Corned Beef Curry

Corned Beef Curry
Corned Beef Curry

Patrick Taylor’s father, Squadron Leader Jimmy Taylor, RAFVR, had been stationed in Basra during the Second World War. An Indian regiment was part of the garrison and the officers’ messes entertained each other. While the Hindu soldiers were vegetarian and ate vegetarian curries, the RAF cook house had created one using corned beef as yet another way to serve the tinned meat, which was in plentiful supply (whereas fresh meat often was not). Jimmy was so impressed with the dish that he obtained the recipe and it was a popular meal at home after the war when Patrick Taylor was a boy.




Total TimeUnder 30 minutes


  • 1 tablespoon vegetable oil or olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and finely chopped
  • 1 potato or small turnip, diced
  • 4 garlic cloves, crushed
  • 1 (1-in/2.5cm) piece of fresh ginger, grated
  • 1 red chile, seeded and chopped
  • 1 small green chile, seeded and chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • Freshly ground black pepper
  • 17 ounces vegetable stock
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup raisins
  • 1 can (12 oz) corned beef, cut into cubes
  • 1 cup pineapple chunks
  • 4 ounces sour cream
  • 2 tablespoons chopped fresh cilantro


  1. Heat the oil in a large frying pan over a low heat. Cover with a piece of parchment paper and the pan lid and gently sweat the onions, carrots, and potato in the hot oil for 5 minutes.

  2. Discard the parchment paper. Add the garlic, ginger, chilies, and spices, then the stock, tomatoes, and raisins. Cook for about 20 minutes, then add the corned beef and finish by stirring in the pineapple chunks, sour cream, and cilantro. Serve with cooked rice.


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