Since I have discovered my grans cookbooks, I have taken to Malay Curries like duck to water.
One of my grans favourite recipe that she liked to make on lazy Saturdays was Penang curry and yes I have no idea how to pronounce it.
When I first came across this recipe , I was too scared to read the list of ingredients, seeing as the name was so foreign to me, I thought there would be an ingredient in the dish that I would have to search from the highest mountain to the lowest sea bed to find, but there wasn’t actually.
This curry is so delicious and sweet with a hint of masala.
I served mine with left over vegetable briyani from Friday… waste not want not.
- 500g x mutton, cubed.
- 30ml x vegetable oil.
- 2 x onions, finely chopped.
- Salt to season.
- 200ml x water.
Ingredients for the marinade:
- 2 x tsp ginger and garlic paste.
- 1 x tsp salt.
- ¼ x tsp turmeric powder.
- 2 x tsp masala.
- 2 x bay leaves.
- 30ml x white wine vinegar.
- 45ml x white sugar.
- Wash and cut the meat, drain and set aside.
- In a bowl, mix all the marinade ingredients together till well combined.
- Add the cubed meat pieces and mix so that everything is nicely coated.
- Cover with clingwrap and leave to stand at room temperature for an hour.
- Heat the oil in a pot.
- Add the onions and saute till transparent.
- Add the salt and give it a good stir.
- Add the meat and all the sauce with it.
- Give it a good stir to mix everything.
- Add the water, give it another good stir.