Sunday, 17 March 2013

Corned Beef & Potatoes


Corned Beef & Potatoes how my mother used to make it. With spices and lots of potatoes and curry leaves. Salty and spicy and very satisfying with a bit of resam and white rice. 

CORNED BEEF & POTATOES

1 can Corned Beef
3 - 4 Potatoes, cubed
1 teaspoon Mustard Seeds
1 teaspoon Jeera Seeds
1 Cinnamon Stick
2 Star Anise
2 sprigs Curry Leaves
Chilly Flakes or Chilly Powder, to taste
1 - 2 medium-sized Onions
3 - 4 cloves Garlic
Oil

Remove Corned Beef from the can, break-up with fork and set aside. In a large wok, heat oil. Fry Potatoes. Once Potatoes are cooked through, remove some of the oil from the wok. 

Then add Cinnamon, Star Anise, Mustard Seeds and Jeera Seeds to the Potatoes. Fry till the Mustard Seeds split. Add in Curry Leaves, Onions and Garlic. Fry for a few seconds and add Chilly Flakes or Chilly Powder to taste. 

Last of all, add in the Corned Beef. Stir-fry until all the ingredients are mixed through well. Check seasoning. If okay, remove from heat and place in a serving dish. If not, add Salt or more Chilly to taste. Stir-fry a little longer and remove from heat. 


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