Black beef curry (Sri Lanka)

Black beef curry (Sri Lanka)

Based on 0 ratings
K

Kathrin

Community member

"This black beef curry is spicy and has a dark brown aromatic gravy that renders the name ‚black curry‘ in Sri Lanka. The roasted curry powder, roasted cayenne pepper and tamarind bring out the color. We prefer a tender lean beef cut, but if you prefer more marbled beef with more fat, you can choose another cut as long as it cooks in less than 45min. I make the tamarind juice from fresh tamarind and a little water but you can use preserved tamarind paste as well."

Difficulty

Medium 👍

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
tbsp
ginger
tbsp
coconut oil
1⅓ cloves
garlic
onion
pandan leaf
sprig
curry leaf
tbsp
tamarind juice
166⅔ g
beef tenderloin
cinnamon stick
1
cardamom pods
1
cloves
tsp
raw curry powder
tsp
roasted curry powder
tsp
cayenne pepper
tsp
cayenne pepper roasted
tsp
black pepper
½ tsp
salt
tsp
ground turmeric
tomato
tsp
fennel seed (roasted and ground)
tsp
lemon juice
133⅓ ml
coconut milk
1
potatoes

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  • Step 1/4

    Dice onions, crush ginger and garlic, prepare tamarind juice, pandan leaf and a sprig of curry leaves. Cut beef against the grain.
    • tbsp ginger
    • 1⅓ cloves garlic
    • onion
    • pandan leaf
    • sprig curry leaf
    • tbsp tamarind juice

    Dice onions, crush ginger and garlic, prepare tamarind juice, pandan leaf and a sprig of curry leaves. Cut beef against the grain.

  • Step 2/4

    Heat coconut oil and fry ginger, onion, garlic, pandan leaf, curry leaves. After 2-3 min add cinnamon, cloves and cardamom. Then add curry powders, cayenne and pepper and mix, keep frying for 2 more minutes.
    • tbsp coconut oil
    • cinnamon stick
    • 1 cardamom pods
    • 1 cloves
    • tsp raw curry powder
    • tsp roasted curry powder
    • tsp cayenne pepper
    • tsp cayenne pepper roasted
    • tsp black pepper

    Heat coconut oil and fry ginger, onion, garlic, pandan leaf, curry leaves. After 2-3 min add cinnamon, cloves and cardamom. Then add curry powders, cayenne and pepper and mix, keep frying for 2 more minutes.

  • Step 3/4

    Add beef to the curry base, stir-fry until fully coated and sealed. Then add tamarind juice. Mix with the beef and simmer for 2-3 min on medium heat, then add salt, turmeric and optionally one sliced tomato. Cover and simmer for 20min. Stir occasionally. After 20 min you should have a nice dark base for the curry gravy. While the curry simmers, peel and cube 3 small potatoes.
    • 166⅔ g beef tenderloin
    • ½ tsp salt
    • tsp ground turmeric
    • tomato

    Add beef to the curry base, stir-fry until fully coated and sealed. Then add tamarind juice. Mix with the beef and simmer for 2-3 min on medium heat, then add salt, turmeric and optionally one sliced tomato. Cover and simmer for 20min. Stir occasionally. After 20 min you should have a nice dark base for the curry gravy. While the curry simmers, peel and cube 3 small potatoes.

  • Step 4/4

    Add the coconut milk, stir gently and bring to a boil. Then add potato cubes and simmer until gravy is thick and potatoes are done, about 10-15min. Finish by adding 1/2 tsp of roasted and ground fennel seeds and a teaspoon of lime juice. Serve with basmati rice or roti.
    • tsp fennel seed (roasted and ground)
    • tsp lemon juice
    • 133⅓ ml coconut milk
    • 1 potatoes

    Add the coconut milk, stir gently and bring to a boil. Then add potato cubes and simmer until gravy is thick and potatoes are done, about 10-15min. Finish by adding 1/2 tsp of roasted and ground fennel seeds and a teaspoon of lime juice. Serve with basmati rice or roti.

  • Enjoy your meal!

    Black beef curry (Sri Lanka)

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