When you hear the word curry, you immediately think of HOT. And if truth be told, that is a real injustice to curry recipes all over the world. My Dad never eats curry, (a bad experience in school I believe). Because of that we never ate curry at home. It really only when I went to Ballymaloe that the repertoire of curry opened it’s doors to my tastebuds. Don’t get me wrong- I’m not a lover of HOT flavours, but I LOVE the fragrance and aromas that the perfect mix of spices conjure up.
The trick for me is to taste the chillis first before using. A general rule of thumb is
The Smaller the Chilli- the hotter the flavour
The hottest chilli in the world is reported to be the Carolina Reaper. I wouldn’t even like to chop it…
Beef & Spinach Curry
2 tablespoons ghee (clarified butter)
2 cloves garlic, crushed
1 large onion, finely sliced
1 red chilli, thinly sliced
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon chilli powder
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
675g (1½ lb) beef fillet, sliced
1 teaspoon salt
1 tin chopped tomatoes
175ml coconut milk
275g (10 oz) spinach
1 teaspoon lemon juice
Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion and cook until softened, about 5 minutes. Add the chilli and continue to cook for another 3 minutes. Season with the garam masala, coriander, chilli powder, turmeric and cumin. Cook for 2 to 3 more minutes to release the flavour.
Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk and spinach. Bring to a simmer, then cover and cook for 20 minutes, stirring occasionally.
Uncover, then stir in the lemon juice and cook for 10 more minutes, stirring frequently until the sauce has thickened.
I like to serve this with some soft naan breads and some basmati rice. Divine.