Nyonya Curry with Spring Rolls and Chilli Sambal
£8.67
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Sorry this item is currently out of stock
The word ‘Nyonya’ is a respectful term for the female elder of the Peranakan community - descendants of Chinese migrants who settled in Malaysia then intermarried with the locals. Nyonya cuisine is a mixture of classic Chinese ingredients such as star anise, cassia and soy sauce with fragrant, citrusy flavours familiar to Malay cookery such as lemongrass and lime leaves. Here we’re making a lamb curry containing incredibly tender meat and potatoes in a rich and spicy sauce. We’re serving the curry with fantastic homemade veggie spring rolls, a sweet tamarind soy dipping sauce, spicy chilli sambal and a beansprout and cucumber salad known as kerabu.
The word ‘Nyonya’ is a respectful term for the female elder of the Peranakan community - descendants of Chinese migrants who settled in Malaysia then intermarried with the locals. Nyonya cuisine is a mixture of classic Chinese ingredients such as star anise, cassia and soy sauce with fragrant, citrusy flavours familiar to Malay cookery such as lemongrass and lime leaves. Here we’re making a lamb curry containing incredibly tender meat and potatoes in a rich and spicy sauce. We’re serving the curry with fantastic homemade veggie spring rolls, a sweet tamarind soy dipping sauce, spicy chilli sambal and a beansprout and cucumber salad known as kerabu.
Serves: 4
Heat Rating: 2/5
Prep time: 45 mins
Cooking Time: 1 hr 40 mins
Description | The word ‘Nyonya’ is a respectful term for the female elder of the Peranakan community - descendants of Chinese migrants who settled in Malaysia then intermarried with the locals. Nyonya cuisine is a mixture of classic Chinese ingredients such as star anise, cassia and soy sauce with fragrant, citrusy flavours familiar to Malay cookery such as lemongrass and lime leaves. Here we’re making a lamb curry containing incredibly tender meat and potatoes in a rich and spicy sauce. We’re serving the curry with fantastic homemade veggie spring rolls, a sweet tamarind soy dipping sauce, spicy chilli sambal and a beansprout and cucumber salad known as kerabu. |
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Spices Included | Spring Roll Blend: chives, star anise, garlic, ginger, white pepper, white SESAME, Sichuan pepper, fennel, cassia, cloves Paste Spices: Kashmiri chilli, galangal, turmeric, lemongrass, coriander, cumin, cinnamon, fennel, nutmeg, cloves Whole Spices: lemongrass, kaffir lime, long chilli Kerabu Blend: mild chilli flakes, red bell pepper, coriander leaf, kaffir lime leaf, onion, oil, salt Sambal Spices: chilli, mild chilli flakes, Kashmiri chilli, garlic, cumin, coriander, oil, salt Tamarind Blend: tamarind (tamarind and cornstarch), amchur, garlic, ginger May contain CELERY and MUSTARD. Allergens are listed in CAPITALS |
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Product Rating (1):
Unclear / incorrect recipe card. It does not specify to use some of the shallots in one part of the recipe and not others so was unable to make some of the dishes. Bland, not a great deal of flavour in the curry and trying to acquire all of the ingredients is costly (almost £20 for all the oil, chicken, filo pastry, beansprouts, potato, carrot, cucumber etc)
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We're so sorry to hear that you didn't enjoy this one, Lauren. We have double-checked the recipe to confirm that it is correct (you'll see in the prep list that half of the shallots are roughly chopped and half are thinly sliced. The roughly chopped shallots get blended in step 1, and half of the thinly sliced shallots get fried in step 3, whilst the remaining thinly sliced shallots get marinated in step 6) but we apologise if you didn't find this clear enough. It definitely helps to prep everyt