Indian Beef And Mushroom Curry Recipes

Steps:

• Cube beef into small bite size pieces. Heat oil in saucepan and add beef. Stir frequently when browned remove.
• Add onion, garlic, ginger, chilies, curry and coriander to the pan cook 2 minute Stir in mushroom, stock, salt and tomatoes.
• Return beef to pan, cover and simmer until beef is tender about 1-1 1/2h.
• Stir in chopped creamed coconut and ground almonds into the curry then cover the pan and cook gently 3 minutes.
• Meanwhile heat the remaining oil in a skillet add pepper, scallion, fry gently you will want them to be tender crisp. Add cumin cook 1 minute. Spoon over curry and serve immediately.

Steps:

• Slash the aubergines on one side, down the length.
• Place aubergines in microwave and cook on high heat for 10 minutes Remove from microwave and allow them to cool.
• In the meanwhile heat the oil in a pot and fry the mustard seeds till they start to pop. Add the onions, garlic mushrooms and chilli, fry for 5 minutes.
• Stir in the chilli powder,cumin, ground coriander, tumeric,tomato and salt fry for 3 minutes.
• Add the tomato paste and water, stir.
• Open the aubergines and scrape the flesh out, and cut it into small pieces.
• Add the auberrgine to the spice mix, add the chopped coriander.
• Bring all to a boil and cook for 5 minutes It's made.

Steps:

• Heat oil in a saucepan.
• Add onions and saute till they start to turn a light golden colour.
• Add curry leaves, cardamoms, cloves, cinnamon stick.
• Stir and then add ginger garlic paste, methi.
• When onions are a golden colour, add tomatoes and stir.
• Keep heat at medium-high.
• In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
• Add this to the onion-tomato mixture in pan.
• Let the spices cook for about 3 min.
• Add meat and lower heat.
• Stir frequently to mix the spices in and to prevent the meat from clumping.
• Add a bit of water and potatoes.
• Cover and cook till potatoes are cooked.

Steps:

• Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
• Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Steps:

• Grind together the cinamon stick, cloves, dried chilli and the cardamoms to make a powder. OR use 1 heaped tsp garam masala powder.
• Heat the oil in a pot and when hot add the cumin seeds, when they start to splutter add the onion and garlic, reduce the heat to medium and cook till the onion is soft.
• Add the tumeric, curry leaves and tomatoes to the pan, cook till the tomatoes are soft and will mash down to form the base of the sauce.
• Add the gound spices (garam masala) and the coriander and chilli powder.
• Cook stirring for 30 sec.
• Add the mushrooms, stir again, cover the pot and cook for approximately 10 minutes.
• Stir in the coriander leaves, and, serve.

Steps:

• Melt butter in large skillet.
• Add onions and garlic and saute over medium heat.
• After onions begin to soften, add spices and salt.
• Saute another 5-8 minutes until onions are completely softened.
• Add celery and mushrooms.
• Mix well, cover and simmer for another 10 minutes, stirring occasionally.
• You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
• When celery is tender, add tomatoes, apples, coconut, honey and lemon.
• cover and continue to cook until vegetable are tender, but not overly soft.
• Additional water may be added if pan gets too dry.
• Add cayenne to taste, remove from heat.
• Let curry stand, covered for another 10 minutes.
• Serve over rice.