Sri Lankan Beef Tempered Curry
A flavorful and aromatic beef curry featuring tender pieces of beef slow-cooked in a rich coconut milk-based gravy, infused with a blend of Sri Lankan spices. This dish is often tempered with aromatic spices and curry leaves for an extra layer of flavor.
🧂 Ingredients
- 1.2 kg Beef chuck roast(cut into 3 cm chunks)
- 1 tbsp Coconut oil
- 1 large Onion(sliced)
- 2 small Green chilies(slit lengthwise)
- 3 cloves Garlic(chopped)
- 1 cm piece Ginger(minced)
- 2 sprigs Coriander leaves(roots and stalks chopped)
- 0.5 tsp Mustard seeds
- 1 tsp Fenugreek leaves(dried)
- 1 stick Cinnamon stick
- 1 tsp Curry powder(Sri Lankan)
- 1 tsp Ground coriander
- 1 tsp Tamarind puree
- 600 ml Coconut milk(full fat)
- 0.5 cup Water(or as needed)
- 1 tsp Salt(or to taste)
- 1 tsp Chilli powder(for tempering)
- 6 sprigs Curry leaves(for tempering)
👨🍳 Instructions
- 1
Place the beef in a large bowl. Add 1 tsp curry powder, 1 tsp ground coriander, and 1 tsp salt. Mix well and marinate for at least 10 minutes, or overnight in the refrigerator.
💡 Tip: Marinating overnight will enhance the flavor. - 2
Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add sliced onion, slit green chilies, chopped garlic, minced ginger, and chopped coriander roots and stalks. Sauté for 2-3 minutes until onions soften.
- 3
Add dried fenugreek leaves, mustard seeds, and cinnamon stick. Toast for another minute until fragrant.
- 4
Add the marinated beef to the pot and sear on all sides until browned. Add tamarind puree and water. Stir to combine.
💡 Tip: Searing the beef adds depth of flavor. - 5
Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 45 minutes, or until the beef is tender.
- 6
Add coconut milk and the remaining 1 tsp curry powder and 1 tsp chili powder for tempering. Stir well. Simmer for another 10-15 minutes, uncovered, until the sauce thickens.
💡 Tip: Adjust the amount of coconut milk for desired gravy consistency. - 7
In a separate small pan, heat a little extra coconut oil over medium heat. Add curry leaves and temper until crisp. Pour this tempering over the curry.
💡 Tip: Tempering adds a final aromatic flourish. - 8
Season with salt to taste. Serve hot with steamed rice.
💡 Tip: This curry pairs well with rice, roti, or hoppers.
💡 Pro Tips
- ✓For a spicier curry, add more green chilies or chili powder.
- ✓If using a tougher cut of beef, you may need to simmer for longer to ensure tenderness.
- ✓Freshly squeezed coconut milk can be used for a richer flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a chopped tomato along with the onions for a slightly different flavor profile.
- Substitute beef with lamb or goat meat.