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 curry sauce.
This simplified version of the classic recipe is perfect for home cooks who want to enjoy the authentic flavours of Malaysia without needing a long list of ingredients or complicated steps. The use of ground cardamom instead of whole pods makes the recipe even more accessible while maintaining its signature fragrant taste. Whether you’re new to Malaysian cooking or a seasoned enthusiast, this dish offers a delightful blend of spices that will tantalize your taste buds.
The creamy coconut milk balances the robust spices, creating a harmonious and comforting meal. The addition of diced potatoes adds a hearty texture, making it a satisfying dish for any occasion. This beef mince curry is not only delicious but also easy to prepare, making it a great choice for busy weeknights or casual family dinners. Serve it hot with steamed rice or roti, and you’ll have a complete meal that captures the essence of Malaysian culinary traditions. Garnish with fresh coriander for an extra touch of freshness and enjoy the warm, inviting flavours of this delectable curry.
Ingredients
- 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
- Finely chop the onion, mince the garlic, and ginger. Peel and dice the potatoes into bite-sized pieces.
- Heat oil in a large pan over medium heat. Add the cloves and sauté for about 1 minute until fragrant.
- 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.
- 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.
- Add the beef mince to the pan. Cook until it is browned, breaking it up with a spoon as it cooks.
- Add the diced potatoes and stir to combine with the beef and spices. Pour in the coconut milk and water. Stir well.
- 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)
- 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.
Nutritional Information
- Per serving
- Energy: 708 kcal / 2959 kJ
- Fat: 57.3 g
- Protein: 37.8 g
- Carbs: 27.5 g
