Malaysian beef and eggplant curry
Ingredients • 1 cup canola oil • 2 large onions, halved, thinly sliced • 2 garlic cloves, crushed…
Ingredients
• 1 cup canola oil
• 2 large onions, halved, thinly sliced
• 2 garlic cloves, crushed
• 3cm piece ginger, peeled, grated
• 2 small red chillies, deseeded, chopped
• 1 teaspoon ground turmeric
• 1kg beef chuck steak, cut into 3cm cubes
• 400ml can coconut milk
• 1 eggplant, trimmed, cut into 5mm-thick slices
• 1 tablespoon tamarind puree (see note)
• steamed SunRice White Long Grain Rice, to serve
Method
Step 1
Heat 2 tablespoons oil in a large saucepan over medium heat. Add half the onions. Cook, stirring occasionally, for 20 minutes or until golden. Add garlic, ginger, chillies and turmeric. Cook, stirring, for 1 minute or until aromatic.
Step 2
Add steak and stir until well coated in spice mixture. Cook, stirring occasionally, for 3 minutes or until steak is browned. Pour coconut milk and 1/2 cup water over meat. Stir to combine. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour.
Step 3
Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook eggplant, in batches, for 3 to 4 minutes or until browned. Transfer to a plate lined with paper towel. Add remaining onion to pan and cook for 4 to 5 minutes or until golden.
Step 4
Add eggplant and tamarind to curry. Cook, uncovered, for 20 minutes or until meat is tender. Serve curry with fried onions and rice.
