Beef and Papaya in Spicy Gravy

Name: Beef and Papaya in Spicy Gravy (Daging Masak Gulai Kawah)
Cuisine: Malaysian
Ingredients: Pounded roasted grated or desiccated coconut (kerisik) 2 Tbsp; Brown sugar 2 Tbsp; Salt to taste; Garlic 3 cloves, peeled; Ginger 3-cm (1½-in) knob, peeled; Cardamom pods 3; Onion 1, peeled; Mixed spice powder (rempah masak) 1 Tbsp; Shallots 7, peeled; Dried sour fruit (asam gelugor) 2 pieces; Dried chillies 20, soaked, seeded and drained; Young papaya ½, skinned and diced; Meat curry powder 2 Tbsp; Beef 500 g (1 lb 1½ oz), thinly sliced; Cloves 3; Star anise 2; Cooking oil 4 Tbsp; Galangal 2-cm (1-in) knob, peeled; Cinnamon stick 2-cm (1-in); Store-bought coconut cream 500 ml (16 fl oz / 2 cups)

Daging Masak Gulai Kawah

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 4 Tbsp
Beef 500 g (1 lb

Asia
Malaysia
Main course
South East Asia
Gluten-free

Method

Combine ingredients for the spice paste in a food processor and blend until smooth.
Heat oil in a wok and sauté the whole spices until fragrant. Add the spice paste and stir-fry until fragrant and oil surfaces.
Put in the beef and stir to coat well. Add a little water and stir well.
Once the oil surfaces, add in coconut cream, pounded coconut,