Leave a comment

Shabbos Specials: KFP – Madras Beef Curry


As many of you know, last week was the 3rd Annual Slumdog Pesach. I have written before about every single dish I made that night except for one – this one! And wouldn’t you know it? This was the the dish that went the fastest and got the most compliments.

You’ll have to excuse the picture. I was planning on taking a pictures of the final product, but with the hustle and bustle of getting the party ready, I thought “eh, I will just have to blog about it some other time.” Little did I know this was the hit of the evening! The picture is taken from cookbook I got the recipe from. It’s a recipe book series called “Great Tastes” and is published by Bay Books. I bought this book for $3 about 2.5 years ago, and they were the initial inspiration for Slumdog Pesach in the first place. I have since tried to find other books in the series, but to no avail. Anywho, this recipe is super easy and delicious. Hope you love it like I do!

One note on the recipe: It calls for ready made Madras curry paste. If you can’t find that you can make it yourself.

(taken from the Food Network)


  • 2 1/2 tablespoons coriander seeds, dry-roasted and ground
  • 1 tablespoon cumin seed , dry roasted and ground
  • 1 teaspoon brown mustard seeds
  • 1/2 teaspoon cracked black peppercorns
  • 1 teaspoon chili powder (such as cayenne…….not the SW seasoning..)
  • 1 teaspoon ground turmeric
  • 2 crushed garlic cloves
  • 2 teaspoons grated fresh ginger
  • 3 -4 tablespoons white vinegar

Put all ingredients except vinegar into small bowl and mix together well.
Add the vinegar and mix to a smooth paste.
Keep for up to one month in an airtight container in fridge.

  • 1 Tbsp oil
  • 1 onion, chopped
  • 3-4 Tbsp ready-made Madras curry paste
  • 2.5 lbs steak, cut bite-sized and very thin
  • 3 Tbsp tomato paste
  • 1 cup beef stock (or chicken stock)
Heat the oil in a large frying pan, add the onion and cook on medium heat for 10 minutes, or until browned. Add the curry paste and stir for 1 minute, or until fragrant.
Add the meat and cook stirring, until coated with the curry paste.
Stir in the tomato paste and beef stock. Reduce the heat and simmer, covered for 1 hour 15 minutes, and then uncovered for 15 minutes, or until the meat is tender.

Leave a Reply

Your email address will not be published. Required fields are marked *