Ingredients with Measurements:
- 1 lb beef brain
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp salt
- 1 can diced tomatoes
- 1 cup beef broth
- 1 cup coconut milk
- 1 tbsp lime juice
- 2 tbsp cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Clean the beef brain by removing the outer membrane and any blood vessels. Cut into small pieces and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook until the onion is translucent, about 5 minutes.
4. Add the curry powder, cumin, coriander, turmeric, and salt to the skillet. Cook for 1-2 minutes, stirring constantly.
5. Add the diced tomatoes, beef broth, and coconut milk to the skillet. Stir to combine.
6. Add the beef brain pieces to the skillet and stir to coat with the curry sauce.
7. Reduce the heat to low and simmer for 15-20 minutes, or until the beef brain is cooked through.
8. Stir in the lime juice and chopped cilantro.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the onion, garlic, and ginger. Low heat for simmering the curry.
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Protein: 10g
Carbohydrates: 12g
Fiber: 3g
Sugar: 5g
Sodium: 650mg
Substitutions for ingredients:
- Beef brain can be substituted with chicken or lamb brain.
- Vegetable oil can be substituted with coconut oil or ghee.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
- Beef broth can be substituted with chicken or vegetable broth.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use different spices such as garam masala or chili powder for a different flavor.
- Add a dollop of yogurt or sour cream on top of the curry for a creamy finish.
Tips and tricks:
- Use a blender or food processor to puree the onion, garlic, and ginger for a smoother curry sauce.
- Soak the beef brain in cold water for 30 minutes before cleaning to remove any impurities.
- Serve the curry with a side of pickled vegetables or chutney for added flavor.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread. Garnish with chopped cilantro and a lime wedge.
Garnishes:
Chopped cilantro, lime wedges, yogurt, or sour cream.
Pairings:
Pair the curry with a cold beer or a glass of red wine.
Suggested side dishes:
Rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more beef broth or coconut milk to thin it out.
- If the curry is too thin, simmer for a few more minutes to thicken the sauce.
Food safety advice:
- Always handle beef brain with care and clean it thoroughly before cooking.
- Cook the beef brain to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean. The use of beef brain in curry is a traditional dish in some parts of the world.
Flavor profiles:
The curry is spicy and aromatic with a creamy and savory flavor.
Serving suggestions:
Serve the curry in a bowl with a side of rice or naan bread. Garnish with chopped cilantro and a lime wedge.
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