Potluck idea: black beef dry curry

Main Dish
6 servings
10 min
20 min
Very Easy


Number of serving: 6
1.5 kg diced beef

3 tablespoons Malaysian curry powder

10 tablespoons water

6 tablespoons sweet soy sauce / ketjap manis / ABC sauce

about 15 curry leaves

2 large onions, thinly sized

5 cloves of garlic, roughly chopped

1 inch thick ginger, roughly sliced

1 green chilli, deseeded and slit into halves

2 tomatoes, quartered


sugar to taste


  • In a small bowl, combine the curry powder and 10 tablespoons of water to create a paste. Set aside for 1/2 hour or more.
  • This step will ensure a smooth sauce rather than grainy.
  • Add curry leaves in hot oil and fry.
  • Add onions, garlic, ginger and green chilli. Fry until fragrant.
  • Add the curry paste and mix with the onion mixture. Fry for 10-15 minutes over low heat until the oil begins to separate.
  • Add tomatoes, beef, dark soy sauce, sugar and salt (suggest adding about 1/2 tablespoons sugar and salt, respectively, you can add more later).
  • Add a little water (enough to cover the beef) and cook until beef is tender on the low to medium heat.
  • This will take about 1 1/2 hours. Please check after an hour to ensure that curry does not stick.
  • Reduce heat and simmer for 15-20 minutes or until sauce is thickened and dark brown.
  • The duration depends on the amount of liquid is absorbed by the beef 1 1/2 hours after cooking.
  • Season with salt and sugar to taste and better serve with rice.


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