Prince Gastronome

Ramsday 17: Chilli Beef Fry

On a new positive.  This spicy number emerged from Ramsay’s Indian Great Escapes.  It was initially intimidating but ended up far easier than expected.  It did involve several ingredients that may be tricky to find, specifically red chillies and dried mango powder. 

 

That’s dried mango powder. 

 

No, you’re not going to find that at SaveOn.  Dana Mandi may be your only option if in Prince George.  The recipe asked to mix sliced fillet beef with ginger, mango powder, and chili powder and let that sit for a few minutes while you sweat some onion (I prefer the technique of threatening the onion’s family and holding bolt cutters to its toes).  I couldn’t find red chilies on my first attempt, so I ended up using green chilies.  This was spicy, and even though I tried it once with pita bread, rice was the preferred option.  The final step involved flipping the meat in corn flour and lowering it into a deep fryer.  I know, sounds odd.  After 2-3 minutes, evacuate, dry and mix in with the onions.  Don’t overcook or else the meat becomes rubber.  If deep frying beef sounds bizarre, just think of it like an oil fondue.  The end result was tasty but looked nothing like the dark burgundy in the picture.  Mine was greyish brown.  I followed the recipe to the letter so I’m unsure the reason for the variation.  I attempted this dish three times and the only thing I can be safe in concluding is that you shouldn’t ignore the chilies.  If you don’t like spicy foods, skip this one; it tastes too bland without the kick. 

 

Gonna do another Indian dish next.  I still have plans to tackle coq a vin in the next week or so.

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