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CURRY KAPITAN RECIPE
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CAPTAIN'S CURRY -
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NYONYA RECIPE
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A thick spicy chicken curry dish,
broadly influenced in its spicing, Curry Kapitan conjures up some of the
cosmopolitan atmosphere of old Malacca and recalls the traditional role of the 'Kapitan
China' as the functionary who stood between the Malay Rulers and the Chinese
communities. The 'KAPITAN' would have been a man of standing among both Malays
and his own Chinese people and would have had considerable social mobility.
'Curry Kapitan' reflects this in culinary terms.
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Ingredients : |
| 1.5kg |
Chicken, cut into chunks |
| 750ml |
Coconut milk |
| 125ml |
Tamarind water (from tamarind pulp
soaked in warm water, strained) |
| 1/2 |
Fresh coconut, grated |
| 5 tbsp |
Vegetable oil |
| 1 piece |
Cinnamon bark, 2.5cm |
| - |
Salt |
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Spice ingredients
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| 2 tbsp |
Coriander seeds |
| 1 tsp |
Nutmeg |
| 2 tsp |
Cumin seeds |
| 1/4 tsp |
Fenugreek seeds |
| 1 piece |
Star anise, whole |
| 2 pieces |
Cardamom pods |
| 10 pieces |
Dried chilies, seeded and soaked in
warm water, softened, squeezed |
| 4 cloves |
Garlic, sliced |
| 10 stalks |
Shallots, sliced |
| 1 piece |
Fresh turmeric, 2 - 3 cm, chopped |
| 1 piece |
Fresh ginger, 2 - 3 cm, chopped |
| 1 piece |
Dried shrimp paste, 1 - 2 cm slice |
| - |
Fried onion flakes |
| - |
Fresh chilies, cut thinly |
Method :
- Prepare the spice paste by grinding all the dry spices in a
powder, then mash the wet spices to a paste, adding the ground dry spices last.
- Heat a wok and dry fry the grated coconut until it is
lightly browned, then pound it in a mortar until it is the color and consistency of brown
sugar. This is called kerisik.
- Heat oil in a wok and stir-fry the spice paste until the
fragrance emerge, adding a little water to prevent it from burning.
- Add in the chicken chunks and stir to coat the spice paste
evenly for approx. 2 minutes.
- Pour in the coconut milk, tamarind water and cinnamon bark
and allow to simmer uncovered until the chicken is tender.
- Add in the 'kerisik' and adjust the salt to taste and
continue to cook until the gravy is thick.
- Serve in a large bowl, and garnish with fried onion flakes
and chili slices.
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Asian Melting Pot
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