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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)



  1. Heat half the oil in a large deep frying pan; cook beef in batches until browned all over.
  2. 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.
  3. 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. 
  4. Sprinkle curry with coriander and tomato and serve with steamed basmati rice, if desired.