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Nyonya Curry with Spring Rolls and Chilli Sambal

3/5 from 1 Customers
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.

45 mins

1 hr 40 mins

2/5

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£8.67

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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.

Read all about our Spice Travels here!

Recipe

45 mins

1 hr 40 mins

2/5

Serves

4

Effort

High Effort

Main Ingredient

Chicken

Main Ingredient

Lamb

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Rich

Meal Taste

Sweet

Origin

Country

Malaysia

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
  • 500g diced lamb or chicken (thighs are best)
  • 250g new potatoes
  • 300g shallots or 2 medium red onions
  • 2 cloves of garlic
  • Fresh ginger
  • 200g beansprouts
  • 250g mushrooms (any type)
  • 1 large carrot
  • ½ cucumber
  • 25g bunch of coriander
  • 1 lime
  • 8 sheets of filo pastry or rice spring roll wrappers for a gluten-free alternative
  • 400ml full fat coconut milk
  • 2 tbsp soy sauce (any type) or gluten-free alternative
  • 60g sugar
  • Cornflour or plain flour for dusting
  • Rice to serve
  • Oil for frying (sunflower or vegetable oil is best)

Product Rating (1):

3/5

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)

Lauren Robinson View More

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

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