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bombay curry



8 portion(s)


  • 1000 g Beef Chuck Steak, diced into 2cm chunks
  • 2 onions
  • 2 garlic cloves
  • 2 chilles
  • 2 cm chunk ginger
  • 1.5 teaspoon tumeric
  • 1 teaspoon cumin
  • 1 tablespoon ground coriander seeds
  • 1 teaspoon chilli powder, (leave out if you want it milder)
  • 400 g tin toms (diced)
  • 250 gram Coconut Milk (Light)
  • 2 potatoes, cut into chunks
  • 250 g frozen peas
  • 2 tablespoon olive oil

Recipe's preparation

  1. add garlic, ginger, chillis, onion. Chop 5 sec, speed 6.

    scrape sides.

    add timeric, cumin, ground coriander, chilli powder and 2 Tablespoons of olive oil. 4 mins, 100 deg, speed 1.

    add tin tomatoes and beef chuck steak chunks. 40mins, 100 deg, Counter-clockwise operation, speed 1.

    add potato chunks, frozen peas and coconut milk. 20mins, 100 deg, Counter-clockwise operation, speed 1.

    Serve with rice and popadums.








If you make this the day before, and store in the fridge the flavours will be better.

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Add a comment
  • The Bombay flavours were

    Submitted by hellie on 17. April 2016 - 13:07.

    The Bombay flavours were lovely, but the whole dish needed a lot of seasoning. I added about 4 lugs of fish sauce and 3 tspns of my homemade spicy salt. It also needed to cook longer to tenderise the meat (I put it on the stove for another hour). Was delish and will defiantly make again with these slight changes

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