Goan Curry on the Braai/BigGreenEgg
Well, I hope that you have all been braaiing since my last blog, I know I have! Sorry for the long break but I had a bit of a rest and unfortunately my mother passed away during this time so my not blogging was not all due to me enjoying myself, many thanks to those who sent there condolences it was greatly appreciated.
It looks like the fantastic summer we have had, has come to an abrupt end but that doesn’t mean that you have to stop braaiing just because the sun’s not shining. What’s needed is a change of what you cook going forward for the next few months and I’m going to start with a curry that I’ve never cooked before. Goan Beef Curry, which is a dryish curry with strong flavours and I’m going to add some potatoes while it cooks so that I don’t have to make two separate dishes today. You can use any cut of beef but why spend a lot of money on rump or sirloin when you are going to cook this slowly for some time and braising or stewing steak will be even better, when it’s cooked this way. Let jump right in…
SERVES 6: PREP: 15MINS: COOK TIME: 1½HRS
- 1kg braising or stewing steak cut into 2.5 cm cubes
- 4 x Large potatoes chopped into largish pieces
- 2 x Brown onions finely chopped
- 6 x Cardamom pods deseeded
- 1tsp Fennel seeds
- ½ tsp Fenugreek seeds
- ½ tsp Ground black pepper
- 3tsp Coriander seeds
- 3tsp Cumin seeds
- ½tsp Ground turmeric
- 2tsp Chilli powder
- 8 x Cloves
- 10cm Cinnamon stick
- 6 x Garlic cloves finely chopped
- 10cm Piece of ginger, grated
- 125ml Olive oil
- 100g Creamed coconut dissolved in 310ml water, or 310ml coconut milk
Method how to prepare:
- Preheat the Braai to 200°C (400°F) Remove the seeds from the cardamom pods and grind them in a spice grinder or with a pestle & mortar, along with the fennel seeds, cloves, cinnamon stick, fenugreek seeds, black pepper and the coriander and cumin seeds, until they form a fine powder.
- Heat the oil in a tagine, potjie pot, heavy-based frying pan or casserole dish over medium heat and fry the onion, garlic and ginger until lightly browned.
- Add the meat and fry until brown all over.
- Add all the spices and fry for 1 minute. Add the creamed coconut and bring slowly to the boil.
- Cover, reduce the heat and simmer for about 45 minutes, or until the meat is tender.
- Remove the lid and add the potatoes into the curry, push them down below the surface so that they are totally covered.
- Replace the lid and cook for a further 45 minutes.
- If the liquid evaporates during cooking, add about 185 ml (3/4 cup) boiling water and stir to make a thick sauce.
- If the sauce is still too liquid at the end of the cooking time, simmer with the lid off until it evaporates. Season with salt, to taste.
This Goan curry had such a fantastic aroma it just brought a smile to my face to think that I had created this from scratch, no packets or bottles of sauce anywhere. I served it with some plain steamed basmati rice, sambals and a large dollop of Mrs Ball chutney. Give this a go even if you don’t cook it on the braai, it’s really worth the little time it takes and I’m sure it wont be the last time you cook this either.
Until next time keep on braaiing!
P.S. don’t forget that next week is National Braai Day back in SA and now all over the world. So if you decide to have some friends around for a braai take some pics and share them with me and I will post them up on the blog for all to see. Keep well Larry