Stir-Fried Beef With Coconut |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This dish comes from Karaikal, a small ex-French enclave south of Pondicherry Ingredients:
1 teaspoon chili powder |
1/2 teaspoon turmeric |
salt |
2 tablespoons vegetable oil |
300 g beef rump, cut-into thin slices, about 1-inch square |
10 curry leaves |
3 whole dried chilies |
30 g dehydrated flaked coconut |
2 medium tomatoes, finely chopped |
1/2 teaspoon coriander seed |
1/2 teaspoon cumin seed |
5 black peppercorns |
1 pinch fenugreek seeds |
1 pinch anise seed |
1/2 star anise, pod |
1/4 inch cinnamon stick |
Directions:
1. Mix the chili powder, turmeric and salt with 1 tablespoon of oil and rub the mixture into the beef slices. Set aside.
2. Dry-roast the spice mix ingredients together over medium heat for 1 minute, taking care that they do not burn, then grind them into a fine powder.
3. Heat remaining oil in wok and put the curry leaves and the dried red chillies each torn in 2 or 3 pieces. Add the beef and coconut chips, retaining some of the chips for the garnish, and saute over high heat until the meat is seared on both sides.
4. Reduce the heat and add the tomatoes, the ground spices and salt to taste. Stir-fry until the meat is done, about 2 to 3 minutes.
5. Serve hot, garnished with coconut chips.
|
|