COCONUT BEEF CURRY

Ingredients

1 tsp ground coriander

1 tsp ground cumin

3 tbsp masamam curry paste

150ml water

75g creamed coconut

1lb beef fillet, sliced

400ml coconut milk

50g cashew nuts, chopped

2 tbsp fish sauce

4 kaffir lime leaves, shredded

fresh coriander to garnish

Method

Combined coriander, cumin and curry paste in a bowl. Pour water into pan and add creamed coconut then heat until dissolved. Add the paste and simmer for 1minute. 

Add the beef and simmer for 5mins then add the coconut milk, nuts, fish sauce and simmer for 15mins or until meat is tender.

Add the lime leaves and simmer for 2mins, garnish with coriander and serve.

 

BOMBAY POTATOES

Ingredients

500g New Potatoes, Diced

1 tbsp Coconut Oil

1 tbsp Ground Termeric

6 Curry Leaves

1 Dried Red Chilli

2 Green Chillies Chopped

1/2 tsp Nigella Seeds

1 tsp Mustard Seeds

1/2 tsp Cumin Seeds

1/2 tsp Fennel Seeds

2 Onions, Chopped finely

5 tsbp Fresh Coriander, Chopped

Juice of 1 lime

Pinch of salt

Method

Place potatoes in a large pan, cover with cold water then add 1/2 tsp turmeric and salt, bring to boil.

Simmer for 10mins then drain. Heat oil in a wok, add the curry leaves until chilli is blackened. Add remaining turmeric, fresh chillies, nigella seeds, mustard seeds, cumin seeds, fennel seeds, opinion and coriander and cook for 5mins, stirring.

Add potatoes and stir, cook over a low heat stirring frequently for 10mins, pour over lime juice to serve.