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Sri Lankan Beef Curry Recipe

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4.3 from 40 reviews

This traditional Sri Lankan Beef Curry is a flavorful and aromatic dish featuring tender beef pieces marinated in a blend of curry and chili powders, then slowly simmered with spices, onions, tomatoes, and creamy coconut milk. Perfectly spiced with cinnamon, cardamom, cloves, and fresh curry leaves, this curry offers a rich and satisfying experience that highlights authentic Sri Lankan flavors.

Ingredients

Marinate the Beef

  • 2 pounds beef, cut into 1.5″ to 2″ pieces
  • 3 tbsp curry powder
  • 2 tsp red chili powder
  • 1 tbsp white vinegar
  • 2 tsp salt

Saute

  • 3 tbsp oil
  • 1 cup red onion, chopped
  • 1 tbsp ginger garlic paste (or 3 garlic cloves and 1″ ginger, minced)
  • 2 green chilies
  • 1 sprig curry leaves
  • 1 cinnamon stick
  • 3 cardamom pods
  • 3 cloves
  • 1 cup tomato, chopped
  • 2 tsp salt

Additional Ingredients

  • 2 cups water
  • ¼ cup canned coconut milk
  • 1 tbsp tomato paste (optional)

Instructions

  1. Marinate the beef: In a medium bowl, combine beef pieces with curry powder, red chili powder, white vinegar, and salt. Mix well to ensure the beef is evenly coated. Set aside to marinate while preparing the other ingredients.
  2. Sauté spices and aromatics: Heat 3 tablespoons of oil in a heavy-bottomed pot or large skillet over medium heat. Add cinnamon stick, cardamom pods, cloves, curry leaves, and chopped red onions. Cook, stirring occasionally, until the onions turn slightly brown and fragrant.
  3. Add ginger garlic paste and tomatoes: Stir in the ginger garlic paste (or minced garlic and ginger) and cook until the raw smell disappears. Then add the chopped tomatoes and cook for 1-2 minutes, allowing them to soften and meld with the spices.
  4. Cook the marinated beef: Add the marinated beef pieces to the pot and cook for a few minutes, stirring regularly to brown the meat and incorporate it with the sautéed ingredients.
  5. Add water and simmer: Pour in 2 cups of water and stir to combine all ingredients. Bring the mixture to a boil, then cover the pot with a lid, reduce heat to medium, and let it simmer for about 30 minutes, allowing the beef to become tender.
  6. Finish with coconut milk and optional tomato paste: Stir in the canned coconut milk and, if using, the tomato paste. Adjust the seasoning to taste with salt. Cover and continue to simmer for another 15-20 minutes until the beef is fully tender and the curry has thickened slightly.

Notes

  • Use fresh thick coconut milk or dissolve coconut milk powder in water as alternatives to canned coconut milk. For a richer taste, 1-2 tablespoons of coconut cream can be used instead.
  • If Sri Lankan roasted curry powder is unavailable, substitute with 2 1/2 tbsp coriander powder, 1/2 tbsp cumin powder, and 1 tsp black pepper powder. To thicken the gravy, add 1 tsp rice powder towards the end of cooking.
  • Store leftover beef curry in an airtight container in the refrigerator for up to one week.
  • Reheat leftovers either in the microwave or on the stovetop until heated through.

Find it online: https://flavorspath.com/sri-lankan-beef-curry-recipe/