The term curry is characterised by the presence of aromatics and spices. What adds to their rich texture is the use of pureed tomatoes and onions, coconut milk, yoghurt, cream or ground nuts. For the best results, it is advisable to cook curries on low temperatures and sauté the vegetables and meat initially before adding the liquid element.
All great Indian curries including the beef Madras curry recipe begin by frying onions, ginger and garlic in a mixture of oil and clarified butter, until caramelised. Before cooking this recipe, take into account the following:
Availability of the Right Spices
To ensure the meat is tender, such types of dishes are best cooked in a pressure cooker with right ingredients, primarily the spices. The main spices to be added to your recipe are cumin seeds, turmeric ground, coriander ground, Indian garam masala, black pepper, Australian sea salt, and chilli powder. You must use fresh spices to get the authentic flavours. Ground spices are mostly preferred for Indian curries like Madras beef curry. You can source from a trusted online store. The best way is to find a genuine spice mix having all these spices ground and roasted in a single pack for ease of adding to your dish.
Source Meat on the Bone
Buy a fleshy chunk of beef on the bone, sufficient to feed the entire family. Request your butcher to cut the beef into fairly big pieces. Minute pieces will result in the meat completely shredding once it is cooked through. This also happens as the beef Madras curry recipe requires slow cooking over a long period. There are chances of the meat remaining raw or tough if not adequately cooked. Cooking with the meat on the bone will add depths of flavour to your gravy dish. Also, the size of the cooked meat pieces should satisfy the hungry mouths being fed.
Defrost the Frozen Stock
This recipe is best cooked in stock rather than plain water, for an added burst of flavour. If you already have leftover stock in your freezer, ensure you thaw it completely so that it can be added to the beef subsequently. In the absence of beef stock, even chicken or vegetable stock will suffice as both lend a unique taste to the end product. You may also resort to stock cubes or source readymade stock cans for this recipe. While doing so, just remember to tone down the amount of salt you eventually add to your recipe as readymade stock and stock cubes are inherently salty. You do not want to land up with an excessively salty curry at the end of your cook.
The preparation involved prior to cooking a recipe is crucial in determining how the end result will pan out. Source your ingredients, peel, cut and chop, in advance to avoid any calamities during the actual cooking process.