I've never eaten a curry that tastes quite like this before. The taste is absolutely unique, so don't let the word 'curry' in the title of this recipe fool you. It does not smell or even taste of curry.. not at all! Despite the amount of the dried chilies used, there is not much heat (spicy) to it and thus, this dish is quite kid friendly. There's a hint of sweetness from the coriander seeds used (not sure how to explain this but somehow the coriander actually mellows the rest of the spices) and gives this dish a delicate feel. If you are not a fan of fiery curries, this dish would be perfect and even if you are a fan of fiery curries, do give this a try.
As I was only cooking for two and I do not like to keep hard boiled eggs overnight as they always give me stomach ache ( and also hard boiled eggs don't freeze well ), I only used 5 hard boiled eggs and I reduced the rest of the ingredients by half. The recipe given here is a full recipe by Betty Saw.
1 litre coconut milk, squeezed from 2 grated coconuts with sufficient water added
4 pcs dried sour fruit / asam gelugur / asam keping
20 hard boiled Eggs, shelled ( to shell hard - boiled eggs easily, add a little vinegar when boiling ) \
6 tomatoes, cut into wedges
6 red chillies, left whole
6 Green chillies, left whole
2 1/2 tsp salt or to taste
1 tsp sugar
3 tbsp cooking oil
Ingredients to be sliced:
5 Shallots, peeled
5 cloves garlic, peeled
Ingredients to be ground:
20 pcs dried chillies, soaked in hot water to soften
4 cm knob ginger, peeled
4 cm knob galangal / lengkuas, peeled
4 cm knob turmeric / kunyit hidup, peeled
4 stalks lemongrass / serai, thinly sliced
30 white peppercorns
2 tbsp coriander seeds / biji ketumbar
1. Heat oil in a kuali or wok. Brown sliced ingredients. Add ground ingredients and fry until fragrant and oil separates.
2. Add coconut milk and dried sour fruit slices. Bring to a slow boil. Add all remaining ingredients and return to the boil, then remove from heat and serve with rice.
I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets.