Fijian Beef Curry

I grew up in Fiji. Years later, on holiday in Mombasa, I had a curry lunch. My Mum told me the curry would be different to what I grew up with. Years later I’m going back to what will now seem like a strange curry. The boy loves curry so he’s happy no matter what.

400g boneless beef (not tough stewing steak)

1 medium onion, chopped

3 chillies, chopped

¼ cup oil

1tsp cumin seed

1tsp turmeric

2tbsp curry powder

4 cloves garlic, crushed

2.5cm fresh ginger, crushed

1tsp salt

1 cup water

1 medium tomato, chopped

1 large potato, peeled & cubed

The kitchen opens onto the patio. The door is open as it’s warm. The boy is still in bed. I want to make this in the morning so it rests and will taste much better when we want to eat it.

Cube the beef. Sautee the onions and chillies, until the onions are golden. Add the turmeric, cumin and curry powder. The brand and strength of curry powder has to be a personal choice. When well mixed, add the beef and let it brown all over.

Meanwhile, turn the radio on, whether he’s sleeping or not. Pound the ginger, garlic and salt together to a paste.

Add to the curry, and cook for 5 minutes. Add the water and then the tomato and potato. Top up with more water if needed. When the potato is cooked, it’s ready.

Serve with rice and mint chutney:

Mint Chutney

2 cups mint leaves

1tbsp chopped chillies, deseeded

½ cup chopped onion

1 clove garlic, chopped

1 large tomato, chopped

Salt & pepper

2tsp brown sugar

Blend until smooth. Refrigerate.

Whilst the boy would happily have curry for breakfast it will be even better this evening, once the meat has relaxed and had time to take up all the flavour. Fiji style, this would be served with slices of tomato and peeled cucumber.