18/11/2025
Ingredients
Beef: 1 kg (about 2.2 lbs) boneless beef chuck or stewing beef, cut into 1-inch pieces
Coconut Milk: 400ml canned full-fat coconut milk
Onions: 1 large onion, finely sliced or chopped
Garlic: 4-5 cloves garlic, finely chopped or minced
Ginger: 1 inch fresh ginger, peeled and finely grated
Green Chillies: 2-3 green chillies, sliced (adjust to taste)
Curry Leaves: About 10-12 fresh curry leaves
Pandan Leaf: 1 piece (about 5cm) pandan leaf (optional, but traditional)
Cinnamon: 1 cinnamon stick
Cardamom: 4-6 green cardamom pods, bruised
Fenugreek Seeds: ½ tsp fenugreek seeds
Mustard Seeds: ½ tsp black mustard seeds
Tomatoes: 1 large tomato, chopped
Sri Lankan Roasted Curry Powder: 1.5 - 2 tbsp
Turmeric Powder: 1 tsp
Chilli Powder/Flakes: 1 tsp dried red chilli flakes or powder (adjust to heat preference)
Vegetable Oil: 2 tbsp
Salt: To taste (approx. 1 tsp initially)
Water/Stock: 1-2 cups (as needed for simmering)
Instructions
Marinate the Beef: In a large bowl, combine the beef pieces with salt, turmeric powder, and about half of the curry powder. Mix well to coat the meat evenly, cover, and let it marinate for at least 30 minutes, or preferably overnight in the fridge for deeper flavour pe*******on.
Sauté Aromatics: Heat the oil in a large, heavy-bottomed pot or pan over medium heat. Add the curry leaves, pandan leaf, mustard seeds, and fenugreek seeds. Stir until the mustard seeds start to pop and the mixture is fragrant (about 1-2 minutes).
Cook Onions, Ginger, and Garlic: Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and start to turn golden brown (about 5-10 minutes). Add the minced garlic, ginger, green chillies, cinnamon stick, and bruised cardamom pods. Cook for another 2-3 minutes until the raw smell disappears.
Brown the Beef: Increase the heat to medium-high and add the marinated beef to the pot. Stir well to mix the beef with the aromatics and spices. Cook for a few minutes until the beef is well-coated and has browned on the outside.
Add Remaining Ingredients & Simmer: Stir in the chopped tomatoes, remaining curry powder, and chilli powder/flakes. Pour in most of the coconut milk and 1 cup of water or beef stock. Bring the mixture to a boil.
Slow Cook: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking and add a little more water if the curry is drying out.
Thicken and Finish: When the beef is tender, add the remaining coconut milk (or coconut cream for a richer finish) and mix well. Increase the heat slightly and simmer uncovered for another 10-20 minutes until the gravy thickens to your desired consistency. Taste and adjust salt or seasoning as needed.
Serve: Remove from heat and discard the pandan leaf and cinnamon stick if desired. Serve the Sri Lankan beef curry warm with basmati rice, string hoppers, or naan/roti bread.
Ceylon hearth
