Preparation

Place beef, 2 tsp salt, half the onion, curry powder, stock cube and 500 ml water in a large saucepan. Bring to the boil, reduce heat to medium and cook for 35 minutes or until beef is tender. Set aside.
Meanwhile, process capsicum, tomatoes, chillies and the remaining onion in a food processor to a paste. Set aside.
Heat oil in a large saucepan over high heat. Add capsicum paste and cook, stirring, for 10 minutes or until oil starts to separate from paste. Add beef and cooking liquid, stockfish, prawns and spinach. Cover, reduce heat to medium and cook, stirring occasionally, for 10 minutes or until spinach has wilted. Scatter with extra onion and serve with rice.

Ingredients

  • 750 g beef shank or gravy beef, trimmed, cut into 4 cm pieces
  • 2 red onions, chopped, plus extra, to serve
  • 1 tbsp mild curry powder
  • 1 beef stock cube, crumbled
  • 1 red capsicum, roughly chopped
  • 5 tomatoes, peeled, chopped or 400 g can chopped tomatoes
  • 4 scotch bonnet chillies or 5 long red chillies, seeded, finely chopped
  • 80 ml (⅔ cup) red palm oil or vegetable oil
  • 1 piece stockfish or dried fish pieces, soaked overnight, drained
  • 5 small dried prawns, ground
  • 2 bunches English spinach, leaves and stems roughly shredded
  • steamed rice, to serve