Malaysian Rendang Curry
Ingredients
- 3 tbsp desiccated coconut
- 2 garlic cloves
- 6 shallots or 1 onion, sliced
- 2 stalks lemongrass, peeled and sliced
- 2-3 fresh red chillies
- 2 tbsp fresh ginger, grated
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp sugar
- 250ml tin coconut milk
- 125ml water
- 1 tsp tamarind pulp, dissolved in
- 1 tbsp water
- 4 star anise
- 1 cinnamon stick
- 2 x 160g packs Cauldron Marinated Tofu Pieces
- 2 tbsp fresh coriander, roughly chopped, plus extra to garnish
Method
- 1
Heat a dry frying pan, add the desiccated coconut and toast until lightly golden.
- 2
Pound or blend together the toasted coconut, garlic, shallots or onion, lemongrass, chillies, ginger, turmeric, salt and sugar to make a paste.
- 3
Heat the oil in a heavy based frying pan. Add the paste and cook for five minutes, stirring, until fragrant.
- 4
Add the coconut milk to the pan, along with 125ml water, the tamarind and water mixture, star anise and cinnamon stick and bring to the boil, stirring constantly.
- 5
Reduce the heat and simmer gently for a further five minutes. Then add the marinated tofu pieces and continue to cook the curry gently for another 10 minutes. Stir in the chopped coriander.
- 6
To serve, garnish with more fresh coriander. Delicious served with steamed rice or noodles and chilli fried spinach (for the chilli fried spinach recipe, visit http://www.cauldronfoods.co.uk).
Malaysian Rendang Curry was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 3 tbsp desiccated coconut
- 2 garlic cloves
- 6 shallots or 1 onion, sliced
- 2 stalks lemongrass, peeled and sliced
- 2-3 fresh red chillies
- 2 tbsp fresh ginger, grated
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp sugar
- 250ml tin coconut milk
- 125ml water
- 1 tsp tamarind pulp, dissolved in
- 1 tbsp water
- 4 star anise
- 1 cinnamon stick
- 2 x 160g packs Cauldron Marinated Tofu Pieces
- 2 tbsp fresh coriander, roughly chopped, plus extra to garnish
- 1
Heat a dry frying pan, add the desiccated coconut and toast until lightly golden.
- 2
Pound or blend together the toasted coconut, garlic, shallots or onion, lemongrass, chillies, ginger, turmeric, salt and sugar to make a paste.
- 3
Heat the oil in a heavy based frying pan. Add the paste and cook for five minutes, stirring, until fragrant.
- 4
Add the coconut milk to the pan, along with 125ml water, the tamarind and water mixture, star anise and cinnamon stick and bring to the boil, stirring constantly.
- 5
Reduce the heat and simmer gently for a further five minutes. Then add the marinated tofu pieces and continue to cook the curry gently for another 10 minutes. Stir in the chopped coriander.
- 6
To serve, garnish with more fresh coriander. Delicious served with steamed rice or noodles and chilli fried spinach (for the chilli fried spinach recipe, visit http://www.cauldronfoods.co.uk).
Malaysian Rendang Curry was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
