Ingredients with Measurements:
- 1 pound of engkala, peeled and cut into bite-sized pieces
- 1 can of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 cup of water
- 1 tablespoon of lime juice
- 1 tablespoon of brown sugar
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the curry powder, turmeric powder, cumin powder, coriander powder, and salt. Stir well to combine.
5. Add the engkala pieces and stir to coat them with the spice mixture.
6. Add the can of coconut milk and 1 cup of water. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the engkala is tender.
8. Add the lime juice and brown sugar and stir well to combine.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 230
Total fat: 18g
Saturated fat: 13g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 16g
Dietary fiber: 4g
Sugars: 6g
Protein: 3g
Substitutions for ingredients:
- Engkala can be substituted with any other root vegetable, such as sweet potato or yam.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Lime juice can be substituted with lemon juice.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Add diced tomatoes or bell peppers for extra flavor and color.
- Use different types of curry powder or spices for a different flavor profile.
Tips and tricks:
- Peel the engkala carefully, as the skin can be tough and fibrous.
- Cut the engkala into bite-sized pieces for even cooking.
- Stir the curry occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the amount of water based on how thick or thin you want the curry to be.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped scallions.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with steamed rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the engkala is not tender after 25 minutes, let it simmer for a few more minutes until it is cooked through.
Food safety advice:
- Wash your hands and all equipment thoroughly before cooking.
- Make sure the engkala is fully cooked before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Engkala is a root vegetable that is native to Borneo and other parts of Southeast Asia. It is often used in traditional dishes such as curries and stews.
Flavor profiles:
This engkala coconut curry is savory, slightly sweet, and mildly spicy.
Serving suggestions:
Serve hot with a side of rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian