Palembang-style Tamarind Curry (Kuzhambu)

Ingredients

In the Palembang-style Tamarind Curry, we incorporate Palembang cuisine's unique flavors and spices, such as galangal, lemongrass, and Indonesian palm sugar. These additions enhance the original Indian Kuzhambu by infusing it with a distinct Indonesian twist. The result is a delightful blend of Indian and Palembang flavors that create a truly unique and memorable dish. We alse have the original recipe for Kuzhambu, so you can check it out.

• 500g (1.1 lb) meat or vegetables of your choice 500g (1.1 lb) meat or vegetables of your choice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 thumb-sized piece of galangal, thinly sliced 1 thumb-sized piece of galangal, thinly sliced
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon Indonesian palm sugar 1 teaspoon Indonesian palm sugar
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 400ml (1 ¾ cups) coconut milk 400ml (1 ¾ cups) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and sliced red chilies. Sauté until the onion turns translucent.
3. 3.
   Add the galangal, lemongrass, turmeric powder, coriander powder, and cumin powder. Stir well to combine the spices with the aromatics.
4. 4.
   Add the meat or vegetables of your choice and cook until they are lightly browned.
5. 5.
   Stir in the Indonesian palm sugar, tamarind paste, and coconut milk. Mix well to ensure all the ingredients are evenly incorporated.
6. 6.
   Reduce the heat to low and let the curry simmer for about 20-30 minutes, or until the meat is tender and the flavors have melded together.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Galangal — Use a sharp knife to thinly slice the galangal. If you can't find fresh galangal, you can substitute it with dried galangal powder.
• Lemongrass — Bruise the lemongrass stalks by gently pounding them with the back of a knife. This helps release their aromatic oils and flavors into the curry.

Tips & Tricks

• For a spicier curry, increase the number of red chilies or add a pinch of chili powder.
• Adjust the amount of tamarind paste according to your preference for tanginess.
• If you prefer a thinner consistency, add a little water or vegetable broth while simmering the curry.
• Experiment with different types of meat or vegetables to suit your taste.

Serving advice

Serve the Palembang-style Tamarind Curry hot with steamed rice or rice cakes. The curry pairs well with a side of pickles or sambal for an extra kick of flavor.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Indonesian bowl or on a banana leaf for an authentic touch.