Sri Lankan Traditional Hunt Meat Curry Recipe
A rich Sri Lankan Traditional Hunt Meat Curry (Dada Mas Pussala) made with tender wild meat, coconut milk, and aromatic spices. Perfect with rice or kiribath.
Ingredients
500 g Wild Meat / Game Meat (venison, rabbit, or hunted meat)
1 cup Thick Coconut Milk
1 cup Thin Coconut Milk
1 medium Onion (sliced)
4 cloves Garlic (crushed)
1 inch Ginger (crushed)
2 Green Chilies (split)
1 sprig Curry Leaves
1 small piece Pandan Leaf (Rampe)
1 small Cinnamon Stick
2 tbsp Roasted Curry Powder
1 tsp Turmeric Powder
1 tbsp Chili Powder
1 tsp Black Pepper Powder
1 tbsp Tamarind Juice or Goraka
2 tbsp Coconut Oil
Salt to taste
1 cup Thick Coconut Milk
1 cup Thin Coconut Milk
1 medium Onion (sliced)
4 cloves Garlic (crushed)
1 inch Ginger (crushed)
2 Green Chilies (split)
1 sprig Curry Leaves
1 small piece Pandan Leaf (Rampe)
1 small Cinnamon Stick
2 tbsp Roasted Curry Powder
1 tsp Turmeric Powder
1 tbsp Chili Powder
1 tsp Black Pepper Powder
1 tbsp Tamarind Juice or Goraka
2 tbsp Coconut Oil
Salt to taste
Method
Prepare the Meat
Clean the wild meat thoroughly. Cut into medium-sized pieces.
Cook the Meat
In a pot, add the meat, thin coconut milk, turmeric, and a pinch of salt. Cook on medium heat until the meat becomes tender.
Add Aromatics
Add sliced onion, crushed garlic, crushed ginger, green chilies, curry leaves, pandan leaf, and cinnamon stick.
Add Spices
Mix in roasted curry powder, chili powder, and black pepper powder. Stir well to coat the meat evenly.
Add Sour Flavor
Pour in tamarind juice or soaked goraka and simmer for 10–15 minutes until the gravy thickens.
Add Thick Coconut Milk
Pour thick coconut milk and cook on low heat for 5 minutes, stirring gently.
Finish with Coconut Oil
Add a spoon of coconut oil at the end to enhance the traditional aroma and flavor.
Serve Hot
Serve the Dada Mas Pussala hot with steamed rice, kiribath, or traditional Sri Lankan accompaniments.
Clean the wild meat thoroughly. Cut into medium-sized pieces.
Cook the Meat
In a pot, add the meat, thin coconut milk, turmeric, and a pinch of salt. Cook on medium heat until the meat becomes tender.
Add Aromatics
Add sliced onion, crushed garlic, crushed ginger, green chilies, curry leaves, pandan leaf, and cinnamon stick.
Add Spices
Mix in roasted curry powder, chili powder, and black pepper powder. Stir well to coat the meat evenly.
Add Sour Flavor
Pour in tamarind juice or soaked goraka and simmer for 10–15 minutes until the gravy thickens.
Add Thick Coconut Milk
Pour thick coconut milk and cook on low heat for 5 minutes, stirring gently.
Finish with Coconut Oil
Add a spoon of coconut oil at the end to enhance the traditional aroma and flavor.
Serve Hot
Serve the Dada Mas Pussala hot with steamed rice, kiribath, or traditional Sri Lankan accompaniments.
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