U.S. Potato Wedges with Beef Curry

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  • Serves: 1-2
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  • U.S. Frozen Wedges 150 grams
  • Beef tenderloin 200 grams
  • Steamed rice 250 grams
  • Red onion, chopped 150 grams
  • Garlic, chopped 30 grams
  • Tomato, diced 100 grams
  • Curry leaves 5 grams
  • Chili powder 15 grams
  • Turmeric powder 10 grams
  • Vegetable oil 500 ml
  • Ginger, chopped 25 grams
  • Salt 5 grams
  • Chicken powder 5 grams
  • Fish sauce 10 ml
  • Leek 30 grams
  • Green chili 1 piece
  • Red chili 1 piece



  • Slice the beef into a suitable size. Marinate with a little bit of salt, chicken powder, turmeric powder and let it rest for 15 minutes (The chicken powder is optional).
  • Heat up the oil in a pan. 
  • Once the oil is hot, sauté the onions, ginger, and garlic. Once the onions soften, add the chili powder along with the turmeric powder. Add the tomato dices and sauté for another 5 minutes. 
  • Add the beef and mix well. After 5 minutes, turn to low heat and add some water. Cover the pot and cook for 30 minutes (If you want the beef to be softer, you can cook it for more than 30 minutes).
  • In another pot, heat up the oil to fry the U.S. Frozen Potato Wedges, curry leaves and leek. Once the oil reaches 160°C, fry the ingredients until the U.S. Frozen Potato Wedges turn golden brown. 
  • After cooking the beef for 30 minutes, add the fried U.S. Potato Wedges to the beef curry. Once the curry becomes oily with some paste, it is ready to be served. 
  • Prepare the dish as shown in picture. Serve the rice and curry together. 


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