Spicy Beef Oxtail Curry Recipe without Wine or Coconut (KETO)
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Recipe type: Non-Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6 People
 
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Ingredients
  • Beef oxtail - 1kg
  • Tomato - 250g
  • Onion - 150g
  • Garlic paste - 1 tablespoon
  • Ginger paste - ½ tablespoon
  • Curry powder - 3 tablespoons
  • Curry leaves - Few
  • Mustard seeds - ½ teaspoon
  • Turmeric powder - ½ teaspoon
  • Water - As you want
  • Salt - As you want (KETO people use the Himalayan Pink Salt)
  • Cooking oil - As you want (KETO people use the Organic Coconut Oil)
Instructions
  1. Take the oxtail, wash them thoroughly, and add garlic paste, ginger paste, turmeric powder, and salt. Mix well and let marinate for 30 minutes.
  2. Slice the tomatoes and onions. Besides, get ready with curry leaves, mustard seeds, curry powder, cooking oil, and water.
  3. Heat the oil, add mustard seeds, and let them splutter. Then, add onion and curry leaves. Sauté them till onion turns to golden.
  4. Now, add tomatoes and sauté them under high flame until tomatoes turn soft and juicy. For me, it takes about 6 minutes.
  5. Add the marinated beef oxtail and mix them well.
  6. Cook covered under the high flame until all the liquid evaporates. In halfway through take off the lid and give a stir to avoid burning. For me, it takes about 12 minutes.
  7. Now, take off the lid and cook uncovered under medium flame until beef oxtails get a bit fried. Stir occasionally to avoid burning. For me, it takes about 5 minutes.
  8. Now, add curry powder and water. Give a good mix.
  9. Cook covered under high flame for 2 minutes.
  10. Take off the lid, give a mix, taste the curry, and adjust salt or curry powder if needed. Finally, cook covered under a very low flame for about 30 minutes.
  11. This is how to make the best and spicy beef oxtail curry recipe without wine or coconut. Serve and enjoy this Sri Lankan style beef oxtail curry.
Notes
1. I instantly made garlic and ginger paste. If it is hard, use the bottled one.
2. If you don’t like more spiciness, reduce the amount of curry powder.
3. The longer you cook the beef oxtail, the tenderer it becomes.
4. If you want a thick gravy, reduce the amount of water.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/spicy-beef-oxtail-curry-recipe-without-wine-coconut/