Does it happen to you too, that sometimes you are out of recipe ideas even though you have cookbooks waiting for you in a corner of the house or an impressive collection of saved recipes on your laptop?
None of the dishes are tempting you and even your friends best ideas wont help?
Occasionally I have that problem…. This happens to me mostly whenever I am too lazy to go out to get some fresh groceries or for example when the Electricity is down once again and I cant even go online to visit my favorite food bloggers out there to replenish my brain juice.
Some months ago, when the rain was falling in buckets and the power was cut for already most of the day and I had nothing better to do then cook something together in candle lights, I created a Beef Coconut gravy dish which amazed us in terms of flavors.
Have you ever cooked in the dark?
Its a 100% challenge!
Now most of the people wouldn’t think of cooking at that time, but we here are quite used to the fact that lights sometimes simply won’t come back so soon and to go out in the monsoon rains, into flooded streets to get food from outside isn’t an option either (nothing will be open).
By now I don’t even mind cooking in the dark, you get used to it!
I figured out too that I cook up some great dishes between shadows, food of great flavors.
Maybe its the fact that I cant use my eyes that much.
You know how they say that blind people have interesting abilities, that their other senses are more sharp?
That fateful day, armed with a torch and some good quality beef undercut, I threw together a rich seasoned but not pungent Beef gravy.
I have no idea if there is a cultural dish out there which resembles my recipe.
The inspiration came because I was getting the taste for Couscous and I needed something what was going with it.
My conclusion is that the plate has a bunch of Asian flavours but it fits so well with Moroccan Couscous!
Somebody who isn’t into pungent food will enjoy my beef pot because the coconut milk at the end smooths it all down with its relaxing end notes.
Random thoughts… Recently I noticed a lots of new cooking competitions in the TV, some are ok but some remind me more of Drama shows.
Cooking shows exist for ages now, why don’t they throw in a challenge where people have to cook in the dark.
That would be interesting! what do you think?
To remind you, you can still enter the current Give away till Sunday the 1st of April 2012, 11 pm IST.
For more information on how to participate, visit my article, “Virtual tour through Mapusa Market GOA“.
Original price from Goa, India to WIN!
For the marination
- 400 g undercut Beef
- 1 Tbs Ginger Garlic paste
- 1 Tbs Coconut Vinegar
- 1/2 Tsp Worcestershire Sauce
- 1 Tbs Soysauce
- pinch Salt
- pinch Pepper
- 1/2 Tsp Turmeric Powder
for the Beef gravy
- 1 Tbs Olive Oil
- 1 Onion – cut/chop into cubes
- 1 small Carrot – cut into small cubes
- 1 small Aubergine – cut into small cubes
- 1 Tomato – cut into small cubes
- 4 cloves Garlic – chop fine
- 150 ml Water
- 4 Curry leaves
- 1/2 Tsp Cinnamon Powder
- 1 red Kashmiri Chilli
- 1/2 Tso Turmeric Powder
- pinch Asafoetida
- pinch Salt
- pinch Pepper
- 70 ml Coconutmilk
- Before you cook the Beef, you have to keep it to marinate for some time. Start by rinsing and cuting the Beef into bite size cubes and add it to a mixing bowl together with all the above mentioned marination ingredients. Mix and massage the marination into the beef pieces so that the flavoures are well covering the meat. Keep it standing for 1 hour in the fridge.
- Just before you want to cook the meal, cut the Onion, Carrot, Aubergine, Tomato and chop the Garlic cloves. Keep a pot ready on slow heat with the Olive Oil and fry the Onion translucent.
- Add in the Carrot, aubergine, Tomato and Garlic and stir fry for 3 minutes then add the Beef cubes, continuing stir frying for an other 3 minutes
- Now pour the water in and add the curry leaves, cinnamon, chilli, Turmeric powder, Asafoetida, Salt and Pepper. Bring it all to a boil and then take down the heat to allow it to cook slowly, covered for 20 minutes. Stir occasionaly, just to make sure that nothing sticks at the bottom.
- Once your pot is finnished cooked add in the Coconutmilk and mix it well, cook it for an other 3 minutes and your dish is ready to be served hot.