Start by heating 1 tablespoon of oil in a large frying pan over high heat. Once the oil is shimmering, carefully add your beef cubes. You’ll want to let them sear for about 4-5 minutes until they achieve a gorgeous brown color. This is where the flavor kicks in! If your pan is not large enough, you might want to brown the beef in batches. After browning, remove the beef from the pan and set it aside on a plate.

Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the pan. Toss in bay leaves and the cinnamon stick. Sauté them for about a minute to release their essence into the oil. Now, it’s time to add the onions and curry leaves. Stir occasionally for 2-3 minutes until the onions become translucent and start to turn a pleasant shade of brown.

Next, toss in the chopped garlic and ginger into the pan. Stir everything together and let it cook for about one minute until fragrant. This is the part where your kitchen will start to smell heavenly, and you might start feeling hungry!

Sprinkle in 3 tablespoons of curry powder. Stir continuously for about one minute to bloom the spices. This step brings out the depth of flavors, and trust me, it’s well worth it.

Pour in your coconut milk and water. Season the mixture with a pinch of salt to taste. Stir until everything is well combined. Let it simmer for about 2-3 minutes. You want the flavors to meld together beautifully.

Now, toss the browned beef back into the pan. Give it a gentle stir so that it’s evenly coated in the sauce. Cover the pan, lower the heat, and let it simmer for about one hour, or until the beef becomes tender. Stir occasionally to ensure nothing sticks to the bottom, and add a splash of water if necessary to keep things saucy.