Categorized |Beef, Gluten Free

Tropical Curry Beef With Potato Recipe.

curry beef with potato and rotiOne 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 heaping 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. Be sure to read the label of the curry powder you use if doing this recipe gluten free as some may contain flour as a filler and will not meet your specific gluten free dietary needs.

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.

seasoned beef for curry

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.

onions for curry beef

onions and garlic for trini curry

cooking curry for beef

cooking jamaican curry

jamaican curry beef

recipe for curry beef with potato

recipe for curry beef

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.

trini curry beef

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.

putting potato in curry beef

potato with curry beef

trinidad curry beef recipe

currying beef

potato and curry beef

curry beef with roti

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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Recipe Name
Curry Beef With Potato Recipe.
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4 Based on 3 Review(s)
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39 Responses to “Tropical Curry Beef With Potato Recipe.”

  1. Nico says:

    Chris,

    Thanks for this recipe, it was delicious! I modified it a little as I was in a bit of a rush. Rather than green seasoning I threw some thyme into the curry powder, which I always mix myself anyway.

    Most of my family left Trinidad in the 60s and 70s for England or America, and I only have a few distant relations back there now. But for my sister, my cousins and I it’s largely through food that we reconnect with our ancestral Island. It’s something my mother encouraged, and it’s something I’ll pass on to the next generation when I have kids. People like you help us keep that culinary culture alive, and to share it with friends from around the world who may have no connection with the West Indies. Keep up the great work!

  2. scd says:

    Excellent Chris…

  3. Rey Gonzales says:

    Chris,

    I must say that you are an inspiration… Even though I left Trinidad when I was the young age of 8 years old and now 32 you bring Trinidad to me in a pot. We have made it a tradition in my home to cook as a family because of you.

    I just wanted to say Thank you!

    Keep cookin!

  4. Lee Hatfield says:

    I always comment on your wonderful recipes,but never see them printed,or receive an answer.I get the comments need to be approved reply. But I love ALL of your recipes and my family love them too.Thanks for helping me feed my family tasty Caribbean fare.

  5. Patricia says:

    Hi Chris, how are you? In Trinidad stewed beef and potatoes are normally eaten. I have not thought of curried beef and potatoes. I did try it and it tasted good. It went well with paratha roti (buss-up shut). Thank you Chris.

  6. Joe Rougon says:

    Chris,
    I had two pounds of cubed beef I was about to waste in some chili this evening. I made this instead and doubled the recipe. I used shado beni and a 7-pot pepper just out the garden (in south Louisiana).
    Great stuff, Chris!
    Thanks!
    -Joe

  7. Kajmere says:

    Thank you Chris!!

    I did this today, … though I was too hungry, and impatient to wait for the exact cooking times. I also added green beans.

    As well I had in mind to eat it with quinoa instead of rice, but opted for some store bought roti. I also added a colourful vegetable salad.

    Thank you again for all the effort you put forth in providing us with your time.

    KJ

  8. bob bud says:

    Thailand-best local meat is water buffalo-but man this recipe is good just the same.
    Love curry and this one's a treat.

  9. tanya says:

    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.

  10. carol says:

    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.

  11. Lucille Cooper says:

    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

  12. Delilah says:

    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!

  13. Lucy says:

    ahhhhh, this curry iss soo good :)

  14. Keeli says:

    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.

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