Description
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
Energy
Protein
Fat, total
-saturated
Carbohydrate
-sugars
Sodium
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 Method
Melt 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 Method
Melt 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.
Seth Brundle (verified owner) –
Very rich and indulgent. Mild enough for our 10 year old to enjoy. Definitely going to become a regular part of the household menu