Categorized |Beef, Gluten Free

Curry Beef or Beef Curry?

curry beef
I do apologize for being an absent chef the past couple weeks. As mentioned in my last post we were off to Trinidad and Tobago for my sister’s wedding and for a short vacation. And though I had all intention to cook and blog while we were there, there was so much to see and do that I got side tracked. Plus, the MAC computer I had access to, didn’t allow for me to upload my pics via a card reader and I totally forgot to pack my firewire to connect the camera directly.

Curry beef is not something we grew up on, actually the first time I ever tasted curry beef was when I lived with my aunt after first moving to Canada. To date I can probably count the number of times I’ve had curry beef. Not as if I don’t like it, it’s just that I grew up with a taste for stew beef. Looks like I may have to cook this more often as both Indy and Tehya both enjoyed dinner tonight.

You’ll Need…

1 1/2 lbs cubed beef
3/4 teaspoon salt
dash of black pepper
1/4 teaspoon roasted Geera (powder)
2 table spoon curry powder (madras)
1 onion separated (1/2s) – diced
2-3 cloves of garlic – crushed/chopped
2 tablespoons vegetable oil
2 tablespoons water
2 cups water
1 tomato diced
1 tablespoon green seasoning
2 leaves of shado beni (shandon beni)
1/4 teaspoon ketchup
1/4 hot pepper (I use habanero) Don’t include seeds if you’re afraid of some heat.
1 lime or lemon (juice) to wash the cubed beef before seasoning

Tip: If you don’t have the green seasoning, simply use 1 scallion chopped, a pimento pepper if you have access to one, 1 table spoon thyme, 1 table spoon celery chopped fine, 2 tablespoons cilantro. NOTE: If doing this recipe gluten free, be sure to read the label of the curry powder you plan on using to ensure it meets with your specific gluten free diet. Some curry powder contains flour as a filler.

Start by cutting the beef into 1 inch cubes and then pour the lime or lemon juice over it and rinse with running water. Squeeze off all excess water then season with the… tomato, salt, black pepper, green seasoning, 1/2 of the onion, ketchup, shando beni and roasted geera. Stir well and allow to marinate for about 1 hour.

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In a heavy pot, heat the oil on medium to high heat (in the pic I’m using the new iron pot I purchased on my trip.. notice how shiny it is?), then add the remaining onion, garlic and pieces of hot pepper. Allow this to cook for a couple minutes. In the meantime, in a small bowl put the curry powder and add 2 table spoons of  water. Stir to form a paste. Then add this paste to the semi cooked onion / garlic and allow this to cook for a few minutes.

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Now that the curry is cooked a bit, start adding the seasoned pieces of beef and give it a good stir. Bring it to a boil, then cover and turn down the heat to low. You will notice that a lot of natural liquid will form. That’s ok, we’ll use those wonderful juices in the first step of cooking. After you’ve emptied the bowl with the seasoned beef, pour in the 2 cups of water into it and try to pick up all the remaining bits of seasoning… we’ll use this later on.

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Allow this to cook for about 25 minutes covered, then remove the cover and turn the heat back up to high. we want to burn off all the liquid that was released. Stir so it doesn’t burn and when you can see the pot’s bottom dry, add the 2 cups of water we prepared earlier in the bowl that had the seasoned beef. Stir, bring to a boil and reduce the heat back to low. I like my curry beef very tender, so I usually allow it to cook for about another 40 minutes or so.

trinidad curry beef

beef curry sauce

After the 40 minutes or so feel free to check for salt (you may need to add more if you like a lot of salt) and bring the gravy to a thickness you like. if you find that it’s still a bit runny, turn up the heat to allow it to thicken. TIP. If you’d like you can add a couple cubed potatoes the final 25 minutes, but you may need to add a little more salt. Makes for a great curry potato and beef, the kind you’d find when you purchase a beef roti.

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There you go, a simple and tasty curry beef that’s great on rice or as a side for roti… or to enjoyed as you please. Remember to leave me your comments below.

Recipe Name
Tasty Curry Beef Recipe.
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Average Rating
3.5 Based on 17 Review(s)
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42 Responses to “Curry Beef or Beef Curry?”

  1. Annette Brown says:

    I just love all that you have all are very good need more thank you

  2. Diane Noble says:

    Having lived in B’dos for 14 years I grew up eating curry. Introduced it to my kids who now cannot get enough of it and always look for it when they visit. Now all I need to make life complete are the instructions for making roti……….please.

    • Denise says:

      Hi Diane, I just looked up “roti” online. There are many very similar recipes. Similar to Indian chapati’s that I used to make. Check them out, find one that you like and give it a try. Basically flour, a little oil and warm water. Have fun!

  3. hopelizabeth says:

    Really Good! I made this tonight and it turned out great. Defenitely, trying other recipes by Chris. Thank you.

  4. Uusha says:

    If you do not have shadow benny, you can use cilantro which is sold every where.

  5. Very nice,I will give it a try,trust me.

  6. Marilyn Mair says:


    I made this curry last night, I didnt have Geera so I used Cumin and I didnt have shandon beni so I had to leave it out. This was hands down the best curry I have ever tasted. I can only imagine how yummy it would have been if I had all the ingredients. Being a Canadian who loves Caribbean food I found it a lot less complicated than most recipes I have come across. Thank you so much for sharing this wonderful recipe with me.


    • Vicky says:

      Geera and Cumin is the same ingredient. Also its ok to omit shadow benni. But you can find it now in any local Asian store

  7. Mike says:

    Fabulous curry Chris! I discovered this recipe because I had just received your recipe for ‘green seasoning’. My gardens are full of fresh herbs at this time of year so I made a batch, but now what do I do with it? So I searched your recipe collection until I came across this recipe. Very interesting flavours, it was a hit! The only change I made was to add a bit of allspice and cloves to the madras curry.

  8. Judy Cabral says:

    My Dad was born in SVG, went to the US in 1950 and Canada in 53. In those years there was never much money around. My Dad would make Curry whatever meat was leftover in the fridge. People would always show up unannounced around supper time. They just loved his food!


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