Authentic Beef Madras

$To make a great Beef Madras, you need fresh and quality ingredients. Here’s what you will need: - 500g beef, cut into bite-sized cubes - 2 tablespoons vegetable oil - 1 large onion, finely diced - 3 garlic cloves, minced - 1-inch piece of fresh ginger, grated - 400g canned chopped tomatoes - 400ml coconut milk - 2 green chilies, slit lengthwise - Salt, to taste - Fresh coriander leaves, for garnish - Cooked basmati rice or warm naan, for serving The key to a tasty Beef Madras lies in the spices. Here’s a list of spices you will need: - 2 tablespoons Madras curry powder - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon chili powder (adjust to your spice preference) These spices build layers of flavor and give your curry that authentic taste. To make your meal complete, serve Beef Madras with delicious sides. Here are my top picks: - Fluffy basmati rice - Warm naan bread These sides soak up the rich sauce and balance the spice. Enjoy your meal! {{ingredient_image_2}} 1. Start by cutting the beef into bite-sized cubes. 2. Dice the onion finely and set it aside. 3. Mince the garlic and grate the ginger. 4. Gather all your spices: Madras curry powder, turmeric, cumin, coriander, and chili powder. 5. Open the canned tomatoes and coconut milk. 6. Slit the green chilies lengthwise for added heat. These steps set you up for success. A well-prepped kitchen makes cooking smoother and more fun. 1. Heat the vegetable oil in a large pot over medium heat. 2. Add the diced onions and sauté for 5-7 minutes. Look for a golden color. 3. Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant. 4. Add the spices next. Toast them for about 1 minute to release their oils. 5. Now, add the beef cubes. Brown each piece for 5-6 minutes. 6. Pour in the chopped tomatoes. Let it simmer for 10 minutes to thicken. 7. Add the coconut milk and slit green chilies. Stir well and bring to a gentle simmer. 8. Season with salt. Cover and reduce heat to low. Cook for 1.5 to 2 hours. This slow cooking is key. It helps the beef soak up all the rich flavors from the spices. - Check the sauce as it cooks. If it’s too thick, add a splash of water or more coconut milk. - Stir occasionally to prevent sticking. This keeps the dish from burning. - After cooking, let it sit off the heat for a few minutes. This helps the flavors blend. A well-balanced sauce will coat the beef nicely, making each bite a delight. Enjoy the rich, comforting taste of your Beef Madras! To get the best flavor in your Beef Madras, use a heavy pot. A cast-iron pot is great for even heat. Start by sautéing onions until they are soft and golden. This builds a strong base for your curry. Toast the spices after adding them. This step helps bring out the full flavor. When you brown the beef, do it in batches. This prevents steaming and ensures a nice crust. Spice levels can change with your taste. Start with the chili powder, using less if you prefer mild. You can always add more later. For extra heat, add more green chilies or use a hotter chili powder. If it’s too spicy, add more coconut milk. This will balance the heat and add creaminess. Tender beef is key to a great Beef Madras. Choose cuts like chuck or brisket, which become tender with slow cooking. Cut the beef into small cubes for faster cooking. Marinating the beef in yogurt for a few hours can help, too. If you’re short on time, simply simmer the beef longer. The slow cooking process will break down tough fibers, making it fork-tender. Pro Tips Choose Quality Beef: Opt for cuts like chuck or brisket for a tender and flavorful result as they become succulent when slow-cooked. Marinate for Depth: If time allows, marinate the beef in yogurt and spices overnight to enhance flavor and tenderness. Adjust the Heat: Customize the spice level by adding more or less chili powder or by including fresh green chilies based on your preference. Let it Rest: Allow the dish to rest off the heat for a few minutes before serving, which helps the flavors meld beautifully. {{image_4}} You can switch up some ingredients in Beef Madras for new tastes. Try using lamb or chicken instead of beef. This will change the flavor but keep the essence of the dish. You can also use sweet potatoes or chickpeas for a twist. If you want more heat, add extra chili powder or fresh green chilies. For a richer flavor, consider adding some tamarind paste or a dash of fish sauce. These small changes can make your curry unique and fun. Making a Beef Madras vegan is easy and tasty. Replace the beef with firm tofu or seitan. These options soak up the spices well. Use coconut cream instead of coconut milk for a richer taste. Add more vegetables like bell peppers, carrots, or peas for extra color and nutrition. This version still has all the warmth and spice of a classic Beef Madras, plus it's friendly for those who avoid meat. Different areas put their spin on Beef Madras. In some parts, people use coconut or curry leaves for an extra kick. Others might add tamarind or lime juice for a tangy flavor. In southern India, you might find the dish with more heat and curry leaves. Each region brings its own flair to the recipe, which makes it exciting to explore. Don't be afraid to try these local touches and make the dish your own! To store leftover Beef Madras, let it cool first. Then, place it in an airtight container. Keep it in the fridge if you plan to eat it within three days. If you want to save it longer, freezing is a great option. When reheating, use low heat on the stove. Add a splash of water or coconut milk to keep it moist. Stir often to ensure even heating. You can also microwave it, but cover the dish to keep moisture in. Heat in short bursts, stirring in between. To freeze Beef Madras, use a freezer-safe container. Divide it into portions for easier use later. Make sure to leave some space at the top of the container for expansion. Label the container with the date. It can last up to three months in the freezer. When ready to use, thaw it in the fridge overnight before reheating. This keeps the flavor fresh and delicious. Beef Madras comes from South India. It is named after the city of Madras, now called Chennai. This dish reflects the rich culture and flavors of Indian cuisine. It evolved from the need to use local spices and meats. People made it to suit their taste, making it unique. Yes, you can use various cuts of beef for this dish. Chuck, brisket, or round are great options. These cuts have enough fat and flavor to make the curry rich. Just remember to cut the beef into small pieces for even cooking. Tender cuts like sirloin work too, but they cook faster. You can easily adjust the spice level. To make it spicier, add more chili powder or fresh green chilies. You can also use a hot curry powder. If you prefer it milder, reduce the chili powder and use sweet paprika instead. Adding coconut milk will also help tone down the heat. Beef Madras combines rich spices and tender meat for a warm dish. We explored essential ingredients, preparation steps, and tips for great results. You can also discover variations to suit your taste. Remember, storing leftovers right keeps them tasty for later. Whether you prefer spicy or mild, adjust the flavors to fit your palate. Now, it’s time to enjoy your delicious Beef Madras and share it with friends!$

A flavorful and spicy beef curry dish that is rich in spices and coconut milk.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course

Cuisine Indian

Servings 4

Calories 400 kcal

Ingredients

500 g beef, cut into bite-sized cubes
2 tablespoons vegetable oil
1 large onion, finely diced
3 cloves garlic, minced
1 inch piece of fresh ginger, grated
2 tablespoons Madras curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
400 g canned chopped tomatoes
400 ml coconut milk
2 pieces green chilies, slit lengthwise
to taste salt
for garnish fresh coriander leaves
for serving cooked basmati rice or warm naan

Instructions

In a large pot, heat the vegetable oil over medium heat. Add the finely diced onions and sauté them for about 5-7 minutes, or until they become transparent and lightly golden.
Once the onions are ready, stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring frequently until both are fragrant and softened.
Add the Madras curry powder, ground turmeric, ground cumin, ground coriander, and chili powder to the pot. Mix well with the onion mixture and toast the spices for about 1 minute.
Add the beef cubes to the pot, making sure to brown each piece on all sides for about 5-6 minutes.
Pour in the canned chopped tomatoes and stir everything together, allowing the mixture to simmer for about 10 minutes.
Introduce the coconut milk to the pot along with the slit green chilies. Mix thoroughly and bring to a gentle simmer.
Season with salt to taste. Cover the pot and reduce the heat to low, letting it cook for 1.5 to 2 hours.
Once the beef is fork-tender, adjust the seasoning if necessary and let the dish sit for a few minutes off the heat before serving.

Notes

Serve with basmati rice or naan, and garnish with fresh coriander leaves.

Keyword beef, curry, Madras, spicy