Mudgeeraba Spices
Sri Lanka Curry Recipe
This Sri Lankan 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 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Ingredients
- 2 tbsp Sri Lanka Curry Paste
- 500 grams Beef cut small
- 1/2 cup coconut cream
- 200 grams tomatoes
Method
- Add the Sri Lanka Curry Paste to a pan, add the meat and seal on high heat, stir well.
- Add the coconut cream, tomatoes and enough water to make gravy to cook.
- 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.
