Onion 1, shredded ginger half the size of a thumb, 2 cloves of shredded garlic, tomato sauce 1 tablespoon, diced beef 200g, water 200ml, coconut milk100ml, canned spice sauce 1/3 cans, and chopped parsley.

working methods

Shredded onion, minced garlic, Jiang Mo and diced beef. Stir-fry onion in 2 tbsp oil for about 2 minutes, then add garlic and ginger to continue frying. Add Patak'a MADRAS spice sauce (if you can't buy it, you can use stock+Indian spice powder instead or use: ground coriander 1/2 tablespoons+cumin 1/2 tablespoons+turmeric 65438. Teaspoon+broth is also ok). Add water and tomato sauce (fresh tomato slices or canned tomato slices can also be used instead). Add beef and stew for 20 ~ 30 minutes (cooking with broccoli, green beans and other vegetables is also great).

Add coriander, season with salt if it is not salty enough, and adjust the spicy degree with coconut milk (or change it into yogurt). Decorate the plate with tomatoes and coriander (both rice and bread are delicious, and the sauce itself is very heavy, so it is recommended to use it instead of pouring it directly)