Curries are my favourite dish to cook on a lazy day at home. One of my most memorable curry experiences was in Little India, Singapore. I paid about £2 for a meal, which contained a saffron potato saag aloo, a super hot on the bone chicken curry and the perfect pilau rice. It blew my head off, but the flavours behind it were incredible!
Nowadays I often have a curry on a Sunday in front of the F1 and they’re always my go to dinner the next day after a night out – I swear they have hangover healing powers! I pretty much always use the slow cooker as well; mine is a sear and stew sort meaning I can use the pot on the hob for the first part of cooking then transfer to the slow cooker.
Some of my best loved curries are the hot and sour varieties like madras, pathia and dhansak. I do love creamy korma as well, though I tend to throw in some finger chillis!
This recipe is probably best described as a madras, but with a hit of tandoori masala rather than garam masala. It packs a bit more heat and creates amazing colour! I also prefer to use fresh tomatoes and save some of the back to add in right before serving to create some added freshness.
I’ve added a quick mushroom pilau recipe along side this too – it’s super easy to make and is the perfect side to pretty much any homemade curry. Enjoy!
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp hot chilli powder, to taste
- Juice of half a lemon
- 1 large onion
- 2 tsp ghee
- 1 finger chili
- 2 tsp garlic paste
- 1 tsp ginger paste
- 2 steaks, diced
- 400g fresh tomatoes (around 5 salad toms)
- 100ml beef stock
- 1tsp parsley
- 1tsp tandoori masala
- Squeeze of lemon juice
- Salt and pepper
- Spring onion / fresh parsley garnish
- 1/2 cup basmati rice
- 1 cup cold water
- Seeds from 3 cardamon pods
- 1 tsp salt
- 2 black pepper corns
- 2 chestnut mushrooms finely sliced
- Slice the onions and add to a deep pot with the ghee, a pinch of salt and pepper. You want to use a medium heat here until the onions are soft and golden.
- Add the ginger paste, garlic paste and chilli. Cook for 1 minute over a high heat.
- Dice the steak and add to the pot and continue to cook over a high heat for about 5 minutes until golden.
- Turn the heat back down to a medium heat and add the spice paste. Cook for about 5 minutes.
- The fresh tomatoes need peeling; place in boiling water and when the skin cracks remove and peal. Rather then chop I tend to mash them to keep some texture. Add to the pot but hold back a small portion of them for later. Also add 100ml of beef stock.
- Slow cook for at least 2 hours.
- Before serving add the tandoori masala, coriander, the held back tomatoes and a final dash of fresh lemon juice
- Garnish with fresh parsley or spring onions
- Grind the inner seeds from the cardamon pods with the salt and pepper until a fine powder
- Add to a saucepan with the rice and sliced mushrooms
- Cover, bring to the boil and steam for 10 minutes