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Sri Lankan Beef Kiri Hodi
Coconut Milk Curry
A mild and comforting Sri Lankan beef curry simmered in rich coconut milk, infused with aromatic spices. This dish is a staple in many Sri Lankan households, often served with rice and other curries.
ð§ ææ
- 750 g Beef(cubed (chuck or stewing beef recommended))
- 400 ml Coconut milk(thick)
- 200 ml Coconut milk(thin)
- 1 large Onion(sliced)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 2-3 pieces Green chilies(slit lengthwise)
- 10-15 leaves Curry leaves
- 1 inch piece Cinnamon stick
- 3 pods Cardamom pods(bruised)
- 3 pieces Cloves
- 1 tsp Turmeric powder
- 1 tsp Chili powder(adjust to taste)
- to taste Salt
- 2 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add cinnamon, cardamom, and cloves, and sauté for about 30 seconds until fragrant.
- 2
Add sliced onions and sauté until softened and lightly golden, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, and sauté for another minute until fragrant.
- 4
Stir in turmeric powder and chili powder, and cook for 30 seconds, stirring constantly.
- 5
Add the cubed beef to the pot and brown it on all sides. Season with salt.
- 6
Pour in the thin coconut milk and add the slit green chilies and curry leaves. Bring to a simmer, then reduce heat to low, cover, and cook for about 1 hour, or until the beef is tender.
- 7
Once the beef is tender, stir in the thick coconut milk. Simmer gently for another 15-20 minutes, uncovered, until the gravy has thickened slightly. Do not boil vigorously after adding the thick coconut milk.
- 8
Taste and adjust salt if necessary. Serve hot with rice.
ð¡ ããã®ã³ã
- âEnsure the beef is cut into uniform cubes for even cooking.
- âLow and slow cooking is key to tender beef.
- âAvoid boiling the curry after adding the thick coconut milk to prevent it from splitting.
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- Add a tablespoon of roasted curry powder for a deeper flavor.
- Include a few pieces of goraka (Garcinia cambogia) for a slight tanginess.