Mangalorean Catholic Style Spicy Beef Curry

Ingredients

This adaptation of the Chadian dish, Riyenu, to Mangalorean Catholic cuisine incorporates the unique flavors and ingredients of the region. The original dish is transformed by using a blend of Mangalorean spices, such as roasted red chilies, coriander seeds, and fenugreek, which give the curry its distinct fiery taste. Additionally, the use of coconut and tamarind adds a tangy and creamy element to the dish, enhancing its overall flavor profile. The slow-cooking method ensures that the beef becomes tender and absorbs the flavors of the spices, resulting in a mouthwatering curry that is characteristic of Mangalorean Catholic cuisine. We alse have the original recipe for Riyenu, 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
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 tablespoons Mangalorean curry powder 2 tablespoons Mangalorean curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 cup (240ml) coconut milk 1 cup (240ml) 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): 20g, 10g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
3. 3.
   Add the chopped tomatoes and cook until they soften and release their juices.
4. 4.
   In a separate small pan, dry roast the Mangalorean curry powder, turmeric powder, red chili powder, cumin powder, coriander powder, and fenugreek seeds for a minute until fragrant. Grind the roasted spices into a fine powder.
5. 5.
   Add the ground spice powder to the pan and mix well with the onion and tomato mixture.
6. 6.
   Add the beef cubes to the pan and cook until they are browned on all sides.
7. 7.
   Pour in the coconut milk and tamarind paste. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
9. 9.
   Season with salt to taste and garnish with fresh cilantro.
10. 10.
    Serve hot with steamed rice or traditional Mangalorean breads like sannas or neer dosa.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, for best results. Trim any excess fat before cutting into cubes.
• Mangalorean curry powder — If you can't find ready-made Mangalorean curry powder, you can make your own by toasting and grinding a blend of red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.

Tips & Tricks

• For an extra kick of heat, add a few chopped green chilies to the curry.
• Marinate the beef in the spice mixture for a few hours or overnight to enhance the flavors.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of red chili powder.
• If you prefer a thicker gravy, simmer the curry uncovered for the last 30 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Mangalorean Catholic Spicy Beef Curry hot with steamed rice or traditional Mangalorean breads like sannas or neer dosa. Accompany it with a side of pickles and papad for a complete meal.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro to add a pop of color. Serve it in a traditional Mangalorean-style copper or clay pot for an authentic touch.