I’ve been experimenting a lot lately with dishes from southeast Asia. Japanese miso soup is now regularly on the menu and we’ve added Indian coconut chicken curry too. Like the others, this Bangladeshi spicy beef curry has delicious flavor from a whole combination of spices for something completely out of the ordinary.
If you’ve never had curry, you’re in for a treat!
Spicy Beef Curry From Bangladesh
Like many southeast Asian dishes, curries are popular in Bangladesh. Curry is simply a dish of meat and/or vegetables cooked in a sauce with a variety of spices. Some curries are spicy and some are sweeter, but they’re usually delicious!
Kids be warned: the sauce for this beef curry is a little bit spicy. I use green chiles as well as cayenne pepper for the heat. Green chiles, sometimes called Anaheim chiles, have a nice heat and are considerably less spicy than jalapeños. Of course, if spicy isn’t your thing, feel free to adjust the type of pepper and quantity of cayenne pepper to fit your spiciness preferences.
This dish also uses ginger, cardamom, cloves, cinnamon, cumin, coriander, turmeric, and garlic. That’s a lot of spices! They really give the dish a wonderful depth of flavor though. Try a local food co-op to find bulk spices at a great price.
How to Serve Curry
I like to serve this curry over white rice or cauliflower rice. I use a box grater or food processor to chop the cauliflower and then either saute or steam it to cook.
Curry is also a wonderful place to hide extra veggies. Try sweet potatoes, zucchini, broccoli, or eggplant. This recipe for a vegetable curry has some great ideas. (Tip: I suggest adding them after the beef is cooked, especially if you’re using the Instant Pot method. The beef cooks for such a long time that the vegetables will get mushy if you add them at the beginning… Just stir them in and heat until they’re cooked.)
Spicy Beef Curry Recipe
- ¼ cup olive oil
- 1 medium yellow onion (chopped)
- 6 cloves garlic (minced, or 2 tsp garlic powder)
- 6 green chile peppers (finely sliced)
- 1 tsp fresh ginger (very finely minced)
- 3 cardamom seeds (or a sprinkle of cardamom powder)
- 2 whole cloves (or a sprinkle of ground cloves)
- ½ tsp cinnamon
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 cup water
- 2 lbs boneless beef chuck roast (cut into 1½ inch pieces)
- Preheat a large skillet over medium high heat and add olive oil.
- Add the chopped onion and cook until it is translucent and starting to brown, about 7 minutes.
- Reduce heat to medium and continue to cook, stirring frequently, until the onion is fully caramelized and dark brown.
- Add the minced garlic, sliced chilis, minced ginger, cardamom seeds, cloves and cinnamon.
- Cook an additional 2-3 minutes, stirring constantly.
- Stir in the cumin, coriander, turmeric, garlic powder, cayenne, and water.
- Add the beef pieces and stir until evenly coated.
- Simmer over low heat, stirring every few minutes, until the beef is tender (about an hour).
- Serve over rice or cauliflower rice and enjoy.
Do you like ethnic foods? What’s your favorite type of cuisine? Let me know below!
Discussion (3 Comments)
I was always told (by chefs, nutritionists, etc.) not to heat olive oil. Why is it used in this recipe instead of avocado oil, coconut oil, etc.???? Using another good oil would certainly make more sense!
My new food obsession is ghourmeh sabsi (Persian cuisine) I’m not a huge fan of Currys since I really don’t like cumin and coriander and not a huge fan of the other spices as well. You should definitely try mashing this sometime
I dont think you meant 45 minutes in the instant pot!!!?