The best curry I have ever made
(ever!)
Oil to cover the bottom of the pressure cooker
1 tablespoon curry leaves
1 teaspoon Fenugreek seeds
2 inch thick root of ginger peeled and grated
1 large onion finely chopped
4 cloves of garlic finely chopped
2 hot fresh chillies – with seeds (snipped in with sissors)
Masala
2 teaspoons ground cumin
1 tablespoon ground coriander
2 teaspoon turmeric
1 teaspoon ground
fennel
2 teaspoons chilli
powder
1 teaspoon asafoetida
1kg rump steak – cut into cubes
Juice of a lemon
100ml water
1 teaspoon salt
3 large fresh tomatoes chopped into 8ths
Wholes spices
1 stick cinnamon
1 teaspoon cardamom seeds
Zest of half a lemon
(peel thin strips with little as white pith as possible)
1 400ml can of coconut milk
Method
Fry fenugreek & curry leaves until they start to colour.
Add onion, garlic, ginger, & chillies.
Cook on a low heat until onions have softened.
Add the masala spices and stir.
Add the meat. Stir until all meat is coated in spices.
Add lemon juice, water and salt. Make sure to mix in all
spices stuck to bottom of the pan.
Add tomatoes and whole spices.
Put on pressure cooker lid and bring up to pressure.
Cook for 45 minutes, allow to de-pressureize by cooling.
Open pressure cooker, add 400ml can of coconut milk.
Cook on a low heat for 20 mins with the lid off, then transfer
to large frying pan.
Leave on a low heat until the gravy has reduced to a thick
sauce.
Serve with rice, and/or naan
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