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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.

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.

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.

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.

Add 1/2 cup of jaggery (or palm/brown sugar) to the pot. Cook for 3-4 minutes, stirring occasionally, until the jaggery caramelizes.

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.

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.

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.

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.

Serve the Oxtail Curry hot, ideally with soft, flaky paratha.


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.

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.

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.

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.

Add 1/2 cup of jaggery (or palm/brown sugar) to the pot. Cook for 3-4 minutes, stirring occasionally, until the jaggery caramelizes.

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.

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.

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.

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.

Serve the Oxtail Curry hot, ideally with soft, flaky paratha.
