Name: Beef Curry with Tamarind and Mango
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 tablespoon Ginger Paste (see recipe); 1 tablespoon Garlic Paste (see recipe); 0.5 teaspoon ground turmeric; 1 pound boneless beef (chuck, or “stew meat”) (cut into 1-inch cubes); 2 tablespoon coconut oil or canola oil; 1 teaspoon black or yellow mustard seeds; 1 cup thinly sliced shallots; 4 dried red Thai or cayenne chiles (stems removed); 2 tablespoon coriander seeds (ground); 1.5 teaspoon coarse kosher or sea salt; 0.5 cup unsweetened coconut milk; 1 teaspoon tamarind paste or concentrate; 1 large, rock-firm, unripe mango (peeled and cut into ¼-inch cubes); 12 medium-size to large fresh curry leaves; 2 tablespoon finely chopped fresh cilantro leaves and tender stems (for garnishing)

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Beef Curry with Tamarind and Mango — Formulation & Method | CuliNect