Last night I made a beef curry. I had enough left over for tonight. Rather than noodles I added some rice and stirred it in until it was cooked through. Once the rice was soft I added a little coconut cream to finish it off.
This is a good way to finish a day after a –3 °C morning. It really warmed the inside of my belly.
In the pressure cooker went onions, garlic, ginger, tomatoes, potatoes, carrots, celery, pepper, chili flakes, diced rib fillet steak and curry powder. I added a little white wine and some water. I brought the cooker up to pressure and let the valve dance for thirty minutes. I let the cooker decompress naturally and served the curry with some noodles.
It’s the usual routine of frying off some onion, garlic and ginger. Add some tomato and simmer. Add the curry powder. Brown diced beef. Add to the wok. Add sliced potatoes, carrots and beans. Simmer for about 30 minutes and then add some coconut cream. Prepare the noodles and serve.
This was purchased this year at the Royal Easter Show in Sydney (Nikon D90)