It’s been a hectic few weeks regarding work and home, I am currently at an end of a project and it’s been taking up a lot of my time, hence the lack of appearance on my blog. But fear not, I have something tasty for you to get me back into the swing of things in blog land. This is something I tried last weekend, missing the usual comfort food the UK, I decided to create my own version of a slow-cooked madras curry.
Back in the UK, I always used my slow cooker, and an ideal piece of kitchen magic if you live a busy life, it’s also a great alternative way to cook during the summer. I find that during the hotter months, slaving over a hot stove is not my ideal way to spend the evening. So it’s very handy to just put something in the morning and guaranteed by dinner time you will have something amazing to eat, minus being hot and bothered.
This is an alternative slow cooked madras curry, I used chuletón buey. The thick and fat marbled steak is guaranteed satisfaction if you are a meat and curry lover like me! Alternatively, you can also use stewing beef, chicken or lamb.
This cut of meat is pretty fatty, so choose the one that would be right to your taste, or you can trim off the fat. This cut of meat is also not cheap, but great if you’re planning to splash out a bit, it’s a good cut to try and I find that 1kg of buey serves about 8 people. When I cook a batch, it usually lasts us about three days. Great for freezing when you just fancy a curry night.
Indian spices are not popular in Spain, so sometimes I have to find alternatives online, or visit a British shop and they usually stock basic Indian spices, such as garam masala, turmeric and mustard seeds. If you are lucky, sometimes you’ll find them in the bigger supermarkets too, such as Carrefour. I also find that about 2 or 3 times a year they tend to stock Asian ranges in Lidl. I especially keep my eye out on those because most of the time I come across Asian spices that are usually hard to find, especially here in Spain.
There are also a few Indian food shops in the centre of Valencia. Most of the Indian spices that I have I brought back from the UK. You will notice that I have changed the ingredients a little and found other alternatives. I used a large tin of tomato frito, a great substitute to plum tomatoes, and guarantees a smooth sauce
- 4 tbsp olive oil
- 4 medium onions
- 2 tbsp minced ginger
- 6 cloves of garlic minced
- 1.5 kg Chuleton Buey
- 3 chilli picante
- 3 tsp garam masala
- 3 tsp Cúrcuma (turmeric)
- 2 tsp chilli powder
- 3 tsp curry powder
- 3 tsp mustard seeds
- 3 tsp curry leaves
- 550g Tomato Frito
- 3 large tomatoes quartered
- 400 ml coconut milk
- 4 tsp fresh coriander (cilantro)
- 3 tbsp natural yoghurt
- Salt to season
- Chop the onions in a blender, the smaller the pieces the richer the sauce.
- Heat oil in a pan and add the onions; cook slowly until transparent and golden.
- Add ginger, garlic, chilli, curry leaves and all the spices and fry for 1 minute.
- Add tomato frito, coconut milk and 2 tbsp of coriander and stir together for a minute.
- Add the cubes of meat, stir and transfer everything to a slow cooker.
- Cook on LOW for 6 hours.
- Add sugar and yoghurt according to your taste.
- Add the remaining chopped coriander and chillies sprinkled on top.
- Serve with basmati rice and enjoy a melt in the mouth pieces of meat.
Using this cut of meat can sometimes make the sauce greasy, it’s good to let it stand after cooking and wait for the grease to surface. You can skim the fat using a deep spoon or one of those large turkey basters.0