Bev’s Beef Curry with Mango

Serves 4

4 Tablespoons concentrated butter or ghee

300 ml Curry Puree (can be shop bought or see recipe below to make your own)

1 Tablespoon Mild Curry paste (again can be shop bought or home made below)

750g Wholly Cow diced casserole beef or shin

1 fresh mango (or canned mango puree works if you want a sweeter taste)

3 Tablespoons aubergine pickle (Pataks is good)

1 Tablespoon chopped fresh coriander

Coconut milk (optional)


Fresh Mango slices to garnish


Heat the butter/ghee and stir-fry the curry puree for 5 minutes. Stir in the curry paste and the meat combining the ingredients well. Continue frying for about 5 minutes until the beef is sealed then transfer to a heavy lidded casserole and place in the pre heated oven at 190 degrees for 20 minutes.

Meanwhile scoop the flesh from the mango and puree it. Add to the casserole with the chopped pickle and coriander. (This can all be done in a food processor but do not overwork it). Add salt and water to moisten if necessary.

Lower the oven to 140-150 degrees and cook until the beef is tender. Add the coconut milk if desired towards the end of the cooking time.

Spoon off any excess cooking oil before serving and garnish with sliced mango.

Bev’s Curry Puree

The recipe makes about 4 litres and will freeze well in batches (or reduce the quantities and eat the rest of the tomato soup for lunch!!)

20 peeled garlic cloves

250g concentrated butter or ghee

50g fresh ginger

5 onions

1 x 125-175g bunch of fresh coriander, chopped

250g carrots, canned frozen or cooked fresh

900g tinned tomatoes

1 x 425g can of cream of tomato soup

7 heaped tablespoons of mild curry paste



Place the garlic in a blender with a little water and process to a fine puree. Heat the butter or ghee in a 10 pint saucepan or split between 2 smaller pans and stir-fry the garlic puree for 5 minutes.

Place the ginger in the blender with a little water and work to a fine puree. Add to the garlic and fry for a further 5 minutes.

Meanwhile puree the onions and coriander with a little water working in batches and adding each one to the pan as it is ready. Cover the pan and cook over a gentle heat for 30 minutes stirring occasionally.

Cook the mixture for 5 minutes then add the tomato soup, curry paste and salt to taste.

Simmer for a further 30 minutes, add a little water if necessary to maintain a reasonably thick consistency.

Freeze in 300ml quantities.

Curry Paste

Makes approx 425g

250g mild curry powder

250ml vinegar

250ml vegetable oil

Mix the curry powder with the vinegar and enough water to make a paste which is not too runny.

Heat the oil in a large frying pan or wok and add the paste. Stir-fry for 15 minutes or so until the water has evaporated and you are left with a creamy paste.

The oil will rise to the surface when the paste is set aside and this means it is full cooked.

When slightly cooled, transfer the paste to a warm sterilised bottle. Heat a little more oil and pour it on top of the paste to ensure no mould develops and then cover tightly with a lid.

The paste will store for several months provided all the water has evaporated.

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