MCUSLBC
(2 customer reviews)

Sri Lanka Beef Curry Masala Mild (240g)

$22

237 in stock

This Sri Lankan Beef Curry is traditionally quite hot but we decided to take out all the chilli and make it quite mild – a family favourite.

This allows you to add your own chilli powder or fresh chilli and increase the heat to what you require to suit the needs.

This curry can be cooked with any meat, seafood or vegetables.

If you would like to change this curry back to its original, traditional heat, when cooking, instead of adding 2 tbsp of the Sri Lanka Beef Curry Masala to 1kg of meat, substitute this with 1 tbsp of chilli powder and 1 tbsp of Sri Lanka Beef Curry Masala.

This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.

We also have an alternate, modern version in our recipe section. It’s the one we cook at shows.

Stock

237 in stock

Share the Product
Tweet this Product
Pin this Product
Email This Product

Description

Nutrition Information

Servings per package:

50

Serving size:

5
g

Average Qty
per Serving

Average Qty per 100g

Energy

77 kJ
1540 kJ

Protein

0.7 g
13.1 g

Fat, total

0.8 g
16.7 g

-saturated

0.1 g
1 g

Carbohydrate

1.8 g
35.4 g

-sugars

0.4 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 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.

Additional information

Weight0.6 kg
Dimensions10.5 × 9 × 14 cm
Heat

Size

250g, 8.8oz

Barcode

"0799632178392"

Australian % Ingredients

25

2 reviews for Sri Lanka Beef Curry Masala Mild (240g)

  1. Veronica Hunter (verified owner)

    I have been using Mudgeeraba curry powders since I first discovered them at the Royal Easter Show about 25 years ago. There are many & varied mixes but Beef Curry Massla Mild is my favourite. It is so full flavoured & an excellent mix of spices without chilli, that I use it with all meats & vegetables, in savoury slices & soups, a little in scrambled eggs or frittata. If you require a hotter flavour there are many medium & hot curry mixes or just put a little chilli in the mild mix. They are just the best curry mixes ever! Very good value for money.

    • Flavour & Spice (store manager)

      Hi Veronica, thank you so much for your feedback, you made our day! Great tips too, curry powder is a secret weapon!

  2. Ruth Fletcher (verified owner)

    The Sri Lanka beef curry is the perfect curry to serve to guests or a crowd – it’s mild so perfect for those who don’t like the burn, but incredibly full of flavour, a favourite in our family.

Add a review

Your email address will not be published. Required fields are marked *

Related Products

East Coast Buffalo Crystals

Just sprinkle Taipan BBQ’s East Coast Buffalo Crystals directly onto your wings, to taste, right after baking or frying.

To create a Buffalo-style Wing Sauce, simply mix equal parts of Buffalo Crystals with White Vinegar and melted butter, then mix to create a delicious sauce and toss your cooked wings through, coating fully.

Serve with Blue Cheese or Ranch dressing – Enjoy!

Tip:  For plump and juicy chicken breast fillets – lightly coat breasts with olive oil and then generously coat with rub both sides,  bake in oven at 180c for 30 mins and let rest for a further 5 mins. Delicious!

Made with all natural ingredients and None of the Nasties.

Read More »

Sri Lanka Beef Curry Masala Mild (1kg)

This Sri Lankan Beef Curry is traditionally quite hot but we decided to take out all the chilli and make it quite mild – a family favourite.

This allows you to add your own chilli powder or fresh chilli and increase the heat to what you require to suit the needs.

This curry can be cooked with any meat, seafood or vegetables.

If you would like to change this curry back to its original, traditional heat, when cooking, instead of adding 2 tbsp of the Sri Lanka Beef Curry Masala to 1kg of meat, substitute this with 1 tbsp of chilli powder and 1 tbsp of Sri Lanka Beef Curry Masala.

This 1 kg jar will cook with approximately 40kg of meat, vegetables or seafood – 200 servings.

We also have an alternate, modern version in our recipe section. It’s the one we cook at shows.

Read More »

Butter Chicken Curry Masala Mild (Kumari recipe)

Please note that this is a Kumari Spice World original blend and IS NOT the same product as the famous Mudgeeraba Spices original blend.

Ingredients: Cardamom, Clove, Pepper, Ginger, Paprika, Coriander, Fennel, Nutmeg & Cinnamon

 

Recipe:

You’ll need:

  • garlic minced
  • ginger minced
  • Finely chopped onion
  • tomato puree
  • cream or sour cream

Saute Garlic/Ginger paste for 1 min
using half the butter, in an indian
work/heavy fry pan. Add chicken
fry until golden. Remove from pan,
set aside. Heat the remaining butter,
Add tomato puree, butter chicken mix
& Salt. Stir well for 1 min.Do Not Burn.
Add enough water to keep gravy
thick, Bring to boil quickly. Reduce heat,
Add Chicken stiring gently,
Add 1/2 cup cream
Simmer for 10mins….

For a Creamier result use all the Cream, but
increase Butter Chicken mix by approx 1/4 Tsp.

Read More »

Curry Powder Roasted (30g)

Origin: India

Ingredients: coriander, fennel, cumin, fenugreek, cinnamon, nutmeg, curry leaves, red rice, chilli, cardamom, cloves, rampe and mustard

Roasted curry powder is a blend of spices commonly used in Sri Lankan and South Indian cuisine. It typically includes coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, cardamom, and black pepper that are dry roasted until fragrant and then ground into a fine powder. The roasting process enhances the flavor of the spices and gives the powder a rich, earthy aroma. Roasted curry powder is often used as a base for curries and stews, and can also be used as a seasoning for roasted meats and vegetables.

Read More »

Onion (Piaz) Chopped/Flakes

Onion (Piaz) Chopped/Flakes offer a convenient way to add onion’s pungent, sweet flavour to dishes, ideal for when fresh onions aren’t available, enhancing soups, stews, and meat dishes.

Read More »

Pit Brothers Salt Pepper Garlic Rub (190g)

Salt, Pepper and Garlic, blended the Kumari way for a flavour that punches way above its weight. Use it as a steak or rib rub, on wings, or for jazzing up burgers and fries. Simply sprinkle on, or rub into, your meal of choice. It’s phenomenal on beef, brisket, wings, ribs, chicken, pork, calamari or salmon. It’s also the perfect blend for adding spice and flavour to potatoes and vegetables.

Read More »

You might also like to try…

Lemon Meringue Pie Sauce (250ml)

If you love Lemon Meringue Pie, you will ADORE this sauce!

Lemon meringue is a classic dessert that is loved by many people all over the world. It is a sweet and tangy dessert that consists of a lemon filling and a fluffy meringue topping. The lemon filling is usually made from freshly squeezed lemon juice, sugar, eggs, and cornstarch, which are cooked together until thick and creamy. However, we’ve changed it up and bring to you this special sauce which is vegetarian (it has Ghee), and encompasses all that you would expect in a great lemon meringue pie.

 

Take the amazing flavour of the pie and add it to ice cream for a whole new twist on this classic.

Instant dessert in a bottle.

Read More »

Dill Seed (Sowa) Whole

Dill Seed (Sowa) Whole offers a slightly bitter, citrus-like flavour, perfect for pickling, bread baking, and seasoning fish and salads. These seeds are essential for dishes requiring a pronounced dill taste without the leafy texture.

Read More »

Peppercorn White Ground (30g)

White pepper is the better choice when it comes to light coloured dishes like cream soups, white sauces, pasta and potatoes.  White pepper is a little more pungent in flavour than the black pepper so you won’t need as much.

Read More »

Curry Paste Box Set – 6 of the Best

VERY POPULAR!!!

Easy to cook and suits those with a busy lifestyle!  Also, GREAT VALUE!!  30 servings per jar and Butter Chicken has 60!!

6 Curry Pastes in one box.

These curry pastes have been created from our famous ground spice “curry masalas“, but with the addition of ginger, onion, garlic and oil to make these curry pastes

These are gluten free, vegan and vegetarian friendly, with no additives or preservatives!

Butter Chicken

This all time favourite curry paste is so easy to use and absolutely delicious. Best used for cooking chicken or vegetables.  This curry paste can also be used to make a Tandoori marinade by adding 2 tbsp Butter Chicken Curry paste into a bowl with 1 cup natural yoghurt. Use 1kg of chicken maryland (bone in) and remove the skin and score the meat to the bone and marinate for 2 hours in the fridge (or overnight). Cook on the BBQ and serve with bread, chutney, yoghurt and a salad.  This 280g jar will cook with approximately 12kg of meat, vegetables or seafood – 60 servings.

Bombay Curry Paste

This paste is created with fabulously popular Bombaywalla curry masala.  Same spices except with the time saving advantage of having ginger, onion and garlic already in the paste.  Bombaywalla means “Man from Bombay”.  This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods.  This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.

Durban Curry Paste

This is a curry with fantastic African influences. It is an unroasted, general purpose curry, excellent for vegetables, lamb, beef, chicken or fish.   What is Bunnychow?  Bunny chow is a South African fast food dish that originated in the Indian community of Durban. It consists of a hollowed-out loaf of bread filled with curry. The bread used is typically a white bread loaf, and the center is scooped out to make space for the curry filling, which can be made with various ingredients such as chicken, beef or veggies. provides 30 servings.

Madras Curry Paste

This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods.  Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc. Provides 30 servings.

Lamb Korma Paste

This is a medium heat Lamb Korma cooked with yoghurt and has a finish.  This a great one for adding a few fruit and nuts to enjoy a more complex dish. It can be cooked with lamb, beef or chicken, with vegetables and potatoes.  Provides 30 servings.

Vindaloo Curry Paste

This popular South Indian hot beef curry is traditionally cooked with a hint of vinegar, this gives it that bit of familiar tang that comes with a vindaloo.  For more intense flavour you can marinate your meat in the paste for at least 30mins or overnight is even better.  A little tomato paste can be added but not necessary with this paste. Provides 30 servings.

Read More »

Chive Flakes

Chive Flakes add a mild onion-like flavour to dishes, ideal for garnishing and adding a fresh touch to salads, soups, and baked potatoes, offering a convenient way to incorporate the taste of chives into your cooking.

Read More »

Butter Chicken Curry Masala Mild (Kumari recipe)

Please note that this is a Kumari Spice World original blend and IS NOT the same product as the famous Mudgeeraba Spices original blend.

Ingredients: Cardamom, Clove, Pepper, Ginger, Paprika, Coriander, Fennel, Nutmeg & Cinnamon

 

Recipe:

You’ll need:

  • garlic minced
  • ginger minced
  • Finely chopped onion
  • tomato puree
  • cream or sour cream

Saute Garlic/Ginger paste for 1 min
using half the butter, in an indian
work/heavy fry pan. Add chicken
fry until golden. Remove from pan,
set aside. Heat the remaining butter,
Add tomato puree, butter chicken mix
& Salt. Stir well for 1 min.Do Not Burn.
Add enough water to keep gravy
thick, Bring to boil quickly. Reduce heat,
Add Chicken stiring gently,
Add 1/2 cup cream
Simmer for 10mins….

For a Creamier result use all the Cream, but
increase Butter Chicken mix by approx 1/4 Tsp.

Read More »

Subscribe to our newsletter and get an INSTANT

$10 OFF*

Your next order!

*Excludes Bulk Spices