Sri Lankan Curry

A true Curry recipe taught to me over 40 years ago and cooked at least once a month since for family and friends yep that’s a lot of curries Preparing Peel and cut onion to small pieces not to fine Peel and cube potatoes thumb nail size Slice beef snitchel to long strips middle finger size width and length Heat large frying pan one with some depth I use a frypan / wok and heat oil Add fenegree seed and cumin seed and sweat but do not burn or over heat This allows arromas to be released from seeds Add onions garlick pepper and salt and lightly brown saute till light brown not burnt or over cooked This should be smelling great !!! This recipe akways is best cooked along side a cold beer or wine optional or both Add sliced snitchel and fold through above ingredients till meat changes colour from red to gray part cooked Add hot water about a good pint and add curry powder chilli powder tumeric tomatoes potatoes and lightly fold all together This will look quite watery and over a period of a hour or two on low heat simmer will reduce water content and create a lovely gravy spicy texture I would suggest when cooking for first time you drop the chilli powder and try with curry powder on its own as it’s the chilli powder that makes a curry hot not the curry contrary to belief and if you enjoy dish add chilli powder to your next cook and gradually increase until the heat that suits you is reached I generally cook this and leave on stove top with lid on overnight and tastes better next day Side with uncle Ben’s rice or your fav compliment

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