SPICE MIX POWDER:

2 tbsp black peppercorns (or more to taste)

2 tbsp cumin seeds (or more to taste)

1 tbsp fennel seeds

1 tbsp coriander seeds

CHILLI PASTE:

200g dried chillies

GINGER, GARLIC & ONION PASTE:

2″ ginger, peeled

2 bulbs garlic, peeled

3 large red onions, peeled

PERATAL: 

500g beef, cut into cubes

2 tsp salt

1 tsp turmeric powder

1 tsp cumin powder

1 tsp fennel powder

1 tsp coriander powder

2 tsp garam masala

2 pandan leaves

2 large slices ginger

4 potatoes, scrubbed and cut into cubes (no need to peel)

200ml coconut oil

1 large red onion, peeled and diced

1 large stalk curry leaves (use the leaves only)

1 large stick cinnamon

3 star anise

8 cloves

3 cardamom pods

1 tbsp cumin seeds

1 tbsp fennel seeds

1 tbsp coriander seeds

4 tomatoes, chopped

½ tsp MSG

400ml coconut milk

1. Prepare the spice mix powder: Place whole spices in a wok. Over medium-low heat, roast the spices until they start to take on some colour and smell aromatic. Remove the roasted seeds and set aside. Once the seeds have cooled down, use a mortar and pestle or a spice grinder to grind to a fine powder.
2. Prepare the chilli paste: Using kitchen scissors, cut the dried chillies into thin slices. Remove the stalk and all the seeds. Place the dried chilli slices into a pot and pour in enough water to submerge the slices. Over high heat, boil the dried chilli slices until soft. Strain the chilli slices. Using a stone grinder or a blender, process the softened chilli slices into a paste. If using a blender, add a little water if needed.
3. Prepare the ginger, garlic & onion paste: Using a mortar and pestle or a blender, process the ginger, garlic, and onions until it becomes a smooth paste. If using a blender, add a little water if needed.
4. In the pot of a pressure cooker, add the beef cubes, 4 tbsp ginger-garlic-onion paste, 1 tsp salt, ½ tsp turmeric powder, 1 tsp cumin powder, 1 tsp fennel powder, 1 tsp coriander powder, 1 tsp garam masala, 1 pandan leaf (knotted), 1 large slice ginger, potato cubes, and 500ml water. Shut the lid and cook over medium flame for about 7-10 whistles. If using an electric pressure cooker, use the high pressure mode and cook for 40 minutes. Once the beef is cooked, separate the cooked potato cubes.
5. Pour coconut oil into a large wok and turn the heat on to medium. Add minced onions, 1 large slice ginger, curry leaves, cinnamon stick, star anise, cloves, cardamom pods, 1 pandan leaf (knotted), cumin seeds, fennel seeds, and coriander seeds. Fry until onions soften and the spices are toasted.
6. Add 5 tbsp ginger garlic onion paste and 4 tbsp chilli paste. Saute for 7-10 minutes until the oil separates. Add the chopped tomatoes along with the cooked beef and beef cooking liquid (don’t add the cooked potatoes just yet). Add ½ tsp turmeric powder, 2 tbsp spice mix powder, 1 tsp garam masala, 1 tsp salt, and ½ tsp MSG. Mix well and let cook for about 10 minutes.
7. After about 15 minutes, when the gravy has reduced, add the cooked potatoes along with the coconut milk and stir until the gravy becomes brown again. Keep stirring so the gravy does not burn.
8. Add ½ tsp spice mix powder and stir until the oil separates. Add salt and MSG to taste if necessary.