Beef and Petai in Tomato Curry 牛肉臭豆番茄咖喱...

This spicy curry dish is flavorful and tasty… and the combination using beef, petai and curry is great - hot, aromatic and simply yummy! Here’s the recipe...

The main ingredients are: beef shanks, petai, tomatoes, curry powder, curry leaves, curry seeds, red chili padi, potatoes, carrots, coconut milk (or hi-lo milk), onions, ginger and garlic. The curry powder consists of these ingredients: coriander powder, cumin powder, chilli powder, turmeric powder and pepper.

Petai 臭豆 are bright green and almond sized seeds that have a peculiar smell. They are popular in Thailand, Malaysia and Indonesia. The Malaysians called them petai and they are known as peteh to the Indonesians and sataw or sator in Thailand. The seeds, which are imported from Thailand and Indonesia, are sold in packets in the supermarkets here in Singapore; a packet that contains around 50 to 60 seeds costs between $1.50 to $2. Dad first introduced the family to the goodness of petai many years ago; his job back then dealt with some industrial hazards that might be harmful to the body and an Indonesian friend recommended that he include petai in his diet. Though a number of websites on the internet provide nutritional info on petai that are different, it is generally believed that the seed is an excellent detoxifier and is very effective in removing toxins trapped in the body especially the kidneys and the urine usually turns a little darker after consuming the seeds.

The preparations... clean beef, pat dry using kitchen towels and cut into small pieces; marinate with a little rice wine and curry powder. Dice tomatoes finely or blend to give a puree. Peel potatoes and carrots and cut. Wash curry leaves and pat dry. Wash petai and slit into halves; this is to ensure that there are no worms in the hearts of the seeds. Slit chili padi into halves and remove the seeds. Chop the garlic and ginger finely.

Let’s start... boil potatoes and carrots in water till cooked. Heat a little oil and stir fry chopped garlic, ginger, curry seeds and curry power till fragrant. Add tomatoe puree, some water or stock from the potatoes and carrots pot and some coconut milk and bring to boil, add beef, red chilies and curry leaves and simmer over low heat for an hour and a half. Add petai, onions, cooked potatoes, carrots and a little salt and raw sugar to taste and mix well and voilà, it’s done!

p.s. you may also prepare a lovely Yellow Ginger Rice with Raisins 黄姜葡萄干饭 to go with the curry and the combination is superb!

Hope you try this savoury Beef and Petai in Tomato Curry 牛肉臭豆番茄咖喱... Cheers!