Name: Terengganu Beef Curry (Kerutup Daging)
Cuisine: Malaysian
Ingredients: Ginger 2-cm (1-in) knob, peeled; Black peppercorns 15–20; Onions 200 g (7 oz), peeled; Garlic 4 cloves, peeled; Coriander powder 2 Tbsp; Fennel powder 1 tsp; Coconut milk 750 ml (24 fl oz / 3 cups), extracted from 1 grated coconut and 750 ml (24 fl oz / 3 cups) water; Cumin powder 1 tsp; Turmeric leaf 1, finely sliced; Pandan leaves 3, shredded and knotted; Pounded roasted grated or desiccated coconut (kerisik) 55 g (2 oz); Cooking oil 125 ml (4 fl oz / ½ cup); Dried sour fruit (asam gelugor) 2 pieces; Salt to taste; Sugar 1 Tbsp; Cinnamon stick 2-cm (1-in); Cloves 3; Dried chillies 20–30, soaked, seeded and drained; Cardamom pods 3; Star anise 2; Lean beef topside 1 kg (2 lb 3 oz), finely sliced

Combine ingredients for spice paste in a food processor and blend until smooth. Set aside.

Heat oil in a wok and sauté the whole spices and pandan leaves until fragrant. Add the blended spice paste and fry until the oil separates.

Add the beef and fry until it shrinks. Add the coconut milk together with the dried sour fruit. Simmer until gravy thickens.

Terengganu Beef Curry

Kerutup Daging

Ingredients

Method

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