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Current Position:Home » News » Recipes & Cooking » Occasions & Cooking » Everyday Cooking » Topic

Malaysian beef and eggplant curry

Zoom in font  Zoom out font Published: 2014-08-11  Views: 40
Core Tip: Discover dozens of Malaysian recipes with influences from China, India and Thailand.
Malaysian beef and eggplant curry

Ingredients  


• 1 cup canola oil
• 2 large onions, halved, thinly sliced
• 2 garlic cloves, crushed
• 3cm piece ginger, peeled, grated
• 2 small red chillies, deseeded, chopped
• 1 teaspoon ground turmeric
• 1kg beef chuck steak, cut into 3cm cubes
• 400ml can coconut milk
• 1 eggplant, trimmed, cut into 5mm-thick slices
• 1 tablespoon tamarind puree (see note)
• steamed SunRice White Long Grain Rice, to serve

Method

Step 1
Heat 2 tablespoons oil in a large saucepan over medium heat. Add half the onions. Cook, stirring occasionally, for 20 minutes or until golden. Add garlic, ginger, chillies and turmeric. Cook, stirring, for 1 minute or until aromatic.
Step 2
Add steak and stir until well coated in spice mixture. Cook, stirring occasionally, for 3 minutes or until steak is browned. Pour coconut milk and 1/2 cup water over meat. Stir to combine. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour.
Step 3
Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook eggplant, in batches, for 3 to 4 minutes or until browned. Transfer to a plate lined with paper towel. Add remaining onion to pan and cook for 4 to 5 minutes or until golden.
Step 4
Add eggplant and tamarind to curry. Cook, uncovered, for 20 minutes or until meat is tender. Serve curry with fried onions and rice.


 
 
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