Method
- Choose the meat required and cut into required size.
- Add salt and sufficient spice mix (meat requires 2 tables spoons per kg of meat as a rough guide) and massage into meat.
- Leave aside to marinate in the salt and spice mix.
- Separately, chop up 1 large onion for every 1kg of meat and saute in a deep pan with oil. You can also add 3 – 4 pods of crushed garlic and one large chopped ripe tomato. I normally add a small finger of garlic (about a finger) only for red meats as this helps with tenderising.
- Once the mix of onion, garlic and curry leaves have been sauted and is fragrant, you can add to the meat and fry till dry and add water/stock to partially cover the meat in the pot and bring to a boil.
- When cooked through check seasoning and if you require a thicker gravy add tablespoon of the curry powder used. This will amplify the taste of the gravy. You have a Sri Lankan curry without much hassle.
CREAMY VARIATION – you can add thick coconut cream at the end to bring out a smooth creamy flavour.