Eid Recipe: Beef Chettinad Curry

Ingredients

Beef and marinade

  • 1 kg boneless beef
  • 5g turmeric powder
  • Salt, to taste
  • Lime to taste

Spice paste

  • 50 g Kashmiri pepper
  • 10g cumin seeds
  • 10g coriander seed
  • 10g fennel seeds
  • 5g black peppercorns
  • 10g cinnamon stick
  • 5g star anise
  • 150ml coconut

Curry

  • 300g onion
  • 5g mustard seeds
  • 100g ginger paste
  • 100g garlic paste
  • 100g yoghurt
  • 20g cashew nuts
  • 150g soybean oil
  • 15g hot masala powder
  • 5g bay leaves
  • 5g green cardamom
  • 15g coriander leaves
  • 300g tomato
  • 5g curry leaves
  • Salt to taste

Method

Marinate the beef with the lime juice, turmeric and salt. Cover the intestine and store in the refrigerator for 1 hour.

To make the spice paste, roast all the dry ingredients and the coconut. Then, grind it and also add water as needed.

Take a pan, put some oil and hit it. Then add the mustard seeds, curry leaves and onion and stir until it turns brown.

Add ginger, garlic and stir for a few minutes.

After a while, add the marinated beef and prepare the spice paste. Continue to stir and cook until the oil comes out.

After that, pour in water and cook until the beef is tender and the oil comes out again.

Serve with rice.


Sheikh Abdur Rashid, Executive Sous Chef, Radisson Blu Water Garden Hotel, Dhaka

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Sheikh Abdur Rashid, Executive Sous Chef, Radisson Blu Water Garden Hotel, Dhaka

Recipe by: Sheikh Abdur Rashid, Executive Sous Chef, Radisson Blu Water Garden Hotel, Dhaka