Recipes
Beef Madras Masala Curry
Serves 4-6
| Prep Time: 5 mins
| Cook Time: 1 hour
| Total Time: 1 hour 5 mins
You may need: Madras Hot Curry
Discover The Recipe
Learning to make a good curry is the first step to learning to make Indian food. While there are endless varieties of curry, with different combinations of spices and core ingredients, madras curry is one to master into your routine. Madras curry is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). The end result of the signatures of Madras curries can be achieved through different means; the result often being that of: red color, a range of spices (sweet, savory, spicy, earthy) and the flavors of salt, sweet and sour.
It can be challenging to achieve these range of flavors, but our Madras Hot Curry spice blend makes it simple. While the name implies a fiery "Hot" spice, we add only enough ground chilis for a touch of heat that won't overpower the flavor. Then we balance this blend with a touch of sweetness and earthiness from the cinnamon, cardamom, and fenugreek. The spices will "bloom" when adding the curry powder to the oil and onions in this recipe. After creating a flavorful curry base, we cook steak, low and slow, to create a melt-in-your-mouth Beef Madras Masala curry.
Ingredients
1.5 lb chuck steak (or stewing meat), cut into 2 cm cubes
2 Tbsp olive oil, divided
1 medium yellow onion, sliced
3 garlic cloves, diced
1 inch fresh ginger, diced
2 Tbsp Piquant Post Madras Hot Curry
1 tsp salt
3 Tbsp tomato paste
1 cup water
Fresh basmati rice or naan (optional)
Fresh cilantro (optional)
Notes
We love to slow cook chuck steak, which comes from the shoulder of the cow. This cut is very flavorful, but is very tough with a lot of connective tissue. The slow cooking helps the connective tissue and collagen break down into gelatin, yielding a juicy, tender bite.
If 1 cup of water is not enough to cover the beef, add a bit more to cover the beef. We often check after 25 minutes to ensure there is enough liquid to cover the meat.. At a proper simmer and a covered pot, you should be okay, but always good to check.
Our Madras Hot Curry has a good kick on it’s own, but if you love heat, add another ¼-½ tsp red pepper flakes.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Heat a medium dutch oven with 1 Tbsp olive oil over medium high heat. Add beef cubes and brown, 2-3 minutes per side. Remove beef and set aside.
Add additional 1 Tbsp olive oil to the dutch oven. Add onions and stir fry for 3-4 minutes. Add garlic, ginger, and Piquant Post Madras Hot Curry. Stir fry for 1 minute, until fragrant. Add tomato paste, salt, and beef. Add water, just enough to cover beef.
Bring to a boil, then reduce heat to a simmer and cover for 45 minutes.
Remove from heat, and serve with hot basmati rice, fresh naan and cilantro.
Alternatives & Substitutions
Substitute the beef for pork shoulder or chicken thighs.
For vegan/vegetarian, use try our Tofu & Zucchini Vindaloo, or try our Aloo Gobi, or make a spiced rice or Poha. If you eat fish, try our South Indian Fish Curry.
For other options, try using Madras Hot Curry in our Lamb Dal, this Keema Aloo (Ground Beef & Potatoes) or a perfect weeknight Chicken Curry, or our Chicken Tadka Dal.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Beef Madras Masala Curry
Serves
4-6
Prep Time
5 mins
Cook Time
1 hour
Total Time
1 hour 5 mins
Piquant Post spice you'll need: Madras Hot Curry
Ingredients
1.5 lb chuck steak (or stewing meat), cut into 2 cm cubes
2 Tbsp olive oil, divided
1 medium yellow onion, sliced
3 garlic cloves, diced
1 inch fresh ginger, diced
2 Tbsp Piquant Post Madras Hot Curry
1 tsp salt
3 Tbsp tomato paste
1 cup water
Fresh basmati rice or naan (optional)
Fresh cilantro (optional)
Instructions
Heat a medium dutch oven with 1 Tbsp olive oil over medium high heat. Add beef cubes and brown, 2-3 minutes per side. Remove beef and set aside.
Add additional 1 Tbsp olive oil to the dutch oven. Add onions and stir fry for 3-4 minutes. Add garlic, ginger, and Piquant Post Madras Hot Curry. Stir fry for 1 minute, until fragrant. Add tomato paste, salt, and beef. Add water, just enough to cover beef.
Bring to a boil, then reduce heat to a simmer and cover for 45 minutes.
Remove from heat, and serve with hot basmati rice, fresh naan and cilantro.
Notes
We love to slow cook chuck steak, which comes from the shoulder of the cow. This cut is very flavorful, but is very tough with a lot of connective tissue. The slow cooking helps the connective tissue and collagen break down into gelatin, yielding a juicy, tender bite.
If 1 cup of water is not enough to cover the beef, add a bit more to cover the beef. We often check after 25 minutes to ensure there is enough liquid to cover the meat.. At a proper simmer and a covered pot, you should be okay, but always good to check.
Our Madras Hot Curry has a good kick on it’s own, but if you love heat, add another ¼-½ tsp red pepper flakes.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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