Ayam kurma
Daging masak merah
(red cooked beef)
- 4 POTATOES, peeled and cut in 4
- 1 KG DRUMSTICKS
- 4 TOMATOES, cut in quarters
- 4 GREEN CHILIES, cut
- 1 ONION, chopped
- 1 TBSP KURMA POWDER
- 1 TSP CARDAMOM PODS
- 1 CAN COCONUT MILK
- 1 TBSP ANIS SEED
- 2 CLOVES GARLIC, mashed
- 600 GRAM BEEF FILLET
- 1 ONION, chopped
- 2 CLOVES GARLIC, mashed
- 1 TBSP SHRIMP PASTE
- 2 TBSP TOMATO PUREE
- 4 TBSP TOMATO KETCHUP
- 2 TBSP SOY SAUCE
- 3 GREEN CHILLIES, chopped
- 4 TOMATOES, in wedges
- GREEN CORIANDER, chopped
Fry the onion, garlic, kurma powder, anis seeds, cardamom and chilies 5 minutes. Add the chicken and fry 5 more minutes. Add the potatoes and the coconut milk, bring to the boil and simmer 20 minutes. Add the tomatoes and heat 5 minutes.
Cook the beef five minutes in water with salt and pepper, switch off the heat and leave the beef standing in hot water for 20 minutes. Take it out and slice thinly. Fry the onion and the garlic a few minutes. Add the shrimp paste, the tomato puree, the tomato ketchup, soy sauce and green chilies (keep a few behind for decoration) and heat thoroughly. Add some water if needed. Put the meat on a plate, the tomatoes and coriander in the middle, and spoon the sauce over the meat. Decorate with green chilies.
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