Sri Lankan Tamarind and Coconut Beef Curry with Saffron Rice
This rich and aromatic dish combines tender beef cooked in a coconut-tamarind sauce with the aromatic allure of saffron rice, bringing a taste of Sri Lankan cuisine to your table.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine ingredients
In a bowl, combine the beef cubes with tamarind paste, minced garlic, grated ginger, curry powder, cumin, salt, and pepper.
- 2
Coat the beef
Mix well to ensure all pieces are coated.
- 3
Chill
Cover and refrigerate for at least 1 hour or overnight.
Preparing the Saffron Rice
- 1
Rinse rice
Rinse the basmati rice until the water runs clear.
- 2
Boil with saffron
In a pot, bring 2 cups of water to a boil and add the rice, butter, and soaked saffron with its water.
Tip: Do not open the rice lid while simmering to allow proper steaming.
- 3
Simmer
Reduce heat, cover, and simmer for 15 minutes until rice is cooked and fluffy.
Tip: Let the rice sit covered off the heat for 5 minutes for enhanced flavor and texture.
How to Make Sri Lankan Tamarind and Coconut Beef Curry with Saffron Rice
Total time: 4 h · Yields 4 servings
- 1
Beef Searing
Heat vegetable oil in a large pot over medium heat and sear marinated beef until browned on all sides.
- 2
Curry Base
In the same pot, add sliced onions, green chilies, and mustard seeds; fry until onions are golden.
- 3
Simmering
Stir in curry powder, chopped tomatoes, and coconut milk. Add beef back to the pot. Simmer on low heat for 1.5 hours until beef is tender.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I substitute chicken for beef?
Yes, chicken thighs work well, but adjust the cooking time to ensure the chicken is cooked through.
What can I use instead of saffron for the rice?
A pinch of turmeric can be used to impart a golden color, though it alters the flavor slightly.
Is this dish spicy?
It has a moderate spice level. For a milder taste, reduce the amount of green chilies.
Can I make this curry in advance?
Absolutely, the flavors develop even more if made a day ahead and stored in the fridge.
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