Nisha Katona’s beef madras recipe

By PA

“Named for the city of Madras, now Chennai, this dish was invented at the time of the British Raj as a mild, simple curry for the Western palate. It is not known in the traditional Indian kitchen. It often uses curry powder, which – again – is not a spice blend that forms part of the usual Indian pantry,” says TV chef Nisha Katona.

Nisha Katona’s beef Madras

Ingredients:
(Serves: 4)
Prep: 15 minutes
Cook: 1½ hour

4tbsp vegetable oil
1tsp black mustard seeds
3 star anise
2–3 whole dried red chillies
2 black cardamom pods
8–10 fresh curry leaves
2 large white onions, finely chopped
5cm piece of fresh root ginger (20g), peeled and grated
6 garlic cloves, peeled and minced
600g stewing beef, diced into 3–4cm cubes
1tsp salt
1½tbsp garam masala (see below, or shop bought)
2tsp ground cumin
1tsp chilli powder
1tsp ground turmeric
200g tinned chopped tomatoes
1tbsp tamarind concentrate
250ml coconut milk
1tsp sugar
1tsp freshly ground black pepper
2tbsp chopped fresh coriander (stalks and leaves)

For the garam masala:
1tbsp cumin seeds
1tbsp green cardamom pods
2tbsp coriander seeds
1tsp black peppercorns
1tsp whole cloves
7.5cm cinnamon stick
1 star anise

Method:

1. If making garam masala, toast the spices on a dry, hot pan for 3–5 minutes. Allow to cool and then grind all the ingredients to a fine powder in a pestle and mortar or spice grinder. Store in a clean airtight jar in a cool, dark place for up to three months.

2. Heat the oil in a large, heavy-based saucepan over a medium-high heat. Add the mustard seeds and let them crackle, then add the star anise, dried red chillies, cardamom pods and curry leaves, followed by the onions, ginger and garlic. Cook for 8–10 minutes, or until the onions are soft and golden brown.

3. Add the diced beef and fry for 5 minutes, stirring well.

4. Stir in the salt, garam masala, ground cumin, chilli powder and turmeric, and fry for 1 minute.

5. Add the chopped tomatoes along with 350ml water and bring to the boil, then cover and simmer for 45 minutes over a low heat. Keep stirring intermittently.

6. Add the tamarind, coconut milk and sugar, and cook for a further 30 minutes.

7. After this time, check the tenderness of the beef and cook for longer, if needed. Add more water, if required, to bring the sauce to your desired consistency.

8. Finish with the black pepper and chopped coriander before serving.

The Curry Bible by Nisha Katona is published in hardback by Penguin Michael Joseph. Photography by Nassima Rothacker. Available now.