Tag Archives: age

Goan(ish) Beef Curry

I’m not a very good Hindu, you may have noticed. But what you’ll also know is that it’s rare (pardon the pun) to get beef curries in your local takeaways or restaurants as, well, the cow is holy. But I do love me some holy cow. And as it’s approaching winter (yay!) I decided to break all my non-existent rules and make a beef curry to warm our cold bones. 
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To be fair, I don’t really like beef curries – the ones you get are mostly coconutty from SE Asia and I have a weird aversion to coconut generally. Or contain potatoes, which are probably my least favourite carb. But I figured, the rules of curries must be the same, whatever meat you’re using, so I Googled for a Goan beef curry and this one came up. I know, right? I’m a genius. However, take a look at the recipe on the link – I may be a bit stupid, but dear god it was confusing, so I used the general concept, replacing ingredients and processes at whim.

I should also add that I really didn’t want to go shopping so those things I may have added to make it look prettier but didn’t have in the fridge/cupboard/garden, I didn’t have. So no coriander garnish mostly, which in retrospect, may have made it a little better. So if you get the urge, get coriander. if you don’t, it’s perfectly fine without it.

So here it is, my Goan-ish Beef Curry. We had it with Sri Lankan roast pan which is basically chunky slices of bread. Not that exotic. Probably nice with rice. Couldn’t be bothered to make rice. Autumn makes me lazy.

Goanish Beef Curry

  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 tsp dried chilli flakes
  • Half a small cinnamon stick
  • 1 tsp turmeric powder
  • 1 tsp hot paprika
  • 3 small red chillies
  • 8 cloves of garlic, peeled
  • 1.5 inches of garlic, peeled and chopped into chunks
  • 2 tbsp vegetable oil
  • 100ml vinegar (I used sherry vinegar, but any will do)
  • 1 red onion sliced thinly
  • 1kg beef, trimmed and cut into 2cm cubes
  • 250ml water

Toast the first five ingredients in a small pan over a low heat for about a minute or until the aromas start to be released. Take off the heat before they burn.

Put the garlic, chillies, ginger, oil in a blender and blend till smooth. Then add the toasted spices and the powdered spices into the blender, with the vinegar and blend to a smooth paste.

Leave to one side whilst you brown the beef in a large casserole, do it in batches so it cooks evenly. Once that’s removed, add some more oil to the pan and gently fry the onions till they’re soft and translucent, then add the spice paste (watch out, it’ll spit at you) and cook that out for a minute or so – it will go from a turmeric-y orange to a dark brown. Once it’s cooked through, add the beef and ensure that you coat it with the spice mix. Put the water into the food processor to get all the remnants of the spice paste and pour it into the pan. Bring it to the boil and then reduce to a low simmer. Cover and continue to simmer for 70-90 minutes, stirring every 15 minutes to ensure it’s not burning. If the water looks like it’s running dry, add a little more. You want the beef to be tender and the longer you can cook it for, the more tender it will be.

Serve with rice, bread or whatever you fancy. Garnish with coriander, if you have it. Or a sliced chilli. I did neither as you’ll see from the picture. It was still delicious.

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Struggling with being age appropriate

I’ve been struggling for a couple of years with being age appropriate, particularly as next year sees a ‘life begins at…’ age hitting (which is weird, as I still feel like I’m 24 most of the time). Whilst I love seeing amazing women in amazing outfits at any age and wearing what makes them happy regardless of what the media says they should wear, I’ve taken a bit of  confidence knocking in the last few years and this has very much been reflected in the kinds of clothes I wear.

In the past, I loved dressing up and finding and creating unusual outfits. This post was in part inspired by a denim skirt I made once that I recently remembered. It was made by unpicking the inner seams of a pair of old jeans, resewing them up the front and then I created a bustle/train thing out of some old fabric I found lying around. I loved that skirt, it was terribly sewn, the fabric was rainbow striped fake silk (it was the 90s, don’t judge me), I’d wear it out clubbing and the train would be grubby with sweat and spilled drinks (and I don’t like to think of what else), but I loved it. Similarly, I had a dress from a charity shop (back in the day that charity shops had actual vintage finds) from the 1960s, a purple shift with a golden embroidered bib that I’d wear with Converse or DMs to lectures, the pub and anywhere else my world would take me. And there was the period of patchwork skirts, crochet tops and rubbish dreadlocks too, that I’d rather not revisit.

However, in the last couple of years, it’s rare you find me in anything other than jersey or denim or knitwear and usually quite muted. And rarely in pattern. And whilst I’m probably not going to go back to my early 90s hippy revival (goddamn you Glasto), I think what I need to do is start being braver with colour and bring that joy back into dressing that has been a little lacking.

So here are my favourite picks of this season’s high street and online- and I promise, I’ll keep off the shades of grey and black.

shrimps

This is firmly out of my price range but I love the bright and muted tones mixed in the faux fur, would be a lovely occasional winter wear.

I’ve always loved Irregular Choice shoes – the heels are wearable, the shoes are striking and fun. This season, I’m really liking its new range of slip ons – these ones in particular.

irregular choice

Big fan of a bright coat and this one from ASOS is affordable and orange – two of my favourite things.

orange asos coat

 

This skirt is perfect for the party season (or every day – with a black jumper. Sorry). And you can’t go wrong with shiny things.

asos metallic skirt