Dirty Sri Lankan Rump Curry
Dirty Sri Lanka Rump Curry
This is curry on another level! Fantastic flavours coming from the rump steak cooked 'dirty' and then the curry sauce is coming our swinging and hitting hard with the gorgeous flavours from our Sri Lankan Seasoning Blend - you've got to give this a try, and thanks us later!
- Rump steak 800g - 1kg
- 3 tbsp vegetable oil plus more for steak.
- 500g onion, finely chopped
- 6 garlic cloves, peeled and chopped
- 4-6 Green finger chillis split (or not it’s up to you)
- large knob root ginger peeled and finely chopped
2tbsp Sri Lankan Curry Seasoning (1 tbs for steak, 1tbs for sauce)
- 400g can chopped tomato
- 20g sugar
Half tbs vinegar (or more to balance)
50g salted butter, melted
30ml of water
Steak Prep - Can be done 4 - 24 Hours prior to cooking
Oil up your steak, season then generously rub with Sri Lankan rub.
Leave in fridge for anything from 4 - 24 hours. Removing steak from
- Fridge about 1 hour prior to cooking.
For The Curry
Sweat down your onions for a few mins then add chopped garlic, ginger and split chillis.
Add 1 tbs of rub stir, cook out for a min or so, add 30ml of water to cook out spices a little. Add tomatoes, sugar and vinegar. Cook out until thick and lush.
Adjust seasoning, adding more vinegar, seasoning, sugar etc…. Blend with a stick blender then stir through the butter.
Load up bbq using the best quality charcoal (not briquettes) create a good solid heat, not necessarily white hot, but certainly hot enough to sear.
Turing every so often, it’ll gently cook your steak. As it’s rump, take it closer to medium and remove and rest.
Reheat your sauce, chop your steak into strips, chunks whatever you like. then stir through the sauce. Finish with chopped corriander.