MCU1SLBC

Sri Lanka Beef Curry Masala Mild (1kg)

$70

8 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 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.

Stock

8 in stock

SKU MCU1SLBC Categories Curry Masala, Mudgeeraba Spices Tags Beef, Chicken, Coconut, Cream, Fish, Gluten Free, Lamb, Tomato, Vegan, Vegetable, Vegetarian, Yoghurt

4 fortnightly payments of $17.50 with More info

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:

50g ghee/butter
2 medium onions, sliced
5cm piece root ginger
2 cloves garlic, crushed
2 tbsp Sri Lanka Beef Curry Masala
1 kg Beef pieces
1 tin coconut cream
1 tin of tomatoes or water
1/2 tsp salt
1 sprig curry leaves (optional)
1 chilli/capsicum, sliced (optional)

Method:

Heat the ghee in a large pan until hot.
Add the onions, ginger and garlic, sauté.
Lower the heat, add the Sri Lanka Beef Curry Masala to the pan, stir well and fry until aromatic.
Add the meat and seal on high heat, stir 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.
Serve the curry with rice, Naan bread, yoghurt and chutney.