How to Make Beef Madras | British Indian Restaurant | BIR at Home | Beef Curry | Tutorial
#beef #madras #curry #classiccurry #easyrecipe #chefnaz_lifeisspice
Chef Naz's take on a classic Beef Madras, a favourite in the UK and beyond. Lots of warming flavours that will take you on a rollercaoster ride of taste. The beef is cooked in a pressure cooker to achieve tenderness without the long cooking time..
This recipe is a 3 stage process, make the paste, pre -cook the beef and then put the curry together
An amazing and tasty dish that easy to make at home..
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Beef Madras Ingredients:
Stage 1
Curry paste:
• 2 to 3 medium size onion cut into chunks
• 8 cloves garlic
• 3 inches ginger – chopped into 3 to 4 pieces
• 3-4 green chillies - whole
• 1 fresh red chill if available
• 4 -5 dried red chillies
• Whole spices – 2/3 teaspoon of black pepper, 4-5 cloves, teaspoon of cumin, 2 inches of cassia (or cinnamon), ½ teaspoon black mustard seeds, 2/3 teaspoon onion seed (nigella/kalonji), 2 cloves, 1 Indian bay leaf (tejpatta), 2 cardamom
• Big pinch of chopped coriander leaves
• Powder spices: 2 x teaspoon turmeric, 2/3 teaspoon of red chilli, 1 teaspoon paprika, 1 x teaspoon cumin, 1 x teaspoon coriander, ½ x teaspoon garam masala
• 1 x teaspoon of tamarind pulped
• 1 teaspoon of sea salt
• 75ml of vegetable oil
Stage 2
Pre-cooking the beef:
Works best with a pressure cooker
Ingredients:
• 800g-1k Beef Cubed (I used top rump joint)
• 1 small onion cut into 8
• 3 cloves garlic, 1 inch of ginger, 2 Indian bay leaves, pinch of fresh chopped coriander and a big pinch of salt
Stage 3
Making the curry
Ingredients:
• 75ml vegetable oil (you can always skim off the oil at the end)
• 250/300ml of tomato passata or crushed tin tomato (two tins) – you can use fresh tomato but they must be very ripe – approximately 4 to 5. I prefer passata as its easy to use and great store cupboard ingredient
• 1 Table spoon of lemon or lime juice
• Salt to taste
• Fresh chopped coriander to garnish
How to cook Beef madras,beef,beef madras curry,beef madras recipe, Indian recipe, restaurant style
How to cook Beef madras , beef,beef madras curry,beef madras recipe, Indian recipe, restaurant style
Beef Madras ,
Ingredients
1 Step
1 kg beef meat
4x medium size onions (500g in total weight}
1½ cup oil
2Tsp salt
4 Cardamon pods
2x sticks of Cinnamon
4x Bay leaves
2 Heap Tbs of Garlic & Ginger paste
2 Tomato
5 green chilly
½ red pepper
10 stems of fresh coriander
2 Step
1½ Tsp Turmeric
2 Tsp Kashmir red chili powder
1 Tsp Paprika
1½ Tsp coriander Powder
1½ Tsp Cumin Powder
1 Heap Tsp of Meith Leaves
3Tbs of lemon
3 steps
Add
water
Recipe by Chef Din
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Authentic Beef Madras | Chennai Recipe - Steven Heap
An authentically cooked Beef Madras/Chennai.
SCROLL DOWN FOR RECIPE
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BLENDED SPICES
Instant Onion Bhaji Mix (480g)
British Indian Restaurant MIX POWDER (350g)
Bassa Kashmiri Spice Mix (90g) -
Za’atar Spice Mix (100g)
Ras El Hanout Morrocan Spice (75g)
Chennai (Madras) Masala (90g)
Chennai (Madras) Masala (440g)
Tikka / Tandoor Masala (90g)
Tikka / Tandoori Masala (440g)
Garam Masala (90g)
Garam Masala (440g)
Masala Supreme (90g)
Masala Supreme (440g)
Kitchen King Masala Powder (100g)
‘Knorr’ All Purpose Seasoning Powder (90g)
Mild Madras Curry Powder (90g)
Panch Phoran / Bengali 5 Spice (90g) -
Sumac Powder (75g)
Shawarma Spice Mix (75g)
Harissa Tunisian Spice Mix Powder (75g)
INDIAN COOKBOOK: ‘A Culinary Passage Through India’ by Steven Heap
POWDERED SPICES
Garlic Powder (80g)
Ginger Powder (80g)
Tej Patta / Cinnaman Leaves (10g)
Ajwain / Carom Seed (90g)
Kasuri Methi / Dried Fenugreek Leaves (90g)
WHOLE SPICES
Black Cardamom (80g)
Whole Black Pepper Corns (80g)
Whole Green Cardamom (50g)
Whole Cloves (80g)
Cassia Bark / Cinnamon Stick (80g)
Black Seed / Kalongi / Nigella (80g)
Coriander Seed (90g)
Cumin Seed (90g)
Fennel Seed (90g)
Bay Leaves
Black Mustard Seed (90g)
Star Anise (80g)
Whole Dried Red Kashmiri Chilli (30g)
POWDERED SPICES
Hot Chilli Powder (90g)
Kashmiri Chilli Powder (90g)
Paprika (90g)
Turmeric Powder (90g)
Cumin Powder (90g)
Coriander Powder (90g)
INGREDIENTS
beef - 400g
- Marinade
hung/strained yogurt - 100ml
ginger garlic paste - 3 tbsp
Salt - to taste
turmeric - 1 tsp
- Making the Spice Mix
coriander seed - 1 tsp
cumin seed - 1/2 tsp
black cardamon - 2
green cardamon - 6
cloves - 6
black pepper - 1/3 tsp
mustard seed - 1/3 tsp
fresh curry leaves - 15
coconut cream powder - 1 tbsp
dried red chilli - 5
fenugreek seed - 1/3 tsp
- Making the Gravy
ghee - as required
onion - 2
fresh tomatoes - 3 (blended
dried red chilli - 1 (burnt
green chilli - 3
salt - to taste
- Takda/seasoned Oil
ghee - 1 tbsp
black mustard - 1/2 tsp
dried red chilli - 2
fresh curry leaves - 10
Kerala Style Beef Curry | Authentic Indian beef curry recipe
Kerala Style Beef Curry | Authentic Indian beef curry recipe
Here is a delicious, melt-in-the-mouth Kerala Style Beef Curry with exciting flavors and a gorgeous aroma. This is a simple version of a delicious Kerala Beef Curry cooked in nadan (native)authentic kerala style.
Nadan Beef Curry is one such delicacy that goes well with appam, puttu, tapioca, chapati and rice.
Ingredients :
750 gms beef (undercut) washed and cut into cubes
To make Paste :
20 – 25 shallots (madras onions)
1 medium onion roughly chopped
2 inch ginger roughly chopped
15 garlic cloves
2 tbsp coriander powder
1 tbsp chilli powder
1 tsp fennel seeds (saunf)
1 tsp turmeric powder
½ tsp cumin seeds (jeera)
1 tsp pepper powder
1 tbsp garam masala powder
½ cup water
Other Ingredients :
150 ml coconut oil (use as per your diet restrictions)
½ cup coconut slices (to be fried to golden brown)
1 tsp mustard seeds
Salt as per taste
3 green chillies slightly slit in the middle
2 sprigs of curry leaves
1 glass water (used after rinsing the blender jar)
For detailed recipe please watch the video.
Do try this recipe and write to me in the comment section how you found this recipe.
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#KitchenKravings#NadanBeefCurry#BeefCurryKeralaStyle
#AuthenticIndianBeefCurry#BeefRecipes#ChristmasRecipes
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#NadanBeefCurry
#KeralaStyleSpicyBeefCurry
Music :
Beef Madras curry- Easy recipe with slow cooker
Today I am making a simple beef Madras. The goal is to make a delicious curry with minimum effort. It is especially useful when I am busy yet want to cook something delightful.
This simplified recipe uses store-bought ground spices and relies on my slow cooker to do most passive cooking.
This beef Madras recipe is not very hot and can be served with flavored rice, naan, and cooling raita (Indian yogurt salad) for a complete meal.
I hope you will enjoy this curry.
#BeefMadras
=======================================
Recipe:
(Please download the recipe and read the full details at )
Ingredients A
2 tbsp cooking oil
1 kg beef (chuck, brisket, or rump) cut into 1-inch cubes
Ingredients B
1 tsp cumin seeds
Curry leaves
1 cup chopped onions
1 tbsp garlic paste
1 tbsp ginger paste
Ingredients C
Bay leaves
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tbsp coriander powder
1 tbsp garam masala
1 tbsp Kashmiri chili powder
2 tbsp tomato paste
1/4 cup chopped coriander (cilantro) leaves
Salt to taste
Water or stock sufficient to stew the beef
Method
Preparation
- Cut the beef into one-inch cubes.
- Get prepared one cup of chopped onions, one tbsp of chopped garlic, and one tbsp of chopped ginger.
- Gather and measure all the ground spices: 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1 tbsp coriander powder, 1 tbsp garam masala, 1 tbsp Kashmiri chili powder, and some curry leaves (optional)
- Also, prepare 2 tbsp of tomato paste, chopped coriander, and curry leaves.
Tempering and sauteing
- Sear the beef cubes in hot oil until they develop some charred marks. (This is an optional step).
- Place the beef and all other ingredients we have prepared so far into a pot. There are various options you can choose from. Using a pressure cooker is the fastest way.
- Temper the cumin seeds in oil, then add the garlic, ginger, and curry leaves. When aromatic, add the chopped onion and saute until translucent.
Stewing the beef
- Transfer all the ingredients in A, B, and C to a pot. Add water to stew the beef.
- Season with salt.
- When the beef becomes tender, do a taste test to make the final adjustment.
- Dish out and garnish with coriander leaves to serve.
=======================================
Website:
The Finest Beef Madras - Steven Heap
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