Mangalorean Catholic Beef Curry

Ingredients

In this adaptation of Pares to Mangalorean Catholic Cuisine, we incorporate the unique flavors and ingredients of the coastal region of India. The original Filipino Pares is a beef stew with a sweet and savory sauce, while the Mangalorean Catholic Beef Curry is a spicier and more aromatic dish with a coconut-based gravy. The use of Indian spices such as cumin, coriander, and turmeric, along with the addition of tamarind, gives this dish its distinct Mangalorean flavor profile. We alse have the original recipe for Pares, 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
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup coconut milk 1 cup coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions, minced garlic, grated ginger, and green chilies. Sauté until the onions turn golden brown.
3. 3.
   Add the beef cubes to the pan and cook until they are browned on all sides.
4. 4.
   In a small bowl, mix together coriander powder, turmeric powder, and red chili powder. Add this spice mixture to the pan and sauté for a minute.
5. 5.
   Pour in the coconut milk and tamarind paste. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for about 1.5 to 2 hours, or until the beef is tender.
7. 7.
   Season with salt to taste and garnish with fresh cilantro.
8. 8.
   Serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

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

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a few extra green chilies.
• Adjust the consistency of the curry by adding more coconut milk for a creamier texture or water for a thinner gravy.
• Marinating the beef in yogurt and spices for a few hours before cooking can help tenderize the meat and enhance the flavors.

Serving advice

Serve the Mangalorean Catholic Beef Curry hot with steamed rice or crusty bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Mangalorean Catholic Beef Curry in a deep serving dish, allowing the vibrant red color of the curry to stand out. Sprinkle some chopped cilantro on top for an appealing garnish.