Beef Curry with Crispy Noodles Recipe

THE CURRY Gently dry-fry the spices in a large frying pan over a medium heat for 2-3 mins until fragrant and toasted Remove from the pan and grind the spices Heat the oil in the same pan and the steak pieces and the ground spices.

Fry for 2-3 mins, stirring occasionally until golden brown all over, then remove form the pan Add the onion to the pan with a little more oil, reduce the heat and gently fry got 10 mins or until golden brown and soft Add the garlic & chilli's and fry for a further 2 mins Add the tomatoes, ginger & turmeric and bring to the boil Add the stock and bring back to the boil again, reduce the heat and simmer for 25 mins until the sauce thickens Return the meat to eh sauce and heat through. If you like your meat well done, then add to the sauce after 10 or 15 mins to allow for more cooking time.

NOODLES Heat some oil in a deep pan until it is very hot (check by dropping some bread crumbs in the oil and if they turn brown immediately, then it is hot enough)

Add the noodles to the oil in small batches and fry for 1-2 mins or until they are puffed up and become crisp.

Carefully remove the noodles from the oil with a slotted spoon and drain on kitchen paper TO SERVE Place the curry on a bed of rice and sprinkle the noodles over the top of the curry