Directions for: Beef, Coconut Curry, Dosa, Banana Chutney and Rice
Ingredients
Spice Mix2 Tbsp (30 mL) cinnamon, ground
3 Tbsp (45 mL) cumin, ground
2 Tbsp (30 mL) cardamom, ground
1 tsp (5 mL) allspice, ground
2 Tbsp (30 mL) black peppercorns
5 piece cloves
3 Tbsp Madras curry powder
tsp (2 mL) nutmeg, ground
Coconut Curry2 ⅕ lb(s) (1 kg) stewing beef, cut into 1-inch pieces
cup (125 mL) banana leaf flower, julienned
cup (175 mL) shallots, diced
cup (60 mL) coconut oil
cup (125 mL) Spice Mix
1 cup (375 mL) beef stock
2 cup (600 mL) coconut milk
cup (60 mL) ginger, minced
2 Tbsp (30 mL) garlic, minced
1 Tbsp (15 mL) salt
1 Tbsp (15 mL) pepper
1 box dosa
Lotus Root Garnish1 piece lotus root, sliced 1/8-inch (3 mm) thick
canola oil for deep frying, approx. 2-inch (5 cm) deep
pinch salt
Okra Garnish6 piece okra, sliced 1/4-inch (5 mm)
cup (60 mL) buttermilk
cup (60 mL) chickpea flour
canola oil for deep frying, approx. 2-inches (5 cm) deep
pinch salt
Garnish16 basil leaves, picked
24 coriander leaves, picked
1 red chili, thinly sliced
Banana Chutney2 bananas, diced
1 tsp (5 mL) lime zest
1 tsp (5 mL) lime juice
2 Tbsp (30 mL) coconut milk
1 tsp (5 mL) salt
cup sweet shredded coconut, toasted
Jasmine Rice3 cup (750 mL) jasmine rice, cooked
3 Tbsp (45 mL) coconut milk
2 Tbsp (30 mL) Thai basil, chiffonade
2 Tbsp cilantro, chiffonade
Directions
Spice Mix1. Combine cinnamon, cumin, cardamom, all spice, black peppercorns and cloves in dry saut pan.
2. Toast evenly over moderate heat until fragrant, 2-3min.
3. Place in spice grinder with curry powder and nutmeg, grind until smooth.
Coconut Curry1. Season beef with salt and pepper.
2. in large saut pan, over high heat, using coconut oil, sear beef on all sides until golden brown.
3. Remove beef and reserve, discard oil, return pan to medium heat.
4. Add shallots, ginger, garlic, banana leaves and curry spice mix, cook to soften, about 5- 7 min.
5. Add browned beef, stock and coconut milk. Cover, braise at 225F (107C ) for 4 hours or until tender.
6. Remove beef from curry. Blend curry sauce until smooth. Return beef to curry sauce and bring to a boil.
7. Make dosa according to package directions.
Lotus Root Garnish1. Deep fry lotus root slices at 320F (106C) until golden brown and crisp.
2. Remove from oil and place on towel lined tray, season with salt.
Okra Garnish1. Dip the okra in a bowl with buttermilk.
2. Drain, place okra in bowl with chickpea flour, toss well to cover completely, shake excess flour.
3. Fry at 320F (106C) until golden and crisp, place on towel lined tray, season with salt.
Garnish1. Use with assembly.
Banana Chutney1. Combine bananas, zest, lime juice, salt and coconut milk. Mix well.
2. Sprinkle with toasted coconut, do not mix.
Jasmine Rice1.
Cook rice according to package directions. Stir in coconut milk and herbs.
See more: Complex, Indian, Gourmet, Rice/Grain, Beef, Herbs, Main, Dinner, Fry