Hi everyone. I hope you all enjoyed the festive season? I know I did. Lots to cook, eat, places and people to see and lots to be grateful for
I have been waiting to eat basmati rice, but I didn’t want to eat with stew. I wanted a curry to go with it. I remember my goat curry recipe and I was like, hmmm,I need to marinade it for a long time. And besides time was a major factor here.
Then I remembered I had this curry dish all planed out, so I decided to make this instead. Omg, the Taste is out of this world! And just to think that the Ingredients are not all that hard to get. Sometimes the best dishes just needs the simplest of ingredients to bring out a wow factor.
I decided to use the Greek yoghurt for this amazing curry because I wanted to cut down on the fat from the coconut milk and it also works as a natural thickener.
I am sure by now you all know I love food! Lol, now who doesn’t? Hehehe
Ok let’s get started on this amazing curry.
- 1 can of Coconut milk (low fat)
- 3 tablespoons of Greek yoghurt (low fat)
- 1 pack of cut Beef (300g)
- 1 pack of Shrimps (170g)
- 1 pack of Salmon or any fillet fish of choice
- 1 teaspoon of Turmeric
- 1 cup of Mixed peppers
- 1/2 an Onion
- 2 cloves of Garlic
- Thumb sized Ginger
- 1 teaspoon of Chilli
- 1 tablespoon of Olive Oil
- 1 cup of Beef stock or vegetable stock
- 1 knorr cube (use cautiously since you will be using beef stock)
- 1 medium sized pot
- 1 frying pan
- Wooden spoon
Prep time: 15 minutes
Cooking time: 35 minutes
Total Time: 50 minutes
Season the beef with salt and set aside
Slice the onions and grate both the garlic and ginger.
Add the oil and let it get hot.
Next add the beef and fry for 5 minutes. The beef will gradually change colour with each minute so be observant
After 2 minutes
Next add the ginger and garlic. Let it fry for about 45 seconds to 1 minute. (Or else the garlic and ginger will burn and it will taste horrible)
You may notice it will become a bit thick, that’s fine. It’s meant to be like that.
Add the beef stock and cook on low heat for 15 minutes.
Now finally add the mixed peppers and tumeric. Allow to simmer for 3 minutes.
Love Duchess O