This Beef Rendang is a deliciously different Malaysian curry. This recipe is largely based on the Sainsbury’s Curry Recipe Collection Beef Rendang, but I’ve switched out the galangal for ginger (because who can get hold of fresh galangal outside of the city?) and toned down the chilli a little to make it appeal to a wider audience (an audience that includes me, although Charles is trying to encourage me to try increasingly spicy food to help to build up a tolerance.
This curry is much different to the usual curry recipes you can find when you’re looking to whip up something tasty for supper (Thai Green, Thai Red, Chicken Bhuna, Tikka Masala…), firstly because it uses slow cooked beef, and secondly because it is based on a lovely blend of Malaysian flavours – coconut, chilli and tamarind (which you can pick up as a paste in Sainsbury’s).
You can also buy Rendang curry paste from all sorts of places, but we at Blunty’s prefer to make our own – the recipe for which was our very last post.
- 1 tbsp groundnut oil
- 450g or so of lean casserole steak
- 2 cinnamon sticks
- 4-5 tbsp rendang curry paste
- 1 red chilli, sliced and deseeded (including the white membrane)
- 400ml tin coconut milk
- 3/4 tbsp dark soft brown sugar
- 2 tsp tamarind paste
- one onion, sliced
- 1 red and one orange pepper, sliced
- juice of one lime
- Firstly, add the oil to a large pan and get it screaming hot - the first step is to brown off the beef without letting it start to cook through. It's usually easiest to do half at a time. Remove from the pan and set aside.
- Next, toast off the cinnamon sticks and set them aside.
- Turn down the heat to medium and add the onion and pepper to the pan and allow them to start to cook through and turn soft, before adding the curry paste and mixing it together, allowing the paste to warm through and start to release its flavour.
- Add the coconut milk, chilli, sugar and tamarind paste and mix together, before turning the heat right down adding the beef and cinnamon back in.
- Cover and cook on a low heat, stirring occasionally, for around 2 hours.
- Serve up with rice and vegetables, garnish with desiccated coconut and enjoy.
Why not serve it up with our homemade Parathas?
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There’s nothing I enjoy more (when I have the time and available ingredients!) than patiently putting together a curry and everything that goes with it – that means making a curry paste (like this Rendang curry paste), making the curry, cooking some rice and making some sort of authentic bread to dip into that delicious sauce. Serve up with a couple of cold beers and what more could you ask for?! This here is the first step of that process, and I have to say it’s pretty satisfying to toast and blitz up spices, and it fills your kitchen with the most magnificent aroma.
One problem I frequently encounter, however, is that many curry recipes seem to require the same ingredients every time (save the odd pinch of fenugreek or turmeric), meaning they are barely discernible from one another. Rendang is a bit different, and not only because it traditionally includes some slow-cooked beef, but because it is a Malaysian invention rather than an Indian one. No tinned tomatoes here! Get the best balance of sweet and spicy for your own taste buds and this can help you towards a deliciously different curry feast. Full Beef Rendang recipe coming soon, but in the meantime you can prepare your paste ahead (it keeps for around 2 weeks in a sealed container) or mix it up with some yoghurt for a nice marinade for some baked chicken.
If you don’t feel quite adventurous enough to try the rendang for yourself, why not give our Tikka Masala Paste a whirl instead to make yourself a tasty Chicken Tikka Masala?
- 30g desiccated coconut
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 onion
- 1 red chilli, de-seeded
- 4 cloves garlic
- a piece of fresh ginger, about the size of 3 garlic cloves
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- water, to loosen
- a mini chopper is also pretty much essential!
- Set a small frying pan over a medium heat and add the coconut.
- Leave it over the heat for a few minutes, occasionally stirring, until just toasted on both sides. Be very careful: it can turn from white to burnt in a matter of minutes so keep an eye on it!
- Once the coconut is nicely toasted, pour it into the mini chopper. Repeat with the coriander and cumin seeds. You'll know they're ready when they start to pop and leak out a little oil. Again, be careful not to burn them, and pour into the mini chopper when they're done. That's the pan's role fulfilled so it can be taken off the heat.
- Roughly chop the onion, garlic, deseeded chilli and ginger and add these to the chopper.
- Then add the turmeric and oil and a little water. Blitz up into a fine paste. This may require the addition of a little water and a few mixes with a tablespoon to help the chopper along with blitzing all those ingredients into a paste. That is the most tedious, fiddly part of the whole recipe though - it really is so easy!
- Store in a little jar or sealable container in the fridge. Around 1/3 to 1/2 of the paste should be enough to make one curry for two, depending on how spicy you like your curry. Be sure to come back for the full curry recipe!