Beef, Coconut Curry, Dosa, Banana Chutney and Rice

Directions for: Beef, Coconut Curry, Dosa, Banana Chutney and Rice

Ingredients

Spice Mix

2 Tbsp (30 mL) cinnamon, ground

3 Tbsp (45 mL) cumin, ground

2 Tbsp (30 mL) cardamom, ground

1 tsp (5 mL) allspice, ground

2 Tbsp (30 mL) black peppercorns

5 piece cloves

3 Tbsp Madras curry powder

tsp (2 mL) nutmeg, ground

Coconut Curry

2 ⅕ lb(s) (1 kg) stewing beef, cut into 1-inch pieces

cup (125 mL) banana leaf flower, julienned

cup (175 mL) shallots, diced

cup (60 mL) coconut oil

cup (125 mL) Spice Mix

1 cup (375 mL) beef stock

2 cup (600 mL) coconut milk

cup (60 mL) ginger, minced

2 Tbsp (30 mL) garlic, minced

1 Tbsp (15 mL) salt

1 Tbsp (15 mL) pepper

1 box dosa

Lotus Root Garnish

1 piece lotus root, sliced 1/8-inch (3 mm) thick

canola oil for deep frying, approx. 2-inch (5 cm) deep

pinch salt

Okra Garnish

6 piece okra, sliced 1/4-inch (5 mm)

cup (60 mL) buttermilk

cup (60 mL) chickpea flour

canola oil for deep frying, approx. 2-inches (5 cm) deep

pinch salt

Garnish

16 basil leaves, picked

24 coriander leaves, picked

1 red chili, thinly sliced

Banana Chutney

2 bananas, diced

1 tsp (5 mL) lime zest

1 tsp (5 mL) lime juice

2 Tbsp (30 mL) coconut milk

1 tsp (5 mL) salt

cup sweet shredded coconut, toasted

Jasmine Rice

3 cup (750 mL) jasmine rice, cooked

3 Tbsp (45 mL) coconut milk

2 Tbsp (30 mL) Thai basil, chiffonade

2 Tbsp cilantro, chiffonade

Directions

Spice Mix

1. Combine cinnamon, cumin, cardamom, all spice, black peppercorns and cloves in dry saut pan.

2. Toast evenly over moderate heat until fragrant, 2-3min.

3. Place in spice grinder with curry powder and nutmeg, grind until smooth.

Coconut Curry

1. Season beef with salt and pepper.

2. In large saut pan, over high heat, using coconut oil, sear beef on all sides until golden brown.

3. Remove beef and reserve, discard oil, return pan to medium heat.

4. Add shallots, ginger, garlic, banana leaves and curry spice mix, cook to soften, about 5- 7 min.

5. Add browned beef, stock and coconut milk. Cover, braise at 225F (107C ) for 4 hours or until tender.

6. Remove beef from curry. Blend curry sauce until smooth. Return beef to curry sauce and bring to a boil.

7. Make dosa according to package directions.

Lotus Root Garnish

1. Deep fry lotus root slices at 320F (106C) until golden brown and crisp.

2. Remove from oil and place on towel lined tray, season with salt.

Okra Garnish

1. Dip the okra in a bowl with buttermilk.

2. Drain, place okra in bowl with chickpea flour, toss well to cover completely, shake excess flour.

3. Fry at 320F (106C) until golden and crisp, place on towel lined tray, season with salt.

Garnish

1. Use with assembly.

Banana Chutney

1. Combine bananas, zest, lime juice, salt and coconut milk. Mix well.

2. Sprinkle with toasted coconut, do not mix.

Jasmine Rice

Cook rice according to package directions. Stir in coconut milk and herbs.

See more: Complex, Indian, Gourmet, Rice/Grain, Beef, Herbs, Main, Dinner, Fry

Beef, Coconut Curry, Dosa, Banana Chutney and Rice

Ingredients

Directions

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