Sri Lankan Hoppers with Spiced Beef Curry
Authentic Sri Lankan hoppers with tender beef curry and coconut carrots. Full of flavor, easy to make at home.
Ingredients
Sri Lankan Hoppers (about 14)
- 1½ cups raw rice
- 1 teaspoons yeast, instant
- 2 teaspoons sugar
- ½ cup water room temperature
- 2 tablespoons cooked white rice
- ½ teaspoon salt
- ½ cup coconut milk creamy part of the can
Carrots with tropical flavors
- 1 tablespoon vegetable oil
- 8 curry leaves
- 1 red chili pepper deseeded and finely chopped
- ½ shallot finely chopped
- 1 pound carrots coarsely grated
- 2 teaspoons rice vinegar or lime juice
- 1 teaspoon salt
- ¼ teaspoon sugar
- ½ cups coconut milk
- ¼ cup water
Sri Lankan Beef curry
- 1 tablespoon vegetable oil
- 10 curry leaves fresh, dried, or frozen
- 1 red chili pepper deseeded and finely chopped
- 2 onions finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 pound chuck roast cubed 1 inch - 2 cm pieces
- ½ cup coconut milk
- 1 tablespoon tamarind paste
- ¼ cup hot water
- 3 cups water
Dry spice mixture
- 1 tablespoon white rice uncooked
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 inch cinnamon stick piece
Ingredients you need per step are listed below the step in Italic
Instructions
Hoppers
- Soak the raw rice in 4–5 cups of water for 3 hours. Drain.1½ cups raw rice
- Mix sugar and yeast in warm water; let stand 10–15 minutes until frothy.1 teaspoons yeast, instant, 2 teaspoons sugar, ½ cup water
- Blend the drained rice with the yeast mixture until smooth. Add cooked rice and blend again.2 tablespoons cooked white rice
- Cover and leave in a warm place for 8–12 hours until slightly sour and bubbly.
- Stir in coconut milk and salt; the batter should be slightly thicker than milk.½ teaspoon salt, ½ cup coconut milk
- Heat a pan, lightly oil it, and pour 3–4 tablespoons of batter. Swirl quickly to form thin edges.
- Cover and cook for 2 minutes. The edges should be lacy, and the center puffed but soft.
- Remove with a spatula and serve immediately.
Carrots
- Heat oil in a skillet; add curry leaves, chili, and shallot. Fry for 3 minutes.1 tablespoon vegetable oil, 8 curry leaves, 1 red chili pepper, ½ shallot
- Add carrots, vinegar, salt, and sugar; stir and fry for 3 minutes.2 teaspoons rice vinegar, 1 teaspoon salt, ¼ teaspoon sugar, 1 pound carrots
- Add water and half the coconut milk; bring to a boil, cover, and simmer for 5 minutes.½ cups coconut milk, ¼ cup water
- Stir in the remaining coconut milk and cook for 3 minutes. Serve hot or warm.
Beef Curry
- Roast rice, coriander, cumin, and cinnamon in a pan until fragrant; grind to a powder.1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 inch cinnamon stick, 1 tablespoon white rice
- Soak tamarind in hot water, then press through a sieve.1 tablespoon tamarind paste, ¼ cup hot water
- Heat oil in a pan; fry curry leaves, chili, onion, and turmeric for 3 minutes.1 tablespoon vegetable oil, 10 curry leaves, 1 red chili pepper, 2 onions, 1 teaspoon ground turmeric
- Add beef and salt; brown for 5 minutes.1 teaspoon salt, 1 pound chuck roast
- Add coconut milk and spice mix; simmer 10 minutes.½ cup coconut milk
- Add tamarind liquid and water; bring to a boil.3 cups water
- Lower the heat and simmer for 2 hours until the beef is tender.
NOTES
1. Can I use chicken instead of beef? Yes, chicken cooks faster—about 40 minutes. Adjust seasoning as needed.
2. What if I can’t find curry leaves? Bay leaves or kaffir lime leaves are a good substitute. 3. Variations
Swap beef for lamb; it pairs beautifully with these spices. 4. Storage
2. What if I can’t find curry leaves? Bay leaves or kaffir lime leaves are a good substitute. 3. Variations
Swap beef for lamb; it pairs beautifully with these spices. 4. Storage
- Hoppers: best eaten immediately. Batter can be refrigerated for up to 2 days.
- Beef Curry: Refrigerate up to 2 days, freeze up to 2 months.
- Carrots: refrigerate up to 2 days, freeze up to 2 months.
Nutrition
Calories: 560kcal | Carbohydrates: 61g | Protein: 22g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1120mg | Fiber: 6g | Sugar: 10g | Vitamin A: 14001IU | Vitamin C: 119mg | Iron: 5mg
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