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Malaysian beef and eggplant curry
Malaysian beef and eggplant curry
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Cozy up with a flavorful Malaysian beef and eggplant curry.
Ingredients:
  • 230.00 gm canola oil
  • 2 large onions, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled, grated
  • 2 small red chillies, deseeded, chopped
  • 1 tsp ground turmeric
  • 1kg beef chuck steak, cut into 3cm cubes
  • 400ml can coconut milk
  • 1 eggplant, trimmed, cut into 5mm-thick slices
  • 20.00 ml tamarind puree (see note)
  • Steamed white rice, to serve
Instructions:
  • In a large saucepan over medium heat, heat 2 tablespoons of oil until shimmering. Add half of the onions and cook for 20 minutes, stirring occasionally, until golden. Stir in the garlic, ginger, chilies, and turmeric and cook for 1 minute until fragrant.
  • Coat steak generously with spices by stirring vigorously. Saute, stirring occasionally, until steak is beautifully browned, about 3 minutes. Pour in coconut milk and 1/2 cup water, stirring to mix well. Bring to a boil, then lower heat and let it simmer undisturbed for 1 hour, stirring occasionally.
  • Heat the remaining oil in a frying pan over medium-high heat. Brown the eggplant in batches for 3 to 4 minutes. Transfer to a plate lined with paper towel. Cook the remaining onion in the pan for 4 to 5 minutes until golden.
  • Combine the eggplant and tamarind in the curry, simmer uncovered for 20 minutes, or until the meat is tender. Serve the flavorful curry with a side of aromatic fried onions and fluffy rice.

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