Indonesian Rendang Curry Winter Comfort Food
Ingredients
Curry paste
- 4 shallots
- 3 garlic cloves
- 1 inch piece galangal
- 1 inch piece ginger
- 11 dried chillis
- 3 lemongrass stalks (white part only)
Additional components
- 800g double frozen tofu
- 3 star anise
- 3 cloves
- 3 cardamom pods
- 1 inch piece lemongrass
- 1 cinnamon stick
- 2 tsp tamarind puree
- 1 cup water
- 6 tbs kerisik
- 1 tbs palm sugar
- 1 tbs dark soy
- 6 thinly sliced kaffir lime leaves
Preparation
Soak chillis to soften them. Then add them and all other curry paste ingredients to either a mortar and pestle or food processor and pound or process into a paste.
Drain tofu, break into meat-like chunks and set aside.
Heat about 5 tablespoons of vegetable oil in a stew pot, add curry paste, cloves, cardamom, star anise and cinnamon and stir fry for 1 minute.
Add a 4-inch piece of lemongrass and tofu and mix with the paste.
Add coconut milk, water, tamarind and simmer for a few minutes. Then add kaffir lime and sugar and mix well.
Cover and simmer on low for 1.5 hours, take lid off and simmer for 15 minutes or until gravy is thick and almost dried up. Serve with rice and garnish with red chilli and coriander.
