A Sri Lankan banquet
( SERVES 6 )
Photo by Elizabeth Clarkson
This Sri Lankan banquet of beef Ceylon is accompanied with a curry leaf roti. This recipe is brought to you by Kit Perera.
|2 Tbsp||Olive oil|
|3||Red chillies, dried|
|4||Cardamom pods, bruised|
|1 sprig||Curry leaves|
|2||Garlic cloves, finely chopped|
|1 Tbsp||Curry powder, Sri Lankan, recipes below|
|1 cm||Fresh ginger, peeled and finely chopped|
|1 tsp||Chilli powder|
|1.2 kgs||Chuck steaks, lean, cut into large cubes|
|250 ml||Coconut milk|
|1 sprig||Lemongrass, brusied|
|1 Tbsp||Tamarind pulp|
|1 to taste||Salt|
Sri Lankan curry powder
|50 g||Coriander seeds|
|2 Tbsp||Cumin seeds|
|1 tsp||Fenugreek seeds|
|1 Tbsp||Fennel seeds|
|1||Cinnamon stick, broken into pieces|
|1 tsp||Cloves, whole|
|1 tsp||Cardamom seeds|
|2 Tbsp||Curry leaves, dried|
Curry leaf roti
|1 Tbsp||Fresh coriander, finely chopped|
|1 sprig||Curry leaves, chopped|
|1 Tbsp||Fresh ginger, finely chopped|
|1 Tbsp||Garlic, finely chopped|
|1 Tbsp||Red chilli, seeded, finely chopped|
|300 g||High grade flour, sifted|
|1 Tbsp||Olive oil|
|1 tsp||Ground turmeric|
|1 tsp||Ground cumin|
|1 tsp||Ground paprika|
|1 tsp||Active dried yeast, dissolved in the water and brown sugar|
|1 tsp||Brown sugar|
|770 ml||Water, warm|
|1 Tbsp||Plain unsweetened yoghurt|
|1 to fry||Olive oil|
- Heat the oil in a saucepan over a moderate heat, then fry the chillies, cardamom and curry leaves for 1 minute. Stand back, as the curry leaves may cause the oil to spit.
- Add the onion and sauté until golden, then add the garlic, curry powder and spices.
- Stir-fry for 1 minute. Add the beef and water and mix well.
- Cook on a high heat for 10 minutes, occasionally lifting off any part of the mixture that is stuck to the bottom of the pan.
- Cover and simmer on low heat for 1 hour, stirring occasionally.
- Add the coconut milk and lemongrass. Turn up the heat and bring to the boil, stirring.
- Reduce the heat and add the tamarind.
- Mix well, cover and simmer for further 30 minutes. Season with salt.
- Serve with a fried egg sunny-side up.
- Separately dry-roast the coriander, cumin, fenugreek and fennel seeds in a heavy-based frying pan over a low heat.
- Stirring constantly until they become fairly dark brown.
- Watch closely to ensure they don’t burn. Set aside. Combine the roasted spices with the other ingredients.
- Using a blender, blend the mixture in batches on a high speed until a fine powder forms.
- Combine in one bowl, then mix well. Transfer to an airtight container.
Curry leaf roti
- Put the herb mixture into a bowl and mix to combine. (1 sprig of chopped fresh curry leaves, 1 tbsp each of finely chopped fresh coriander, ginger, garlic and seeded red chilli)
- Put the flour into a large bowl with the oil, spices and salt and mix well.
- Make a well in the centre, then stir in the yoghurt and egg, mixing well to combine.
- Add the water a little at a time to form a dough.
- Turn the dough out onto a floured surface and knead with the heel of your hand until it forms a soft, smooth dough.
- Return the dough to the bowl, cover with plastic wrap and leave in a warm place to rise for 2-3 hours.
- Re-knead the dough back to its original size, then divide it into 6 equal pieces.
- Shape each portion into a ball, then flatten to a disc shape.
- Sprinkle the herbs equally over the 6 disks, then press in.
- On a floured work surface, roll each portion to a rough circle about 2mm thick.
- Heat olive oil in a frying pan over a medium heat and cook each roti for 2-3 minutes on each side
Note: Store this curry powder in an airtight container. Curry leaves are available in specialist Asian stores.