Nip's Oxtail Curry
Nip's Oxtail Curry
Ingredients
For the Oxtail Marinade
- 1 oxtail, cut, excess fat trimmed
- 1 lemon, juiced
- 1 splash vinegar, for washing
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1 tablespoon Jaffna curry powder
- 1/2 tablespoon chili powder
- 1 teaspoon turmeric
- 1 tablespoon roasted Sri Lankan curry powder
For the Curry
- 2 tablespoons coconut oil
- 1/2 cinnamon stick
- 2 cardamom pods, crushed
- 2 cloves
- 1 large red onion, chopped
- 1/2 cup jaggery, or palm/brown sugar
- 5 garlic cloves, chopped
- 3 Thai green chilies, chopped
- 1 teaspoon ginger, crushed
- 1 pandan leaf
- 1 lemongrass stalk
- 1 sprig curry leaves
- 1 tablespoon tomato paste
- 4 cups water, as needed to cover oxtail
- 1 cup coconut milk
- 1 teaspoon salt, to taste
Instructions
- 1
Wash the oxtail thoroughly with the juice of 1 lemon and a splash of vinegar. Rinse the oxtail under cold water and then pat it completely dry with paper towels.
⏱️ 5 min
- 2
In a large bowl, combine the washed and dried oxtail with all the marinade ingredients: salt, black pepper, 1 tablespoon Jaffna curry powder, 1/2 tablespoon chili powder, 1 teaspoon turmeric, and 1 tablespoon roasted Sri Lankan curry powder. Mix well to ensure the oxtail is evenly coated. Cover the bowl and marinate in the refrigerator overnight (for best results) or for a minimum of 1 to 2 hours if time is limited.
⏱️ 10 min
- 3
Heat 2 tablespoons of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 1/2 cinnamon stick, 2 crushed cardamom pods, and 2 cloves. Sauté for 10 to 15 seconds until the spices are fragrant.
⏱️ 1 min
- 4
Add the 1 large chopped red onion to the pot and sauté for 5 to 6 minutes, stirring occasionally, until it is softened and browned.
⏱️ 6 min
- 5
Stir in the 1/2 cup jaggery (or palm/brown sugar) and cook for 3 to 4 minutes, stirring constantly, until it melts and caramelizes, coating the onions.
⏱️ 4 min
- 6
Add the marinated oxtail to the pot. Sear the oxtail well on all sides until it is nicely colored and browned.
⏱️ 10 min
- 7
Pour in enough water to just cover the oxtail. Then add the 5 chopped garlic cloves, 3 chopped Thai green chilies, 1 teaspoon crushed ginger, 1 pandan leaf, 1 lemongrass stalk, 1 sprig curry leaves, and 1 tablespoon tomato paste. Stir everything together.
⏱️ 5 min
- 8
Bring the curry to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and continue to simmer for 2 1/2 to 3 hours, or until the oxtail is very tender and easily pulls away from the bone.
⏱️ 180 min
- 9
Remove the lid. Stir in salt to taste and the 1 cup of coconut milk. Continue to simmer, uncovered, for an additional 20 minutes, allowing the flavors to meld and the sauce to thicken slightly. If you prefer the meat to be even more tender, almost falling off the bone, you can extend this simmering time further.
⏱️ 20 min
- 10
Serve Nip's Oxtail Curry hot, ideally with paratha or steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Nip's Oxtail Curry
For the Oxtail Marinade
- 1 oxtail, cut, excess fat trimmed
- 1 lemon, juiced
- 1 splash vinegar, for washing
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1 tablespoon Jaffna curry powder
- 1/2 tablespoon chili powder
- 1 teaspoon turmeric
- 1 tablespoon roasted Sri Lankan curry powder
For the Curry
- 2 tablespoons coconut oil
- 1/2 cinnamon stick
- 2 cardamom pods, crushed
- 2 cloves
- 1 large red onion, chopped
- 1/2 cup jaggery, or palm/brown sugar
- 5 garlic cloves, chopped
- 3 Thai green chilies, chopped
- 1 teaspoon ginger, crushed
- 1 pandan leaf
- 1 lemongrass stalk
- 1 sprig curry leaves
- 1 tablespoon tomato paste
- 4 cups water, as needed to cover oxtail
- 1 cup coconut milk
- 1 teaspoon salt, to taste
Instructions
- 1
Wash the oxtail thoroughly with the juice of 1 lemon and a splash of vinegar. Rinse the oxtail under cold water and then pat it completely dry with paper towels.
⏱️ 5 min - 2
In a large bowl, combine the washed and dried oxtail with all the marinade ingredients: salt, black pepper, 1 tablespoon Jaffna curry powder, 1/2 tablespoon chili powder, 1 teaspoon turmeric, and 1 tablespoon roasted Sri Lankan curry powder. Mix well to ensure the oxtail is evenly coated. Cover the bowl and marinate in the refrigerator overnight (for best results) or for a minimum of 1 to 2 hours if time is limited.
⏱️ 10 min - 3
Heat 2 tablespoons of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 1/2 cinnamon stick, 2 crushed cardamom pods, and 2 cloves. Sauté for 10 to 15 seconds until the spices are fragrant.
⏱️ 1 min - 4
Add the 1 large chopped red onion to the pot and sauté for 5 to 6 minutes, stirring occasionally, until it is softened and browned.
⏱️ 6 min - 5
Stir in the 1/2 cup jaggery (or palm/brown sugar) and cook for 3 to 4 minutes, stirring constantly, until it melts and caramelizes, coating the onions.
⏱️ 4 min - 6
Add the marinated oxtail to the pot. Sear the oxtail well on all sides until it is nicely colored and browned.
⏱️ 10 min - 7
Pour in enough water to just cover the oxtail. Then add the 5 chopped garlic cloves, 3 chopped Thai green chilies, 1 teaspoon crushed ginger, 1 pandan leaf, 1 lemongrass stalk, 1 sprig curry leaves, and 1 tablespoon tomato paste. Stir everything together.
⏱️ 5 min - 8
Bring the curry to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and continue to simmer for 2 1/2 to 3 hours, or until the oxtail is very tender and easily pulls away from the bone.
⏱️ 180 min - 9
Remove the lid. Stir in salt to taste and the 1 cup of coconut milk. Continue to simmer, uncovered, for an additional 20 minutes, allowing the flavors to meld and the sauce to thicken slightly. If you prefer the meat to be even more tender, almost falling off the bone, you can extend this simmering time further.
⏱️ 20 min - 10
Serve Nip's Oxtail Curry hot, ideally with paratha or steamed rice.