Malaysian Beef & Potato Curry
About this Recipe
This recipe has been handed down through the family. My mother was taught this by my grandmother (Atok) and she converted the old measurements of a pinch and handful to metric. It is a nice winter warmer, served with just rice and some greens.
- 1 kg Chuck Steak
- 1 kg Potatoes
- 1 large onion
- 4 tbsp Malay Curry Powder
- 10cm stick Cinnamon
- 2 cloves
- 1 triangle piece star annise
- 400gm can Coconut milk
Malaysian curry powder can be found at most Asian Grocers. There is usually a different powder seafood or beef/chicken. I usually have both mild and hot in the cupboard and blend according to who will be eating.
Using such a small amount of star annise means the packet will likely last you a few years but if you leave it out it does change the flavour.
I usually serve this some green vegetables like boy choy or cabbage and rice.
Step by Step Instructions
Cut steak into 4cm pieces. Place the curry powder in a ceramic bowl. Slowly add enough water until you have a pourable liquid.
Add oil to a large saucepan on a medium heat and fry star annise, cinnamon and cloves for about 2 minutes. Add finely chopped onion and fry until the onion starts to turn brown.
Add curry paste and fry until the spices marry. This should be about 4 to 5 minutes. Then add meat and cook stiring until meat goes brown.
Add coconut milk reserving say 10% in the bottom of the can. Also add a can of water. Bring to a simmer, lower heat to lowest setting and simmer for one and a half hours.
Add potatoes which have been cut into thirds and simmer for another 45 minutes or until potatoes are cooked.
Keeping the coconut milk in reserve is in case you overboil and it curdles. Regardless, add the remaining coconut milk just before serving.