Abhirup has gone to Bally to attend a thread ceremony.
Those tired and heavy eyelids which were resting, opens up a little – indeed it has been a long day. – Madhushree wakes up.
Bali ? Whose thread ceremony ? Is he travelling all the way to Bali for a thread ceremony?- she exclaims.
Why? Whats wrong with Bally? – I replied.
I mean who would have a thread ceremony at Bali – she asks once again
Why not ? – Still unaware of whats coming up .
Ani – A thread ceremony in Indonesia ? Are you crazy ? Her eyes wide awake by now.
I tell her – Baby why does it always happen that when you think of Bali – you think of Indonesia and Passport and I think Bally ( 30 minutes drive from Kolkata by car) and Indian Railways …
Our first abroad trip and my first Phoren tour was Singapore . 2010 was the year . I did not have a passport yet and the passport got made in 10 days, if I remember correctly . Incidentally Madhushree until then had been to at least 3 Phoren countries and aspired to travel the world (which yes, she still does).
One of the highlights was exploring the food culture of Singapore and how Madhushree had fallen ill after eating an oyster omlette. We had heard a lot about the multicultural cuisine of Singapore and how great the street food was. However, we were having a difficult time finding the right kind of food. I had almost given up, when finally on the last day, Madhushree ordered some Indonesian Beef Rendang Curry, and we fell in love with it.
This is a twist of the same
Rendang Curry with Mutton
Prep Time: 10 minutes
Cooking Time: 4 hours
Rendang Curry is typically made with beef. However, I tried making it with Mutton on the bones, and the result was equally amazing.
For the Rendang Curry Paste
|Red Chilies||3 -4 nos de seeded||Onion||2 large|
|Garlic||2 tbsp chopped||Galangal||2 inch|
|Ginger||1 ½ inch||Turmeric Powder||3 tsp|
|Coriander Powder||3 -4 tsp||Salt||½ tsp|
|Mutton||1 Kilo||Lemon Grass||3 -4 Stalks|
|Kaffir Lime Leaves||4 -5 nos||Palm Sugar||2 tbsp|
|Coconut Cream Powder||2 packs||Any white oil||2 – 3 tbsp|
- In a blender, make a paste using all the ingredients from the rendang curry paste. In an authentic rendang curry, shallots are used instead of onions. However, since onions are more easily available where I stay, I find using them more convenient without changing the final taste. The quantity of the chili may vary as per individual taste.
- Wash the mutton and pat it dry. Then in a heavy bottomed pan, heat the oil and brown the mutton pieces.
- Once beautifully caramelized, take the mutton pieces out and keep them aside. In the same oil, lightly sauté the lemon grass (white parts only and smashed) along with the kaffir lime leaves (torn in 2 to 3 pieces each to release more aroma). Once you start getting a beautiful aroma from these two, take them out of the oil and keep aside.
- Now add the rendang curry paste to the oil. Keep frying and stirring constantly till it releases oil and the raw taste of the onions have gone.
- Lower the flame and add the kaffir lime leaves, the lemon grass, the coconut cream and the palm sugar. Mix it thoroughly and then add the mutton pieces.
- Now all you need is patience. Add the required amount of salt and then all you have to do is stir the pot from time to time to make sure the spices don’t stick to the bottom. Keep the pan covered lightly and heat in a medium to low.
- There is no need to add any water since the protein releases water. However, if you feel that the spices are sticking too much at the bottom, you can sprinkle some water.
- Basically the meat needs to cook in all these amazing flavours and in its own juice. It will take some 3 – 4 hours for the meat to become tender and all the liquid to evaporate. The colour of the curry will change from bright yellow to dark brown.
- For best results, make the rending curry in advance and let it sit for another 3 – 4 hours to really enjoy the depth of flavor.
- Serve it with steamed rice.