Hi, Ray here again.
This week I wanted to try out a recipe for a dish that I’d never eaten before. I searched through the yummy recipes on the Curry Focus website and decided to try the Beef Pasanda Curry.
The beef needed to marinate overnight so I made sure that I got all of the ingredients early enough.
The marinade is about half a bottle red wine. Now here was the hard decision. I didn’t like the idea of buying an expensive wine just for cooking (I know that’s probably a silly thing to worry about) but I didn’t want to buy cheap, nasty wine either (because I’d have a couple of glasses to drink). I finally went for a middle of the road merlot.
Now this is easily one of the noisiest curries that I’ve ever made. I don’t have a meat tenderiser so resorted to putting the beef onto the kitchen work surface, covering it with the plastic meat preparation board and pounding the board with a hammer. I made a lot of noise but the beef was flattened just fine.
I put the beef, with the marinade, into the fridge overnight.
The next afternoon, I started to make the Pasanda.
I prepared the onions, garlic and ginger and stir-fried them for 10 minutes. The mixture gets very dry so needs to be kept moving at all times. There was a lovely ginger aroma when the cooking stopped.
I made up the spicy paste whilst the onion mixture was cooling.
After a while I put the onion mixture, along with the coriander and coconut, into the food processor and made a puree.
After that the spicy paste was stir-fried for 90 seconds to be joined by the puree before stir-frying for 5 minutes.
I mixed in the ground almonds and tomato paste and then removed the mixture from the heat.
The oven had already been preheated by now and the beef, marinade and cooked ingredients all went into a large casserole. After mixing everything well, the casserole went into the oven.
I checked and stirred after the 30 minutes and cooked it for another 30 minutes.
I checked the Pasanda once again and all was good.
I returned the Pasanda to the oven whilst the rice was started.
After five minutes I turned off the oven, leaving the Pasanda to cook for a further 10 minutes.
The pasanda and rice was served up to the waiting dinner guests.
The sauce was rich, thick, smooth, nutty and tasted of the red wine. And the beef was very tender. The Pasanda was eaten quickly enough but failed to ignite hearty enthusiasm. One of the guests commented that it would have been better with some yogurt. I did a quick search on the internet and most of the Pasanda recipes did indeed use yogurt as the marinade. So I need to find another Pasanda recipe to try. And one of the guests was looking for some red wine to go with the food but I had already drunk the remainder of the wine whilst cooking – I think this is a valid cook’s bonus.
Overall, the Pasanda was very tasty and scored 7 out of 10 with a heat rating of mild.
If you like a mild curry and red wine then this could be just the curry for you.