Kurma Daging Kenduri: A Delicious Malaysian Delight

Introduction

Ingredients

• 1 kg beef, cut into bite-sized pieces
• 2 cups coconut milk
• 1 cup water
• 1 cup chopped onions
• 1 cup chopped tomatoes
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2 tbsp curry powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp turmeric powder
• 2 cinnamon sticks
• 4 cardamom pods
• 4 cloves
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 cup chopped coriander leaves

Instructions

1. Heat oil in a large pot over medium heat. Add in the cinnamon sticks, cardamom pods, and cloves. Fry for 1-2 minutes until fragrant.
2. Add in the chopped onions and fry for 2-3 minutes until they turn translucent.
3. Add in the ginger and garlic paste and fry for another 2-3 minutes until fragrant.
4. Add in the beef and fry for 5-7 minutes until it turns brown on all sides.
5. Add in the curry powder, coriander powder, cumin powder, turmeric powder and salt. Mix well and fry for 2-3 minutes until fragrant.
6. Add in the chopped tomatoes and cook for 5-7 minutes until they are soft and mushy.
7. Pour in the coconut milk and water. Mix well and bring to a boil.
8. Reduce the heat to low and let the curry simmer for 1-2 hours until the beef is tender and the gravy has thickened.
9. Add in the chopped coriander leaves and mix well. Turn off the heat.
10. Let the curry rest for 10-15 minutes before serving.

Nutrition

• Calories: 450
• Protein: 25g
• Fat: 34g
• Carbohydrates: 12g
• Fiber: 3g
• Sodium: 480mg

Conclusion