Categorized | Beef
Tropical curry beef with potato.
Posted on 29 March 2010
One of the things I love doing is watching cooking shows, but ever since I reduced the amount of channels we get from our cable package, I was left without the cooking channel. I hated having to pay for channels we never watch, just to get the Cooking Channel. Even to get the cooking channel added as a stand alone within our current package, means having to pay pretty much the same price as I was paying before when it was packaged. The next option for me is Youtube, and it FREE.
There is no better source than YouTube for cooking videos and I can spend hours at a time.. well, if I didn’t have to work etc. It’s simply mind-blowing when you start looking at how people from all over the world use curry. It’s got to be one of those things that have the most variations I’ve ever come across. There’s no 2 regions that cooks curry the same… even within the Caribbean itself, there are a few different techniques for cooking with curry. That said, here’s my tropical curry beef with potato:
You’ll Need…
1 lb beef (cut into 1 inch cubes)
1 teaspoon salt
1 teaspoon green seasoning mix (optional)
1 scallion
1/2 hot pepper (habanero, scotch bonnet or whichever you like)
dash black pepper
1 medium tomato diced
2-3 tablespoon cilantro or shado beni (chopped fine)
1 teaspoon ketchup
1 tablespoon curry powder
1/4 teaspoon geera powder (cumin)
1 onion sliced
3 cloves garlic (crushed and sliced)
3 tablespoons vegetable oil
1/4 cup water (for cooking curry)
3 1/2 cups water for final cooking stage
3 medium potatoes (1/4s)
* I used a special Madras blend of curry powder that I get from the islands. I find it to be uniquely Caribbean-like and not as heavy or pungent as the ones that comes directly from India.
Cube and wash the pieces of beef with the juice of a lime or lemon (not mentioned in the ingredients list) and water. Drain off the excess water and season with the salt, black pepper, ketchup, scallion, green seasoning, cilantro or shado beni and tomato. Then cover and place in the fridge to marinate for about 2 hours. If you’re in a rush, marinate for at least 15 minutes.
After the two hours of marinating, put a pan on medium/high heat and allow the 3 tablespoons of oil to heat. Now add the onion, garlic and hot pepper and allow to cook until you start seeing the edges go golden brown. This is an indication that it’s time to add the curry powder and ground geera (cumin). Cook for a couple minutes, then add the 1/4 cup of water. We’re now cooking the curry to allow it to bloom. This will cook for about 5 minutes before after it starts drying off. Allow all the liquid to burn off and you should have a sort of grainy paste on the bottom of the pan… add the seasoned beef at this point and stir.
Stir well so everything gets coated with the cooked curry. Then cover the pot, turn down the heat to low and allow this to cook for about 25-35 minutes. you will notice that it will spring a lot of natural juices.
While this cooks, peel, wash and cube your potato and place it in the bowl you had the seasoned beef in. Then pour in the 3 1/4 cups of water and try to pick up any seasoning that may have been left behind. TIP I like seeing pieces of potato when the dish is finished, so this is why I cut each potato into 4 pieces (big) so it will not totally melt away as we cook the beef to tenderness.
After about 25 minutes on very low heat (gentle simmer), remove the lid and turn up the heat to burn of any remaining liquid. After which you add the water and pieces of potato, bring to a boil and reduce to a gentle simmer. Ensure the pot is covered and cook for about 40-50 minutes. Basically until the beef is really tender and most of the liquid is gone. If you find that the liquid is till runny and the beef is tender, simply turn the heat up and cook until you get to the desired thickness. Check for salt near the end..since everyone preference for salt is a bit different.
I was lucky enough to have some buss-up-shut roti in the freezer, so I nuked it and had a wonderful dinner. BTW, if you ever have excess roti, simple place in a freezer lock bag and freeze. I have some that lasts up to 3 months (as long as there’s no air in the bag) and they heat rather well in the microwave. So if ever I go to a friend’s home and they’re serving roti and have extras at the end of the night.. I bring those babies home with me for future use.
I’d love to hear from you, so please leave me your comments in the area provided below.
happy cooking
chris…
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31 Responses to “Tropical curry beef with potato.”
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Hi Chris,
The buss-up shut roti looks so flaky. Did you make it yourself?
Tuty, I wish. My mom usually makes it for us and then we package it into zip lock bags for future use. Next time she's at our place I'll see if I can make a video of the process. Everything this lady makes is true gold.
Hello,I love reading through your blog, I wanted to leave a little comment to support you and wish you a good continuation. Wishing you the best of luck for all your blogging efforts.
johnny.. thanks for the support
I admire that you take the time to do these step by step photos. I start off with good intentions but always end up getting frustrated along the way. Great recipe
wizzythestick.. thanks for stopping by. Adding the pics is a bit of work, but with all the good comments I get, it's truly worth it.
happy cooking
chris…
I really like your blog finding food i grow up with i can do myself its great have a question can you in any way but a recipe up for coconut tart pastries can't find that anywhere
Funny you should ask this. only days ago I was talking about coconut tarts. Check out http://www.stabroeknews.com/2009/the-scene/06/06/… it's a column written by a fellow food blogger and someone who comments on here as well. Cynthia is probably one of the leading food bloggers in the Caribbean. Her work is very inspiring and can be found at: http://www.tasteslikehome.org/
good luck
chris
As always, your posts are so very informative and I'm learning a great deal about caribbean food from you. Keep up the good work!
thanks.
I find your recipes to be very interesting. I have tried one or two of them already. But will definitely try the curry beef with potato.
Antonette.
Do let me know your thoughts when you do.
Tuty, I wish. My mom usually makes it for us and then we package it into zip lock bags for future use. Next time she’s at our place I’ll see if I can make a video of the process. Everything this lady makes is true gold.
OMG this is a fantastic recipe. I tried it and everyone in the house loved it. Thank you so much for including pictures. My parents are haitian and my mom can cook but we can't cook like her. She holds down the island food while we hold down the american food. One of my friends told me that they thought my mom had cooked the food. That let me know I did a wonderful job. Thanks again!!!!!
None of us can even come close to cooking like moms! thats for sure. I'm so happy that everyone loved it. Happy cooking
Hey Chris,
I am new to your site. What is roti? I love the pictures that show the step by step. Being a northern boy from Michigan, I am new to your style of cooking, but will be trying some of your recipes.
Again, love the work you are doing, great stuff.
Dave
Dave, so glad to have you here and commenting. roti is basically a flat bread, but there are some variations. I've got a couple recipes to share so far:
Sada roti (the most common) http://caribbeanpot.com/make-room-for-sada-roti-p…
Fry bake or fry roti: http://caribbeanpot.com/a-rustic-fry-bake-recipe/
Buss Up Shut – http://caribbeanpot.com/tag/recipe-for-buss-up-sh…
there are several other types with stuffing, but I'm yet to post those.
Do try some of the recipes and come back and share your thoughts.
Thank you!! This is an awesome recipe and fool proof. I tried making this before from the NaparimaGHS cookbook but it just didn't taste quite right. The pictures made it all the more easier. I too do the ziplock freeze with roti ( and doubles) whenever I get extras.
reading your comment eill help me because I amm so afraid to try the curry as mines usually taste bad
Thank you so much for this wonderful recipe. I made it for friends and my husband and they enjoyed it so much. my husband (who is a food critic) couldn't stop telling me how good this was. love your website and i wish you wonderful sucess. thanks again
I made the Tropical curry beef with potatoes. It was to die for if I do say so myself, my partner loved it and wanted seconds and my daughter also loved it. We’re now eating the leftovers from yesterday and it tastes even better. Lol. Thank you love your recipes.x
Thank you,Chris, for giving me a place to run to quickly when I can't remember how to make something…..from bake to curry. keep up your labour of love!
Thanks, Chris for a fun recipe. The temps are below zero here in Minnesota – a good curry hits the spot. When I close my eyes I can almost see the palm trees!
that looks good the cant stop our caribbean cusine.
First of all, I am so excited to have found a site with authentic Caribbean recipes by a Trini native, and the pix are so helpful! I made the "tropical curry beef with potato" this past week to use a low-grade piece of beef, and it was so delicious. The flavors improved when I served it again as leftovers (I can't believe that there were any leftovers!), and I will definitely be adding this dish to my personal repertoire of "go-to" dishes. I've used different kinds of curries (Indian, Pakistani, Burmese, Thai), and one tip I learned is to add a bit extra curry powder to finish the dish just before serving -it boosts and brightens the curry. I think this curry dish would also be really good with pork.
Thank you so much for sharing your food, your culture, your stories, and your heart. Stay warm in the great white north.
ahhhhh, this curry iss soo good
Chris,
I'm Puerto Rican and Italian, and I love food and cooking and this recipe is exactly what I was looking for. I always get great Trini food in Queens, but I can't always make it all the way to the Trini restaurant with my schedule. I can't wait to make this at home. It looks exactly like the dish I always order there. I can taste it already!
Chris
I just had Grilled Chicken Paillard at a restaurant in my neighborhood here in North Baldwin, Long Island. It is grilled chicken, the chicken is flattened and served with a salad. The dressing was out of this world. Chris can you share some salad dressings please? I do not eat raw onions. There was raw onion slices in the salad; because of the dressing, I ate every slice of the raw onion.
Thanks
Lucille
Thanks Chris for this recipe. Ilove curry as well. Iwill give it a try.Have you ever eaten curry shrimp and roti? Mmmm it is great. You should try it some day.
I am of Eastern Europian descent living in Canada where I had a chance to try this in the restaurant and I imediatelly fell in love with this kind of dish.Now my kids got addicted to it but it is pretty pricey to buy it couple of times a week. I tried this recepie and it is very very good and pretty close to that one in restaurant.This is a keeper,thank you very much.
Thailand-best local meat is water buffalo-but man this recipe is good just the same.
Love curry and this one's a treat.