Malaysian Randang - Beef and Coconut Curry
A spicy coconut tender beef curry, serve sprinkled with chopped coriander and plain steamed or boiled rice.
Preparation time: 10-15 minutes Quantity: Serves 4 Cooking time: 1 hour
Ingredients
5 shallots or 1 red onion
3 cloves garlic
1 inch peeled fresh ginger
1/4 teaspoon salt
3 black pepper corns
2 fresh green chillies
1 teaspoon turmeric
1/2 teaspoon cumin seeds
1 tablespoon oil
460g/16oz diced beef
enough water to cook
2/3 tin/300 ml coconut milk
Seasoning
Method
- Make a paste by processing the onion, garlic, ginger, salt, pepper, chillies, turmeric and cumin
- Heat oil in a pan and cook out the paste- to release flavours- beware not to burn
- Add the diced beef and cook till sealed/brown on all sides
- Add 1/4 pint stock or water, bring to the boil
- Simmer for 50-60 minutes , checking every 10-15 minutes, add more water to stop from drying out- cook till tender
- Add coconut milk- bring to the boil-cook for 5 minutes, season to taste and serve