Recipe

Beef Curry With Crispy Noodles Recipe

	Fergie / All my dishes 1 year, 7 months ago A fragrant beef curry with crispy noodles. A different flavour from the normal curry but is easy to make and always goes dwon well. Prep:30m Cook:60m Servings:4	Fergie
	beef garlic chilli ginger corriander cumin fennel fenugreek spicy noodles

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Ingredients

1 tsp Cumin Seeds

1 tsp Coriander Seeds

1 tsp Fennel Sees

1 tsp Fenugreek seeds

2 cardamom pods, lightly crushed

1 tbsp Olive oil

500g cubed fillet steak

2 large onions, sliced

3 cloves of garlic, finely chopped

400g can chopped tomatoes

1tbsp grated fresh ginger

1 tbsp turmeric

250ml beef stock

1 pack thick rice noodles, broken in 3 inch lengths

Basmati Rice

Directions

THE CURRY

Gently dry-fry the spices in a large frying pan over a medium heat for 2-3 mins until fragrant and toasted

Remove from the pan and grind the spices

Heat the oil in the same pan and the steak pieces and the ground spices.

Fry for 2-3 mins, stirring occasionally until golden brown all over, then remove form the pan

Add the onion to the pan with a little more oil, reduce the heat and gently fry got 10 mins or until golden brown and soft

Add the garlic & chilli's and fry for a further 2 mins

Add the tomatoes, ginger & turmeric and bring to the boil

Add the stock and bring back to the boil again, reduce the heat and simmer for 25 mins until the sauce thickens

Return the meat to eh sauce and heat through. If you like your meat well done, then add to the sauce after 10 or 15 mins to allow for more cooking time.

NOODLES

Heat some oil in a deep pan until it is very hot (check by dropping some bread crumbs in the oil and if they turn brown immediately, then it is hot enough)

Add the noodles to the oil in small batches and fry for 1-2 mins or until they are puffed up and become crisp.

Carefully remove the noodles from the oil with a slotted spoon and drain on kitchen paper

TO SERVE

Place the curry on a bed of rice and sprinkle the noodles over the top of the curry

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