Madras Curry

[soleta]

Curries of the World
Mridula Baljekar

Although Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one are also extremely popular. This particular recipe is a contribution by the area's small Muslim community.

60ml/4 tbsp vegetable oil
1 large onion, finely sliced
3-4 cloves
4 green cardamoms
2 whole star anise
4 fresh green chillies, chopped
2 fresh or dried red chillies, chopped
45ml/3 tbsp Madras masala paste
5ml/1 tsp ground turmeric
450g/1lb lean beef, cubed
60ml/4 tbsp tamarind juice
granulated sugar, to taste
salt
a few fresh coriander (cilantro) leaves, chopped, to garnish

1 Heat the vegetable oil in a wok, karahi or large pan over a medium heat and fry the onion slices for 8-9 minutes until they turn golden brown. Lower the heat, add all the spice ingredients, and fry for a further 2-3 minutes.
2 Add the beef and mix well. Cover and cook on low heat until the beef is tender. Cook uncovered on a higher heat for the last few minutes to reduce any excess liquid.

COOK'S TIP
To tenderize the meat, add 60ml/4 tbsp white wine vinegar in step 2, along with the meat, and omit the tamarind juice.

3 Fold in the tamarind juice, sugar and salt. Reheat the dish and garnish with the chopped coriander leaves.