Name: Sri Lanka Beef Curry Masala Mild (1kg)
Brand: Flavour & Spice
SKU: MCU1SLBC
Price: 80 AUD
Availability: InStock
Rating: 5 (1 reviews)

Description

Nutrition Information

Servings per package:

200

Serving size:

Average Qty
per Serving

Average Qty per 100g

Energy

77 kJ

1540 kJ

Protein

0.655 g

13.1 g

Fat, total

0.835 g

16.7 g

-saturated

0.05 g

1 g

Carbohydrate

1.77 g

35.4 g

-sugars

0.38 g

7.6 g

Sodium

4 mg

75 mg

Ingredients

Coriander Seed, Cumin Seed, Fennel Seed, Turmeric, Green Cardamom Seed, Cinnamon, Cloves

Recipe

Ingredients:

Ingredients for Modern Recipe Method
- 3½ tbsp butter/ghee (50 g)
- 1½ onions, finely chopped
- 3 cloves garlic, finely chopped
- 2½ tsp ginger, finely chopped
- 1½ tbsp Sri Lanka Beef Curry Masala
- 1 kg (2.2 lb) Beef, diced
- 400 ml (13 ½ oz) coconut cream
- 100 g (3 ½ oz) tomato paste
- ½ tsp salt or to taste
Ingredients for Traditional Recipe Method
- 3½ tbsp butter/ghee (50 g)
- 2 medium onions, sliced
- 2 cloves garlic, finely chopped
- 5 tsp ginger, finely chopped
- 2 tbsp Sri Lanka Beef Curry Masala
- 1 kg (2.2 lb) Beef, diced
- 1 tin coconut cream
- 1 tin of tomatoes or water
- ½ tsp salt or to taste
- 1 sprig curry leaves (optional)
- 1 chilli/capsicum, sliced (optional)

Method:

Modern Recipe MethodMelt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Sri Lanka Beef Curry Masala mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the beef and seal well. Add the coconut cream, tomato paste and salt. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.This curry is very versatile and can be used with any meat, seafood, vegetables or lentils. Traditional Recipe MethodMelt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Sri Lanka Beef Curry Masala mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the beef and seal well. Add the coconut cream, tomatoes/water and salt. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.