Set the Pressure Cooker to “Sear on High” and set timer for 10 minutes
Add coconut oil to inner pot of pressure cooker. Once hot, add the onions and cook until they just become soft. Add the canned tomatoes and stir through. Then add the spice mix ingredients, stirring through for a minute, or until fragrant.
Add the beef, curry leaves and ¾ cup water to the pressure cooker
Select the menu by pressing the PRESSURE COOK button
Select the “MEAT/POULRTY” setting and adjust the cooking time to 40 minutes.
Press start to commence the cooking process. (make sure pressure valve is set to “Seal”)
Once timer has gone off, release pressure valve so steam can escape. Remove the lid, being careful of any steam. Stir the curry with a spoon.
To Thicken: Make a cornflour slurry with 1 tablespoon of cornflour and 2 tablespoons of tap water mixed together in a small dish. Pour into the curry whilst its still in the slow cooker and hot, stir through – it will thicken slightly. If you’d like it even thicker, repeat.
Curry Leaves: Heat a small pan on high heat with ½ tablespoon of oil (any will do). Remove curry leaves from the stems and add to pan once heated. Stir them around in the pan – they will sizzle and crackle a bit and will only take a minute or two to cook. Once they’ve become crisp and turned a darker shade of green, remove from pan.
To Serve: Divide curry and rice equally among 4 bowls, sprinkle the curry leaves on top.