Mangalorean Spicy Beef Curry

Ingredients

This Mangalorean adaptation of the Serbian Ćoravi gulaš replaces the traditional paprika and potatoes with a blend of aromatic spices and coconut milk. The addition of mustard seeds, curry leaves, and dried red chilies in the tempering adds a distinct South Indian touch to the dish. We alse have the original recipe for Ćoravi gulaš, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 tomatoes, pureed 3 tomatoes, pureed
• 1 cup coconut milk 1 cup coconut milk
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 2 dried red chilies 2 dried red chilies

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the beef cubes and cook until browned on all sides.
4. 4.
   In a small bowl, mix together red chili powder, coriander powder, cumin powder, turmeric powder, and salt.
5. 5.
   Add the spice mixture to the pan and cook for 2-3 minutes, stirring well to coat the beef.
6. 6.
   Pour in the tomato puree and cook for another 5 minutes, allowing the flavors to meld together.
7. 7.
   Add coconut milk and bring the curry to a simmer. Cover the pan and cook on low heat for 1-2 hours, or until the beef is tender.
8. 8.
   In a separate small pan, heat a tablespoon of oil and add mustard seeds, curry leaves, and dried red chilies. Allow them to splutter and release their flavors.
9. 9.
   Pour the tempering over the curry and give it a gentle stir.
10. 10.
    Serve the Mangalorean Spicy Beef Curry hot with steamed rice or traditional Mangalorean breads.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, for the best results. Trim any excess fat before cutting into cubes.

Tips & Tricks

• For an extra kick of heat, add a few chopped green chilies to the curry.
• If you prefer a thicker curry, reduce the amount of coconut milk or simmer the curry uncovered for the last 15 minutes of cooking.
• Marinating the beef in the spice mixture for a few hours or overnight will enhance the flavors.

Serving advice

Garnish the Mangalorean Spicy Beef Curry with freshly chopped coriander leaves for a burst of freshness. Serve it with steamed rice or traditional Mangalorean breads like neer dosa or sannas to soak up the flavorful curry.

Presentation advice

Serve the Mangalorean Spicy Beef Curry in a deep bowl, allowing the vibrant red color of the curry to shine. Pair it with a side of steamed rice or neer dosa, and garnish with a sprig of curry leaves for an authentic touch.