Not a beef
rendang because there’s too much sauce. Not a massaman curry because there’s no
potatoes. This is a compilation of my favourite curry ingredients, served as
Mum served her sweet curry and rice back in the 60’s. The sauce lacks 2 things
– chilli and coconut milk. But it is thick with spices. You’ll need a blender
or food processor for this recipe.
2 onions,
chopped
2 tbsp
neutral flavoured oil (not olive)
1 tbsp
chopped fresh ginger
1 tbsp
chopped galangal (or another tbsp of fresh ginger)
1 tbsp
chopped garlic
1-2 stalks
lemongrass
6 kaffir
lime leaves
½ cup
desiccated coconut
1 cinnamon stick
750g beef
cut into 1cm cubes
2 tbsps soy
1 tspn red
curry paste
1 tbsp
tamarind water or juice of a lime
Fry onion
with a little salt in oil until just browned.
Process finely
galangal, ginger, lemongrass, garlic, kaffir lime and desiccated coconut. Add
enough water to ensure it processes finely. Reserve 2 tsps. to add later. Fry
remainder with the onions for 30 seconds.
Add beef,
cinnamon stick, tamarind, curry paste and soy. Add enough water to just cover
meat, stir to combine, and place in oven at 90 degrees Celsius for at least 3
hours, or until tender.
To serve, place
plain rice in the centre of a plate, and make an indentation in the middle.
Place curry in the indentation. Place accompaniments around the curry.
Tomatoes
chopped combined with fresh coriander
Bananas
mixed with desiccated coconut
Cucumber
grated and combined with yoghurt
Poppadums
Sweet chutney
