CEYLON BEEF CURRY
This is a typical Sri Lankan dish, the use of coconut sets it apart from Indian curries. This dish was on the menu every week when I lived in Ceylon.
Provided by Brian Holley
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the coriander and cumin into a dry frying pan and roast over low heat till dark brown in colour.
- Add the meat and all of the other spices, coconut cream and meat, simmer till meat is tender. (if the meat is too dry, add a little water ).
- Add the coconut milk and simmer for 15 minutes Strain and keep the liquid, and set the meat on one side.
- Melt the ghee in a pan and fry the cooked meat for three mins, add the reserved liquid to the pan, bring to the boil and add the salt and lemon juice.
- Served with boiled rice.
Nutrition Facts : Calories 989.1, Fat 80.2, SaturatedFat 47.9, Cholesterol 168.3, Sodium 508.4, Carbohydrate 21.7, Fiber 5.1, Sugar 12, Protein 46.9
CEYLON CHICKEN CURRY 1.
Easy to cook chicken curry. marinate the chicken for three hours before cooking. Then cook for just 40 minutes. Simple and simply delicious. N.B. if you like your curry HOT add an extra teaspoon of chilli powder towards the end of cooking. The recipe for the curry powder is in this cookbook.
Provided by Brian Holley
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Grind the ginger and garlic to a paste.
- Mix together the chilli powder,curry powder, turmeric, pepper,salt and lemon grass. Add the chicken cover and allow to marinate for 3 hours.
- Heat the oil over medium heat and fry the onion, green chillies, curry leaves, and the ginger and garlic paste. When the mix is golden add the mustard and simmer for 3 minutes.
- Add the chicken, water, vinegar and salt cover the pan and cook over low heat till the chicken is tender.
- Serve with plain boiled rice and a vegetable side dish.
Nutrition Facts : Calories 357.7, Fat 19.7, SaturatedFat 5.1, Cholesterol 109, Sodium 124.7, Carbohydrate 7.3, Fiber 1.6, Sugar 2.5, Protein 36.8
BEEF CURRY
Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 17
Steps:
- Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
- Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
- Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium
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