Spice Curry House

Rendang Daging

One of our most popular dishes and eventhough it looks complicated, once it is all in the pot you can kick back with a beer and relax.

a. Steak (the tougher the better!!)            1.5kg

b. Medium Onions                                        2

c. Garlic                                                           6 cloves

d. Fresh Ginger                                             1 Tbsp (chopped)

e. Hot red chillis (finely chopped)              6

f. Coconut milk                                          600ml

g. Salt                                                           1.5 tsp

h. Turmeric (ground)                                 1 tsp

i. Chilli powder (optional)                         3 tsp

j. Coriander seeds (ground)                    2 tsp

k. Curry leaves                                            6 (or 2 tsp powder)

l. Lemon grass (fresh)                              1 (lemon rind can be used instead – 3 strips)

m. Laos powder                                         1 tsp (can be omitted if you can’t find it)

n. Tamarind                                            125ml

o. Sugar                                                       2 tsp

Cut “a” into 2.5cm x 5cm chunks (leave a bit of fat on if you can). Put b-f into the blender and blend until smooth.  Pour into large saucepan with all remaining ingredients except the tamarind and sugar.  Mix well then add the meat and bring to the boil.  Reduce heat, add tamarind and cook uncovered until gravy is thick.  Turn heat low and cook for around 2.5 hours or until the meat is tender and the oil has started to separate from the gravy.  At this time, add the sugar and stir until combined.  The gravy should be very thick – this is actually classified as a “dry” curry.

This curry keeps very well and freezes well.  The flavour develops over time so like the majority of good curries, it is best made the day before you want to eat it.

Serve with basmati rice, some prawn crackers and some freshly steamed asian veg.