Nip's Oxtail Curry
Nip's Oxtail Curry
Ingredients
For the Oxtail Marinade
- 1 oxtail, cut, excess fat trimmed
- 1 lemon, juice of
- 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 red onion, large, 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 sprig curry leaves
- 1 tablespoon tomato paste
- 1 cup water, as needed to cover oxtail
- 1 cup coconut milk
- 1 teaspoon salt, to taste
Instructions
- 1
Wash the oxtail with the juice of 1 lemon and a splash of vinegar. Rinse thoroughly under cold water, then pat dry with paper towels. Trim any excess fat from the oxtail pieces.
⏱️ 5 min
- 2
Place the prepared oxtail in a large bowl. Add 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 all ingredients thoroughly with your hands, ensuring the oxtail pieces are well coated. Cover the bowl with cling film and marinate overnight (for 8-12 hours), or for a minimum of 1-2 hours. Before cooking, let the marinated oxtail come up to room temperature.
⏱️ 10 min
- 3
In a large pot or Dutch oven, heat 2 tablespoons of coconut oil over medium heat. Add the 1/2 cinnamon stick, 2 crushed cardamom pods, and 2 cloves. Allow these whole spices to bloom in the oil for 10-15 seconds to release their aroma.
⏱️ 2 min
- 4
Add the 1 large chopped red onion to the pot. Sauté the onions for 5-6 minutes until they are softened and browned. Take your time with this step to develop flavor.
⏱️ 6 min
- 5
Add 1/2 cup of jaggery (or palm/brown sugar) to the pot. Cook for 3-4 minutes, stirring occasionally, until the jaggery caramelizes.
⏱️ 4 min
- 6
Add the marinated oxtail pieces to the pot. Sear them well on all sides until they are nicely colored, allowing for a good Maillard reaction to develop flavor.
⏱️ 8 min
- 7
Pour in enough water to cover the oxtail. Then add the 5 chopped garlic cloves, 3 chopped Thai green chilies, 1 teaspoon crushed ginger, 1 pandan leaf, 1 sprig of curry leaves, and 1 tablespoon of tomato paste. Stir to combine all ingredients.
⏱️ 5 min
- 8
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let the curry simmer for 2 1/2 to 3 hours, or until the oxtail becomes very tender.
⏱️ 180 min
- 9
After simmering, remove the lid. Add salt to taste and 1 cup of coconut milk. Stir well and let it simmer for an additional 20 minutes. You can continue simmering until the meat almost falls off the bone, if preferred.
⏱️ 20 min
- 10
Serve the Oxtail Curry hot, ideally with soft, flaky paratha.
Kitchen Tools
Nutrition Facts (per serving)
Nip's Oxtail Curry
For the Oxtail Marinade
- 1 oxtail, cut, excess fat trimmed
- 1 lemon, juice of
- 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 red onion, large, 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 sprig curry leaves
- 1 tablespoon tomato paste
- 1 cup water, as needed to cover oxtail
- 1 cup coconut milk
- 1 teaspoon salt, to taste
Instructions
- 1
Wash the oxtail with the juice of 1 lemon and a splash of vinegar. Rinse thoroughly under cold water, then pat dry with paper towels. Trim any excess fat from the oxtail pieces.
⏱️ 5 min - 2
Place the prepared oxtail in a large bowl. Add 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 all ingredients thoroughly with your hands, ensuring the oxtail pieces are well coated. Cover the bowl with cling film and marinate overnight (for 8-12 hours), or for a minimum of 1-2 hours. Before cooking, let the marinated oxtail come up to room temperature.
⏱️ 10 min - 3
In a large pot or Dutch oven, heat 2 tablespoons of coconut oil over medium heat. Add the 1/2 cinnamon stick, 2 crushed cardamom pods, and 2 cloves. Allow these whole spices to bloom in the oil for 10-15 seconds to release their aroma.
⏱️ 2 min - 4
Add the 1 large chopped red onion to the pot. Sauté the onions for 5-6 minutes until they are softened and browned. Take your time with this step to develop flavor.
⏱️ 6 min - 5
Add 1/2 cup of jaggery (or palm/brown sugar) to the pot. Cook for 3-4 minutes, stirring occasionally, until the jaggery caramelizes.
⏱️ 4 min - 6
Add the marinated oxtail pieces to the pot. Sear them well on all sides until they are nicely colored, allowing for a good Maillard reaction to develop flavor.
⏱️ 8 min - 7
Pour in enough water to cover the oxtail. Then add the 5 chopped garlic cloves, 3 chopped Thai green chilies, 1 teaspoon crushed ginger, 1 pandan leaf, 1 sprig of curry leaves, and 1 tablespoon of tomato paste. Stir to combine all ingredients.
⏱️ 5 min - 8
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let the curry simmer for 2 1/2 to 3 hours, or until the oxtail becomes very tender.
⏱️ 180 min - 9
After simmering, remove the lid. Add salt to taste and 1 cup of coconut milk. Stir well and let it simmer for an additional 20 minutes. You can continue simmering until the meat almost falls off the bone, if preferred.
⏱️ 20 min - 10
Serve the Oxtail Curry hot, ideally with soft, flaky paratha.