As mentioned yesterday, we haven't had this for ages when it used to be almost a weekly occurence. It's a fab recipe from Gordon Ramsey but needs some serious noodling with to get the required heat. I don't see the point of serving a mild version of this, I love the wow of the heat factor.
Serves 4 ( 3 last night )
600g Beef fillet ( we used rump )
1 Tspn Hot chilli powder
Pinch chilli flakes
1 Tspn mango powder
3cm fresh ginger - peeled and grated
Salt and pepper
1 Tspn coconut oil ( we used olive oil )
Vegetable oil for frying
1 Large onion - finely chopped
2 Dried red chilli's
1 Tspn caster sugar
Juice of 2 limes
3 Tbsn rice or corn flour
1 Fresh red chilli deseeded and finely chopped ( we used 6 )
Cut beef into strips and put into a dish with half the chilli powder. chilli flakes, mango powder, ginger and some salt and pepper.
Add oil and mix well - leave to marinate for 15-20 minutes before cooking.
Heat a tablespoon of oil in a pan and add onion, chilli's, remaining chilli powder and a pinch of salt.
Fry for 5-6 minutes stirring every now and then until onion is soft and transclucent.
Add sugar and fry for few more minutes until onion starts to caramelise.
Add lime juice and take off the heat
Heat 5cm oil in a deep pan until hot
Toss the beef in the flour then deep fry in batches for 2-3 minutes until brown and crisp.
Drain on a plate lined with kitchen paper.
When all the beef has been cooked, toss the strips with the onion mixture and sliced chilli.
Transfer onto warm plates and serve immediately.
Mr Debs served this with Maharashtrian spiced cabbage - a recipe taken from the same book. It's a lovely combination and a super weekend supper.