Kerala Pineapple Beef Curry with Cucumber Raita Recipe
Ingredients
| Plain yogurt | 1 Cup (16 tbs) (For the Raita:) | |
| Hothouse cucumber - 1/2, grated | ||
| Salt | 1 Pinch (For the Raita:) | |
| Black pepper | 1 Teaspoon (For the Raita:) | |
| Cilantro | 1 , garnish (For the Raita:) | |
| Basmati white rice or long-grain American rice - 2 cups | ||
| Salt | 1/2 Teaspoon (For the Rice:) | |
| Lemon juice | 1 Teaspoon (For the Rice:) | |
| Light olive oil | 1/4 Cup (16 tbs) (For the Curry:) | |
| Top sirloin steak - 1 pound, cubed | ||
| Salt | 1/2 Teaspoon (For the Curry:) | |
| White onion | 1 Small, diced (For the Curry:) | |
| Garlic | 2 Tablespoon, minced (For the Curry:) | |
| Ginger | 2 Tablespoon, minced (For the Curry:) | |
| Madras curry powder - 2 tablespoons, or more to taste | ||
| Pineapple juice | 3/4 Cup (16 tbs), frozen (For the Curry:) | |
| Pineapple | 1 Small, peeled (For the Curry:) | |
| Beef Stock | 3/4 Cup (16 tbs) (For the Curry:) | |
| Coconut milk - 1/2 cup, unsweetened | ||
| Almonds | 1/4 Cup (16 tbs), toasted (For the Garnish:) | |
| Cilantro leaves - 12 to 16, fresh | ||
| Mango or other fruit chutney - 1/2 cup | ||
Directions
MAKING
1) In a mixing bowl, mix the grated cucumber, salt, pepper and coriander together and refrigerate until chilled.
2) Soak the rice in cold water for 10 minutes, then drain and rinse under cold running water.
3) In a saucepan, add the rice, 4 cups cold water, salt and lemon juice, bring to a boil then partially cover and simmer over a low heat for 6 to 8 minutes or until the water is absorbed. Cover and keep warm
4) In a saucepan or deep heavy skillet, saute the cubed sirloin seasoned with salt in the oil for 5 minutes over a medium-high heat, until evenly browned.
5) Stir in the onion, garlic, and ginger, then saute for another 1 minute.
6) Stir in the curry powder and saute for 1 to 2 minutes until all the ingredients are well coated.
7) Stir in the pineapple juice concentrate, pineapple, stock, and coconut milk, then bring to a boil and simmer over a medium heat for 5 minutes. Adjust the seasonings and keep warm.
SERVING
8) On each warm serving plate, place a mound of the rice and spoon over the curry.
Garnish with the almonds and cilantro and serve immediately with the bowls of chutney and raita on the side.
1) In a mixing bowl, mix the grated cucumber, salt, pepper and coriander together and refrigerate until chilled.
2) Soak the rice in cold water for 10 minutes, then drain and rinse under cold running water.
3) In a saucepan, add the rice, 4 cups cold water, salt and lemon juice, bring to a boil then partially cover and simmer over a low heat for 6 to 8 minutes or until the water is absorbed. Cover and keep warm
4) In a saucepan or deep heavy skillet, saute the cubed sirloin seasoned with salt in the oil for 5 minutes over a medium-high heat, until evenly browned.
5) Stir in the onion, garlic, and ginger, then saute for another 1 minute.
6) Stir in the curry powder and saute for 1 to 2 minutes until all the ingredients are well coated.
7) Stir in the pineapple juice concentrate, pineapple, stock, and coconut milk, then bring to a boil and simmer over a medium heat for 5 minutes. Adjust the seasonings and keep warm.
SERVING
8) On each warm serving plate, place a mound of the rice and spoon over the curry.
Garnish with the almonds and cilantro and serve immediately with the bowls of chutney and raita on the side.
Chef
