Calories in Curry House Beef Curry
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06/23/2010
I actually enjoyed this recipe...I didn't have green chilies so I used some jalapenos...didn't have cardamom pods simply I used a good size pinch of cardamom pulverisation. Cutting back on the cayenne peper (was scared it would be to hot) information technology was a mild medium heat. Perfect for me...Super yummy..my family loved it! Volition brand once again for sure! :)
09/15/2009
This is a very good dish. I didn't alter it that much and it is definitely a keeper. I like lots of season, and then I tend to interpret teaspoons as largely heaping teaspoons for spices. I used a little over a pound of beef, heaping teaspoons of cumin, corriander, and turmeric, likewise every bit minced fresh garlic (no pulverisation required)I used the cardamom and cloves as listed, almost 1 tbsp of minced ginger, and a 2 inch piece of cinnamon. I used ii actress large jalapenos, which were plenty. Cayenne/red chili powder is only needed to taste depending on how spicy the peppers are and how much you can handle. Beef dishes tend to need to exist cooked for 3-4 hours to be cooked properly until tender. Potatoes can also be added to this dish towards the end of cooking. I served with basmati rice and bootleg naan.
02/09/2010
I actually lovd this, although the meat wasn't as tender equally I would accept liked. Next time I'll simmer at least 2 hours. I halfed the cayenne and information technology was still pretty spicy for us and nosotros like heat! I added an extra loving cup of h2o and about two cups of cubed potatoes the terminal 30 minutes. :) Thanks!
09/02/2009
This was terrific. I used about one-half a jalapeño instead of the Thai chiles; the dish has a actually squeamish mix of warm rut from the cayenne, and a more than bitter heat from the fresh chile. I omitted the garlic powder and added a few skilful healthy pinches of salt at the end of the cooking time. Oh, and I only used two tablespoons of oil to caramelize the onions—I used half mustard oil and half canola. We had this with basmati rice and garnished information technology with chopped cilantro. Next fourth dimension, I'd also serve it with some sort of cooling raita.
04/04/2015
Very tasty. I'd recommend quickly searing the beef over a loftier heat before starting on the onions and setting information technology to one side until prepare to add again. Seared beef adds even more than depth to the flavour. If washed speedily and evenly, there's no need to clean the skillet before starting on the onions. I couldn't get whatsoever chuck from my supermarket, and so I had to settle for the leaner braising steak - and thus bumped up the cooking time to 2.5hrs. I had to keep calculation a little h2o, fifty-fifty during the recommended cooking time, to foreclose the dish from drying out. The just other change I made was to add a bay leaf, every bit it'due south clear the spices in this recipe are cleverly balanced, ending upwardly with a wonderfully deep and rich back-scratch flavour. Edit: I've cooked this curry 4 times since, slightly varying the method. Every time it turns out great. My latest addition is to add together chopped potatoes. I've as well experimented with even slower cooking - 5 hours, low oestrus. The play tricks is obviously in right spicing, but as important, the length of fourth dimension the onions cook for. They really do need to exist quite a night brown to get a full flavour. Beware, even so, if you burn them don't fifty-fifty carp going whatsoever further. Chuck them out and start again. The same applies to the spices - any hint of burning before calculation the meat, offset over again.
12/19/2009
Great recipe. Very authentic. The merely thing I added was some salt.
xi/08/2010
Splendid! I threw the meat, potatos and some winter squash in the crock pot with onion and 3 cloves of garlic, added about ane/two c of h2o, as well as cloves, cardamom and cinnimon sticks. Well-nigh 2 hours before serving, I grated five more cloves of garlic heated it in the oil with the other spices, which was increased to 1/2 Tbs each. Added table salt to taste. Served with Roti Bread and it was wonderful!! Thank you!
09/06/2009
I used 2 Serrano chilies instead of the others and I omitted the cayenne. Information technology was spicy enough that style. I used about 1/2 c. more h2o as I made it in a Dutch oven and the first cup of water evaporated chop-chop.
08/twenty/2010
Super Yum! Just added a little extra chili powder b/c we like it hot-will make again!
04/22/2012
I placed cut all ingredients in a large baggie the dark earlier and the next forenoon I put information technology in the crockpot with ane/two cup of beef broth on low setting for 6 hrs and it came out excellent! I did not use any oil.
04/24/2011
Pefect Bangladeshi Beef Curry!!
01/thirteen/2011
Fabricated with canned chilis and a ribeye steak cut up into chunks. Needed an boosted half cup of water and an additional half hour of cooking time to make meat tender. The effect was delicious and richly flavored. This is a keeper for the states! Thank you for the recipe!
05/18/2010
This curry did not work for my family, did not like the overall taste at all, all I could gustatory modality was Turmeric. I really recollect this needs to be reduced past at least 1/2 to allow the other flavors to come through. Glad I tried this recipe, merely I volition non exist making again.
01/06/2013
this was delicious! We are large fans of curries, and this was simple to ready, used ingredients I had on hand, and tasted great. I used sirloin (the result of sending the hubby out for chuck roast), and omitted the fresh chilis: I substituted a skillful pinch of cayenne. Adjacent time, I'll use at least i chili and chuck roast. Served with plain broccoli and basmati rice---thanks!!!
02/26/2014
I was Diddled Abroad with this dish-Boring COOKER VERSION! I cracked the cardamon husks to betrayal the seeds, and placed them with the cinnamon and cloves into a garlic bundle for easy removal at the end. I couldn't discover ginger paste, so I added about a tbsp of freshly minced ginger root with a few drops of Olive oil. I likewise couldn't observe chile peppers and so I used ii green Serrano peppers. I call back I accept a decent tolerance for spice, and this was just about the correct amount of heat for me. Served with basmati and sweet-cornbread. It was DELICIOUS!!!!
09/18/2013
Very flavourful, and tastes almost equally practiced as the curry my Bengali friend makes. That's why information technology'south only a 4. But it's better than i can come upwards with on my own. Definitely volition make again.
07/04/2015
The just affair I did differently was to allow the gravy melt down little bit and added some kokosnoot milk. The creamy sweetness of the kokosnoot milk really added to the dish. Nevertheless, exercise non add together the coconut milk at the get-go of the cooking, only at the stop or it volition curdle. Yes coconut milk can curdle.....I learned that the difficult fashion.
06/19/2013
I cooked this yesterday and ate information technology today, information technology was bang on, I dry roasted the coriander and cumin seeds, 2 cloves about eight blackness peppercorns and blitzed to a pulverization thats all I changed next time though I will add together some potato but this was lovely I would say the best Beefiness curry I have cooked every bit I dont like coconut milk, yoghurt and tomatoes in my indian curry this was perfect very uncomplicated and piece of cake
11/14/2009
Absolutely amazing flavours and melt in the mouth goodness
09/02/2012
loved the recipe! Mixed the spices together the night before but to save time. Didn't have ginger pasted used 1tsp powdered ginger instead,and ane/2 tsp ground corriander instead of cardimum. My family loves curry-this is a HUGE hit in our house. We added fresh cilantro on top, and ate with Naan. Tin can likewise mix everything in a baggie and freeze for the slow-cooker. Going to give it to a girl friend like that when she has her baby and so all she has to exercise is dump it in the crock pot on high for an actress 60 minutes. Love the way my house smells while its cooking.
02/10/2014
I made this with extra garlic, minced fresh ginger, and coconut milk instead of water. The spice mixture I kept the same. Succulent blend of spices!
11/16/2012
I was looking for a non-traditional crock-pot recipe for stew beef and this fit the neb. With the crock-pot I added everything just the oil and powdered spices right away. I didn't accept hot peppers or garlic on mitt and then instead used dark-green chili paste and used beef broth instead of water. Some other reviewer added the powdered spices (cooked in the oil) about 1-2 hours earlier it was done and I did the same. I'grand actually pleased with how this came out and it was super easy to prepare. The only thing I would exercise differently side by side time would be to add some veggies.
03/21/2014
I liked the flavours, but information technology definitely needed common salt. The beefiness didn't take the flavour on very well either and then I may try marinating information technology for a few hours before cooking next time. Thank you lot for the recipe. I will try it once again with modifications.
01/12/2014
Did this in the slow cooker using the instructions here. If you lot practise, picket it advisedly and add together water or stock when necessary. Mine stale out. Also...it needed common salt. I rarely melt adding table salt but this really needed it. Not sure I'll brand information technology again.
04/thirty/2012
My husband is Bengali and loved this! He is an excellent cook and said my beef curry is ameliorate than his! I did use the force per unit area cooker for 50 minutes. The meat was SO tender!
09/17/2013
Interesting recipe ~ I fabricated this when running brusque on time for making family dinner. I used my pressure cooker and had it on the table in 35 minutes. I fabricated it with all the ingredients listed and so put my own spin. I added on rib of celery, 1/2 crimson bell pepper. So slightly thicken the juices at the finish to give it torso. The family unit absolutely love it.
07/29/2012
Spicy stuff! I used serrano chiles and did not de-seed them. This is different from the love apple-based curries and the coconut-based curries for certain. Tasty but I think I am more than used to the other kinds of curries...
01/18/2010
Good Hotness and Basmati makes a bang-up dish!
12/12/2016
DH is from new Zealand and fancied some back-scratch similar his mum used to make. Showtime fourth dimension making and husband said information technology was succulent. Not Mum's, only very skillful curry. I only added 3 peppers and did not include the seeds. Adjacent time I"ll apply as written with seeds. Followed directions and and so cooked it in an electric force per unit area cooker on hi for 55 minutes. Excellent texture and flavour! Thanks for the peachy recipe and instructions! P.Southward. taking time to slowly brown the onions is central! Beautiful color and flavor!
06/19/2012
peachy dinner! made this on the weekend and it was a hit! I used a more tender cut of beef then I didn't accept to cook equally long. I also added a one-half tin can of coconut milk as I like more sauce with my curries. Didn't have the chilis then I used some jalapenos (non a lot), and I used 1/3 tsp of cayenne. I found it flavourful merely not too also spicy (I have one child who doesn't like super hot food).
04/25/2012
Delish!! I used pork instead... Cooking time was not long at all... I don't melt beef, so that could take the recommended time. Next time I will add tomato plant, maybe cauliflower, and cilantro! Cheers for the recipe!!
05/11/2016
Loved it. Added Yukon gold and sweet potatoes, cubed, instead of serving it over rice. Definitely a repeater in our household.
05/23/2012
Simple and delicious.
10/21/2012
I fabricated this and loved it! I added peas and potatoes to make a consummate repast and omitted the rice. First-class! And added iv cloves of garlic besides.
10/22/2012
Needs salt and more cooking time, mine took about 3 hours until information technology was tender. Overall it was very piece of cake to make only I don't know if I will make this again. It wasn't bad just at that place are better curry recipes on this site that taste better in my opinion.
01/23/2017
Pressure COOKER NOTES: The sauce was Nifty but the meat should have been cut into smaller chunks to absorb more than flavor. (I used regular pre-cut stew meat, fashion besides large) And, all my vegetables were totally vaporized by the pressure cooker. If I make this once again I am going to ignore the step where yous cook the garlic and pepper before you close the lid and cook for forty, and every bit well I am going to utilise much smaller chunks of meat. I suspect next time I make it it volition be better.
12/04/2012
I followed this recipe but every bit written, except that at the point when it says to simmer the beef with the spicy paste mixture, I put these elements into a irksome cooker for 4 hours. The recipe turned out great -- fragrant and delicious. I served over Jasmati rice, with a light dusting of salt as a finish. Next time, I will up the spice level (perhaps by adding more cayenne pepper and minced hot peppers). Also, I may make the spicy paste mixture a solar day in advance, so that the beef can marinade in information technology overnight before going into the slow cooker (the lovely flavor of the spicy paste mixture did not quite penetrate each piece of beefiness, fifty-fifty after cooked slowly for a long time). Thanks to the author for sharing!
12/12/2009
Quite tasty. Best as leftovers.
03/27/2013
This actually good, I doubled the sauce and then we could have more, did steps one and ii, and then put information technology all in the crockpot for virtually 7 hours on low. The meat was actually tender (even for stew beef) and the sauce had great flavor, though it was actually spicy, even for spicy food lovers. I also added some spinach and left over mashed potatoes at the end which made for a prissy consistency, and served with peas and corn. My husband had his over rice, I ate quinoa, and both worked nicely. Thanks!
11/24/2013
I did not enjoy this recipe at all. I felt information technology was banal. Not sure why.
04/11/2014
This turned out actually dry and practically flavorless except for pepper for me. I'm then bummed 'crusade it smelled so good. Conspicuously I did something wrong, but I'm not exactly sure what, except that maybe 1 hour was too long for me. Likewise, I prefer more sauce in my back-scratch, so I'd put more than h2o and spice into it next fourth dimension.
06/16/2016
This was very adept. Just needs a petty bit of salt.
02/13/2018
not the best curry recipe ive tried. Missing salt and as well much cayenne. If i was to make again, i would employ lamb and a tertiary of the cayenne, add half a tsp of table salt and instead of water add a tin of chopped tomatos
12/19/2017
Bully recipe, non to mention the admittedly wonderful fragrance that filled the business firm. Started out using the electrical skillet which was perfect for caramelizing the onions. Intended to go along with the skillet method, but due to fourth dimension constraints transferred everything to the pressure cooker. Since I used a more tender cut of meat (sirloin tip roast), cooked it on medium pressure for 25 minutes and used a full can of beef broth instead of the cup of water. The only other changes were substituting 2 pocket-size cans of chopped green chiles for the fresh peppers and a scant tsp basis cardamom for whole seeds. Talk about melt in your mouth tender – WOW! Next time, I'll utilise the fresh peppers and whole cardamom seeds and endeavour just 15 minutes in the pressure cooker. Thank you and then much for the recipe.
03/12/2019
Ive made this a couple times now and it's very expert. Nevertheless I couldn't put my finger on why information technology seemed to be missing something, other than much needed table salt. So it dawn on me - Most south Asian curries are made with heavy cream or coconut milk. I added a can of coconut milk near the end of simmering and wowzers! It really pulled the depth of flavour out of the dish. Succulent. You could also add a tablespoon or so of brownish carbohydrate for a sweeter version besides.
05/27/2018
Most definitely will make it again taste simply like what I had when visiting Bangladesh
05/10/2015
Keen recipe. I find the recipe a piddling fleck also "tumericy" if that'southward even a word. I added a little bit of generic "back-scratch pulverization" into the mix which thickened it up. Also added extra ginger paste.
04/01/2022
I hate ever giving a less than wonderful review simply this is one. While it looked good on newspaper, the end issue was dry considering in that location was absolutely no sauce in it for the meat or rice (even a petty would have been okay- maybe if y'all shrink the amount of meat or double the wet ingredients and spices it would work). The other issue I had was a lack of flavour. You could taste a hint of hot pepper afterwards taking a few bites but the back-scratch "flare" was gone. Really, most of the season was gone- disappointing because I Actually wanted to like this!
ten/12/2019
Fabricated it as suggested, it was moderately spicy, simply if you are looking for authentic, take it from an actual Asian, this is fairly bland.
03/13/2013
I changed a lot of the recipe due to the length of prep. Most notably I used stew beef instead of regular beefiness. I didn't use cardamom and I used jalapeno slices instead of greenish chilies. I used beef stock instead of water and added more of it and then that information technology would submerge the beefiness and the potatoes I added. I basically threw it all in the crock-pot and cooked it on low for near 9 hours, which unfortunately was too long for the stew beef. Nonetheless, flavor wise, information technology seemed like something was missing. I don't know if I'd consume this over again.
05/29/2019
I did it in a pressure level cooker and I would add another loving cup of h2o, otherwise amazing.
01/14/2015
I've made this several times and it has always been a hitting! Don't usually change the recipe but might add together potatoes occasionally to brand a bit heartier.
06/28/2015
Decent gustatory modality next time I will be certain to switch the cup of water out for coconut milk.
06/02/2014
Fantastic! I used ruddy chili flakes and Habanero peppers which did not alter the flavor but gave it the heat I was looking for. Thanks for this mail.
10/xxx/2019
the dish is very tasty we liked information technology a lot.
09/14/2020
The family unit and I loved this beef back-scratch! The spice combo was so fragrant , information technology made the house odour just like an Indian restaurant. I modified it a bit by calculation 1 large diced tomato and about a half cup of milk for more simmering liquid information technology needed. when the meat was tender I finished the sauce with two Tbsp. tomato paste and 1/2 cup heavy foam to arrange thickness.
05/24/2019
Great recipe! Will definitely make this once again. We cut back on the hot peppers (by 50%) that was a good selection because it was yet fairly spicy.
08/fifteen/2016
I used a pressure cooker. It just didn't piece of work.
07/05/2016
utilise mustard oil , that is more than authentic for bangladeshi dishes , and use at least four-5 onions if it medium sized and use two-3 onions if it is large size .
06/02/2014
Fantastic! I used cerise chili flakes and Habanero peppers which did not alter the flavour but gave it the heat I was looking for. Thank you for this post.
04/29/2018
I used the slow-cooker version, and so simple. I marinated spices in the brown beef cubes overnight and just dumped in the dull cooker for vii hrs. Really good.
05/23/2017
This is not modified for pressure level cooker -- pressure cooker required much more liquid and was therefore burnt.
03/31/2020
i added canned tomatoes, green peppers and mushrooms and doubled the spices
01/13/2015
Very good! I didn't take quite all the ingredients. I substituted powders where I didn't have fresh, but everything still came out very very good. My wife was out of town. I'll definitely make it again for her. Thank you for the recipe!
01/07/2016
non sure what went wrong. I did non like the flavor, plant it bitter.
12/12/2015
I made it with cubed beef brisket, but after an hr and a half was not tender enough, so transferred to a pressure cooker for 12 minutes. First-class flavours and meat was quite tender with a nice thick sauce. Would definitely make once more.
04/24/2019
So Yummy! We left out the cloves (married man doesn't like cloves) just otherwise kept to the original recipe.
09/28/2018
Granted... I may authorize as a person who has changed this a bit much merely this recipe is excellent and I've been cooking it for years now... but I serve it over riced cauliflower as part of my ketogenic diet. I become a little heavier on the olive oil, I triple the recipe and I use 12 seeded sliced jalapeños with three-4 sliced white onions. All the spice combos are the same merely I cut the cayenne in one-half. I use a big hunk of fresh ginger and a whole head of garlic. This works for whatsoever protein. When I use craven I put a nice chunk of butter in in that location. The fox is turning the peppers, onions and spices into a thick gravy past cooking it down earlier calculation the meat. So simmer the meat 2 plus hours. In a behemothic wok, 2 sticks of butter for 3 behemothic heads of shredded cauliflower. Seriously delicious! I can handle the full cayenne but some of my family members cannot.
11/09/2016
Didn't employ the cardamom. Thought it would make it also smokey. I retrieve we made the right pick, simply human was it spot on for authentic curry.
x/31/2017
I made information technology in pressure cooker, very piece of cake, cannot believe how good information technology smelled. A wonderful spice combo. I will endeavor with chicken too. I used not as much estrus, but I did use all ingredients.
Source: https://www.allrecipes.com/recipe/193585/authentic-bangladeshi-beef-curry/
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