Black beef curry (Sri Lanka)

Step 1/4

• 1 tbsp ginger
• 4 cloves garlic
• 1 onion
• 1 pandan leaf
• 1 sprig curry leaf
• 1 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

• 2 tbsp coconut oil
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 2 tsp raw curry powder
• 2 tsp roasted curry powder
• 1 tsp cayenne pepper
• 1 tsp cayenne pepper roasted
• 1 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

• 500 g beef tenderloin
• 1½ tsp salt
• ½ tsp ground turmeric
• 1 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

• ½ tsp fennel seed (roasted and ground)
• 1 tsp lemon juice
• 400 ml coconut milk
• 3 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!