Malaysian Beef Curry - Kari Daging
Yesterday morning, nuzzling up to her sleeping mommie, Nabila kissed me and declared, "Mommie, you are soft and warm like beef curry!" I can't help but laugh out loud by her choice of simile. How much closer to the truth can you get when you refer your mommie to your choice of comfort food?
Anytime I ask the 2 of them what would they like to have for dinner it is always Beef Curry. We eat curry 1-2 a week. But their curry of choice is always Kari Daging (Beef Curry) made the Malay way that is thick and rich with coconut cream left to simmer slowly until the meat is soaked with the curry and tender and juicy.
Potatoes and Carrots are often added to thicken the curry further lending creaminess and sweetness to it. It is the typical way of making home made curry . I start by frying the black mustard seeds, curry leaves and tomatoes and then adding my wet rempah and frying them together until they reach the *pecah minyak* stage which you will recognise from the bubbling in your oil. Then I add the beef cubes and stir until every side of the cube is covered in the spices. And then I add water and coconut milk and Let the curry boil for about 5 minutes before turning the fire to low. I leave them to simmer for 1 - 1 and a half hour. Only then do I add the potatos and the carrots and leave them to simmer for another half an hour.
This was how we had iftar last ramaddhan. I made some Roti Canai and served it with Beef Curry (then made with pumpkin, carrots and potatos), mango chutney and Prawn Sambal. This is my favourite way of eating Roti Canai. Curry always tastes better the next day when all the flavours have almagated together.
There is a beautiful word in Malay called *mesra* which means friendly and the Malay cookbooks/magazines always state stir the spices and beef together until they are Mesra. I find this cute!