Ingredients Jump to Instructions ↓

  1. 3 -4 tablespoons vegetable oil

  2. 2 onions , peeled and thinly sliced

  3. 2 -3 lbs beef top round steak , cut into 1-inch cubes

  4. 3 -4 tablespoons Madras curry powder (we prefer Green Ship brand, which we buy at the local Indian market)

  5. water

  6. 2 (14 ounce) cans coconut milk (light or regular, but not coconut cream)

  7. hot jasmine rice (or whatever kind of rice you like) or basmati rice (or whatever kind of rice you like)

  8. chutney (I like mango chutney)

  9. chopped hard-boiled egg (separate white and yolk for a nicer presentation)

  10. chopped green onion

  11. raisins (we use golden raisins)

  12. chilled canned mandarin oranges , drained

  13. roasted peanuts or roasted cashews

Instructions Jump to Ingredients ↑

  1. In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer.

  2. Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching.

  3. Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off.

  4. Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer.

  5. Serve in bowls over rice, with desired toppings.


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