Daging Masak Kurma with Tamarind & Spices
85% asli · Fusion (Malaysian-Indian)
A flavorful variation of Daging Masak Kurma, incorporating tamarind paste for a tangy counterpoint to the sweetness of dates and richness of spices, drawing inspiration from Indian curry techniques.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef shank, cubed800 g
- Dried dates, pitted and roughly chopped80 g
- Coconut milk350 ml
- Tamarind paste2 tbsp
- Onions, finely chopped1.5 large
- Garlic, minced4 cloves
- Ginger, grated1.5 cm piece
- Coriander seeds, toasted and ground1 tbsp
- Cumin seeds, toasted and ground1 tsp
- Fennel seeds, toasted and ground1 tsp
- Red chilies, dried and soaked3
- Garam masala1 tsp
- Vegetable oil3 tbsp
- Curry leavesa sprig
- Saltto taste
- Wateras needed
Langkah
- 1
In a blender, combine soaked red chilies, ground coriander, cumin, and fennel seeds with a little water to form a paste. Set aside.
- 2
Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Sauté finely chopped onions until golden brown.
- 3
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4
Add the prepared spice paste and cook for 3-4 minutes, stirring constantly, until oil separates.
- 5
Add the cubed beef and sear on all sides.
- 6
Pour in the coconut milk and tamarind paste. Stir well to combine.
- 7
Add the chopped dried dates and curry leaves. Season with salt.
- 8
Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until beef is very tender. Add water if needed to maintain consistency.
- 9
Stir in garam masala in the last 10 minutes of cooking. Adjust salt if necessary. Serve hot.
