Not a particularly authentic curry from anywhere except my pantry, which still contains a decent amount of cabbage, carrots, and onions, and it made use of can of coconut milk that had been hanging around for far too long and needed to go.
I’m a bit impressed at how brown and meaty it looks, since it actually contains quite a lot of vegetable. Cabbage and onions do tend to cook down and fade, and since I grated the carrot they’re not terribly prominent either. Still, they are definitely there, and all you need is some rice or naan to finish the meal.
4 servings1 hour 30 minutes – 30 minutes prep time
Make the Sauce:2 teaspoons finely grated fresh ginger2 teaspoons Madras OR Malaysian curry powder1 teaspoon sugar2 tablespoons fish saucethe juice of 1/2 a large lemon OR 1 large lime2 tablespoons barley or other flour1 400 ml can coconut milkStart this after the meat has been prepared and is simmering.
Peel and grate the ginger, and mix it in a small mixing bowl with the curry powder, sugar, fish sauce, and lemon or lime juice. Mix in the flour to make a smooth paste, then stir in the coconut milk, a little at a time. Set aside.
Make the Curry:500 grams (1 pound) beef steak (round or similar)2 tablespoons mild vegetable oil2 cups beef OR chicken broth3 cups finely shredded green or Savoy cabbage1 1/2 cups (1 large carrot) grated carrot1 large onionCut the steak into thin, bite-sized slices, and pat it dry with a bit of paper towel. Heat the oil over medium-high heat in a large skillet or heavy bottomed soup pot, and cook the steak pieces until browned on both sides. Add the broth, cover, and reduce the heat to medium-low. Simmer for 45 minutes to an hour, until tender. You can add more stock or water if the meat gets too dry, but it is okay if it reduces down in volume some. This can be done up to a day in advance.
Prepare the sauce while the meat simmers. Also wash, trim, and shred the cabbage, and peel and grate the carrots. Peel and sliver the onion. Once the meat is tender, add the vegetables to the meat and cook, stirring regularly, until they are also tender and slightly browned in spots. Stir up the sauce and add it, and simmer for a further 15 minutes or so, until thickened. Stir regularly. Serve with Naan or steamed rice.
Last year at this time I made Strawberry Whip with Custard.