When I go to a restaurant for a curry, I want a slow cooked curry, stewed for hours, the sauce full of flavour with all the best spices marinaded into tender pieces of meat. Once you have tasted a great curry, you can never go back.
When I cook a curry at home I desire the same outstanding quality I seek in my favourite restaurants, but after a long day out and about I have been caught by a monster hunger that can only be quelled by fast food. On this occasion I want a home cooked meal; home cooked ‘fast food’ that certainly is not unhealthy and uninspiring.
Lucky for me she had some bits n’ bobs that I could quickly put together for a delightful dinner. Rotisserie chicken, fish and lean meat like a flank steak will save you time in the kitchen, turning this 1 hour feast into a 10 minute treat. With a few tips and tricks a curry in a hurry will be filling up your tummy.
Did you know…?
Flank steak is a cut from the abdominal area of the cow. It is fairly lean and flavourful. It is great for stir fries, steak sandwiches, wraps and salads. It takes brilliantly to high heat, it is quick to cook and can be tender when cut against the grain – this means to cut it crosswise, against the tough fibres running through it.
Cooking time: 10 minutes
Lets get cooking!
1. Heat a non stick pan or skillet and add a tablespoon of vegetable oil to it. Cook the onions and garlic in the heated oil for 1 minute, stirring to avoid burning.
2. Add all the spices to the cooked garlic, onions and stir. I fry my spices to intensify the flavours. Stir and carefully monitor the heat in order not to burn the spices.
3. After cleaning and cutting the beef (against the grain remember!), add it to the spice mix and stir to coat the chunks with all the ingredients. Cook the beef for 6 minutes while stirring, as the small chunks will cook quickly.
4. Because this is a curry in a hurry, there is no time to cook the traditional tomato base. Pour some water onto the beef, just enough to make a sauce. I used very little water because I wanted a drier curry. I found a small red bell pepper in the fridge and I thought it would be a great addition to the dish. It is one of my must have vegetables and it does add texture, colour and the essential vitamins and minerals to the curry. Finally, cut the red pepper into small pieces and add to the meat. Add a splash of water to create a bit more sauce and simmer for 3 minutes.
5. Serve with potatoes, or like I did, basmati rice, broccoli and red kidney beans that was cooked earlier. This is a real mish-mash of a curry, even the strictest curry police will not want to miss.