Beef Curry with Coconut Cream

Serves 4


  • 900 g beef braising steak
  • (stewing steak is fine but takes a little longer cooking)
  • 2 teaspoons coriander seeds,
  • 1 teaspoon cumin seeds
  • 2 cardamom pods
  • 2 large onions
  • 2 - 3 cloves garlic, crushed
  • 2-3 green chillies deseeded, finely chopped
  • 4cm piece root ginger (about the size of a large walnut), peeled and finely chopped
  • 1 tablespoon of turmeric
  • 1 tin of coconut milk
  • Salt


Beef curry is great when you are busy and is good cooked the day before and reheated. I love cooking curry, and serving it with dishes of dhal, and spinach and spicy potatoes. Don't forget the chutneys, pickles and puppodum. The Food Lovers Fairs are a brilliant place to buy authentic Indian chutneys.

  1. Crush the whole spices & pods and dry roast in a heavy-bottomed frying pan for a couple of minutes.
  2. Fry the diced beef in a casserole dish in cooking oil to brown it and then transfer to a plate.
  3. Add onions to the pan and fry for a few minutes. Then add the garlic and all the spices, the chilli and ginger and cook for a further 5 minutes. Return the meat to the pan.
  4. Add the coconut milk slowly to the casserole and cover.
  5. Simmer very gently for about 2 hours. Take off the lid and check consistency, Test the meat to see if it is cooked and then cook for a further 15 minutes uncovered.