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Meat and Durian Curry

Make a Malaysian dish right in your own kitchen? Easy! Meat and durian curry is a bold dish that can amaze you with its unexpected flavor. Anyone who loves exotic, punchy food should try this curry — it's well worth the time and effort. And to save yourself some work, you can braise the meat in a slow cooker on the lowest setting; then you won't have to keep watch and stir constantly to keep the curry from scorching.

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Curry with meat and durian
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 12 g
Fats 50 % 16 g
Carbohydrates 13 % 4 g
202 kcal
GI: 100 / 0 / 0
    1. Prep the ingredients: rinse the meat, blot it lightly with a paper towel, cut it into large pieces, put it in a bowl, and set it aside; peel the onion and cut it coarsely; peel the garlic and cut the cloves into a few pieces each. You can add more garlic — go by your own taste; the original recipe actually calls for three whole heads. Wash, dry, and coarsely chop the chili peppers, removing the seeds — though you can leave some or all of them in for extra heat; wash, peel, and slice the ginger root into rounds; wash, dry, and quarter the tomatoes. 2. With the ingredients ready, start on the curry. First, the spice mix: put the cashews in a blender along with the rest of the spices (except the nutmeg), then grind and mix them together — a mortar and pestle work too. Combine the resulting mix with the nutmeg and blend until smooth. 3. Now make the sambal (spice paste): heat a heavy-bottomed skillet, or better yet a Dutch oven, over medium heat with the canola oil. When the oil is hot, add the onion, garlic, ginger, and chili. Cook until the onion softens and turns slightly golden. Add the spice mix you prepared, stir, and immediately add the tomatoes. Cook until the tomatoes soften, then take the pan off the heat and stir the contents into a paste. Return the sambal to the heat and cook until the oil begins to separate out. 4. Now make the curry itself:
  • Pour the coconut milk into the pan with the sambal, add the durian purée, stir, and cook until the mixture thickens slightly;
  • Add the pieces of meat to the sambal and stir well so they're fully coated in the paste; lower the heat and cook, covered, over low heat for 2.5–3 hours, until the meat is tender and the sambal has reduced; add the tamarind paste and stir. All done! Serve the curry with a side — it's perfect with boiled rice, fresh vegetables, and herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Carnation - 323  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Cumin - 333  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Cashews - 561  kcal/100g
  • Salt - 0  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Tamarind - 239  kcal/100g
  • Durian - 147  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Goat meat - 216  kcal/100g

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