Beef Chilli Fry

Coconut and lime are delicious flavours associated with the cuisine of South India. Whilst beef is not as commonly used in dishes from that region it works fantastically well here - with the bold flavours of the spices, the tanginess of the lime, the sweetness of the coconut and the heat of the chilli. This really is one of my absolute favourite dishes. If you don't like it too spicy, remove the seeds of the chillies first.

Serves: 4 people
Preparation time: 15
Cooking Time: 15
Difficulty: Moderate

Spiciness

If you like this recipe try these

Spicy Chicken Bhuna

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This recipe features

Ingredients

500g beef rump, trimmed of any fat and cut into thin strips
200g onions, sliced
1½ tsp vegetable oil
1 tsp garlic, sliced
2 green chillies, chopped
1 tsp ginger, chopped
1 tsp mustard seeds
10 - 12 curry leaves (fresh or frozen)
3 tbsp Patak's Madras Curry Paste
1 tbsp tomato paste / purée
1 tbsp fresh coriander, chopped
juice of ½ lime
2 tbsp coconut, grated (fresh or desiccated)
salt, to taste

Methods

Heat the oil in a pan, add the mustard seeds and when they begin to crackle add the ginger, garlic and green chillies and continue to fry for 1 minute.
Add the curry leaves and sliced onions and cook for 4 - 5 minutes until the onions are a light golden brown.
Add the Patak's Madras Curry Paste. Sprinkle in a few drops of water and fry for 2 - 3 minutes.
Add the tomato paste / purée and continue cooking for another minute.
Add the strips of beef and stir fry for a few minutes. Add the coconut and stir well.
Allow the beef to cook through to your liking before turning off the heat and squeezing over the lime juice. Check the seasoning before stirring in the coriander. Tastes fantastic when served alongside hot Indian bread.