Entree: Fiji – Central Culinary Region – Fijian Beef Curry (Island-style curried beef simmered in coconut milk with warm spices and root vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) stewing beef, cut into 1-in (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14 g) curry powder (Fijian-style or mild curry powder)
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 can 13.5 fl oz (400 ml) coconut milk
- 1 cup (240 ml) beef stock or water
- 2 medium potatoes, peeled and cut into 1-in (2.5 cm) cubes (about 12 oz / 340 g)
- 1 medium tomato, diced (about 5 oz / 140 g)
- 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 ml) lemon juice (optional, for acidity)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) brown sugar or jaggery (optional, balances coconut)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1–2 limes, cut into wedges for serving

Instructions

1. Pat beef cubes dry and season lightly with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper.
2. Heat oil in a large heavy pot over medium-high heat. Brown beef in batches until well seared on all sides, about 4–5 minutes per batch. Remove browned beef and set aside.
3. Reduce heat to medium. Add chopped onion to the pot and sauté until soft and translucent, 6–8 minutes. Add garlic and ginger and cook 1 minute more until fragrant.
4. Stir in curry powder, turmeric, coriander, and cumin; cook 1–2 minutes to bloom the spices.
5. Return beef to the pot, add diced tomato, coconut milk, and beef stock (or water). Bring to a gentle simmer, scraping up browned bits from the bottom.
6. Add potatoes, cover, and simmer gently until beef is tender and potatoes are cooked, about 45–60 minutes, stirring occasionally. If the curry becomes too dry, add up to 1/2 cup (120 ml) water.
7. Stir in tamarind paste or lemon juice (if using), brown sugar (if using), remaining 1/2 tsp (3 g) salt, and adjust seasoning with pepper to taste. Simmer 5 more minutes to meld flavors.
8. Remove from heat, garnish with chopped cilantro and serve with lime wedges alongside steamed rice or roti.