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Mas ismoru

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Mas ismoru
Alternative namesSri Lankan beef curry, Ceylon beef curry, beef smoore
TypeCurry
Coursemain
Place of originSri Lanka
Serving temperaturehot
Main ingredientsBeef, coconut milk, fenugreek, curry leaves, chili, onion, turmeric, garlic, ginger, lemon or tamarind juice

Mas ismoru (Sinhala: ඉස්මෝරු, Tamil: இஸ்மோரு), also known as beef smoore,[1] or Sri Lankan beef curry or Ceylon beef curry, is a traditional thick beef curry cooked in spicy coconut sauce.[2][3][4] The dish was originally popular with the more affluent classes in British Ceylon.[5] The dish when served is cut into slices, like roast beef, and accompanied with thickened coconut gravy, rice, roti or fried onion sambal.

Etymology

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Ismoru is derived from the Dutch verb "smoor", which means "to braise food".[6][7][8] The dish, despite its Dutch origins, is distinguished by the incorporation of Asian and Sri Lankan spices. This suggests that the original Dutch stew has been adapted over centuries to align with local culinary preferences.[9][5] It is essentially a fusion of Dutch-style stew and Sri Lankan cuisine, incorporating local spices and coconut milk.[10]

A similar variation, semur, evolved in the Dutch colonies in Indonesia, using sweet soy sauce and local spices rather than coconut milk.[11]

Preparation

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The dish is prepared by slow-cooking a large chunk of boiled beef with spices such as onions, garlic, ginger, fenugreek, turmeric, chili powder, curry powder, curry leaves, and lemon or tamarind juice until tender, followed by the addition of coconut milk and further cooking; the beef is then removed, lightly fried in ghee, and added back to the thickened gravy.[2][12]

See also

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References

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  1. ^ The Simon and Schuster International Pocket Food Guide. Simon and Schuster. 1980. p. 132.
  2. ^ a b Solomon, Charmaine. The Complete Asian Cookbook. Hardie Grant Books. p. 266.
  3. ^ Macan-Makar, Marwaan (25 December 2019). "Sri Lankan crab curry spreads hope and flavor". Nekkei Asia. Retrieved 4 September 2024.
  4. ^ James Farrer, ed. (2015). The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones. Springer. ISBN 9781137514080.
  5. ^ a b "Roar Media Archive - the Curious Case of 'Traditional' Sri Lankan Food and Their Foreign Origins". 4 January 2017.
  6. ^ "Translate 'smoor' from Dutch to English". m.interglot.com. Retrieved 11 May 2018.
  7. ^ Goonetilleke, William, ed. (1886). The Orientalist. Vol. II. Bombay: Education Society Press. p. 105.
  8. ^ A. E. Buultjens (October 1920). "On Some Dutch Words Commonly Used by the Sinhalese". Journal of the Dutch Burger Union of Ceylon. XIX: 98.
  9. ^ "Dutch Burghers- Vital factor in Sri Lankan Heritage - Ceylon Digest". 7 June 2016.
  10. ^ (2023), Gastronomy under duress: Connected “Indonesian” food practices in Suriname, Sri Lanka, and South Africa. Shihan de Silva Jayasuriya, Beheroze Shroff (eds.), Legacies of Trade and Empire: Breaking Silences, pp. 96-126. Newcastle upon Tyne: Cambridge Scholars Publishing.
  11. ^ Shurtleff, William; Huang, H. T.; Aoyagi, Akiko (22 June 2014). History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014): Extensively Annotated Bibliography and Sourcebook, Including Manchuria, Hong Kong and Tibet. Soyinfo Center. ISBN 9781928914686.
  12. ^ Stewie Hopperman (2023). The Hopper Man's Easy Curry Cookbook. La Broz Trading Group Pty Ltd. ISBN 9780645961409.
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