Timeless Magic, 1965 - 2015
71 MAUNA KEA BEACH HOTEL Batik Curry Serves 6 8 INGREDIENTS 1 cups chopped onion 2 cloves garlic 1 tbsp chopped fresh ginger cup salad oil 4 cups chopped tomatoes 2 tbsp ground cumin 2 tbsp ground turmeric cup curry powder cup ground coriander tbsp ground cinnamon tbsp ground clove 3 tbsp lemon juice 2 cups coconut milk 2 cups chicken stock Meat vegetables and or tofu as desired PREPARATION Heat salad oil in a pan and add onions Simmer over medium heat until onions are transparent Add garlic ginger cumin turmeric curry powder coriander cinnamon and clove Cook for 2 to 3 minutes stirring constantly Add tomatoes and chicken stock and bring to a boil Simmer for 45 minutes stirring occasionally Add lemon juice and coconut milk Season with salt and puree in blender Sauté shrimp veal lamb chicken if desired Add to the sauce with tofu and or diced vegetables such as potatoes carrots and celery Simmer until tender Serve with condiments including peanuts raisins shredded coconut sambal and mango chutney CLASSIC PRESENTATION
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