MAURICE'S OKRA AND BEEF CURRY
Make and share this Maurice's Okra and Beef Curry recipe from Food.com.
Provided by Ranikabani
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil (it should be a little bit more than what you would normally use).
- Fry onions.
- When slightly brown add curry leaves.
- Add ginger-garlic paste.
- Fry until you see the oil coming to the top.
- add spices, coconut powder and salt and keep frying adding a little water.
- Then add tomatoes and green coriander.
- When the tomatoes are cooked, add your beef or mutton.
- When the meat is tender, add the tamarind juice and okra and cook until the okra is done.
Nutrition Facts : Calories 806.4, Fat 80.8, SaturatedFat 33.5, Cholesterol 112.4, Sodium 37.2, Carbohydrate 9.2, Fiber 2.2, Sugar 4.8, Protein 10.8
OKRA/ AUBERGINE (EGGPLANT) AND MEAT CURRY
Baingan (Aubergine) / Bhindi (Okra/Lady's finger) Ghosh is my DHs favourite everyday curry. This is for him. I make this with beef normally and mutton on occasions. Cooking times may vary from my indicated time.
Provided by Girl from India
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Trim mutton and cut into cubes (1 inch) Heat the clarified butter/ ghee in a pressure cooker (preferably for the beef) or a thick bottomed vessel with a lid (for the mutton).
- Add the whole spices and wait for them to bloat.
- Then add the onions and fry till they are translucent Add the ginger and garlic and fry till the mixture is golden brown (I add chopped green chilli too) Now add the tomatoes and stir till the tomatoes are cooked and incorporated into the mixture, Add the garam masala or spice powders and stir.
- Add the meat pieces and stir till they are coated with the curry sauce.
- Now add some water (around 1 cup if using the pressure cooker and 2 cups if cooking in a vessel) and salt.
- Mix and cover.
- Bring to a boil and then simmer until cooked.
- (A pressure cooked will take 1 whistle and 15 mins to cook beef and 1 whistle and 7 mins to cook mutton.) Meanwhile cut the okra/ aubergines into chunks (the okra is normally washed, then wiped dry and then cut or the aubergines are washed, cut and then sprinkled with salt for 10 mins and then wiped dry before cooking).
- Deep fry the vegetable used till slightly crisp.
- Drain well.
- Add it to the curry and heat through for about 4 minutes.
- Sprinkle lime juice over the curry and stir.
- Garnish with cilantro leaves.
- Serve hot.
- (Alternatively to save some calories you can directly cook the vegetables in the curry without deep frying them. But add the vegetables to the dish when the meat is slightly undercooked and cook them together till they are tender.).
Nutrition Facts : Calories 120.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 14.4, Carbohydrate 15.8, Fiber 4.8, Sugar 5.2, Protein 3.4
SPICED OKRA CURRY
This dish from reader Arjmand Sheikh, passed down from her Indian great-grandmother, proves just how delicious okra can be
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 7
Steps:
- Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently - this will disappear and the tomatoes will become pulpy, about 10 mins.
- Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.
Nutrition Facts : Calories 209 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
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