Prakash K. Sivanathan, Niranjala M. Ellawala

1. Meat Curry

Name: Meat Curry
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 1 tsp ground turmeric; 1 tsp chilli powder; ½ tsp fennel powder; 200 ml (7 fl oz/generous ¾ cup) coconut milk; 100 g (3½ oz) dried prawns (shrimp), dry-roasted and powdered; 1 tsp ground cardamom; 5 cm (2-inch) cinnamon stick, broken into two; 5 cloves; ½ medium onion, finely chopped; 400 ml (14 fl oz/1⅔ cups) water; 2 x 2.5 cm (1-inch) pieces of rampe (pandan) leaf; ½ lemongrass stalk; 1 tsp ground coriander, lightly roasted; juice of ½ lime; 1 tsp ground cumin; 150 g (5½ oz) boneless beef; 150 g (5½ oz) boneless pork meat bones; 150 g (5½ oz) boneless chicken; 150 g (5½ oz) boneless mutton; 1 litre (35 fl oz/4¼ cups) water; 2 tbsp ghee; ½ tsp fenugreek seeds; 7 fresh curry leaves; 4 garlic cloves, finely chopped; 2.5 cm (1-inch) piece of ginger, peeled and finely chopped; 1 tsp salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

150 g (5½ oz) boneless chicken
150 g (5½

Asia
Sri Lanka
Main course
Gluten-free

Method

Wash the meat, cut it into 2.5 cm (1-inch) chunks and put it in a large bowl as you go. Reserve two pieces of each meat for the stock. Add all the marinade ingredients into the bowl, and leave to marinate