This recipe is adapted from a traditional Malaysian Curry recipe tought to me by my monther-in-laws friend. It is incrediably easy to make and can be prepared using any meat (or fish) you like. I'm sure you will enjoy making and eating this dish as much as we do.


  • 0.5 teaspoon Coriander Seeds

  • 10cm piece of turmeric (chopped roughly skin on)

  • 1 head of garlic (skins removed) about 12 cloves

  • 5 miniature (or 1 medium) red onions. Peeled and roughly chopped.

  • 6 whole red Birdseye chilies

  • 4 whole green Birdseye chilies

  • 1 long red chili (about 12 cm) roughly chopped

  • Water

  • 1kg beef chopped into large chunks (5cm) excess fat removed

  • Approximately 2 cups water

  • 0.5 tablespoon oil

  • 3 x 10cm lemongrass well bruised

  • 3 large slices ginger cut into matchsticks

  • 1 knob galangal roughly chopped

  • 3 kaffir lime leaves

  • 6cm stick cinnamon bark (mace)

  • 3 fresh bay leaves

  • 3 small pieces dried galangal (or dried ginger)

  • 3 star anise

  • 2 whole cloves

  • 0.5 teaspoon fennel seeds

  • 2 cups water

  • Black sugar (4cm x 2cm x ½ cm ). Substitute with 2 teaspoons ofpalm or brown suger

  • 1 teaspoon salt


  • 1.

    Brown coriander seeds to release flavour and allow to cool.

  • 2.

    In a blender combine coriander seeds, turmeric, garlic cloves,

  • 3.

    Onions and chilies and a little water to aid blending.

  • 4.

    Blend until mixture resembles a wet paste.

  • 5.

    Bring 2 cups (approximately) to the boil and blanch beef

  • 6.

    (approximately 1 minute) until outside surfaces are mostly grey.

  • 7.

    Drain beef and refresh with cold water immediately

  • 8.

    Then set aside to drain. Discard water.

  • 9.

    In a heated non-stick pan add drained meat and brown to remove

  • 10.

    Any excess water left over from the blanching process

  • 11.

    (takes about 2 minutes) remove meat from pan and set aside.

  • 12.

    Add 0.5 tablespoon oil to hot pan then add bruised lemongrass,

  • 13.

    Ginger, galangal and lime leaves. Cook for 1 minute

  • 14.

    While stirring. Add turmeric mix to pan and fry a further

  • 15.

    3 minutes until turmeric starts to take on a light golden

  • 16.

    Brown colour, adding a little oil if required to prevent

  • 17.

    Burning. Mix should be bubbling a little** to get left

  • 18.

    Behind turmeric mix from blender, add some water

  • 19.

    (about ½ cup) to the bender then add to the pan.

  • 20.

    Add spices to the pan (cinnamon bark, bay leaves,

  • 21.

    Dried galangal, star anise, cloves and fennel seeds)

  • 22.

    And cook 1 minute

  • 23.

    Add 2 cups water to pan and bring back to just bubbling.

  • 24.

    Add black sugar and stir gently until disolved.

  • 25.

    Add meat and 1 teaspoon salt. Stir gently to combine.

  • 26.

    Cover and gently simmer until tender (about 1 hour for a good

  • 27.

    Quality meat like Black Angus beef), stiring gently 3 or 4 times to make sure

  • 28.

    Bottom is not sticking.

  • 29.

    After meat is tender, turn off heat but keep lid on.

  • 30.

    Allow curry to stand, covered, until cooled.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 465kj
  • Fat Total 14g
  • Saturated Fat 5g
  • Protein 57g
  • Carbohydrate 29g
  • Sugar 9g
  • Sodium 803mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*** It is important that you do not "over-stir" your curry as this will cause the meet to break down too much.
Best made the day ahead.
This recipe is suitable for freezing.
Try this recipe using Eggplant for a vegetarian option

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