My Massamum BeefAn authentic quick version for busy people
We love curries. The rich delightful broth with many flavour nuances and a combination of meat with vegetables. Massamum curry is a favourite and whilst it is acceptable to use the bottled varieties of curry paste, there is nothing better than making your own curry paste. This paste keeps refrigerated for at least 6 months, mine is usually used in less than 2 months anyway.
It is a pleasure making your own curry paste. The aromas of the spices frying is seconded only by the enjoyment of pureeing your own ingredients. When your paste hits the hot oil it is a fragrant moment, one that ensures your family pops into the kitchen to ask what is for dinner.
View 1. The essential paste ingredients; lemongrass, cloves, black pepper, nutmeg, cumin, coriander,
shrimp paste, cardamom, garlic and red onion.
View 2. Fresh and dried red chillies.
View 3. Over a low heat fry the dried spices until aromatic, about 3 minutes, shaking the pan occasionally.
View 4. Roughly chop the onions, garlic, red onion and put in a food processor to puree with the spices and shrimp paste.
View 5. Have your onions and potatoes peeled, and beef diced.
View 6. Over a high heat, add 2 tablespoons vegetable oil then quickly brown the meat in 2 batches.
Remove from heat and let rest on a plate.
View 7. Heat up rest of vegetable oil and brown the onions and potato, then remove to the same plate.
View 8. Put 2 heaped tablespoons curry paste into the pan and stir for 1 minute, then add coconut milk
and tamarind puree. Boil for 10 minutes until slightly thickened without the lid.
View 9. Return the meat, potatoes and onions to the pan, discarding the juice from resting the meat.
Add bay leaves and brown sugar.
I used a pressure cooker, with lid on, bring to boiling point, lower heat and cook for 25 minutes.
If you do not have a pressure cooker, simply turn your pan to low, with lid on and simmer for 1 1/2 hours
View 10. Serve with boiled jasmine or long grain rice and enjoy!
My Massamum Beef
20 black peppercorns
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon cloves
6 cardamom pods
1/2 teaspoon nutmeg, freshly grated
7 dried red chillies, roughly chopped
3 fresh red chillies, roughly chopped
1 bulb garlic, skinned
1 red onion, peeled and roughly chopped
4 stalks lemongrass, tender part only, crushed and chopped
2 tablespoons shrimp paste
2 tablespoons water
1 tablespoon vegetable oil
Fry the dried spices in a pan for about 3 - 4 minutes, until just roasted and fragrant.
Puree in a food processor, blender or mortar and pestle with all other ingredients until a fairly smooth paste is achieved. You will need 2 heaped tablespoons for this recipe. Store the remainder in a sterilised jar and pour a little vegetable oil on top, then store in refrigerator until required.
1 kilo topside or rump steak, cut into 1 inch (2.5cam squares)
1/4 cup vegetable oil for frying
4 small white onions, peeled and left whole
4 baby potatoes, peeled and left whole
3 cups coconut milk
2 tablespoons tamarind puree with 1/4 cup water (or 1/4 cup tamarind water)
3 bay leaves
3 tablespoons brown sugar
Heat oil in pan over a high heat, add 2 tablespoons vegetable oil then quickly brown the meat. Remove and add 2 tablespoons vegetable oil and brown remaining meat, remove to a plate. Add potatoes and onions to brown as well, then remove to the same plate as the meat. Add 2 heaped tablespoons massamum curry paste and stir for 1 - 2 minutes then add the coconut milk, water and tamarind. Lightly boil for 10 minutes until the mixture is slightly thickened. Add bay leaves, brown sugar, meat and vegetables.
If using a pressure cooker, place on lid and boil until whistling. Turn down heat to low and cook for 25 minutes.
If using a pan, bring to simmer, place on lid, drop to lowest temperature and cook for 1 - 1 1/2 hours until meat is tender. Add more water if required.
Serve with boiled rice.