Sunday, February 13, 2011

Beef Madras Curry and Onion Bhaji - Naturally Gluten Free

We LOVE LOVE LOVE curry, and the best thing about curry (other than the taste of course) is that it is naturally gluten free!!!

We haven't made curry at home for a few weeks and every time we do, we (ok, I) forget to write down what we did. :)  This time, we made sure to write it down as well as take pictures of what we did.

We found some quite affordable nice Argentinian beef at the local supermarket (German beef is usually quite tough, as they raise their cows for milk, not meat), so we bought the only large piece they had left. 

When we make curry at home, we normally do not make the rice or bread.  I have tried to make gluten free naan bread before, but never with any success.  And with Guy being a diabetic, he doesn't need the extra bread anyway - so we just make the curry and onion bhaji, and leave out the rice.

We love cooking together and since he is not working in Munich during the week at the moment, weekends are always so busy, but this weekend, we made the time to prepare a nice meal together - we really have fun doing this. :-)

For the Curry you will need (and please do adjust for your taste, we do)

2 tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
1 teaspoon turmeric powder
1 teaspoon mixed color peppercorns
4-5 dried red chills (I more or less per hotness you desire)
3-5 garlic cloves, crushed
2 teaspoons grated fresh ginger
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon fenugreek
2 tablespoons ghee
1kg chuck steak, cubed 

3 tablespoons tomato paste
1 cup beef stock


1.  The first step is to prepare your curry paste.  We use ONLY seeds, never powders (except for the Tumeric).  Measure your seeds and place the following into a dry skillet to roast - coriander, cumin, peppercorns, chilies and fenugreek.  Roast until you can smell the wonderful flavors coming out, but be careful not to burn the seeds. Then allow to cool (this is important, as if you put them in the grinder while they are still warm, there is too much moisture).  Then grind the seeds in a grinder (we have a separate coffee grinder that we use only for curry spices :), and add this ground spice mix to a small food processor.  Add the turmeric powder, garlic, ginger, olive oil and lemon juice and mix in the food processor to form a paste. You can add more oil if it is too dry.  When it is a nice paste, you are finished with your amazing curry paste (which you can make at any time and use anytime). Set aside. 

2. Heat 2 tablespoon of ghee butter (this IS milk Free - so it is worth it to buy a nice jar of Ghee (or even make it yourself if you time)) in a large saucepan over high heat. Add the beef. Cook, stirring for 2 to 3 minutes, or until browned. Transfer to a bowl.

3. Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to a boil. Reduce heat to low. Cover. Cook for 1 hour, or until beef is tender. 

4. Remove lid. Cook, uncovered, for a ca 15 minutes, or until sauce has reduced and thickened slightly. 

Now for the Bjahi

1 tablespoon coriander seeds
1 tablespoon cumin seed
1/2 teaspoon fenugreek seeds
1/4 teaspoon yellow mustard seeds
1/4 teaspoon black onion seeds
3-5 dried red chilies (more or less per your desired hotness)
1/2 teaspoon fennel seeds
2 tablespoons olive oil
2 tablespoons ghee butter
1 bunch or fresh parsley or coriander (I prefer coriander, but sometimes it is not available)
2 really large white onions (or 3-5 or so small/medium ones)
8-10 tablespoons Gram (chickpea) flour (the amount will depend on how much of the other ingredients you have used)
2-3 tablespoons water

1. Prepare the paste - using the same process as above - roast seeds, grind then and make a paste in food processor, adding the olive oil.

2. Slice onions and mix with the chopped parsley (or coriander).

3. Our secret to great Bhaji is to sautee the onions (most recipes do not call for this). You will need to do this until the onions are nice and soft.  About halfway through this process, add the paste to the onions.

4. When onions are nice and soft - remove from stove and let cool or place in the fridge to cool down.

5. Add Gram (chickpea) flour and water and mix thoroughly.  You do not want a really sticky consistency, but you also do not want a completely "battered" consistency.  Once again, put the mixture in the fridge when it is finished.  It is easier to form and work with it when it is a bit cooler.

6.  Heat some oil (we use the same oil over and over) and then fry the onion bhaji.


1 comment:

  1. Looks gorgeous and delicious! Glad you had a good weekend