Ingredients with Measurements:
- 1 kg beef ribs
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tbsp curry powder
- 1 tbsp garam masala
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp black pepper
- 2 cups water
- 1 cup coconut milk
- 2 tbsp vegetable oil
- 2 tbsp chopped cilantro
Special equipment needed:
- Konro grill or any charcoal grill
Step-by-step instructions:
1. Preheat the konro grill or charcoal grill to medium-high heat.
2. In a bowl, mix together curry powder, garam masala, turmeric powder, cumin powder, coriander powder, paprika, salt, and black pepper.
3. Rub the spice mixture onto the beef ribs, making sure to coat them evenly.
4. Place the beef ribs on the grill and cook for 10-15 minutes on each side or until browned.
5. In a separate pot, heat vegetable oil over medium heat. Add chopped onions and garlic and sauté until softened.
6. Add the water and coconut milk to the pot and bring to a boil.
7. Add the beef ribs to the pot and let it simmer for 1-2 hours or until the meat is tender.
8. Garnish with chopped cilantro and serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Konro grill or charcoal grill: medium-high heat
Stove: medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 31g
Saturated fat: 15g
Cholesterol: 100mg
Sodium: 1500mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 3g
Protein: 35g
Substitutions for ingredients:
- Beef ribs can be substituted with beef chuck or beef brisket.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add potatoes, carrots, and bell peppers to the curry for a more hearty meal.
- Use chicken instead of beef for a lighter version of the curry.
Tips and tricks:
- Marinate the beef ribs in the spice mixture overnight for a more flavorful dish.
- Use a meat thermometer to ensure that the beef ribs are cooked to your desired level of doneness.
- Adjust the amount of curry powder and other spices to your taste preference.
Storage instructions:
Store leftover Konro Curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Konro Curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the Konro Curry in a bowl with a side of rice and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
- White rice
- Naan bread
- Mango chutney
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
- Cucumber salad
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or heavy cream to balance out the heat.
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the beef ribs to an internal temperature of 145°F to ensure that it is safe to eat.
- Store leftover Konro Curry in the refrigerator within 2 hours of cooking.
Food history:
Konro Curry is a traditional Indonesian dish that originated in the city of Makassar. It is typically made with beef ribs that are grilled over a konro grill and then simmered in a curry sauce.
Flavor profiles:
The Konro Curry has a rich and spicy flavor with a hint of sweetness from the coconut milk. The beef ribs are tender and flavorful, and the curry sauce is fragrant and aromatic.
Serving suggestions:
Serve the Konro Curry with a side of white rice and garnish with chopped cilantro for a complete meal.
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Region: Japanese