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      RECIPE TITLE "Kerala Pineapple Beef Curry with Cucumber Raita Recipe"
    Source: Steaklover's Companion,
    courtesy of Cooking.com

    yieldsServes 4time--- difficultymoderate

    Kerala is the southwesternmost state of India, and the cuisine is marked by two characteristics; spicy foods and ingredients that reflect the region's subtropical location, such as the coconut and pineapple in this sweet curry. This dish cooks quickly, partly because of the tender cut of beef. This is unlike many Indian curries, which need slow, lengthy cooking for all the flavors to fully marry. Curry powder is usually a mixture of fifteen to twenty different ground spices and Madras curry is a hot variety; use a mild curry powder if you have a low tolerance for spicy food.
    In Hindi, "basmati" means "queen of fragrance," and this aromatic rice is higher in quality, more fine textured, and less starchy than other long-grain rice. A fine domestic substitute is Texmati rice, which, as the name suggests, is a type of basmati grown commercially in Texas. Texmati rice can be found in gourmet, specialty, and natural food stores.

      RECIPE INGREDIENTS

    For Raita:
    1 cup plain yogurt
    1/2 English or hothouse cucumber, grated
    1 teaspoon freshly ground black pepper
    Pinch of coriander seeds (optional)
    1 or 2 sprigs fresh cilantro, for garnish

    For Rice:
    2 cups basmati white rice or long-grain American rice
    1 teaspoon lemon juice

    For Curry:
    1/4 cup light olive oil
    1 pound top sirloin steak, cubed
    1/2 teaspoon salt
    1 small white onion, diced
    2 tablespoons minced garlic
    2 tablespoons minced ginger
    2 tablespoons Madras curry powder (preferably
    Patak's or Sharwood's), or more to taste
    3/4 cup frozen pineapple juice concentrate, thawed,
    or 1-1/2 cups canned pineapple juice reduced over
    high heat to 3/4 cup
    1 small pineapple, peeled, cored, and diced
    3/4 cup beef stock
    1/2 cup unsweetened coconut milk

      RECIPE METHOD

    TO PREPARE RAITA: Place the yogurt in a mixing bowl and add the grated cucumber, pinch of salt, pepper, and coriander. Mix well and chill in the refrigerator. Garnish with the cilantro just before serving.

    TO PREPARE RICE: Soak the rice in cold water for 10 minutes. Using a strainer, drain the rice and rinse under cold running water until the water no longer looks milky. Place the rice in a saucepan with 4 cups of cold water, the salt, and lemon juice; bring to a boil. Lower the heat to a simmer, stir briefly, and partially cover the pan. Cook for about 7 minutes, or until the water is absorbed; do not stir the rice while it is cooking. Keep warm and fluff with a fork just before serving.

    TO PREPARE CURRY: While the rice is soaking and cooking, prepare the curry. Heat the oil in a saucepan or deep, heavy skillet. Season the cubed sirloin with salt, add to the pan, and stir for 5 minutes over medium-high heat, until browned on all sides. Add the onion, garlic, and ginger, and sauté for 1 minute. Stir in the curry powder so that it thoroughly coats all the ingredients and smells toasty and aromatic; sauté for about 1 minute. Add the pineapple juice concentrate, pineapple, stock, and coconut milk, and bring to a boil. Lower the heat to medium and simmer for 5 minutes so that the liquid reduces slightly. Adjust the seasonings and keep warm.

    TO SERVE: Place a mound of rice on each warm serving plate and spoon the curry next to or over it. Garnish the curry with the almonds and cilantro, and serve the chutney and raita in bowls on the side.

    Recipe reprinted by permission of Harper Collins. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 911 Fat: 29g Carbohydrates: 126g
    Cholesterol: 73mg Sodium: 432mg Protein: 40g
    Fiber: 6g % Cal. from Fat: 29% % Cal. from Carbs: 55%

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