Spicy beef curry

Never a dull curry: 10 different spices and 2 different powdered curry mixes.The recipe is from Gordon Ramsay‘s Healthy appetite
Spicy beef curry

  • 2kg good quality lean rump steak cut into cubes
  • Sea salt and freshly ground black pepper
  • 4 tsp garam masala
  • 4 tbsp natural yoghurt – I used soya yoghurt.
  • 4–5 tbsp light olive oil
  • 4 large sweet onions, peeled and finely chopped
  • 4 garlic cloves, peeled and grated
  • 5cm knob of fresh root ginger, peeled and grated
  • 4 tbsp tomato purée
  • 2 tbsp caster sugar or to taste – I used sugar cane.
  • 2 x 400g tins chopped tomatoes
  • 800ml beef stock
  • Handful of coriander, leaves separated, stalks finely chopped
  • 6–8 cardamom pods
  • 15–20 curry leaves
  • 6 long chillies finely chopped – I used 2 coffee spoons of dried piri piri.
For the spicy mix
  • 4 tsp cumin seeds
  • 4 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp fenugreek seeds
  • 4 tsp mild curry powder
Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan (I used a special pan called cataplana – it is something in between a wok and a heavy based pan). Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice

Fish curry Goa style


Fish curry (Goa style), basmati rice. Recipe found by accident on an old edition of The Independent:

 Fish curry Goa style


  • Vegetable oil
  • 1 teaspoon mustard seeds
  • 1 small onion, peeled and chopped
  • 2.5cm piece of cinnamon stick
  • 10g fresh ginger, peeled
  • 7 large cloves of garlic, peeled
  • 1-3 mild dried red chillies
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • Half a teaspoon turmeric
  • Half a teaspoon garam masala
  • 2 medium tomatoes, pureed
  • 400ml coconut milk
  • 450g firm white fish fillets, cut into large cubes
  • Salt, to taste, and lots of freshly ground black pepper


Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and cinnamon. Cook the onion until golden, around 8 minutes. Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices. Cook until reduced, then fry over a low heat for 2 minutes or until the oil is released. Add the tomatoes and another 100ml water; cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top. Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes. Add the fish and cook until done, around 4-5 minutes. Taste and adjust the seasoning, then serve.

Taken from Anjum’s New Indian by Anjum Anand.