John Myers
Beaf Curry with Rice to Sidek
The perfect beaf curry with rice to sidek recipe with a picture and simple step-by-step instructions.
Rice:
- 3 Large onions approx. 300 g
- 6 Garlic cloves
- 4 Small green chili peppers
- 10 tbsp 8 – 10 tbsp Öl
- 1 tbsp Salt
- 0,5 tbsp Mild curry powder
- 0,5 tbsp 5-Gewürzpulver
- 0,5 tbsp Turmeric
- 0,5 tbsp Garam masala
- 2 tbsp Mustard seeds
- 2 Eggs
- 1,5 liter 1 – 1,5 Liter heißes Wasser
- 4 Coriander stalks for garnish
- 250 g Rice
- 450 ml Water
- 1 tsp Salt
- Peel and halve the onions and cut into thin wedges. Peel and finely dice the garlic cloves. Clean / wash the chili peppers and leave whole. Heat the oil (8-10 tbsp) in a high saucepan and fry the onion wedges, garlic cubes and the whole chilli peppers vigorously. Deglaze / pour in hot water and season with salt (1 tbsp) turmeric (½ tbsp 9, garam masala (½ tbsp) and mustard seeds (2 tbsp) ) and add to the pot together with 2 eggs. Boil / simmer everything with the lid closed for approx. 20 – 25 minutes. Remove the eggs after 8 to 10 minutes, quench, peel and halve. Rice according to the swelling rice method (see my recipe: Cook rice) in salted water (450 ml / 1 teaspoon) Serve beaf curry garnished with rice, ½ egg and coriander leaves. Note: In India and Bangladesh you eat this food with your hands!
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