Malaysian Beef And Eggplant Curry

Warm up Malaysian-style with this hearty beef and eggplant curry.

The ingredient of Malaysian Beef And Eggplant Curry

• 1 cup canola oil
• 2 large onions halved thinly sliced
• 2 garlic cloves crushed
• 3cm piece ginger peeled grated
• 2 small red chillies deseeded chopped
• 1 teaspoon ground turmeric
• 1kg beef chuck steak cut into 3cm cubes
• 400ml can coconut milk
• 1 eggplant trimmed cut into 5mm thick slices
• 1 tablespoon tamarind puree see note
• steamed white rice to serve

The Instruction of malaysian beef and eggplant curry

• heat 2 tablespoons oil in a large saucepan over medium heat add half the onions cook stirring occasionally for 20 minutes or until golden add garlic ginger chillies and turmeric cook stirring for 1 minute or until aromatic
• add steak and stir until well coated in spice mixture cook stirring occasionally for 3 minutes or until steak is browned pour coconut milk and 1 2 cup water over meat stir to combine bring to the boil reduce heat to low and simmer uncovered stirring occasionally for 1 hour
• meanwhile heat remaining oil in a frying pan over medium high heat cook eggplant in batches for 3 to 4 minutes or until browned transfer to a plate lined with paper towel add remaining onion to pan and cook for 4 to 5 minutes or until golden
• add eggplant and tamarind to curry cook uncovered for 20 minutes or until meat is tender serve curry with fried onions and rice

Nutritions of Malaysian Beef And Eggplant Curry

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