Kari Daging (beef Curry)

When I was growing up, we lived with my grandmother with an extended family of aunties, uncles and cousins; all living in the same house under one roof.

We ate rice for lunch and dinner. There was always a curry dish served no matter what.
I used to complain to my cousins and siblings that I was fed-up of eating curry everyday; but after I left home I missed the curry a lot.

Here is the recipe for my grandmother's curry which we either ate with rice or bread.
We used flour to remove the smell of blood from meat as described below.

Kari Daging (Beef Curry)

Ingredients
600 gms beef
1 tbs flour - marinate with the beef.
1 cup water
2 tbs oil
2-3 small potatoes - cut into 4 parts each
5 tbs meat curry powder
6-7 shallots (depending on the size)
4 cloves garlic
Thumb size ginger
4 cups coconut milk
1 piece cinnamon stick
3 cloves
1 star anise
25 gms grated coconut - fried until golden brown & pounded (kerisek)
Salt to taste.

Method:
1. Wash the meat well, marinate with a little flour and keep aside for 3 minutes
2. Wash again to remove the smell of stale blood from the meat.
3. Cut the meat into thin strips or bite pieces
4. Pound/ grind the shallots, garlic and ginger
5. Add the curry powder and mix well with a little water
6. Heat oil and fry the cinnamon sticks, cloves and star anise ( do not allow to burn)
7. Add the curry paste immediately, fry until fragrant ( until the oil rises from the paste)
8. Add the beef and stir. Cover the pot for about 10 minutes on reduced fire (low heat).
9. Open the cover, add the quartered potatoes and water. Allow to boil.
The water must be just enough to cover the meat and the potatoes ( not too much water)
10. Add the pounded fried coconut (kerisek),
11. Add the coconut milk. Allow to boil then lower the heat.
12. Add salt. Simmer until the potatoes are cooked and the gravy has thickened to your liking.

Note:

As an alternative to coconut milk:

1. Pound 5 -6 candlenuts (buah keras) into a smooth paste and until it gives out a little oil.
2. Do not grind the candle nut because it will not give out the oil and thus the desired coconut milk taste. (It will have a nutty taste - which I tend to like too).
3. Mix the candle nut with the ground ingredients
4. Fry until fragrant and until the oil separates from the curry paste

For best result:
a. Ensure the curry paste becomes fragrant and a little oil separates from it before you add in the meat. Stir for 3 minutes, cover the pot and reduce the fire to low.
b. Allow the meat to mix with the paste, for 10 minutes.
c. Last stage: When the potatoes are cooked, allow the curry to simmer and thicken on a slow fire until the oil separates at the top.