Beef Curry (Low Fat)

Curries are so popular that it seems several countries have their own variety. I enjoy it too and this is my version of a curry with low fat. Yes, low fat since I replaced the coconut milk with skim milk. The taste is almost the same as well as the texture less the fat from the coconut milk. Interesting isn’t it?

Ingredients:

1 kg Beef brisket cut into cubes

250 g Potato cut either to quarter or 1 cm pieces (I recommend cutting them in 1 cm slices rather than into quarters because this will make it easier to fry both sides properly without much use of oil.)

1 pc. Red bell pepper (cut into large squares)

¼ tsp. Black pepper (powder)

1 bulb Garlic (minced)

1 pc. Onion (large, quartered)

2 tbsp. Safflower oil (for frying potato)

1 tbsp. Safflower oil for sautéing

1 cup Water

2 tbsp. Premium light soy sauce

½ tsp. Iodized salt

¼ cup Skim milk powder

½ cup Water (for suspending the milk)

1 tsp. Curry powder

2 pcs. Ginger (fresh, cut into thin sliver, about 1 tsp.)

Cooking Instruction:

In a suitable Teflon coated frying pan, heat the oil and fry the potatoes until both sides are nicely browned. Set aside on top of paper towels to allow far to be absorbed.

In a suitable pressure cooker, heat the oil for use in sautéing. Sauté the garlic and onion until garlic is golden brown and onion starts to caramelize. Add the ginger and the beef. Continue cooking with steering for about 2 minutes. Add water, curry powder, soy sauce, black pepper, soy sauce, and water. Cover and pressure cook under low flame for about 40 minutes. After 40 minutes, turn off the flame and let the pressure cooker lose its pressure naturally. Do not force excess pressure to be removed by venting. The additional time afforded by normal pressure loss will add more cooking time to tenderize the meat properly. When there is no more pressure, open the cooker and skim any fat that may be floating to reduce the fat content further. Toss in the potatoes and bell pepper. Again turn on the heat and reduce to simmer. While simmering, place in a suitable cup the skimmed milk and cornstarch. Add water to suspend evenly and add to the cooking mixture. Salt may be added to taste at this point. Curry is ready when the starch is cooked and the sauce has that nice consistency. Enjoy the low fat curry with rice or some bread...