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Kuruma iraichchi with coconut roti

Kuruma iraichchi with coconut roti
4.6 79 ratings
Prep. 1 h
Total 1 h 40 min
6 portions
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Ingredients

Coconut Roti
  • plain flour
    350 g
  • fresh grated coconut flesh (see Tips)
    200 g
  • salt to taste
    ½ - 1 tsp
  • oil plus extra for frying
    2 tbsp
  • lukewarm water
    100 g
Kuruma iraichchi
  • beef chuck steak cut into cubes (3 cm)
    750 g
  • salt
    2 tsp
  • ground black pepper
    2 - 4 tsp
  • ground coriander
    1 tbsp
  • ground cumin
    2 tsp
  • fennel seeds
    1 tsp
  • garlic cloves
    3
  • piece fresh ginger peeled
    1 cm
  • fresh bird's eye chillies trimmed and deseeded if preferred
    3 - 5
  • brown onions cut into quarters
    2
  • ground turmeric
    ½ tsp
  • fresh curry leaves
    8
  • pandan leaves tied into a knot
    2
  • white wine vinegar
    2 tbsp
  • fresh lemongrass cut into halves
    1 stalk
  • tomato paste
    1 tbsp
  • coconut cream (thick)
    270 g
  • ghee
    1 tbsp
  • lime cut into wedges, to serve
    1

Difficulty

medium

Nutrition per 6 portions

Sodium 7403.1 mg
Protein 228 g
Calories 18324 kJ / 4363 kcal
Fat 245.72 g
Fibre 63.87 g
Saturated Fat 151.7 g
Carbohydrates 285.63 g

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Also featured in

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Australia and New Zealand

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