Harak Mas Curry Sri Lankan Beef Curry Recipes

SRI LANKA BEEF CURRY

Steps:

• Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes.
• Heat the oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
• Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well.
• Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
• Add the coconut milk and heat through. Taste and adjust the seasonings before serving.

"HARAK MAS CURRY" SRI LANKAN BEEF CURRY

Steps:

• Cut steak into 2 inch squares.
• Heat the ghee in a saucepan and gently fry the onions, ginger and garlic until just beginning to turn golden.
• Add curry powder, turmeric, mustard seeds and fry over a low heat for 2-3 minutes.
• Add salt and vinegar and stir well.
• Add steak and fry, stirring to coat meat well.
• Add chillies and tomatoes, cover pan and simmer on a very low heat for about 2 hours.
• If the gravy is too thin when the meat is tender, cook over a high heat, uncovered until reduced.
• Serve with rice.

SRI LANKAN EGGPLANT (AUBERGINE) CURRY

Steps:

• Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
• Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
• Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
• Drain thoroughly on kitchen paper.
• In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
• Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
• Stir and saute for 30 seconds.
• Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
• Bring slowly to the boil before adding the deep-fried eggplant cubes.
• Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
• Taste and season with a little more sugar and/or salt as desired.

SRI LANKAN BEEF CURRY

Steps:

• Place the coriander, cumin and mustard seeds in a fry pan over medium heat. Cook, shaking the pan until the mustard seeds start to pop (about 2 minutes). Take care not to burn the seeds.
• Cool and grind or crush with a mortar and pestle.
• Heat the oil in a heavy pan and brown the beef in batches. Remove and set aside.
• Add the onion, ginger, garlic, chili curry leaves and lemon grass to the pan and cook gently for 5 minutes. Add the ground spices and cook another 3-4 minutes.
• Return the beef to the pan, along with the coconut cream, water and lime juice.
• Stir well and simmer slowly for about 2 hours or until the beef is tender.
• Stir occasionally and add a little water if the sauce begins to stick.

KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)

Steps:

• In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
• In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
• Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
• Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
• Add the vinegar and season to taste with salt.