Spice Blend for Homemade Beef Curry

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As we stay home and nurture ourselves and our families, there is nothing better than using cooking as a form of meditation. Right now as the evenings cool, a curry could fill your home with aromas that will have all of the family salivating and looking forward to dinner. So to help you on this culinary journey I have blended the spices together into a curry powder blend to make this task easy. 

When I was growing up in Sri Lanka, I was always interested in food and cooking so I spent a lot of time observing, smelling and tasting my mother’s cooking.  Each dish she made had a curry paste or a dry spice blend.  My mother never measured the ingredients, and I learnt with her firm but gently instruction how to dry roast each ingredient until it was aromatic and achieved the right colour, and then to blend together for the final grind.  Corriander seeds were heady with citrus tones, cumin was sweet and dry, and fennel was full of liquorice.  Then it was time for the next level of cardamon, cinnamon (Ceylon of course), black pepper, cloves. And for beef there would be no nutmeg or mace, these were for another blend for another day.

Nourish Cooking Beef Curry Blend 50g for only $8 is available now from Readers Café & Larder. Call us today to order.

To make a Sri Lankan beef curry for a family of 4: 

1 kg beef chuck steak

1 tablespoon ghee, coconut oil or olive oil

1 medium brown onion diced

1 small knob of ginger

3 cloves of garlic minced

20 curry leaves

25g Nourish Cooking curry powder blend (call us to order)

2 teaspoons of chilli powder

¼ cup coconut cream

2 tablespoons tamarind paste or juice of 1 lemon

250mls water

Heat ghee/oil in 4 litre saucepan, add onion and when transparent lower heat and cook until golden, then add ginger and garlic and curry leaves.

Keep stirring until aromatic, add curry powder and chilli powder and stir to combine, 30 sec, now add the coconut cream and cook until mixture is bubbling. 

Add the diced chuck, salt and water.  Place a lid on the pan and cook on medium heat for 20 minutes, then reduce the heat to low and cook for 45 minutes. 

Now check the liquid, add another cup of water (if needed) and simmer on low heat for another 45 minutes. 

Serve with a bed of rice, some sautéed greens and a chutney of your choice.

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