2 tbs curry powder (I used a mix of toasted and ground cumin and coriander)
|Flowers on my galangal plant|
- Heat a large pan of water. Add some salt and when it starts to boil, add the cut pieces of jackfruit.
- Cook till almost half done. Drain in a colander and set aside as you start with the spices.
- Put the soaked chillies, ginger, galangal, lemon grass, garlic and sliced onions in a blender and grind to a paste adding the water from the soaked chillies.
- Grate about 1/2 cup of coconut. Dry roast till brown. Grind and set aside.
- Roll up the lime leaves and turmeric leaf and chop them fine.
- In another pan, heat the oil and throw in the star anise, cinnamon sticks and tejpatta.
- Add the ground spices and fry till the raw smell goes off.
- Then add the turmeric powder, red chilli powder, pepper, curry powder, nutmeg and cloves. Stir.
- Add the boiled jackfruit and continue to cook till the vegetable is soft but not mushy and well-coated with the spices. Season with salt.
- Add the tamarind paste and sugar for the balance.
- Add the soya sauce and stir well.
- Then add the coconut paste and continue to cook till done.
- By now the dish will be homogeneous and there will be hardly any water left.
- Add the thick coconut milk, give it a good stir and remove from the fire.
- Before serving, scatter some chopped coriander on the dish.
There will be many variations to this dish. After all it is cooked in wide geographical region. Every time I make rendang, I feel that the spices are a bit too much. But adding coconut and coconut milk in the end balances out everything so beautifully. I like it best with rice.
Other rendang recipes on my blog: