Sri Lankan beef curry
This Sri Lankan beef curry features beef slowly braised in a coconut milk gravy. Take your time to cook this, and allow the flavours to develop.
equipment
- small frypan
- large bowl
- wide pan with lid
ingredients
- 800 g chuck steak - cut into medium pieces
for the marinade
- 1 ½ tbsp coriander seeds
- 2 tbsp red chilli powder
- 1 tsp ground turmeric
- 1 ½ tsp curry powder - see notes
- 1 tsp jaggery
- 150 ml tamarind water
- ½ brown onion - finely sliced
- 2 green chillies
- 2 tomatoes - finely chopped
for the gravy
- 3 tbsp vegetable oil
- 12 curry leaves
- 1 tbsp black mustard seeds
- 1 tsp fenugreek seeds
- 1 stick cassia
- 6 green cardamom pods - broken open
- 1 ½ brown onions - finely sliced
- 1 tsp salt
- 30 g ginger - finely chopped
- 4 cloves garlic - finely chopped
- 400 ml thick coconut milk
- 250 ml water - hot
instructions
to marinate
- Heat a small frypan over medium heat. Add the coriander seeds and toss gently until the seeds start to colour and become aromatic. Remove from the heat, allow to cool then grind to a fine powder.
- Place the beef in a large bowl and add the ground coriander seeds, chilli powder, turmeric, curry powder and jaggery. Mix well to ensure the beef is evenly covered with the spices.
- Add the tamarind water, onion slices, green chilli and tomatoes and mix well.
- Cover the bowl and refrigerate overnight.
to cook
- Place a large pan over medium heat and add the oil.
- Add the curry leaves, mustard and fenugreek seeds, cassia stick and cardamon pods to the oil. Stir until fragrant and the mustard seeds start to pop.
- Reduce heat to low, add the onion slices and sprinkle with the salt. Fry gently until the onions soften and become golden-brown. This will take around 10 minutes.
- Add the ginger and garlic, then gently fry, stirring continuously, until the raw garlic smell has gone. This takes around two minutes.
- Increase heat to medium and add the marinated beef and any accumulated liquids and spices. Mix well and fry for five minutes, or until the beef is evenly coloured.
- Add ½ cup of the coconut milk and the hot water to the pan and allow to come to a simmer. Reduce heat to very low, cover the pan with a lid, and let the beef simmer for 1½ hours, stirring occasionally. If the curry is drying out add a little more water, one tablespoon at a time
- When the meat is tender, add the remaining coconut milk and mix well. Increase the heat slightly and gently simmer the curry, uncovered, for further 20 minutes or until the gravy thickens.
- Remove from the heat and serve.
notes
If you cannot find Sri Lankan curry powder use a good quality brand from the supermarket. The curry powder provides a depth of flavour and aroma.
Cut the beef into medium sized pieces - 3cm or 1½ inches.
private notes
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nutrition
Serving: 250 g | Calories: 848 kcal | Carbohydrates: 29 g | Protein: 44 g | Fat: 66 g | Saturated Fat: 41 g | Trans Fat: 2 g | Cholesterol: 136 mg | Sodium: 893 mg | Potassium: 1377 mg | Fiber: 7 g | Sugar: 11 g | Vitamin A: 1872 IU | Vitamin C: 82 mg | Calcium: 149 mg | Iron: 11 mg
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Printed on 22 July 2026
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