Terengganu Beef Curry is very similar to rendang. It is milder and wetter – I mean, has more gravy than rendang – and it’s rather delicious. 🙂
Recipe from “Meat” by Chef Wan
Total Prep & Cook Time: 2 hrs
- 125 ml cooking oil
- 2 onions, peeled & sliced
- 3 screwpine (pandan) leaves, shredded & knotted
- 1 kg beef lean topside, finely sliced
- 750 ml coconut milk
- 750 ml water
- 2 pcs dried sour fruit (tamarind – Please see photo below)
- salt, to taste
- 1 tbsp sugar
- 55 g kerisik (Please see Note below)
- 1 turmeric leaf, finely sliced
- 2 star anise
- 3 pods cardamom
- 3 cloves
- 2.5 cm cinnamon stick
- 20-30 dried chillies, seeded, soaked in water & drained
- 200 g onions, peeled & rough chopped
- 4 cloves garlic, peeled
- 2.5 cm knob ginger, peeled & roughly chopped
- 2 tbsp ground coriander
- 1 tsp ground fennel
- 1 tsp ground cumin
- 1 tsp fresh ground black pepper
- Combine all spice paste ingredients and blend till smooth.
- Heat oil and sauté onions, whole spices and screwpine leaves till fragrant (abt 8-10 mins).
- Add spice paste and fry till oil separates (abt 10-12 mins).
- Add beef and fry till shrinks (abt 5-6 mins).
- Add coconut milk and water with dried tamarind. Simmer till gravy thickens (abt 40-45 mins).
- Stir in salt, sugar, kerisik and most of turmeric leaf. Discard screwpine leaves and dried sour fruit. Simmer for a few mins.
- Garnish with remaining turmeric leaf and serve with rice or ketupat (compressed rice cakes) or lemang (glutinous rice), if available.
- Kerisik is made by dry-frying grated coconut over low heat till it turns dark brown and fragrant. It is then finely pounded.
- This dish is traditionally not cooked with turmeric leaves but Chef Wan likes the flavour they add to the dish and have used them in his version of the recipe. So, if you can’t get turmeric leaves, just omit it.
- Dried sour fruit aka tamarind (left)and sliced turmeric leaf (right)
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