[CH] sri lankan curries: mas rathu curry
Tara Deen (tara@es.usyd.edu.au)
Thu, 24 May 2001 15:03:14 +1000
Mas Rathu Curry (Beef red curry)
Red curries are also typical of Sri Lanka
1 kg beef steak
8-10 large dried Indian chillies
1 1/2 cups hot water
1 tbsp tamarind pulp
1.2 tsp ground turmeric
1 medium onion, roughly chopped
5 cloves garlic
1 1/2 tsp chopped fresh ginger
5 cm (2") cinnamon stick
10 curry leaves
1/4 tsp fenugreek seeds
1 strip daun pandan, or rampe leaf
1/2 cup thick coconut milk
1 tbsp oil or melted ghee
1 small onion, finely sliced
2 tbsp lemon juice
Cut the beef into 5 cm (2") pieces and pout them into a saucepan. Remove
the stalks and seeds from dry chillies and soak them in half
the hot water for 10 minutes. Soak and dissolve tamarind pulp in the
remaining hot water. Put chillies and soaking water into the
container of an electric blender with the turmeric, roughly chopped
onion, garlic and ginger and blend until smooth. Pour over beef in
pan, add cinnamon and strained tamarind water. Add salt, half each of
the lemon grass, curry leaves, fenugreek seeds and rampe leaf.
Bring to the boil, then turn heat low, cover and simmer until meat is
tender. Add coconut milk and simmer, uncovered, for 10 minutes
longer. In another pan heat the oil or ghee and fry the sliced onion and
the remaining lemon grass, curry leaves, fenugreek seeds and
rampe. When onion os golden brown, turn in the cooked beef mixture and
add the lemon juice, stir and simmer in very low heat for about
5 minutes. Serve with rice and accompaniments.
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Tara Deen Phone: 61-2-9351 4271
School of Geosciences Fax: 61-2-9351 0184
Building FO5 Mobile: 061 410 538 655
University of Sydney NSW 2006 email: tara@es.usyd.edu.au
AUSTRALIA
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