Spiced Beef Curry (Daging Rempah) with Fried Coconut

From The Cook's Companion by Stephanie Alexander

Fried Coconut
2 tablespoons light vegetable oil
4 cloves garlic, finely chopped
4 spring onions, finely chopped (including green tops)
1 teaspoon ground corriander
1 teaspoon ground cumin
1 1/3 cups desiccated coconut
pinch of salt

Heat oil in a heavy-based frying pan. Fry garlic and spring onion for about 1-2minutes. Add spices, then coconut and salt. Lift and stir really well to mix flavours, and cook until coconut is a rich brown. Allow to cool completely, then store for up to a week in a screw-top jar.

Daging Rempah
Serves 4-6
2 heaped tablespoons (about 80g) tamarind pulp
600ml hot water
1/4 cup vegetable oil
1 sprig fresh or 9 dried curry leaves
1kg chuck or blade steak, cut into 5cm cubes
2tablespoons dark soy sauce
2 tablespoons sugar
freshly chopped red chilly
8-10 small new potatoes (optional)

Spice Paste (rempah)
6-10 dried long red chillies
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
1/2 cinnamon stick
8 cloves
2 star anise
1 sprig fresh or 9 dried curry leaves

Mix tamarind pulp and water with fingers until dissolved. Pass through a fine sieve, discard fibre and seeds and set liquid aside.

To make the spice paste soak chillies in hot water for 10min (seed them first if you prefer a milder paste), then drain and chop finely. Set aside. Using a mortar and pestle or a small food processor or spice grinder, pound or grind remaining spice paste ingredients, except curry leaves, to a powder. Add chilli and curry leaves and reduce to a smooth paste. (If you are using a food processor or spice grinder, add 1/4 cup of water to facilitate easier blending.) Set aside.

Heat oil in a saucepan and toss in curry leaves (be careful - they will pop). Add spice paste, stirring often to prevent burning, and fry until fragrant, about 3-5min. Add beef and stir well to coat thoroughly with paste. Add tamarind liquid, soy sauce, sugar and potatoes (if using). Cook very gently for about 1 1/2 hours or until meat is tender (it should be falling apart) and liquid has reduced to a sauce consistency. Taste and adjust seasoning if required. Ladle beef into a large serving bowl and scatter with chilli. Serve with steamed rice and top with fried coconut.