North Indian Egg and potato curry is a fabulous vegetarian dish that satisfies without the need for meat. North Indian in origin, I was very
Malaysian beef rending is a spiced meat curry enriched with kaffir lime, curry leaves and ketcap manis (sweet soy sauce). The ketcap manis helps to caramalise the flavours and gives a sweet aftertaste which is balanced by the zestiness of the kaffir lime. The dish forms part of the exciting malaysian street food and is characterised by a drier texture, which is helps as the curry is served wrapped in leaf parcels by street vendors. We have added coconut milk to the original curry to give it a more silky smooth texture and a milder heat rating.
Spices used in this recipe
Heat oil or ghee in a sauce pan . Add garlic, onion, ginger and sauté 5 min. Mix vinegar with Malaysian rending spice mix and add to onions together with kaffir lime and curry leaves Sauté a further 5 min
Add diced beef, brown well on a high heat to caramelise the flavours. Add ketcap manis and enough of the water to create a thick sauce texture. Simmer 1 .5 hours
Add coconut milk or cream for a milder sweeter curry. Serve with rice and Asian greens.
Remove kaffir lime leaves before serving.