Saturday, 4 November 2017
For the paste: turmeric, ginger, galangal, lemongrass, chilies, garlic, cumin seeds, shallots/red onion, cardamom seeds. Toast dry spices and blitz with fresh ones in some coconut oil.
Saute curry, add beef, add coconut milk and cream, some curry leaf, some kaffir leaves, cinnamon bark, lemongrass stems, tamarind paste, molasses. Salt to taste. Also added some of the grated coconut from milking.
Slow cook for 6 hours until curry reduces and caramelises, add lime juice and toasted desiccated coconut. Remove from heat when dry.
Garnish with chilis and coriander, serve with turmeric rice and atchara.
at 6:06 pm