Balti beef curry
1 tablespoon vegetable oil
750g beef skirt steak, cut into 2cm cubes
1 garlic clove, crushed
1 medium brown onion, chopped coarsely
2cm piece fresh ginger, grated
½ cup (150g) balti curry paste
410g can crushed tomatoes
¾ cup (180ml) water
½ cup (125ml) buttermilk
½ cup coarsely chopped fresh coriander leaves
1 medium tomato (150g), seeded, sliced thinly
steamed basmati rice, to serve (optional)
- Heat half the oil in a large deep frying pan; cook beef in batches until browned all over.
- Heat remaining oil in pan; cook garlic, onion and ginger, stirring, until onion softens. Add curry paste; cook, stirring until paste is blended with onion mixture.
- Return beef to pan with undrained tomatoes and water; bring to the boil. Reduce heat; simmer, covered 45 minutes. Uncover; simmer about 10 minutes or until beef is tender, stirring occasionally. Remove from heat; stir in buttermilk.
- Sprinkle curry with coriander and tomato and serve with steamed basmati rice, if desired.