If you haven’t tried madras beef curry yet, now is the time. It’s a classic Indian dish full of rich flavours.

SERVES 4 // PREP TIME 20 min // COOK TIME 3 hours 

INGREDIENTS

For the curry

Flour 3 tbsp 

Chuck steak, cut into 2.5 cm cubes 1 kg 

Oil 2 tbsp 

Onion, roughly chopped 1 

Chilli powder 1 tsp 

Ground turmeric 1 tsp 

Ground cumin 1 tbsp 

Ground coriander 1 tbsp 

Garam masala 2 tsp 

Chilli, finely chopped 1 red 

Tomato paste 3 tbsp 

Garlic cloves, chopped 2 

Piece fresh ginger, finely chopped 4 cm 

Lemon juice 1 tbsp 

Bay leaf 1 

Curry leaves 3 

Beef stock 3 cups 

Coriander, chopped ¼ cup 

For the raita

Double-cream yoghurt 1 cup 

Lime juice 1 tbsp 

Finely diced cucumber ½ cup 

Chopped coriander, plus a few extra sprigs 1 tbsp 

Spring onion, finely sliced ½ 

Ground cumin ½ tsp 

Garam masala ½ tsp 

METHOD

For the curry

1. Add the flour and beef to a ziplock bag, then shake to mix.

2. Add the oil to a pot over high heat. Fry the beef in batches until browned, about 3 minutes. Remove beef and set aside.

3. Lower the heat, add the onion and cook until soft, about 5 minutes. 

4. Combine the chilli powder, turmeric, cumin, coriander, garam masala, chilli and tomato paste in a small bowl.

5. Add the tomato paste to the pot and stir for 30 seconds until fragrant. Add the garlic, ginger and browned beef to the pot and stir to coat the beef well. Cook for 2 minutes and season well with salt and pepper.

6. Add the lemon juice, bay- and curry leaves, along with the stock. Bring to a boil, stir to remove the seasoning from the bottom of the pot, then reduce the heat to a simmer. Cover and cook for 2.5 hours until the meat is tender. Remove the lid and continue to cook for 15 more minutes to reduce the sauce.

For the raita

1. Combine the yoghurt, lime juice, cucumber, coriander, spring onion and cumin in a bowl. Sprinkle with the garam masala and top with a few sprigs of coriander.

To serve 

1. Garnish the madras curry with coriander and serve with the raita on the side. Serve with rice or rotis, if desired.

Recipes & styling: Sjaan van der Ploeg
Styling assistant: Jezza-Rae Larsen, Kirsty Buchanan
Photography: Chanelle Naudt/hmimages.co.za

These 2 delicious curries, lentil dhal and coconut fish are perfect for those cold winter evenings. PS for extra flavour, make them the day before!

The post Madras Beef Curry appeared first on MyKitchen.

These 2 delicious curries, lentil dhal and coconut fish are perfect for those cold winter evenings. PS for extra flavour, make them the day before!

Lentil dhal with roasted pumpkin and brinjal

SERVES 4 // TOTAL TIME 90 min

INGREDIENTS

For the roasted pumpkin and brinjal

Brinjal, cubed 1 

Small pumpkin, chopped 1 

Oil 2 tbsp 

Cumin seeds 2 tsp 

For the dhal

Oil 1 tbsp 

Onion, finely chopped 1 

Turmeric 2 tsp 

Garam masala 1 tsp 

Coriander seeds, crushed ½ tsp 

Mustard seeds, crushed ½ tsp 

Red chilli, seeded, finely chopped 1 

Garlic cloves, minced 2 

Fresh ginger, grated 3 cm 

Red lentils 1 cup 

Tin hopped tomatoes 1 × 400 g 

Vegetable stock 1 cup 

Tin coconut milk 1 × 400 ml

For the turmeric rice

Butter 1 tbsp 

Garlic clove, minced 1 

Turmeric 2 tsp 

Basmati rice, washed 1 cup 

Chicken stock 2 cups 

Bay leaf, dried 1 

To serve

Coriander sprigs Handful 

Poppadoms

Double-cream yoghurt 1 cup 

METHOD

1. Preheat the oven to 180ºC. Place the pumpkin and brinjal on separate baking trays. Toss with oil and cumin seeds.

2. Roast the brinjal for 20 min and pumpkin for 40 min. 

For the dhal

1. Add the oil and onion to a pot over medium heat and fry. for 4 min. Add the spices, chilli, garlic and ginger. Fry for 1 min. 

2. Add the tomatoes and stock. Bring to a boil, then reduce to a simmer and cover. Cook for 10 min. Add the coconut milk and lentils and cook for 7–10 minutes. Add the veggies.

For the turmeric rice

1. Cook the butter and garlic over medium heat for 1 min until fragrant. Add the turmeric and fry for 15 seconds.

2. Add the rice and stir, then add the stock and bay leaf.

3. Bring to the boil, then reduce to a low simmer. Cook for 12 minutes or until all the water has absorbed and the rice is soft and fluffy. Remove from the heat and leave, covered, to steam for 5 minutes.

To serve

1. Divide the rice between serving bowls and top with the dhal. Garnish with the coriander sprigs and serve with the poppadoms and yoghurt on the side.

Turmeric & coconut fish curry with green beans and baby corn

SERVES 4 // TOTAL TIME 45 min 

INGREDIENTS

For the fish

Firm white fish fillets cut into cubes 750 g 

Oil 2 tbsp 

Turmeric 1 tsp 

For the curry

Oil 2 tbsp 

Yellow mustard seeds ½ tsp 

Curry leaves 4 

Red onion, finely chopped 1 

Red chilli, finely chopped 1 

Garlic cloves, minced 2 

Piece ginger, grated 3 cm 

Ground turmeric 1 tbsp 

Tin chopped tomatoes 1 × 400 ml 

Tin coconut milk 1 × 200 ml 

Vegetable stock 1 cup  

Baby corn 125 g 

To serve

Lime cheeks

White rice, cooked

METHOD

1. Combine the fish, oil and turmeric into a bowl. Toss to coat, ensuring that all pieces of fish are covered. 

2. Add the oil to a deep pan over medium heat. When hot, add the mustard seeds. When they begin to pop, add the curry leaves and onion. Stir for 5 minutes until the onion is soft.

3. Add the chilli, garlic, ginger and turmeric. Stir for about 30 seconds.

4. Add the tinned tomatoes, coconut milk and veg stock. Bring to the boil, then reduce to a simmer and cook for 15–20 minutes until reduced and thick.

5. Add the fish to the curry and simmer until cooked, 10 min. 

6. Serve the fish curry with corn, lime cheeks and rice.

Recipes & styling: Sjaan van der Ploeg
Photography: Chanelle Naudt

We love Indian food especially this simple butter chicken! It may be simple, but it is still packed with flavour.

The post 2 Delicious Curries For Winter appeared first on MyKitchen.

That’s right, we’ve whipped up the best-ever dal curry to keep you warm this winter. You can enjoy it with some fragrant basmati rice.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 tbsp vegetable oil
½ onion, peeled and roughly chopped
3 garlic cloves, peeled and crushed
2 cm ginger, peeled and grated
1 small red chilli, finely chopped
3 tbsp curry powder
1 tsp ground smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tbsp dried curry leaves
2 potatoes, peeled and diced
400 g tin chopped tomatoes
400 ml vegetable stock
200 ml coconut cream
¾ cup red lentils
1 tbsp lime juice
Salt and black pepper

METHOD
1. Heat oil in a pot. Add the onion, garlic, ginger, chilli, all of the spices, and curry leaves. Fry until fragrant, about 3 minutes.
2. Add the potatoes and fry for another 3 minutes, until golden.
3. Add chopped tomatoes, stock, coconut cream and lentils and bring to a simmer for 30 minutes, until the potatoes and lentils are soft.
4. Season with lime juice, salt and pepper and serve with rice.

Recipe, styling & photography: Anett Velsberg

Serve your dal with Vani Padayachee’s dhania murgh.

The post MK’s best-ever dal curry to warm your belly appeared first on MyKitchen.

Chicken korma is a traditional Indian curry that is made with yoghurt, where the meat or veggies are braised in it or the curry sauce. Enjoy this treat on a cool autumn evening!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
For the curry
3 tbsp vegetable oil
12 chicken pieces
6 dried rose petals
2 tbsp chopped ginger
4 garlic cloves, crushed
2 tbsp garam masala
½ tsp paprika
2 tsp ground cardamom
1 tsp salt
1 tsp turmeric
1 cup almonds
3 tbsp butter
2 onions, finely sliced
4 tbsp tomato paste
1½ cups Greek yoghurt
½ cup cream
To serve
¼ cup flaked almonds, toasted
2 tsp dried rose petals
6 rotis, warmed
Wedges of 2 lemons

METHOD
1. Heat 2 tablespoons of the vegetable oil in a pot over medium heat. Brown the chicken in batches, until almost cooked through. Remove from the pot and set aside.
2. Add the 6 rose petals, ginger, garlic, garam masala, paprika, cardamom, salt, turmeric and almonds to a food processor. Blend until smooth.
3. Add the remaining vegetable oil and the butter to the pot. Add the onions and cook until caramelised, about 5 minutes.
4. Add the blended spice mix and fry for 2 minutes, until fragrant.
5. Reduce the heat and mix in the tomato paste and yoghurt. Simmer for 3 minutes, then add the chicken.
6. Lower the heat and cook for 10 minutes, until the chicken is done. Remove from the heat, stir in the cream and season with salt and pepper.
7. Top your chicken korma with flaked almonds and rose petals and serve with warm rotis and lemon wedges.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Try something more tropical and fresh with our Jamaican chicken curry recipe.

The post Traditional Indian chicken korma curry appeared first on MyKitchen.