(adapted from a Cyberkuali recipe)
Dry spices:
cinnamon stick
anise seed
cardamon pods
eschallots
garlic - both pulverised in a blender
lemon grass
tomato paste
small can of chopped tomatoes
ground cashews
Trawling the streets of my local Middle-Eastern district, I was hard pressed to find the Indian spices necessary for this Malaysian dish. Lots of pre-made packets of felafel and shawerma spice, but nothing Indian. This dish is usually made with candlenuts instead of ground cashews and star anise, but I couldn't find any on Edgeware Rd. I think the Spice Shop in Notting Hill sell all of what's required (even white Sarawak peppercorns) but as with all things in London, you can get anything you want, at a price.
I should have fried the onions and garlic for longer as a slightly sulfurous raw taste still permeated the dish at the end. This could have been fixed with some sugar, but I'm loathe to add sugar to curry dishes like this.
1 comment:
Candlenuts and all such necessities for Malaysian cooking can be found at New Loon Moon in Chinatown.
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