I’ve taken AP classes, graduated from high school and college, worked full time- the list goes on. Yet, the idea of making beef curry is more intimidating to me that any academic endeavor I could ever take. In this blog post I’ll be walking you through poorly taken pictures that outline very simply how my mom makes beef (in our case pork) curry. This blog post is for me to look back on but hopefully it can serve as a guide to you as well.
Spot my mom’s feet in the corner- agh this picture quality is cringe worthy but please bear with me.
Sauté ginger + garlic + oil (lots)
The bottom of the pot was coated in a layer of oil with ginger and garlic beginning to brown.
Add in onions gradually.
We added enough to also cover the bottom of the pot completely.
Add one heaping tablespoon chili powder
Add 2 heaping tablespoon coriander (gives the gravy)
Add 1 heaping tablespoon garam masala
Add 1 teaspoon of cumin powder
Keep in mind, this is not a science, it’s an art. My mom adds in spices based on what she sees is necessary.
Add a Sprinkle of asafoetida powder
Add in beef, in our case we actually used pork instead.
Add water as needed so the pork won’t get dry.
Again, add in as necessary. Too much water and it was watery, not enough and it dries out. Use your discretion.
Cook, stir occasionally on high heat (approx 30-40 mins, we ended up needing to wait 50 minutes)
We added 1 additional tablespoon of chili-powder because the dish seemed to be lacking color.
We also added 1 tablespoon of tumeric to adjust to what the dish seemed to need.
When the dish is almost done, add in 1 more tablespoon of garam masala.
IT’S DONE! This ended up taking 50 minutes instead of the 30 minutes we anticipated.