Thick Beef Curry (Gulai Daging Darat)


6 tbsp Cooking oil
2 tbsp Meat curry powder
2 tbsp Ginger juice
1 tbsp Pounded roasted grated coconut (kerisik)
0.5 kg Beef sirloin, cut into pieces
500 ml Water
1 piece Dried sour fruit (asam gelugur)
Salt and sugar to taste
2 tbsp Kelantanese fish sauce (budu)
250 ml Coconut milk, extracted from 1 grated coconut and 250 ml water
Finely Ground
5 Shallots, peeled
3 cloves Garlic, peeled
2.5 cm knob Ginger, peeled




Heat cooking oil in a pan over medium heat until hot. Fry ground ingredients until fragrant. Stir in meat curry powder and ginger juice and stir-fry until aromatic. Add pounded roasted grated coconut and reduce the heat. Add the beef and stir until well-mixed. Pour in half of water and cook until beef is tender. Add dried sour fruit, salt and sugar to taste followed by Kelantanese fish sauce. Pour in coconut milk and remaining water. Bring to the boil. Remove from heat and serve with steamed white rice.

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