Penang curry

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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.

Ingredients:

  • 500g x mutton, cubed.
  • 30ml x vegetable oil.
  • 2 x onions, finely chopped.
  • Salt to season.
  • 200ml x water.

Ingredients for the marinade:

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  • 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.

Method:

  • 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.

Tell me what you think of this recipe