Ingredients with Measurements:
- 1 cup of bambangan fruit, peeled and sliced
- 1 can of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 tablespoon of chili flakes
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 2 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
3. Add the turmeric powder, coriander powder, cumin powder, and chili flakes. Cook for 1-2 minutes until fragrant.
4. Add the sliced bambangan fruit and stir well to coat with the spices.
5. Pour in the can of coconut milk and 2 cups of water. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the bambangan fruit is tender.
7. Remove the pot from the heat and let it cool slightly.
8. Using a blender or food processor, blend the mixture until smooth.
9. Return the mixture to the pot and reheat over low heat.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- Bambangan fruit can be substituted with any other tropical fruit such as mango or papaya.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Add diced potatoes or carrots for extra texture and flavor.
Tips and tricks:
- Be careful when handling the bambangan fruit as it can be slippery and difficult to peel.
- Adjust the amount of chili flakes according to your spice preference.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until warmed through.
Presentation ideas:
- Serve the curry in a bowl with a sprinkle of fresh herbs such as cilantro or basil.
Garnishes:
- Garnish with a dollop of plain yogurt or a squeeze of lime juice.
Pairings:
- Serve with a side of steamed vegetables such as broccoli or green beans.
Suggested side dishes:
- Steamed rice or naan bread
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw ingredients.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Bambangan fruit is a tropical fruit native to Borneo, Malaysia.
Flavor profiles:
- The bambangan fruit has a tangy and slightly sour flavor that pairs well with the creamy coconut milk and aromatic spices.
Serving suggestions:
- Serve the curry hot with a side of steamed rice or naan bread.
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Region: Malaysian