Date: 10 Oct 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes 0


This is a ‘Not-from-a-Jar’ Curry! Ready made pastes are great and handy to have in your pantry if you want a quick curry, but mixing and roasting your own spices to make your own paste, tastes far far better.  It really is so simple if you have all the spices at hand.  You will immediately notice the difference in taste from your own prepared curry mix to a commercially prepared one.  All the spices below are easily available from supermarkets.


  • 500g beef cubed
  • 2tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1tsp grated ginger
  • 4tbsp tomato paste
  • 1tbsp lemon juice
  • 2tbsp white vinegar
  • 3-4 curry leaves
  • 4 potatoes diced evenly
  • 2 tomatoes, finely chopped
  • 400ml coconut milk

Masala Curry Spice Mix

  • 2-3 Whole Cloves
  • 1 Bay Leaf
  • 2 Cardamon Pods
  • 1-2 Cinnamon Sticks
  • 1tsp Ground Coriander
  • 1tsp Ground Cumin
  • 1/2tsp Tumeric
  • 1/2tsp Chilli  (more if you like it hot)


Sauté the onions in a little olive oil over medium heat for 15-20 min until caramalised and brown. Remove and set aside. Add more oil to the pan, add the beef and brown.  Put the onion back to the pan along with the garlic, ginger and curry spices. Sauté for 1 minute or until spices become fragrant. Now add the tomato paste, lemon juice, vinegar, curry leaves, salt, pepper, diced tomatoes, potatoes and coconut milk.  Bring to the boil.  Lower the heat and leave to simmer covered, over a low heat for 1.5 – 2 hours or until meat is tender.

Garnish with coriander and serve with boiled basmati rice and poppadums.

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