Beef curry with rice and banana salsa

For a tasty tropical meal try Franz Conde's deliciously fruity Caribbean meat curry, served with a piquant banana salsa
Beef curry with rice and banana salsa
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 125 ml vegetable oil
  • 500 g fillet steak, diced
  • 1 pinches black pepper
  • 75 g plain flour
  • 1 large white onion, chopped
  • 1 tsp chopped ginger
  • 3 cloves garlic, crushed
  • 4 spring onions, chopped
  • 4 tbsp fresh coriander, chopped
  • 0.25 Scotch bonnet chillies, chopped
  • 1 tsp ground cumin
  • 4 tbsp curry powder, Trinidadian
  • 440 ml tinned coconut milk
  • 2 litres beef stock
  • 4 Granny Smith apples
  • 0.25 pineapples, peeled, cored and diced

For the banana salsa

  • 2 bananas
  • 1 Granny Smith apples
  • 15 seedless green grapes, halved
  • 15 red grapes, halved
  • 2 tbsp raisins, soaked in warm water, then drained
  • 1 oranges, cut into segments
  • 1 tsp white sugar
  • 2 limes, juices
  • 3 spring onions, thinly sliced
  • 2 red chillies, thinly sliced


1. Heat the oil in a cast iron casserole dish. Add the beef and fry until lightly browned, season with salt and pepper and remove from the pan.2. Add the flour to the hot oil in the same casserole dish and fry over a low heat, browning it to make a dark roux. Add the onion, ginger, garlic, spring onions, coriander, chilli, cumin and curry powder. Fry for 2-3 minutes. 3. Add the coconut milk, beef stock, apple, peach and pineapple. Simmer for 15 minutes to combine the flavours. Return the sautéed beef to the pan.4. Shortly before serving the curry, make the banana salsa. Mix together the banana, apple, green and red grapes, raisins, orange, sugar and lime juice in a bowl. Stir in the spring onions and chilli and set aside for 5 minutes before serving with the curry. Plain boiled rice makes a great accompaniment to this dish.

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