Fiery Sri Lankan Beef Curry
Embark on a culinary adventure with this Fiery Sri Lankan Beef Curry, perfect for those who crave bold and spicy flavors! This dish features tender cuts of sirloin marinated in a fragrant blend of spices, marrying traditional Sri Lankan techniques with a rich, creamy coconut milk base. Marinating the beef for an extended period allows the flavors to deeply penetrate the meat, resulting in a robust and hearty dish that only gets better with time. Whether you're enjoying it on a chilly evening or impressing guests at a dinner party, serve it over fluffy basmati rice for a satisfying meal that delights the palate. Keep some extra chili flakes on hand for those who dare to add more heat!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Ground Coriander
1 (tablespoon)
Ground Cumin
3 (teaspoons)
Ground Fennel
1 (teaspoon)
Ground Turmeric
3 (teaspoons)
Fresh Ground Black Pepper
1 (tablespoon)
Boneless Sirloin Steaks
2-2.5 (lbs, cut into 2-inch pieces)
Oil
3 (tablespoons (more if needed))
Onions
3 (medium, chopped)
Fresh Ginger
3 (teaspoons)
Fresh Minced Garlic
2 (tablespoons)
Jalapeno Pepper
1-2 (seeded and finely chopped)
Beef Broth
1 (cup (optional))
Coconut Milk
3 (cups)
White Wine Vinegar
2 (tablespoons)
Salt
1-2 (teaspoons (or to taste))
Instructions
1
In a small saucepan over medium-low heat, toast the ground coriander, cumin, fennel, and turmeric for about 6 minutes, stirring frequently until the spices are aromatic.
2
In a large bowl, combine the beef cubes with the toasted spice mixture and 1 tablespoon of ground black pepper. Toss well to coat the beef evenly in the spices.
3
Cover the bowl and refrigerate the marinated beef for 6 to 24 hours, allowing the flavors to meld.
4
Heat the oil in a Dutch oven over medium heat and add the chopped onions, ginger, minced garlic, and jalapeno pepper. Sauté for about 3 minutes, or until the onions are soft and translucent.
5
Transfer the sautéed onion mixture to a large bowl and set aside.
6
In the same Dutch oven, add half of the marinated beef cubes, adding more oil if necessary. Sear the beef on all sides until browned, then remove and add to the bowl with the onion mixture.
7
Repeat the browning process with the remaining beef cubes.
8
Once all the beef is browned, return the beef-onion mixture to the Dutch oven. If using, pour in the beef broth, coconut milk, and white wine vinegar; stir to combine.
9
Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for approximately 2 to 2.5 hours, stirring occasionally, until the beef is very tender.
10
Season with salt to taste before serving.
11
For best results, allow the curry to sit for a while before serving. It pairs excellently with a side of warm basmati rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Fiery Sri Lankan Beef Curry?
It is a bold and spicy traditional-style stew featuring tender sirloin marinated in a fragrant blend of coriander, cumin, fennel, and turmeric, finished in a rich coconut milk base.
How long should I marinate the beef?
For the best flavor penetration, the beef should be marinated in the refrigerator for at least 6 hours, and up to 24 hours.
Can I use a different cut of beef for this curry?
While sirloin is recommended for its tenderness, you can also use chuck roast or beef stew meat, though they may require a slightly longer simmering time.
Why do I need to toast the ground spices?
Toasting the coriander, cumin, fennel, and turmeric for about 6 minutes over medium-low heat enhances their aroma and deepens the overall flavor of the dish.
How spicy is this Sri Lankan beef curry?
As the name suggests, it is quite fiery due to the combination of black pepper, jalapenos, and toasted spices. You can adjust the heat by adding more or fewer chili flakes.
What is the best way to serve this curry?
This dish pairs excellently with fluffy basmati rice, which helps balance the intense heat and rich coconut sauce.
Can I substitute the jalapeno peppers?
Yes, if you want more heat, you can use serrano peppers. For a milder version, you can use a smaller amount of mild green chilies or omit them entirely.
How long does the curry need to simmer?
The curry should simmer on low heat for approximately 2 to 2.5 hours until the beef is very tender.
Is the beef broth mandatory?
No, the beef broth is listed as optional. It adds extra depth, but the coconut milk alone provides a delicious and creamy base.
What type of vinegar should I use?
The recipe calls for white wine vinegar, which provides a clean acidity to balance the spices. Apple cider vinegar can be used as a substitute.
Why should I brown the beef in batches?
Browning in batches ensures that the meat sears properly and develops a flavorful crust rather than steaming in the pan.
Can I make this curry in a slow cooker?
Yes, after browning the beef and sautéing the aromatics, you can transfer everything to a slow cooker and cook on low for 6-8 hours.
Does the flavor of the curry change the next day?
Yes, like many stews, the flavors continue to meld and deepen over time, often making the leftovers taste even better.
What side dishes besides rice go well with this?
Warm naan bread, roti, or even a side of cool cucumber raita works well to complement the spicy flavors.
Is this recipe gluten-free?
Yes, the ingredients listed are naturally gluten-free, but always double-check your beef broth label to ensure no gluten additives are present.
Can I use light coconut milk instead of full-fat?
You can, but the sauce will be thinner and less creamy than the traditional version made with full-fat coconut milk.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze Sri Lankan Beef Curry?
Yes, this curry freezes very well. Store it in a freezer-safe container for up to 3 months.
What should I do if the sauce is too thin?
If the sauce is too thin after simmering, you can let it cook uncovered for the last 20 minutes to allow some of the liquid to evaporate and thicken.
Can I use ground ginger instead of fresh ginger?
Fresh ginger is preferred for its pungent flavor, but you can substitute 1 teaspoon of ground ginger if fresh is unavailable.
Is it necessary to remove the seeds from the jalapenos?
Removing the seeds reduces the heat level. If you prefer a truly 'fiery' curry, you can leave some or all of the seeds in.
What type of oil is best for this recipe?
A neutral oil with a high smoke point, such as vegetable, canola, or grapeseed oil, is best for searing the beef.
Can I add vegetables to this curry?
Yes, potatoes or carrots can be added during the simmering process to make the meal even more hearty.
How do I know when the beef is finished cooking?
The beef is ready when it is fork-tender and easily pulls apart after the long simmering period.
What is the purpose of the ground fennel?
Fennel adds a subtle, sweet, and earthy anise-like flavor that is a hallmark of many Sri Lankan spice blends.
Can I use chicken instead of beef?
Yes, but you will need to significantly reduce the simmering time to about 30-45 minutes so the chicken does not become dry.
How much salt should I add?
The recipe suggests 1 to 2 teaspoons, but it is best to season to taste at the very end of the cooking process.
Can I use pre-minced garlic from a jar?
While fresh garlic provides the best flavor, pre-minced garlic is a convenient substitute.
What makes this 'Sri Lankan' style?
The use of toasted spices, a heavy emphasis on black pepper for heat, and the creamy coconut milk base are characteristic of Sri Lankan curry techniques.
What if I don't have a Dutch oven?
Any heavy-bottomed pot with a tight-fitting lid will work as a substitute for a Dutch oven.