I got the "bang-bang" idea from someone who makes her roast chicken with whatever sauces and condiments she has in her fridge. Bang-bang refers to the banging on the bottom of the bottle to get every bit of sauce out. Great way to use up those bottles, eh?
Anyway, I had some beef shank, half a cup of left-over coconut milk, a cup of left-over canned whole tomatoes and half a bottle of Indian curry paste. With a bit of tweaking here and there plus some hot mango chutney on top, it was another successful dinner :-)
Bang-Bang Beef Curry
1 kilo beef shank, cut into cubes (any stew cut will do)
6 cups water
1 onion, sliced
10 slices ginger
2 cloves garlic, peeled
1 tbsp. salt
4 tbsp. curry paste (I used Patak's mild curry paste)
4 tbsp. tamarind sauce (I had the Maggi brand)
1 tbsp. turmeric
1 tbsp. cumin
1 cup canned whole tomatoes (about 4 tomatoes plus juice)
1/2 to 1 cup coconut milk
1. Simmer beef, water, 1/2 of the onion, garlic, 5 slices of ginger and salt until beef is tender. I used a pressure cooker for 20 minutes. Reserve broth and set beef aside.
2. In a heavy pot, saute rest of onion and ginger.
3. Add curry paste, beef, tomatoes, tamarind sauce, turmeric, cumin and coconut milk.
4. Add about a cup of the broth.
5. Simmer for another 20 minutes, adding broth as needed to keep the dish "saucy."
6. Skim off fat as the dish is simmering. Adjust salt to taste. I didn't need to add any more since the broth already had salt and the curry paste was adequately flavored as well.
7. Serve with rice (or naan) and mango chutney.
The boys really liked it! The level of heat was perfect and the sweetness of the chutney went with the curry flavors very well.
This is why I love cooking...a few left over ingredients, a hint of creativity, a sense of adventure and voila...instant gratification on a plate :-)