Jamaican beef fillet curry.

I’m on the mission to cook different curries from different cuisines and countries for the next few days to weeks. I love spice and especially curry, obviously. I don’t think anyone is capable to escape from an upbringing in Durban, the land of curry and rice, curry bunny chow, curry roti, curry anything you can imagine really, without a curry infection :).

Tonight I’m not making what I usually make when I make my curries, which are pretty good by the way even  if I have to say so myself :), for an non-Indian person in South Africa. But my husband won’t say whose curry is better, mine or his mother’s? But I’ve learnt to stop asking that question, as much as I’m confident I make good curry, he might just choose hers. Maternal bond and all of that, the reason obviously, not the actual curry.

Jamaican beef curry
Jamaican beef curry

Anyway, tonight I’m making Jamaican beef fillet curry. I got this recipe from a South African magazine ‘ Food & Home’. Of course I tweaked it to mine and my families palate and the varieties of ingredients I have in my fridge and pantry. The original recipe was Jamaica curried lamb. But I have beef fillet in my freezer that has been frozen for a couple of weeks and I need to cook it before it goes off. So tonight, beef fillet it is.

I also don’t have sprigs of thyme but I do have dried thyme, so that’s what Im using.

As much as I love spice and curry, I am also mindful of the fact that there is a line. Aware that you can have too much heat. So I’d rather underheat, then add more heat later if its not enough; than overheat. Chefs always go on about, you can always put in more but you can’t take out. Unfortunately this is very true.

What do you need?

  • Long grain rice

  • Veggies- 1 onion, 2x spring onions, 3 garlic cloves, 1 tsp of grated ginger, 2 potatoes

  • Spices- 3 tsp of curry powder, 1 green chili, salt & pepper

  • Herbs- 2 large sprigs of thyme or 1tbs of dried thyme

  • Beef fillet

Jamaican beef fillet curry served!
Jamaican beef fillet curry served!
image
Combining the ingredients for the paste
image
The paste in heat
image
Beef fillet- rubbed with salt & pepper, refrigerated then defrosted

image What to do?

  • In a food processor or blender, mix the chopped veggies with the exception of the potatoes. Add in 100ml of olive oil, thyme( I have dried thyme so that’s what I’m using), curry powder and the chili. Mix together into a paste.

  • Pour the mix into a pot and put on the stove. Let this cook for a couple of minutes until you can smell those beautiful fragrances around your whole house! Obviously depending on how big your house is.

 

My sign to know the paste is fragrant enough; is my husband shouting from the lounge: that smells very good! This should generally be 3-4 minutes.

I wish you could smell through the picture, it really is amazing. My tummy is literally grumbling right now :)!

You can cook this curry with any red meat, if it’s lamb or stewing beef or any cut of meat that takes a bit of time to cook. Then brown it in a pan with olive oil, to seal in the juices before cooking. But I’m cooking this with beef fillet, which is very delicate and mustn’t be overcooked. So no browning.

Into the fragrant hot paste; add quarters of potato, 100ml red wine, the liquid from rinsing the food processor/blender with water( 100ml) and cook for 15 min. NB: I cannot get myself to cook a red meat curry without red wine! Confession :).

In the meantime, cook your rice in salted water. Then strain when done.

In 15 minutes, add cubes of beef fillet and continue cooking for 5 minutes. Remember we need to keep the fillet tender but infused with the curry flavours at the same time. This is the delicate part, the balancing: moisture of the meat vs flavour.

Serve with rice, and a sprinkle of chopped green chilies and coriander flowers. Bon Appetit!

Jamaican beef fillet curry
Jamaican beef fillet curry

Author: preciousgarnett

I'm a multi-faceted young woman. I'm a proud mom to a now 5 year old 😜. I'm a daughter, I'm a sister and a friend to a few people. I'm a medical doctor by profession, passionate about infectious disease, primary health care and public health. I live food, from thinking about it, cooking it to eating it. Health and Nutrition fanatic. I live by a few chants...: 1. Before I do anything whether related to food or not, I ask myself ' Is it worth the calories?' Whether literally or figuratively( i.e. Is the decision worth the stress, effort, investment) 2. What you put in must come out! If you don't let it out, it settles on your tummy and hips. 3. 'Everything happens for a reason'. I try reflect on situations I find myself in, whether by choice or not. And look for Lessons I'm meant to learn from them, in order to grow.

2 thoughts

  1. Having read this I believed it was very informative.
    I appreciate you finding the time and energy to put this informative article
    together. I once again find myself personally spending way too much time both
    reading and commenting. But so what, it was still worthwhile!

    Like

    1. Oh thank you very much for your continued support.
      My food is always associated with stories as the cooking, eating experience in my family has always been surrounded by story telling. Whether it’s just telling how your day was or the latest news or book you’re reading. That’s what makes it communal and important to sit around the dinner table.

      Keep reading, and thanks again.

      Like

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