Beef Curry (Sri Lankan Style Recipe) මුස්ලිම් ස්ටයල් බීෆ් කරි(හොඳම බීෆ් කරිය)
මුස්ලිම් ස්ටයල් බීෆ් කරි/Best Sri Lankan Beef Curry(හොඳම බීෆ් කරිය)
Sri Lankan Style Beef Curry (Special Beef Curry Recipe)
Ramadan (Sehri Recipe)
Try out this SPECIAL rich beef curry
Perfect for a side dish with ghee rice or nan
RECIPE:
INGREDIENTS FOR THE MARINATION
SALT 1 TSP
LIME JUICE 1 TBSP
GARLIC CHOPPED 1 TBSP
CURRY POWDER (GARAM MASALA) 3 TBSP
CHILLIE POWDER 3 TBSP
GINGER 1 TSP
CURD/YOGHURT 4 TBSP
MIX THE ABOVE INGREDIENTS TOGETHER AND SET ASIDE
YOU WILL NEED
BEEF 200G
ONION 1 LARGE
TOMATO 1 LARGE
COOKING OIL 4 TBSP
MARINATE THE BEEF WITH THE CURD AND SPICE MIXTURE
ADD OIL TO A PAN
ADD THE BEEF LEAVING THE MARINADE BEHIND FOR LATER USE.
LET THE BEEF FRY FOR SOME TIME
TAKE OUT THE BEEF
IF YOU DONT WANT THE CURRY TO BE OILY YOU CAN TAKE OUT SOME OF THE OIL
NOW ADD THE ONIONS,TOMATOES,CARDOMOM,CINNAMON AND CLOVES
FINALLY ADD THE CURD MARINADE MIXTURE AND THE BEEF.
IF YOU NEED MORE GRAVY YOU CAN ADD 1 CUP WATER.
COOK COVERED FOR AN HOUR OR TRANSFER TO A PRESSURE COOKER IF YOU ARE USING ONE.
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Music : bensound.com
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Please watch: Crispy Fish Fry (srilankan fish recipe)
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How to Make Beef Smoore
Serendib Kitchen's Mary Anne Mohanraj and daughter Kavya Whyte show you how to make Beef Smoorel!
You'll need:
3 lbs chuck roast
3 Tbsp
1/2 cup vinegar
1 Tbsp. salt
1 Tbsp. spepper
1 Tbsp. tamarind, dissolved in one cup water
2 medium onions, chopped fine
6 cloves of garlic, chopped fine
1 Tbsp. fresh ginger, chopped fine
1-2 inch cinnamon stick
2 stalks curry leaves
1 stalk lemongrass, chopped
2 Tbsp. Sri Lankan curry powder
2 tsp. cayenne
1 tsp. ground turmeric
1/2 tsp. fenugreek seeds
2 tsp. salt
1 cup coconut milk
To view the full Insta Pot Beef Smoore recipe online, visit the Serendib Kitchen blog at
This recipe is featured in Mary Anne's new Sri Lankan American cookbook, A Feast of Serendib, which contains over 100 indexed recipes and beautiful, full-color photos. For more about the book, visit
**Video editing by Darius Vinesar**
Song from bensound.com
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COOKBOOK DETAILS:
ORDERING: You can order A Feast of Serendib (signed/personalized, if you like) directly from me right now, at or from my publisher, Mascot Books, at The limited release paperback can only be ordered directly from my website. If you're in the U.S., you can also add on my hand-roasted Sri Lankan curry powder.
A Feast of Serendib launched officially March 6, 2020, and we hope it'll be widely available in bookstores and libraries. You can request it from your local bookstore or library! Please do! It'll also be available on Amazon US, UK, and Canada; you can order it online.
ORDERING INFO:
978-1-64543-275-3 Hardcover (distributed by Ingram)
978-1-64543-377-4 eBook (on Amazon, etc.)
2370000696366 (trade paperback; only available directly from me, at Serendib Kitchen site; you can also buy the hardcover or eBook there)
JOIN THE COOKBOOK CLUB: If you'd like to support the development of more mostly Sri Lankan recipes, I'd love to have you join the cookbook club -- for $2 / month, you'll get recipes delivered to your inbox (fairly) regularly: For $10 / month, you can subscribe for fabulous treats mailed to you! (US-only).
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PUBLISHER'S WEEKLY starred review for A Feast of Serendib: “Mohanraj (Bodies in Motion), a literature professor at the University of Illinois, Chicago, introduces readers to the comforting cuisine of Sri Lanka in this illuminating collection of more than 100 recipes. Waves of immigration from China, England, the Netherlands, and Portugal influenced the unique cuisine of Sri Lanka, Mohanraj writes, as evidenced by such dishes as Chinese rolls (a take on classic egg rolls in the form of stuffed crepes that are breaded and fried); fish cutlets (a culinary cousin of Dutch bitterballen fried croquettes); and English tea sandwiches (filled here with beets, spinach, and carrots). With Sri Lanka’s proximity to India, curry figures heavily, with options for chicken, lamb, cuttlefish, or mackerel. A number of poriyal dishes, consisting of sautéed vegetables with a featured ingredient, such as asparagus or brussels sprouts, showcase a Tamil influence. Throughout, Mohanraj does a superb job of combining easily sourced ingredients with clear, instructive guidance and menu recommendations for all manner of events, including a Royal Feast for over 200 people. This is a terrific survey of an overlooked cuisine.”
Make a Eurasian pot roast pork
Mrs Celine Zuzarte makes a pot roast pork, flavoured with rock sugar, soya sauce and spices such as cinnamon, clove and star anise. She serves it as an accompaniment to curries at Christmas meals.
Sri Lankan Style Beef fry | Roster beef Recipe | Restaurant Style| Sri Lankan Beef Roast
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#beef roast #beef fry