Calcutta Style Beef Curry Food

CALCUTTA STYLE BEEF CURRY

Steps:

• Boil the water with the 1/2 tsp salt, add the beef and simmer til it is tender.
• Mix the spices together and add the milk to make a paste.
• Melt the ghee and fry the onions and garlic til golden. Add the spice paste and fry for 3 minutes.
• Add the meat and half of the water it was cooked inches Bring to the boil and simmer for 15 minutes.
• IF THE GRAVY IS TOO THICK ADD SOME MORE OF THE WATER.
• Garnish with the chopped coriander.
• Serve with boiled rice.

CALCUTTA BEEF CURRY

Steps:

• Cube meat to 1 1/2 inches. Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
• Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered). Add to saucepan with the chilies (for a milder taste, remove seeds before crushing), and cook for a minute. Add the grated ginger and turmeric; stir for 1-2 minutes.
• Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
• Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
• Bring back to boil and simmer uncovered for 40 minutes. Thicken with corn flour if necessary.
• Serve with Basmati rice and accompaniments.

AUTHENTIC BANGLADESHI BEEF CURRY

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
• Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
• Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

BENGALI BEEF CURRY

Steps:

• Cut the meat into small pieces of 2 inches size. Wash meat well, drain, and set aside. Peel, slice and wash onions and set aside. Mix well yogurt, meat and all the spices and let it marinate for 1 hour.
• Pour the cooking oil in a 8 liter cooking pot, add onions and stir fry onions for about 20 seconds. Add marinated meat and stir fry for 10 minutes on low-medium heat. Add salt and 1 liter water, stir well and cover pot on low-medium heat and let meat cook for 1 hour. Stir the curry every 10 minutes.
• Add more water in between if necessary so that the curry does not dry up, do not add more than 1 cup of water at a time, so that the curry remains thick. Finally remove from heat and garnish with Fresh coriander and mint leaves. Serve hot with Roti, Nan, Paratha, Pulao or Rice. Beef with bones tastes better.