How to Make New York's Most Famous Coconut Beef Curry at Home | Zainab Shah | NYT Cooking
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Zainab is in the studio kitchen making a coconut beef curry inspired by a recipe that Vijay Kumar, the chef behind the Michelin-starred restaurant Semma in New York City, taught her. Her version has been simplified for home cooks, but manages to be velvety and comforting. It’s the kind of dish that rewards patience and turns an ordinary dinner into a celebration.
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Apparently this article is free, you say, but I'm looking at a paywall. What the heck?
Where is the recipe
I made this. It was good, but it had chunks of coriander seeds in it, and I blended that masala forever!
She is a flop
Made it last week, it was just wonderful. Similar to Rendang and a great dish for autumn/winter. Thank you
Kerala Food..
She is cute… and funny
I can smell and taste the flavours from my screen 🙂
We call it Semur / Krengsengan in Indonesia
Marry me!
Wait, rendang padang doesn’t get credit for its 9-hour slog anymore??? 😂😋😂😋😂
blue poppy seeds is an interesting ingredient. I have never seen it used in Indian cooking. Also I noticed you did not add the fennel seeds to the pan. Was that on purpose?
i want to make this for someone who has a coconut allergy. what can i substitute the dry coconut and coconut milk with? thank you to whoever responds!
this is how we make it in kerala, i am sure other place has imilar recipe, dont claim it as newyork
No way hers is pink. Big flappy brown energy.
unrelated question i'm a male with long hair how do i make my hair looks like Zainab's?
I regret making this. i made this (and doubled the recipe b/c that's how much my frozen chuck roast weighed) and seriously regret it. The spices are overpowering compared to every other Indian dish I've ever eaten (restaurant or SE. Indian chefy roommate). And there was waaaaay too much liquid. I cooked it 3x as long as suggested to get the connective tissue to break down and still had to add double the potatoes, a bunch of carrots and a full head of cabbage to equal the amount of cooked down liquid. Still too freekin' spicy (not too hot, just over-spided). And can we talk about how the only salt called for is a pinch in the onions at the beginning and then "to taste" at the end?!?!? If you don't properly season your dish, ESPECIALLY with meat, during cooking, you will never be able to add enough salt to get it to taste right. This was somehow overspiced, and yet lacked taste (probably due to the lack of proper salting). The star anise is overpowering and I'm one of those people who thinks curry leaves smell like kerosene or diesal exhaust (it's like cilantro), yet I used both b/c I thought it would balance out in the end. What a waste of food and now I have a metric ton of it
How will the liquid reduce by half with the lid on?
So a more runy soupy rendang?
Erection
TO ME THAT'S A WEST INDIAN CURRY. DELICIOUS. MY MOTHER IS GUYANESE.
CURRY BEEF.
Favorite person on the channel so far
Yes, everyone has been in a desert and has seen a mirage…
Indian Vijay kumar & beef recipe unbelievable! In India you’ll be persecuted for this recipe
Long hair, left open while cooking, is a big no-no for me.
Otherwise, the dish looks really looks very good 😋
fantastic recipe. one question. Cooking onions until translucent? Most curries brown the onions really well and this is a core flavor component. Perhaps there is a style that does not do this step?
you had me until you used sesame oil for frying.
What kind of wok is that? It's either brand new or not carbon steel. I can't decide which.
And the chicken is sticking to it. Notice how the chicken doesn't stick to the wok when the woman cooks.
And no sesame oil? I thought that was fundamental.
Great recipe but your hair ma’am is magnificent 😍🔥
so hungry lol
Great fall recipe – I am definitely making this, this weekend! Thanks Zainab!
Don’t mean to be a weirdo but how do I marry her???
there was food in this video!?!?
does anyone have an instant pot version of this?
Never heard of toasting spices for more than 5 minutes and only usually until they just become pungent.
sesame oil to fry? that's a first
Unbearable vocal fry.
Anyone know what the white pan is?
I have never toasted spices. Clearly this is my problem.
I'm sorry, but I would never make this. There are so many very superior recipes for Coconut Beef Curry out there.
4:26 "There's no limit to the water you can add. . . ." ???
What exactly is a raw smell?