It's not hot enough unless your eyeballs are sweating...

This is my all-time favourite curry! The recipe originated with the mother of one of my mother’s students. My mother is an integration aide at a primary school in Melbourne, Australia, and a number of years ago, her student (who's family was from Sri Lanka) brought this curry to school. My mother, always looking our for my gastronomic needs, asked for the recipe. I couldn’t have been more pleased!

This curry is pretty damn hot. It originates from Old Ceylon and is fragranced with whole spices and fresh curry leaves. I generally use beef although lamb or pork will work well too. Because the meat is marinated in chilli powder, salt and turmeric for a number of hours, tougher cuts can be used as the spices help to tenderise the meat. With regard to beef, I find tri-tip works very well if well trimmed, as does rump. Serve with rice and plenty of cooling raita or plain yoghurt. And for the Americans reading this, especially those from the South West, chilli powder is not the powder one uses to make chili. It is instead the powder made from grinding down dried hot chilli peppers. You will find all these spices from your local Indian Food Store (and they’ll be much cheaper than buying at the supermaket).

Enjoy!

Ingredients

1kg/2.2lb beef, diced in ½ -1-inch cubes
2 tbsp roasted chilli powder
2 tsp salt
1 tsp ground turmeric
2 tbsp peanut oil
1 tsp whole cumin seeds
1 tsp whole fenugreek seeds
1 tsp whole fennel seeds
2 medium onions, finely diced
1 tbsp chopped fresh ginger
2 green chillies, chopped
12 curry leaves
2 tbsp milk
1 tbsp ground cumin

Method

In a medium bowl, stir the roasted chilli powder, salt and ground turmeric through the diced beef (pictured right). Cover and refrigerate for at least 2 hours (I have often marinated the beef the day before).

Over medium flame, heat a large saucepan or French oven and, once hot, add the oil and the cumin, fenugreek and fennel seeds. Fry until golden and then add the diced onions.

Once the onions have started to colour (pictured right), add the ginger, green chillies and 8 of the curry leaves. Fry quickly and then add the marinated meat.

Fry the meat until sealed, lower the temperature and cover. Cook for 10 minutes.

Add the milk, stir well, cover again and leave for 20 minutes.

After 20 minutes, add the ground cumin and remaining 4 curry leaves and stir well.

Serve with rice and yoghurt.

Serves 4-6.

Tips

• Ginger can be easily peeled by scraping the non-cutting edge of your knive along it... no need for a special tool!
• This curry freezes exceptionally well. Make double and you'll always have some on hand for a quick dinner!