Potluck idea: black beef dry curry

Ingredients

• 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
• Salt
• sugar to taste

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Preparation

• 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.