Beef Curry with String Hoppers

Cut the trimmed beef into bite-sized cubes. Stir Malaysia curry with tamarind paste and a little diluted vinegar and mix into the beef cubes. Mix vigorously and marinate for 1 hour. For the spice paste, halve the chili peppers, remove the seeds and cut into fine rings. Finely chop the ginger, garlic and onion and pound them with the remaining ingredients in a mortar (or blend them briefly in a blender). Heat some ghee in a saucepan and sweat the finely chopped shallots very slowly over very low heat until light. Then add seasoning paste and meat cubes and sauté. Pour in coconut milk and cook, stirring often, until the meat is tender. Meanwhile, add water or coconut milk as needed. Stir in coconut flakes and season with salt, pepper, a dash of lime juice as well as chili and brown sugar to taste. Arrange the beef curry on preheated plates and serve with the prepared string hoppers. For the hoppers, mix both types of flour together well. Add salt and enough simmering water to make a smooth dough that is not too firm. Place the dough in a potato ricer and press into long noodles. Intertwine the noodles together in batches to form small balls. Place in a steamer (or bamboo basket) and steam for about 10 minutes.

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