Corned Beef Bombay
A takeaway-style corned beef bombay with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 120 gm potato (prepared weight)
- 300 ml c46 curry base sauce (see note 3)
- 100 gm corned beef (see note 1)
- 2 tspn tomato purée
- 50 gm onion (prepared weight)
- ¼ tspn salt
- 1 tbspn oil
- 1 tbspn tamarind juice
- ½ tspn hot chilli powder
- 20 gm creamed coconut block
- ½ tspn methi (see note 2)
- ¼ tspn turmeric
Method
- 1
Peel the potatoes and cut into approx 1 cm cubes and boil in salted water for , then drain and reserve.
- 2
Finely chop the onion.
- 3
Cut the corned beef into approx 1 cm cubes (see notes) and cook in a little oil for , then add the onions and continue to cook for another , carefully stirring to avoid breaking up the corned beef as much as possible. Drain on kitchen paper and reserve.
- 4
Cut the tamarind block into sufficient small pieces to fill 1 tbspn, then cover with boiling water, mash and allow to infuse for , then press through a sieve to remove any pips and pulp.
- 5
Grate the creamed coconut block.
- 6
Heat the oil in a suitable pan and cook the chilli powder, methi and turmeric, stirring, for ½ min , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée and cook, stirring, for about .
- 8
Add 40 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to prevent drying.
- 9
Add the potato, 80 ml of c46 base sauce and the salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Reduce the heat a little and carefully stir in the corned beef endeavouring not to break up the corned beef too much.
- 11
Lower the heat again and carefully stir in the tamarind and grated creamed coconut and cook for .
- 12
Serve with rice and garnish with a little freshly chopped coriander.