Entree: Fiji – Fijian Beef Curry (Fijian-style curried beef in coconut milk with potatoes and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 large onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic (about 12 g), minced
- 1 tbsp (15 ml) fresh ginger, minced (about 15 g)
- 2 tbsp (30 ml) curry powder (use a mild or medium blend)
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef stock or water
- 13.5 oz (400 ml) can coconut milk
- 2 medium potatoes, about 12 oz (340 g) total, peeled and cut into 1-inch (2.5 cm) cubes
- 1 red chili, seeded and sliced (optional, about 10 g)
- 1 tbsp (15 ml) brown sugar or jaggery
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped for garnish
- Cooked white rice or roti, for serving

Instructions

1. Pat the beef cubes dry and season lightly with salt and pepper. Heat the oil in a heavy-bottomed pot over medium-high heat.
2. Brown the beef in batches, searing on all sides to develop color, about 4–5 minutes per batch. Remove beef and set aside.
3. Reduce heat to medium. Add the chopped onion and sauté until soft and golden, about 6–8 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
4. Stir in the curry powder, turmeric, cumin, and coriander; cook, stirring, for 1 minute to bloom the spices. Add the tomato paste and cook another minute.
5. Return the beef to the pot. Pour in the beef stock, scraping up browned bits. Bring to a simmer, reduce heat to low, cover, and simmer gently for 45 minutes to 1 hour until beef begins to become tender.
6. Add the coconut milk, potatoes, sliced chili (if using), and brown sugar. Simmer uncovered for 20–30 minutes more, or until beef and potatoes are tender and sauce has thickened to your liking.
7. Stir in the lime juice and adjust seasoning with salt and pepper. Remove from heat.
8. Serve the curry over steamed rice or with roti, garnished with chopped cilantro.