Ground beef curry with warm fennel and zucchini salad from Vij's Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala

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Notes about this recipe

  • Frogcake on July 16, 2025

    I served this with brown basmati and a tossed green salad. I followed the recipe but was sceptical about adding half a cup of raw sugar. I was happy with the taste after adding one quarter cup or half of what the recipe called for. Otherwise this was a unique and delicious curry! I balanced the taste further with cayenne, sriracha, and salt. You definitely want a little “bite” from the pepper and salt to complement the sweet. A squeeze of lemon also brightened the curry flavours. And I added double the amount of dried mint! Next time I will prepare in advance and serve it with the warm fennel and zucchini salad.

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