Kuruma iraichchi with coconut roti

Kuruma iraichchi with coconut roti

4.7 80 ratings

Prep. 1 h

Total 1 h 40 min

6 portions

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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Australia and New Zealand

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