Kari Daging Kelantan

Introduction

Ingredients

• 1kg beef, cut into bite-sized pieces
• 2 large onions, chopped
• 4 cloves garlic, minced
• 2 inches ginger, minced
• 3 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• 2 cups coconut milk
• 2 cups water
• 2 tablespoons oil
• Salt to taste

Instructions

1. Heat the oil in a large pot or wok over medium-high heat. Add the onions and sauté until soft and translucent.
2. Add the garlic and ginger and sauté for another minute.
3. Add the beef and sauté until browned on all sides.
4. Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Stir well to coat the beef.
5. Add the coconut milk and water. Bring to a boil, then reduce heat and simmer for 1-2 hours or until the beef is tender.
6. Season with salt to taste.
7. Serve hot with steamed rice.

Nutrition

• Calories: 400
• Protein: 30g
• Fat: 30g
• Carbohydrates: 5g
• Sugar: 2g
• Fiber: 1g

Tips

• Use fresh, high-quality beef for the best flavor.
• Make sure to brown the beef well before adding the spices.
• Adjust the amount of chili powder to your liking. If you prefer a milder curry, use less chili powder.
• Simmer the curry for at least an hour to ensure that the beef is tender and the flavors have melded together.
• For a creamier curry, use more coconut milk.

Variations

• Use chicken or lamb instead of beef.
• Add vegetables such as potatoes, carrots, or bell peppers.
• Use different spices such as cinnamon, cardamom, or cloves.
• Make it spicier by adding more chili powder or fresh chili peppers.

Conclusion