• 

  basmati rice

  300 g
• 

  extra virgin olive oil

  2 tsp
• 

  sea salt

  ½ tsp

Curry powder

• 

  coriander seeds

  15 g
• 

  cumin seeds

  15 g
• 

  fennel seeds

  1 tbsp
• 

  long grain rice

  20 g
• 

  cardamom pods

  5
• 

  whole cloves

  3
• 

  fresh curry leaves

  1 sprig
• 

  cinnamon quill

  ½

Red beef curry

• 

  cardamom pods

  3
• 

  cinnamon quill

  ½
• 

  ground fenugreek

  ½ tsp
• 

  whole cloves

  6
• 

  black peppercorns

  ½ tsp
• 

  brown onion (approx. 180 g), cut into halves

  1
• 

  garlic cloves

  4
• 

  fresh ginger peeled

  20 g
• 

  fresh lemongrass white part only

  1 stalk
• 

  fresh long red chillies cut into pieces and deseeded if preferred

  2
• 

  ground turmeric

  1 tsp
• 

  fresh curry leaves

  12
• 

  pandan leaves tied into knots

  6
• 

  olive oil

  50 g
• 

  canned chopped tomatoes

  400 g
• 

  beef chuck steak cut into pieces (4 cm)

  1000 g
• 

  canned coconut cream

  400 g
• 

  sea salt

  2 tsp
• 

  vinegar

  2 tbsp
• 

  water

  500 g