MALAYSIAN RENDANG CURRY
This is one of my absolute favourite curries! It packs a punch as it has such strong flavours that you don't miss not having salt in it and you also don't have to add chilli if you don't want to. It is a relatively dry curry (just enough sauce to cover the Beef/Tofu).
1 medium white onion
2 sticks of lemongrass
3 cloves of garlic
1 inch of fresh ginger
1 teaspoon of chilli powder (or more to taste)
300g stewing beef, diced or Firm Tofu
1 small cinnamon stick (approx 2 inches)
2 small star anise or 1 large star anise
3 cardamom pods, crushed
1/2 cup creamy coconut milk
1/2 cup water
2 teaspoons tamarind paste (available from the World Foods section at most major supermarkets)
4 kaffir lime leaves, finely chopped
4 tablespoons dessicated coconut
Put the dessicated coconut into a small frying pan and toast until golden brown. Set aside.
Place the curry paste ingredients into a blender/food processor and blend until all combined into a paste.
Put a little oil in an ovenproof pan and add the curry paste, cloves, cinnamon, star anise and cardamom. Fry for 3-5 minutes until aromatic and the onion/garlic/ginger is cooked.
Add the Beef/Firm Tofu and fry for 5 minutes (or until the beef is browned on the outside).
Add in the coconut milk, tamarind paste and water. Simmer for 5 minutes.
Put the kafir lime leaves and toasted coconut in and mix well.
Place the curry in the oven at 200C/395F and cook for 1 1/2 - 2 hours until the beef is soft and the sauce darkens in colour (alternatively, put into your slow cooker and cook on "high" for 4-6 hours until the beef is soft) - for both methods check on it now and then and add a splash of water if it's getting too dry. TOFU - cook on the hob for 30 minutes, stirring occasionally and adding a splash of water if too dry.
Remove any cloves, star anise, cinnamon stick or cardamom pods from your baby’s portion.
Serve with soft, fluffy rice and green beans!