Malaysian Beef Curry

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • A chunk of ghee or 2 tablespoons groundnut oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped star anise
  • 2 whole cardamoms, crushed
  • 4 whole cloves
  • 2 curry or bay leaves
  • 1 tablespoon grated fresh root ginger
  • 6 shallots, chopped
  • 450 g (1lb) lean stewing steak, cubed
  • 2 tablespoons mild curry powder
  • 3 medium potatoes, peeled and cubed
  • 3 green chilli peppers, seeded and finely chopped
  • 425 ml (¾ pint) coconut milk
  • Salt
  • Juice of 1 lime


Heat the ghee or oil in a large pan and sauté the cinnamon, cumin, star anise, cardamoms, cloves and curry or bay leaves for a minute. Stir in the ginger and shallots and cook for another couple of minutes. Pop in the meat and cook until browned.

Stir in the curry powder, potatoes and chillies. Add the coconut milk. Cover and simmer for about 45 minutes, or until the meat is tender. Stir well and often during cooking. Season with salt and add lime juice to taste just before serving. Fish out the bay or curry leaves.