On Sale: Save $4Malay Goat Curry Masala Medium (240g)
AUD Original price was: $22.$18Current price is: $18.
Out of stock
This is a spicy Malay curry cooked with coconut cream.
Malaysian goat curry is a type of curry that is popular in Malaysia and other parts of Southeast Asia. The flavor of this dish is a unique blend of savory and spicy, with a rich and complex taste that is sure to satisfy any curry lover.
The goat meat itself has a slightly gamey flavour that pairs well with the rich and spicy sauce, making for a delicious and satisfying meal. The dish is often served with rice or bread, and may also be garnished with fresh herbs or chopped nuts for added flavour and texture.
If you do not like to use goat – lamb, beef or chicken are all excellent substitutes.
This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 73kJ | 1460kJ |
| Protein | 0.6g | 12.6g |
| Fat, total | 0.8g | 15.4g |
| — saturated | 0.1g | 1.4g |
| Carbohydrate | 1.4g | 27.6g |
| — sugars | 0.5g | 10.6g |
| Sodium | 10mg | 208mg |
Coriander Seed, Chilli Powder, Paprika, Cumin Seed, Fennel Seed, Cinnamon, Black Pepper, Turmeric, Cloves, Green Cardamom Seed
Ingredients
- 3 tbsp butter/ghee (45 g)
- 2 medium onions, finely chopped
- 5 red chillies, finely chopped (this is optional only use if a HOT curry is preferred)
- 2 tbsp Malay Goat Curry Masala
- 500 g goat or lamb, diced
- 200 g potatoes
- 1½ cups of water
- 1 stalk of lemongrass
- 1 cup coconut cream
- salt to taste
- 1 tsp blachan (dried shrimp paste) during cooking (optional)
Method
Melt the butter and add the onion and red chillies. Sauté until the onion is soft. Lower heat, add the Malay Goat Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the goat/lamb and potatoes, seal well. Add the water and lemongrass.
Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Add the coconut cream and salt to taste.
If you would like to add the blachan, do so after frying the curry masala. This curry can be cooked using lamb, chicken or beef. The potatoes can be omitted, if desired, and replaced with meat.
Kevin Williams –
Great, beautiful flavour