Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.

I won’t go too much into Appam, as I didn’t make it. Right now, I am not eating grains or yeast, so I figured making a yeasted rice flatbread wasn’t in the cards. However, if you want to read about how to make these (and they look like the perfect accompaniment to a saucy curry!), check them out over at Mary Mary Culinary.

I did, however, jump right on some Sri Lankan curry! I love curries made with coconut milk. Spices + coconut milk = comfort food. (I’ve already mentioned this in my previous post about a Thai-inspired curry, but it’s really true!) This curry was different than most I’ve made; it used fresh curry leaves and tamarind pulp. Lucky for me, there is an Indian grocery not far from our house, and I was able to pick up the necessary ingredients.

As this curry simmered on the stove, the intoxicating aroma of spices filled the house. I could hardly wait until it was ready. I served it with spaghetti squash for me, brown rice for the hubby, and some amazing carrots with lime, peppers, shallots, and cilantro that was bright, fresh, and lightened up the heavier curry. It was a lovely meal. Next time, I think I might opt for a lower temperature when cooking the meat, and perhaps swap out the beef for a lamb or goat. The London Broil I used was a bit too lean, and ended up a tad dry for the dish. However, the flavors were sensuous and won me over.

Sri Lankan Beef Curry, adapted from Mangoes & Curry Leaves

1 lb boneless beef (I used London Broil)

1 T coconut oil

10 fresh or frozen curry leaves

1 green cayenne chili, finely chopped

generous 1 c finely chopped onion

1 t turmeric

1 t salt

½ c coconut milk

1 T tamarind pulp (I had a jarred tamarind pulp with no seeds)

3 c water

1 T arrowroot powder

Dry Spice Mixture:

1 T coriander seeds

1 t cumin seeds

one 1-inch piece cinnamon or cassia stick

seeds from 2 pods of green cardamom

1. Cut the beef into ½ inch cubes. Set aside.

2. In a small heavy skillet, roast the dry spice mixture over medium to medium-high heat for 3 to 4 minutes, stirring continuously, until it smells amazing!

3. Transfer to a spice grinder or mortar and grind/pound to a powder. Set aside.

4. In a large, wide pot, heat the oil over medium-high heat. Add the curry leaves, green chile, onion and turmeric and stir-fry for 3 minutes. Add the meat and salt and cook for 5 minutes, stirring occasionally so all surfaces of the meat get browned.

5. Add the reserved spice mixture and the coconut milk and stir to coat the meat. Reduce the heat to medium and cook for 10 minutes, stirring occasionally.

6. Add the tamarind pulp to the 2 cups of water. Whisk in the arrowroot powder.

7. Add the tamarind/water mixture to the pot and bring to a boil. Reduce the heat and cook uncovered at a strong simmer for about an hour, until the meat is tender and the flavors are well blended. Taste and adjust the seasoning. Serve hot.

Carrots with Tropical Flavors, adapted from Mangoes & Curry Leaves

1 lb carrots, about 5 medium, peeled

1 T coconut oil

about 8 fresh curry leaves

2 T minced seeded green cayenne chiles

3 T minced shallots

2 t rice vinegar (I used lime juice)

1 t salt

¼ t honey

½ c coconut milk

¼ c water

coarse salt, optional

cilantro (coriander) leaves to garnish

1. Julienne or coarsely grate the carrots. Set aside.

2. Place a deep skillet with a tight-fitting lid over medium-high heat. Add the oil, then add half of the curry leaves, the chiles and the shallots. Cook for 3 to 4 minutes, stirring.

3. Add the carrots, stir, and add the vinegar/lime juice, salt, honey and mix well. Increase the heat and stir-fry for 2-3 minutes, until they give off a bit of liquid.

4. Add the water and half of the coconut milk and bring to a fast boil. Stir, cover tightly and cook until just tender, 5 minutes or so, depending on size. Check to ensure the liquid has not boiled away and add a little more water if it is almost dry.

5. Add the remaining coconut milk and curry leaves. Simmer for 2-3 minutes. Remove from the heat and taste for seasoning. Sprinkle with coarse salt, if desired, and garnish with chopped cilantro leaves.