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Dry Beef and Spiced Coconut Curry


500g rump steak, sliced about 1cm thick
2 tbsp Saffron Tree TOGETHER Spice Blend
6 x fresh curry leaves
1 x onion, finely sliced
1 x red bird’s eye chilli, finely chopped
50g fresh ginger, grated
4 x cloves of garlic, crushed
70g desiccated coconut
40g coconut oil
60g creamed coconut
200ml coconut milk
Salt and pepper to taste
Lime juice


  1. Put the sliced beef rump into a mixing bowl. Add the spice blend to the beef and mix well, coating the beef evenly. Add the curry leaves, onion and chilli, and mix well. Leave to marinate for 1-2 hours at room temperature.
  2. In a separate mixing bowl, combine the desiccated coconut, the coconut oil, creamed coconut, garlic and ginger. Mix well. Set aside until you are ready to cook the beef.
  3. In a large frying pan, over a medium heat, add the desiccated coconut, coconut oil, creamed coconut, garlic and ginger and fry for 5 minutes, stirring continually.
  4. Add a good pinch of salt and pepper at this stage and the coconut milk. Fry for a further 15 minutes, stirring occasionally. Expect the volume of liquid to reduce.
  5. Add the marinated beef and mix well. Cook for a further 20 minutes.
  6. Turn off the heat and leave to cool for 10 minutes. Finish with a squeeze of lime juice and serve with fresh paratha or naan bread.

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