Granny’s Curry Recipe
To really understand Granny’s Curry Powder it would be good to look her Curry Recipe that she had in her book. Curry was a weekly dish at home.
1 chicken cut into pieces
Really any meat is good, a bit more fat is better. Over the years, I have used Chicken, Beef, Lamb, Goat, Mutton Bones – for the marrow, with the same delicious results.
3 or 4 cups coconut milk from three quarters of a coconut
Here granny would add water to the grated coconut to press out the milk. The idea is really not too much coconut and dilute it with water. We tried 200ml of UHT Coconut Cream, diluted it with 700ml of water and that worked well
Mix one sachet in Granny’s Curry Powder with 4 tablespoons of water and make it into a paste.
Contains : Chili, Cumin, Coriander, Fennel, Black Mustard, Turmeric, Cinnamon, Clove
- Ingredients to be pound
- 3 Buah Keras
- 1 Serai (Slice First)
- 3 slices Langkuas
- 16 small onions
- 2 or 3 garlic
- To be pound together
Method:
Boil the coconut milk with the chicken, mutton or beef. Put some salt boil till meat becomes tender Fry the pounded rempah with some oil until nearly brown then add the curry paste. Fry for a while, then add the fried rempah in the thick coconut milk with the chicken. Simmer till gravy becomes thick.