Ingredients with Measurements:
- 1 lb. beef, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. curry powder
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. turmeric
- 1/2 tsp. cayenne pepper
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) coconut milk
- Salt and pepper to taste
- 2 tbsp. vegetable oil
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the beef and cook until browned on all sides, about 5 minutes.
5. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and stir to coat the beef and onions.
6. Pour in the diced tomatoes and coconut milk and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes, or until the beef is tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for cooking the beef and onions, then low heat for simmering the curry.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 10g
Protein: 22g
Sodium: 380mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- Chicken or lamb can be used instead of beef.
- Fresh tomatoes can be used instead of canned.
- Heavy cream can be used instead of coconut milk.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use different types of curry powder or spices to customize the flavor.
- Add a dollop of yogurt or sour cream on top of the curry before serving.
Tips and tricks:
- Cut the beef into small, bite-sized pieces for faster cooking and easier eating.
- Use a wooden spoon or spatula to stir the curry to prevent the beef from breaking apart.
- Taste the curry as it cooks and adjust the seasoning as needed.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat until warmed through.
Presentation ideas:
Serve the curry in a large bowl or on a platter with rice or naan bread on the side.
Garnishes:
Garnish the curry with chopped cilantro, sliced green onions, or a squeeze of lime juice.
Pairings:
Serve the curry with rice, naan bread, or roasted vegetables.
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Roasted cauliflower
Troubleshooting advice:
- If the curry is too thick, add a splash of water or broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure the beef is fully cooked before serving.
- Store leftover curry in the refrigerator and reheat thoroughly before eating.
Food history:
Tiger meat curry is a popular dish in Indian and Southeast Asian cuisine. It is known for its bold flavors and rich, creamy sauce.
Flavor profiles:
This curry is spicy, savory, and slightly sweet, with a creamy coconut milk base and a blend of aromatic spices.
Serving suggestions:
Serve the curry in a large bowl or on a platter with rice or naan bread on the side.
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