$22
240 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 250g 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
240 in stock
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
Energy
Protein
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-saturated
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Coriander Seed, Cumin Seed, Fennel Seed, Turmeric, Green Cardamom Seed, Cinnamon, Cloves
Ingredients:
Ingredients for Modern Recipe Method
Ingredients for Traditional Recipe Method
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.
| Weight | 0.6 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 250g, 8.8oz |
| Barcode | "0799632178392" |
| Australian % Ingredients | 25 |
Bay Leaf (Laurel) Ground (30g) imparts a concentrated, aromatic flavour to dishes, ranging from soups and stews to marinades. This finely ground powder allows for a more uniform distribution of flavour, enriching your cooking with its subtle, herbal notes.
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.
This curry paste is excellent used with beef, chicken, lamb or seafood.
This 280g jar will cook with approximately 6kg of meat or seafood – 20+ servings.
Made with beautiful Qld Mango and with the addition of dates and carefully blended spices this chutney really comes to life and brings a whole range of delicious ways to enjoy it.
Try one Teaspoon on the side of any curry or dollop with cold meats, cheese, pizza bases, steaks and sausages. Use as a glaze by generously covering chicken or fish and marinate for 2 hours before baking. To make hors d’oeuvres use a savoury biscuit or corn chip with a dollop of sour cream and a tsp of chutney or a personal favourite is use as a sauce over a grilled chicken breast, fabulous!
Recipe teaser:
https://mudgeerabaspices.com.au/recipe/carrot-cake-muffins-with-punjab-mango-date-chutney/
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Great as a gift or just for yourself. Presented in a gift box, this pack includes one of each of the following:
The gift box of challenges! With very different flavour combinations to suit most styles of dishes, you can create mind blowing results. Definitely a pack to share when friends come over! A culinary gift of the season.
A twist on a new favourite – Salted Caramel made with the goodness of Pure Ghee and Coconut Milk – DELICIOUS.
Coconut salted caramel is a delicious and unique flavour combination that can be described as rich, creamy, sweet, and slightly salty. The taste of coconut is subtle but adds a tropical twist to the classic caramel flavour, while the salt enhances the sweetness and adds a savoury note. The texture of the caramel is smooth and silky, making it a perfect topping for desserts like ice cream, cakes, and pies. Overall, coconut salted caramel is a decadent and indulgent treat that is sure to satisfy your sweet tooth.
This chutney has proven to be very popular. It is sweet and summery with amazing Mango flavour and a good ‘kick’ of chilli at the end.
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Blended from imported ingredients
Ingredients: coriander, chilli, garam masala, mace, cardamom
Korma Masala Curry Powder is a blend of spices commonly used in Indian cooking to make a creamy Korma curry. Blend with sautéed onions, garlic, and ginger, along with meat or vegetables, and then simmer in a yogurt or cream-based sauce for a easy curry loved by most.
Origin: Morocco
Thyme powder is commonly used as a seasoning in cooking, particularly in Mediterranean and Middle Eastern cuisine. It can be used to add flavour to soups, stews, meats, and vegetables. Some people also use thyme powder for medicinal purposes, as it has been shown to have antibacterial and anti-inflammatory properties.
Yes, its from the opium poppy, however the actual seeds are not a narcotic. Phew! These crunchy and nutty flavoured seeds are most popular used in baking and are often seen baked on fresh bread.
Origin: Turkey
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
A splash-on sauce made with the ever popular Red Habanero chilli. Cobra Chilli’s Habanero pepper sauce is fiery hot and extremely pungent with a distinctive fruity-smoky flavour.
This is a Hot, Louisiana-Style Pepper Sauce that is such a versatile condiment for nearly all kinds of food.
The Habanero chilli comes from the Amazonas region and whilst Mexico is the largest consumer of this spicy ingredient, it has fast become increasingly popular all over the world.
Once recognised by the Guinness book of World Records as the world’s hottest chilli, it’s 50 times hotter than a Jalapeno coming in at 300,000 Scoville Heat Units.
Origin: India
Whole dried bird’s eye chillies are commonly used in various cuisines to add spiciness and heat to dishes. They can be used in soups, stews, curries, marinades, sauces, and rubs. They can also be ground into a powder and used as a seasoning for meat, seafood, vegetables, and snacks. Additionally, some people use them to make hot sauces or infuse them in oil or vinegar for future use.
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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!
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.