Clem's "Quick" Malaysian Beef Curry

This is my take on a "curry" dish. "Curry" is really a misnomer and is not used on the Indian sub-continent to mean what it does elsewhere in the world. The word means "sauce" so any dish with sauce is a "curry". What we call a curry is really a dish with masala (a mix of spices) sauce.

I used the ethno-geographic term "Malaysian" because (a) the masala which I used is Malaysian, and (b) beef dishes are not common in India where Hindus predominate (mutton/goat is the four-legged animal of culinary choice) whereas beef is common amongst the Muslims.

Lastly, I described the dish as "quick" because I used a bought instant sauce.

This is how I cooked the dish:

INGREDIENTS

• 750 g of chuck tender beef cut into large chunks.
  The chunks should be large enough to not fall to bits and yet tender at the end of cooking.
   
• 1 large onion sliced.
   
• 1 teaspoon of ground or blended fresh garlic.
   
• 1 teaspoon of ground or blended fresh ginger.
   
• A sprinkling of curry leaves.
   
• Some vegetables of your choice, sliced into chunks.
  I used eggplant.
   
• Four medium-sized potatoes cut into chunks.
   
• About 50 mL of coconut cream.
  The amount used adjusted to your liking.
   
• Condiments as you please to customize your dish.
   
• A 200 g pack of A1 Kari Ayam instant curry sauce (or another of your choice).
  There is another brand (A1 Mountain Globe) which sounds similar (pack is different and in the logo, the A1 stands in front of a globe).
  They do not taste the same.
  
  
  Do not worry that the sauce states "chicken" because the spice blend used is meant for meats.
  
  
   

METHOD
 

• Brown the sliced onions.
   
• Add the ginger, garlic and curry leaves to the fry and further fry for a few minutes only (do not brown the garlic as this has a different taste).
   
• Add the beef and continue frying until all the beef has been browned.
  This is not normally done in Indian cooking but I have added it from other culinary practice as browning imparts extra flavour to meats.
   
• Now you can add the instant sauce to the fry.
  Fry for several minutes after which you should add a cup of hot water (check that the amount is sufficient through the cooking time).
   
• Slow stew the curry until the beef is tender.
  This took me some 1.5 h in a slow cooker.
   
• When the curry is about half way through from being ready, you should add the potatoes.
  Vegetables can be added at a time commensurate with keeping them whole enough after cooking (I added the eggplant with the potatoes).
   
• When nearly ready, add your choice of condiments such as salt, chilli powder, or garam masala to customize your cooking.
  You may even wish to boost the umami taste by adding chicken or beef stock powder.
   
• Finally, stir in the coconut cream.
  Do not over boil the cream as this will cause it to split.
   
• Serve the curry with your favourite sides.

Clem's Malaysian Beef Curry served with basmati rice, papadum and roti chanai

 

Enjoy!

www.clemkuek.com

10 Oct 2023
 

Created by Clem Kuek