Try This Spiced Beef Curry At Home

A flavourful Sri Lankan dish with Hello Chef

Serves 2



  • beef strips 350g 
  • red onion 1 piece
  • green chilli large 2 pieces
  • zucchini small 2 pieces
  • tomatoes 3 pieces
  • spinach leaves 100g
  • cardamom pods 6 pieces
  • vegetable oil 2 tablespoons 
  • mustard seeds 3g  
  • curry leaves 2g
  • ginger garlic paste 10g
  • tomato paste 35g
  • curry powder 3g
  • coriander powder 2g
  • cinnamon stick 1 piece
  • turmeric powder 2g
  • coconut milk 200ml
  • water 100ml
  • chicken stock cube 1 piece
  • black pepper ½ teaspoon
  • salt ½ teaspoon


Crispy okra:

  • fresh okra 150g
  • cornstarch 20g



  1. Peel and chop the onion and finely chop the chilli (tip: remove the seeds if you like it milder). Dice the zucchini and tomatoes, and rinse and chop the spinach. Split the cardamom pods open with the back of a knife.
  2. Heat a pan over a high heat with a drizzle of oil. Once hot, add the beef strips and fry for 5 minutes until browned. Set aside.
  3. Heat a large pan over medium-high heat with a drizzle of vegetable oil. Add the mustard seeds and curry leaves. Stir for 2 minutes. Add the onion, ginger and garlic paste, tomato paste, green chilli (reserve some for garnish), curry powder, coriander powder, cinnamon stick, cardamom pods and turmeric powder. Stir for 2 minutes.
  4. Add the zucchini, tomatoes, spinach, coconut milk, measured water and chicken stock cube. Add the fried beef strips. Once simmering, cover and reduce the heat to low. Stew for 15 min. Season with salt and pepper to taste.
  5. Meanwhile, slice the okra. Add the cornstarch to a plate and turn the okra in it until coated. Heat a pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, fry the okra for 8-10 minutes or until dry and crispy. Sprinkle with salt.
  6. Divide the beef curry among plates and sprinkle with crispy okra and the reserved green chilli.


Recipe from Hello Chef