Nisha Katona’s beef madras recipe
By PA
“Named for the city of Madras, now Chennai, this dish was invented at the time of the British Raj as a mild, simple curry for the Western palate. It is not known in the traditional Indian kitchen. It often uses curry powder, which – again – is not a spice blend that forms part of the usual Indian pantry,” says TV chef Nisha Katona.
Ingredients:(Serves: 4)Prep: 15 minutesCook: 1½ hour
4tbsp vegetable oil1tsp black mustard seeds3 star anise2–3 whole dried red chillies2 black cardamom pods8–10 fresh curry leaves2 large white onions, finely chopped5cm piece of fresh root ginger (20g), peeled and grated6 garlic cloves, peeled and minced600g stewing beef, diced into 3–4cm cubes1tsp salt1½tbsp garam masala (see below, or shop bought)2tsp ground cumin1tsp chilli powder1tsp ground turmeric200g tinned chopped tomatoes1tbsp tamarind concentrate250ml coconut milk1tsp sugar1tsp freshly ground black pepper2tbsp chopped fresh coriander (stalks and leaves)
For the garam masala:1tbsp cumin seeds1tbsp green cardamom pods2tbsp coriander seeds1tsp black peppercorns1tsp whole cloves7.5cm cinnamon stick1 star anise
Method:
1. If making garam masala, toast the spices on a dry, hot pan for 3–5 minutes. Allow to cool and then grind all the ingredients to a fine powder in a pestle and mortar or spice grinder. Store in a clean airtight jar in a cool, dark place for up to three months.
2. Heat the oil in a large, heavy-based saucepan over a medium-high heat. Add the mustard seeds and let them crackle, then add the star anise, dried red chillies, cardamom pods and curry leaves, followed by the onions, ginger and garlic. Cook for 8–10 minutes, or until the onions are soft and golden brown.
3. Add the diced beef and fry for 5 minutes, stirring well.
4. Stir in the salt, garam masala, ground cumin, chilli powder and turmeric, and fry for 1 minute.
5. Add the chopped tomatoes along with 350ml water and bring to the boil, then cover and simmer for 45 minutes over a low heat. Keep stirring intermittently.
6. Add the tamarind, coconut milk and sugar, and cook for a further 30 minutes.
7. After this time, check the tenderness of the beef and cook for longer, if needed. Add more water, if required, to bring the sauce to your desired consistency.
8. Finish with the black pepper and chopped coriander before serving.
The Curry Bible by Nisha Katona is published in hardback by Penguin Michael Joseph. Photography by Nassima Rothacker. Available now.