Chef and award-winning author Monisha Bharadwaj celebrates authentic Indian cuisine in her new book The Indian Cookery Course. Here is a taster of the wonderful recipes – find more delicious recipes in HELLO! out now.
"This famous Christian dish from Kerala uses sweet shallots called chuvanulli. If you cannot find shallots, use onions. Many Hindus in Kerala eat beef and such delicacies are served in small bars called toddy shops across the states."
Serves: 4Preparation time: 15 minutesCooking time: 1 hour 15 minutes
Ingredients:
For the spice mix1 tsp fennel seeds1 small cinnamon stick4 cloves2 star anise10 black peppercorns
For the curry900g/2lb boneless beef, cubed2 tsp ginger and garlic paste8 shallots, or 3 onions, peeled and finely sliced3 tbsp dried coconut slices1 tsp medium-hot red chilli powder1 tbsp ground coriander1 tsp ground turmeric2 tbsp malt vinegarSalt2 tbsp coconut oil10-12 fresh or 20 dried curry leaves1 tsp garam masala1 tsp freshly ground black pepperBoiled rice or rotis, to serve
Method:
1. Heat a small frying pan over a high heat. Add the spices for the spice mix and dry-toast for about 1 minute, until slightly dark and fragrant.
2. In a large bowl, mix the spice powder with the beef, ginger and garlic paste, half the shallots or onions, the coconut slices, the chilli powder, ground spices and vinegar, and season with salt.
3. Place the beef in a saucepan and pour in enough water to come halfway up the meat. Stir and bring to the boil. Reduce the heat, cover and simmer for 1 hour, or until the beef is tender. If the mixture begins to stick to the bottom of the pan, add a couple of tablespoons of water, taking care not to add too much as the final dish should be dry.
4. When the beef is tender, remove the lid and cook over a high heat until all the liquid has evaporated.
5. Heat another pan over a high heat. Add the coconut oil. Fry the curry leaves (standing back from the pan if using fresh leaves, as they will splutter) and the remaining shallots or onions for 7-8 minutes, until the onions have softened. Add the cooked beef.
6. Season to taste. Stir in the garam masala and freshly ground black pepper and cook for a further few minutes. Serve hot with rice or rotis.
With 300 recipes from across India, The Indian Cookery Course by Monisha Bharadwaj celebrates one of the world's richest cuisines. The book also contains more than 40 masterclasses, each accompanied by step-by-step photographs, covering everything from making chapattis to deliciously sweet Gulab Jamun. Published by Kyle Books (£25 hardback), with photography by Gareth Morgans; visit kylebooks.co.uk
