[CH] Sri lankan curries: jaggery satay
Tara Deen (tara@es.usyd.edu.au)
Thu, 24 May 2001 15:02:45 +1000
Jaggery Satay (Meat with Palm Sugar)
This is a sweet, salty, hot dish that doesn't use any of the curry
spices. Without jaggery (palm sugar, the dark variety, not the light
refined one) the flavour won't be the same, but you can substitute brown
sugar if you can't find jaggery.
750g (1 1/2 lb) round, blade, or other lean steak
2 tbsp tamarind pulp (best to buy without seeds)
1 cup hot water
2 tsp chilli powder, or to taste
1/2 tsp ground black pepper
1/2 tsp salt or to taste
1/4 cup chopped jaggery or 2 tbsp black or brown sugar
1/3 cup oil
Cut meat into 2 cm (3/4 inch) cubes. Soak the tamarind pulp in hot water
for 10 minutes, then squeeze all the pulp from the seeds.
Strain. If more pulp is left on the seeds, add a little more water and
dissolve this too, Strain again, preferably through a fine nylon sieve.
Add chilli powder, pepper, salt and sugar and stir to dissolve sugar.
In a small frying pan heat the oil until very hot and fry a small
portion of the meat at a time (divide meat into 5 or 6 portions) until
the
cubes are lightly browned. This generally only takes 1 minute if the oil
is hot enough and not too much is out in at one time. Lift out with
a slotted spoon and put into a saucepan. Wait until oil stops spitting,
then add and fry the next batch. repeat until all the meat has been
fried, putting each batch into a saucepan.
Pour the tamarind mixture over the beef, bring to a boil, then allow
to simmer, covered, until meat is tender and the gravy very much
reduced. Thread on skewers and serve with Basmati rice.
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School of Geosciences Fax: 61-2-9351 0184
Building FO5 Mobile: 061 410 538 655
University of Sydney NSW 2006 email: tara@es.usyd.edu.au
AUSTRALIA
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