Beef curry

Beef curry

The Margaret Fulton Cookbook
Geoff Lung

Beef curry should be dark in colour. This is achieved by frying the curry powder and the other ingredients until brown, before adding the liquid and beef. It is given a piquant flavour with vinegar or tamarind.


Quantity Ingredient
1kg blade bone or chuck steak
2 tablespoons oil
or 30g ghee
10 curry leaves, (optional)
1/2 teaspoon fenugreek seeds, (optional)
1 large onion, finely chopped
4 garlic cloves, crushed
2.5cm piece fresh ginger, grated
3 tablespoons curry powder
1 teaspoon chilli powder, (optional)
2 teaspoons salt, or to taste
1 tablespoon vinegar
1/4 cup instant tamarind, soaked in 1 cup hot water
1 stick cinnamon
a strip lemon rind
1/2 cup coconut milk


  1. Cut the steak into bite-sized pieces. Heat the oil or ghee in a pan, add the curry leaves and fenugreek, and fry for 1 minute. Add the onion, garlic, ginger and fry for further 2 minutes. Add the curry powder and chilli powder and fry gently, stirring until brown, for about 3–5 minutes.
  2. Add the salt and vinegar, then turn in the steak and cook over a high heat for 2–3 minutes, stirring to coat well with the curry mixture. Mix the tamarind pulp with the hot water and add the liquid to the pan. Add the cinnamon stick and lemon rind, bring to the boil, then reduce heat, cover and simmer until the meat is tender and gravy thickened. Add the coconut milk and cook, uncovered, for a further 15 minutes.


  • The tamarind extract may be substituted with 2 tablespoons malt vinegar and 1/2 cup water. Curry powder may be substituted with 1 teaspoon ground turmeric, 2 tablespoons ground coriander, 2 teaspoons ground cumin and 1/2 teaspoon ground cumin or aniseed.

Pork curry

  • Make as above, but substitute pork loin or trimmed shoulder for the beef.
The Margaret Fulton Cookbook
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