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Jaffna style Goat Curry

Course: Side Dish
Cuisine: Srilankan

Ingredients

Unroasted curry powder:

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • ½ tbsp fennel seeds

Srilankan roasted curry powder:

  • 3 sprigs curry leaves
  • 1 tbsp cumin seeds
  • ½ tbsp fennel seeds
  • 2 tbsp coriander seeds
  • 10 dried chillies
  • ½ tbsp black peppercorns
  • 5 cloves
  • 5 green cardamom
  • 1 stick Ceylon cinnamon not cassia
  • 2 dry bay leaf

For the curry

  • 1 kg goat curry pieces with bones
  • 1 tbsp Jaffna unroasted curry powder recipe given below
  • 1 tsp roasted cumin powder
  • 5 green cardamoms; crushed
  • ½ tsp fenugreek seeds
  • 1 cinnamon stick
  • ¾ tsp turmeric powder
  • 1 ½ tbsp red chilli powder adjust to heat preferences
  • 2 tbsp Srilankan roasted curry powder recipe given below
  • 2 tbsp tomato paste
  • 200 ml thin or 2nd extract coconut milk
  • Salt to season
  • 4-5 shallots; finely sliced
  • 3 garlic cloves; grated
  • 1 inch ginger; grated
  • A few sprigs of curry leaves
  • 3-4 tbsp vegetable oil

Instructions

Unroasted curry powder

  • In a grinder, add all the whole spices and grind to get a fine powder. Store in an airtight container and use as required.

Srilankan roasted curry powder

  • Add the coriander seeds to a pan and allow to roast on low heat for about a minute and then add the peppercorns, cloves, cardamom, bay leaf and cinnamon. Roast for another 15 seconds and then add the curry leaves. Mix regularly and keep the heat low to avoid burning the spices. Continue to roast for another 30 seconds and then add the chillies. Allow to roast for a minute and finally add the fennel and cumin seeds. Roast for another 15-30 seconds and remove from heat. Allow to cool completely and then grind to a fine powder. Store in an airtight container.

For the curry

  • In a large pot, add the goat curry pieces along unroasted curry powder, cumin powder, cardamoms, fenugreek seeds, cinnamon, turmeric powder, red chilli powder, roasted curry powder, tomato paste, salt and thin coconut milk. Mix and keep aside for at least 30 minutes.
  • Heat oil in another vessel (earthenware if you have) and add the curry leaves, shallots, garlic and ginger; sauté till the onions are soft and translucent.
  • Then add the marinated goat pieces into this, season with salt and mix well to combine. If there is extra marinade in the first pot, add a little water to it and rinse it out into the curry so none of that lovely flavour is lost. Add more water to the curry if necessary and cook covered on low heat till the goat pieces are tender and falling off the bone. Stir occasionally and add water if more gravy is required.
  • Garnish with curry leaves and serve warm.

Notes

Roasting the spices has to be done in steps as some of the spices need to be roasted longer than the others. Some versions of this blend also use fenugreek, mustard and pandan leaves.
It is best to make this curry ahead and let it sit for a while for the flavours to develop.