Saraman Curry (recipe)
| Saraman Curry (recipe) | |
|---|---|
| Dish | Saraman Curry |
| Recipe language | English |
| Adapted from | Terence Carter, Grantourismo, after Sorey Long and Kanika Linden |
| Instructions | Recipe available |
| Yield | 6 servings |
| Preparation time | 20 minutes |
| Cooking time | 150 minutes |
| Subjects | Food & Foodways |
| Creator pages | Kanika Linden, Sorey Long |
Dry-roasted spice and coconut paste pounded with fresh aromatics, then simmered with beef, peanuts and coconut for hours.
This page records one documented preparation of Saraman Curry, summarised from a published recipe. (Grantourismo)
Ingredients
- 2 tbsp coriander seeds
- 2 tsp cumin seeds
- 3 pieces star anise, lightly cracked
- 4 cloves
- 3 green cardamoms
- 5 cm cinnamon stick, broken up
- 2 tsp coarse salt
- 5 dried red chillies, soaked, drained, seeded and chopped
- 4 lemongrass stalks, outer layers removed and very finely chopped
- 5 shallots, peeled and chopped
- 15 cloves garlic, peeled and chopped
- 3 tsp galangal, peeled and chopped
- 1 tsp kaffir lime zest
- 2 tsp shrimp paste
- 1 tsp coriander root, cleaned and chopped
- 0.5 tsp fresh turmeric, peeled and chopped
- 100 g grated coconut, dry roasted
- 150 g saraman curry paste
- 250 ml coconut cream
- 250 ml coconut milk
- 500 g beef fillet, cut into 5 cm cubes
- 100 g roasted unsalted peanuts, plus extra to serve
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1.5 tbsp tamarind water
- A little vegetable oil
- A couple of lightly crushed bird's eye chillies, optional
Preparation
- Dry-roast the whole spices over low heat, separately or together.
- Shell the cardamom, discard the pods and grind the roasted spices.
- Add the roasted coconut and pound everything with the fresh aromatics into a fine paste.
- Roast the shrimp paste in banana leaf or foil and work it into the paste.
- Heat oil with the curry paste in a wok and brown the beef cubes about ten minutes.
- Lift out the beef, then cook the coconut cream with the remaining paste until incorporated.
- Return the beef and simmer covered about one hour, adding water or stock as needed.
- Add the palm sugar, fish sauce, tamarind water and peanuts and simmer uncovered a further hour.
- Continue cooking until tender and thickened, adding the coconut milk gradually, then adjust the seasoning, garnish with peanuts and serve.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.