Fragrant Beef Curry

It is so comforting to have a curry in winter, although they can be eaten all year round. As we only have a couple of days of winter left I thought I better share our favourite curry with you - my version of a Balinese curry. Although this curry contains chilli, it is not at all hot but is fragrant and very, very tasty. It takes a bit of work to make your own curry paste but it is so worth it. If you are going to the effort of making your own curry paste, make a lot of curry at once and freeze some for another day. I make it using 2kg beef but never get to freeze any as my son wants to eat if for lunch for days after. My husband also eats some of the leftovers as he prefers a curry a day or two after it was made as the taste matures. Although it has lime juice in the recipe, an extra squeeze once the meal is served really adds some zing to the taste. As with all your cooking, taste the sauce before serving and make any adjustments needed - more salt, sweet (kecap manis) or sour (lime juice).