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Kerala Pineapple Beef Curry With Cucumber Raita

Beef.Chef's picture
Ingredients
For the raita:
  Plain yogurt 1 Cup (16 tbs)
  English hothouse cucumber 1⁄2 , grated
  Hothouse cucumber 1⁄2 , grated
  Freshly ground black pepper 1 Teaspoon
  Fresh cilantro sprigs 2 (For Garnish)
For the rice
  Basmati rice/Long grain american rice 2 Cup (32 tbs) (White Variety)
  Lemon juice 1 Teaspoon
For the curry
  Light olive oil 1⁄4 Cup (4 tbs)
  Top sirloin steak 1 Pound, cubed
  Salt 1⁄2 Teaspoon
  White onion 1 Small, diced
  Garlic 2 Tablespoon, minced
  Ginger 2 Tablespoon, minced
  Madras curry powder 2 Tablespoon (Or More To Taste)
  Frozen pineapple juice concentrate/1 1/2 cups canned pineapple juice, reduced over high heat to 3/4 cup 3⁄4 Cup (12 tbs), thawed
  Pineapple 1 Small, peeled, cored, and diced
  Beef stock 3⁄4 Cup (12 tbs)
  Coconut milk 1⁄2 Cup (8 tbs), unsweetened
  Almonds 1⁄4 Cup (4 tbs), toasted, slivered (For The Garnish:)
For the garnish
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
  Fresh cilantro leaves 16
  Mango chutney/Other fruit chutney 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Kerala
Course: 
Main Dish
Dish: 
Curry
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Servings: 
4

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