in Philippines is cooked with coconut milk and its a key ingredient.

A great classic dish that can be paired with rice or naan.

Ingredients

800g Beef Brisket or Beef Ribs, cubed

3 tbsp Curry Powder

2 cups Coconut Cream

3 medium potatoes, quartered

1 red capsicum, diced

2 cups beef stock

black pepper

4 cloves garlic, minced

1 large red onion minces

fish sauce

oil

Method



1. In a pot heat oil in a high flame and brown beef on all sides

2. Add garlic and onion, saute for 1 minute

3. Add 2 cups of beef stock, bring to a boil and simmer for 45 minutes.

4. Go back to the simmering beef and add the coconut cream and potatoes, bring to a boil and simmer for 30 minutes.

5. Add the capsicum and simmer for additional 15 minutes

6. Season with freshly ground pepper and fish sauce.