Friday, January 22, 2016
Madras Beef Curry
This is the second recipe I have made from Best-Ever: 500 Simply Delicious Recipes cookbook by Bay Books. It was a very simple recipe. I have since learned it is more traditionally a vegetarian dish. The plan is to sometime make that version. I have made this twice with beef and once with chicken.
With the name and some research I found out it was based on various Indian dishes using the
curry paste. In India
the vegetarian version is more common. Outside India
the meat version is more common. The name was invented by British restaurants
making Indian cuisine.
The first trick was to find
curry paste. I found some without additives at a Korean/Asian market in called H-Mart. It is beef stock/
broth, tomato paste, onion, and meat. I substituted chicken broth/stock for
beef when making the chicken version. It has a good low medium heat to it. I
have served it with both basmati and jasmine rice. Tigard,