This Sri Lankan beef curry is traditionally quite hot but during our manufacturing we decided to take out all the chilli and make it quite mild. This allows you to add your own chilli powder or fresh chilli and increase the heat to what you require to suit the needs. This curry can be cooked with any meat, seafood or vegetables and cooked. If you would like to change this curry back to its original heat, when cooking instead of adding 2 tbsp of the Sri Lankan Beef Curry Blend to 1kg of meat. Substitute this with 1 tbsp of chilli powder and 1 tbsp of Sri Lankan Beef Curry Blend.
Sri Lankan Beef Curry
2 medium sliced onions
3 tbsp butter/ghee
1 sprig curry leaves (optional)
2 cloves garlic crushed
1 ½ tsp salt
5cm piece root ginger
2 level tbsp Sri Lanka Beef Curry Masala
1 chilli/capsicum sliced (optional)
1 kg (2.2 lb) beef pieces
400g (14oz) tin of tomatoes/water
400ml (13 ½ oz) coconut cream
Heat the ghee in a large pan until hot. Add the onions, garlic and ginger, sauté. Add the Sri Lanka Beef Curry Masala and fry for a further 2 minutes. Add the beef and seal on high heat, stir well. Add the coconut cream, tomatoes, water and salt. Bring to the boil with the lid on. Turn the curry down to a simmer and cook until the meat is tender. Take the lid off to reduce the gravy until reaching the desired consistency.
This curry is very versatile and can be used with any meat, seafood, vegetables or lentils.