Print

NO CURRY POWDER-SRI LANKAN CHILLI BEEF CURRY(SLOW-COOKED, NAATTU AVIYAL).

NO CURRY POWDER-SRI LANKAN CHILLI BEEF CURRY(SLOW-COOKED, NATTU AVIYAL)

MY MOTHER-IN-LAW’S RIDICULOUSLY EASY BEEF CURRY WITH JUST HALF OF THE INGREDIENTS WE USUALLY USE. IT’S HER SIGNATURE DISH FOR ANY OCCASION.

Course curry, dinner, lunch, Main Course
Cuisine asian,, spicy, Srilankan
Keyword chilli beef, curry, dinner, glutenfree, lunch, spicy, srilankan
Servings 5
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

700g of good beef cut into required size

1/2 teaspoon of Turmeric powder

1 and 1/2 teaspoon of chilli powder

1 and 1/2 tablespoon of chilli flecks

1 cup of thin coconut milk(see notes above)

Salt to season

For tempering

3 tablespoons of oil

1 medium-sized garlic sliced fine

2 tablespoons of garlic ginger paste( 4 garlic cloves and 2-inch piece of ginger should do)

1 piece of Pandan leaf( 3 inches long)

A piece of 2-inch cinnamon

5 slightly bruised cardamom

1 medium-sized tomato chopped(optional)

Instructions

  1. As you read the ingredient list, you’ll notice, there’s quite a lot of chilli powder and flecks involved. Even if you are a seasoned cook, once you mix the ingredients, immediately wash your hands with slightly warm water to avoid burning hands.
  2. If you are using your hands to mix in the ingredients and you have sensitive skin I would suggest using disposable gloves.
  3. Cut the beef into required size, not too small, wash thoroughly and place the beef in a large bowl. 
  4. To the bowl of beef chunks, add chilli flecks, turmeric, chilli powder, season with salt, combine all the ingredients and set aside for 10-15 minutes.
  5. Place a large pot(preferably a clay pot if you can find one)over medium heat and let the pan gently heat for a few seconds.
  6. Pour in oil and heat it for a few seconds. Add curry leaves, temper them for 10 seconds or until they sizzle. 
  7. Add the ginger-garlic paste and cook for 2 minutes, then add the onions, cardamom, cinnamon and pandan leaf(in the given order), slightly reduce heat and sauté the tempering ingredients until the onions turn golden brown.  

  8. Once the onions turn golden brown, add the marinated beef to the pan, increase heat to medium and cook until any liquid let out by the beef completely evaporates. 20 minutes.  
  9. Once there is no liquid left in the beef curry, pour in the thin and thick coconut milk at the same time, season with salt.
  10. Now reduce heat to low, cover pan with lid(not completely) and let the beef slow simmer.
  11. It will probably take 1 hour to 1 hour and 20 minutes, as the curry slow cooks.

  12. 40 minutes later,check on the beef.taste and season with salt if necessary.
  13. If you feel the curry needs a little more heat, add a bit more chilli flecks(1/2teaspoon). see notes above if you want to make a milder beef curry.  
  14. Continue to slow simmer until the gravy thickens. By the time the curry is done, the end result should be, tender beef with visible chilli flecks coating the beef and a little gravy at the bottom with visible oil dots released by the coconut milk.