Singaporean-style Khar

Ingredients

In the Singaporean-style Khar, we incorporate the flavors and ingredients commonly found in Singaporean cuisine. This includes the use of lemongrass, tamarind pulp, and lime juice to add a tangy twist to the dish. Additionally, the dish is garnished with fresh herbs like cilantro or Thai basil, which are commonly used in Singaporean cooking. These adaptations give the Khar a unique Singaporean flair while still maintaining the essence of the original Indian dish. We alse have the original recipe for Khar, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Juice of 1 lime Juice of 1 lime
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro or Thai basil, for garnish Fresh cilantro or Thai basil, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the lemongrass, turmeric powder, chili powder, cumin powder, and coriander powder to the pot. Stir well to coat the onions and spices evenly.
3. 3.
   Add the chicken or beef pieces to the pot and cook until they are browned on all sides.
4. 4.
   Dissolve the tamarind pulp in 1 cup of warm water and strain the liquid into the pot.
5. 5.
   Squeeze the lime juice into the pot and stir well.
6. 6.
   Pour in the coconut milk and season with salt to taste. Stir to combine all the ingredients.
7. 7.
   Reduce the heat to low and simmer the Khar for 30-40 minutes, or until the meat is tender and the flavors have melded together.
8. 8.
   Remove the lemongrass stalks from the pot before serving.
9. 9.
   Garnish with fresh cilantro or Thai basil.
10. 10.
    Serve the Singaporean-style Khar hot with steamed rice or roti.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a teaspoon of chili flakes to the dish.
• If you prefer a thicker consistency, simmer the Khar uncovered for the last 10 minutes of cooking to allow the liquid to reduce.
• Experiment with different types of meat, such as lamb or seafood, to create your own unique variation of Singaporean-style Khar.
• Adjust the amount of tamarind pulp and lime juice according to your taste preferences for a more or less tangy flavor.
• Serve the Khar with a side of sambal chili paste for an extra burst of heat.

Serving advice

Serve the Singaporean-style Khar hot with steamed rice or roti. The fragrant and flavorful broth pairs perfectly with the fluffy rice or the soft and flaky roti, allowing you to soak up every last drop of the delicious sauce.

Presentation advice

Garnish the Khar with a sprinkle of fresh cilantro or Thai basil leaves to add a pop of vibrant green color. Serve it in a deep bowl to showcase the rich and aromatic broth, and accompany it with a side of steamed rice or roti.