Teahouse Malaysian Beef Curry Kari Daging

I would suggest 2 to 3 kg of quality beef meat for example Topside roast or at the very least or Rump steak with its fat trimmed. This is sufficient for 4 people when served with steamed rice and salad. Topside or roast beef is ideal. But avoid shin beef because it would be too tough for our purpose. I am going to keep this as simple as possible. Email me if there is any problem.


Cut the selected lump of topside beef into 2”x 2” fillets along its grain. Then slice the fillets into mouth size pieces across its grain in quarter inch thickness to prevent fast disintegration and overcooking. Set aside the sliced raw meat.



Ingredients :

6 cloves 2 tablespoon sambal oelek chilli sauce
2 cardamom pods Finely dice half a ripened tomato
Crush a knob of fresh ginger 2” in length 2-tablespoon Malaysian curry powder
2 star aniseeds 1/4 bloc of crushed creamed coconut
1 cinnamon quill snapped into half 1/4 cup of vegetable oil
2 kaffir lime leaves 1 teaspoon ground yellow turmeric
2 medium size brown onion quartered 3 teaspoon red paprika



Methods :

Combine all the ingredients in a large saucepan with oil and sauté under low heat with a wooden spoon stirring gently in all the mentioned ingredients (till brown onion become translucent) and blend into paste with the melted coconut cream and tomato.

Now add your sliced topside beef into the saucepan. Turn the heat on high for 2 or 3 minutes when blending thoroughly your cooked ingredients and the meat together. Continue stirring till the meat changes to obscure colour.

Add ¼ cup water stirring in to blend. Turn heat back on lowest point and put the lid back on the saucepan. This is to keep all the flavour in. Restir the content at every 10 minutes interval but not to forget to recover the saucepan. Finally add a teaspoon of salt to taste. The whole cooking process should last no longer than 35 minutes.


Bon Apetit’!