Malay Mince Beef Curry (Daging Cincang Masak Kari)
Beef Mince Curry, or Daging Cincang Masak Kari, is a beloved dish in Malaysian cuisine that combines tender minced beef with a rich and aromatic...
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram beef mince
- 1 large onion finely chopped
- 1 inch piece ginger minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder adjust to spice preference
- 1/2 teaspoon cardamom ground
- 2 cloves
- 400 ml coconut milk
- 2 medium potatoes pealed and diced
- 1/2 cup water
- 2 tablespoons oil
- 1 tablespoon red chili flakes optional
Instructions
- 1
Finely chop the onion, mince the garlic, and ginger. Peel and dice the potatoes into bite-sized pieces.
- 2
Heat oil in a large pan over medium heat. Add the cloves and sauté for about 1 minute until fragrant.
- 3
Add the chopped onion and sauté until it becomes soft and golden brown. Add the minced garlic and ginger. Continue to sauté for another 2 minutes.
- 4
Lower the heat slightly and add the curry powder, turmeric powder, chilli powder, and ground cardamom. Stir well to combine and cook for about 1 minute.
- 5
Add the beef mince to the pan. Cook until it is browned, breaking it up with a spoon as it cooks.
- 6
Add the diced potatoes and stir to combine with the beef and spices. Pour in the coconut milk and water. Stir well.
- 7
Season with salt to taste and add optional chili flakes. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes or until the potatoes are tender and the curry has thickened. (for a creamier curry, add 50ml coconut cream)
- 8
Check the seasoning and adjust if necessary. Remove the cloves before serving. Garnish with fresh coriander if desired. Serve hot with steamed rice or roti.