The only reason I call my beef curry Malaysian is because I use a curry powder labelled as “Malaysian Curry Powder.” I don’t think you’ll find “my style” of cooking in any Malaysian cookbook. I should have titled this post “Kidpawan’s Beef Curry Using Malaysian Curry Powder” but that’s just a bit too indulgent.
The recipe works well with other types of meat. I know because I’ve tried. You just adjust the cooking time based on the meat of your choice (chicken, for example, cooks quicker than hippopotamus).
There are also lots of curry powders available out there that you can substitute. I just find the Malaysian one fits my taste better than the others.
Malaysian Beef Curry
2-3 cloves of garlic chopped
6 slices of ginger
1 stalk of lemon grass sliced
1 red capsicum
4-6 teaspoon Malaysian curry powder (more if you want it spicier)
1 kilo beef (cheap cuts like brisket, chuck steak, shanks, etc.)
1 can coconut cream (substitute coconut milk if you want a less creamy sauce)
Salt to taste
Potatoes quartered and deep fried
A bit of oil for sautéing
Tip: It’s best to use heavy based pots for cooking this.
- Heat up a bit of oil in a heavy based pot. Sear the meat pieces in the pan (a few at a time) to seal in the juices. Remove from the pot and set aside.
- Add a bit more oil if needed. Sauté the ginger first.
- After about a minute or so add the garlic. Before it turns completely brown add the lemon grass.
- After another minute add the onions and the capsicum (save about a quarter for garnishing later). Cook this for about 5 minutes.
- Add the curry powder to the mix and cook for about another minute.
- Add the meat to the mixture. Make sure the meat is coated well.
- Add the coconut cream and simmer for about 1 hour before adding the carrots.
- After about 10 minutes add the fried potatoes and simmer for another 10 minutes.
- Serve with roti parathas or jasmine rice.