Indo-nesian Beef Curry


I’ve mentioned before that in the pre-pandemic times (you may or may not remember them) I had been hosting bi-monthly dinners for eight in our town that I call India’s Gandhi Tandoori Bollywood Mahal. I was getting ready for the 15th iteration when the first lockdown hit. These were 5-7 course meals, a mix of dishes traditional and less traditional. The fourth of these dinners featured an improvized beef curry that I called Indo-nesian beef curry. I’d started out making a slow-braised curry with South Indian accents and then decided to hit it with some Southeast Asian touches. The results were excellent—an intersection between Indonesian rendang and beef curry from some place between Kerala and Chettinad. There was only one problem—the dish had been improvized from beginning to end and in the rush of dinner prep I hadn’t taken any notes whatsoever. I’ve long planned to try and recreate it but until a few weeks ago I never got around to it. Well, it’s hard to say for sure after almost three years but I think this comes pretty close. It’s very tasty at any rate. I’ve made it with beef on both occasions but it would probably be just as good with goat or lamb and probably also very easily adapted with chicken. Give it a go and see what you think. Continue reading

Hybrid Chicken “Curry” (Indian Home Cooking Week 1)

Ready to Serve
Indian Home Cooking Week” rolls on.

For why I’ve put “curry” in quotes in the title of this recipe see my prefatory comments in this post. And if you’re wondering about the “hybrid” part, it’s not in reference to the ancestry of the chicken I used (though it was probably a hybrid too); it’s in reference to the origins of this recipe. Like yesterday’s salmon recipe this one is also not a regional recipe. It is, however, a very conscious mixing of two approaches, one Bengali and one Malayali. The recipe gets underway more or less as in the style of an excellent recipe from one of my aunts, and is finished in a manner very common in Malayali cooking (Malayali= (of) the Malayalam speaking peoples of Kerala). I don’t usually go about trying to create hybrid or Indo-fusion dishes like this one but this one just works because there’s a strong crossover to begin with.

Let’s get to it.

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