Rane alla Camuna with a Sarawakian Twist

Ingredients

In this Sarawakian adaptation, the traditional Italian recipe for Rane alla Camuna is transformed into a spicy coconut curry dish. The original recipe typically uses frog legs cooked in a tomato-based sauce, while the Sarawakian version incorporates local spices and coconut milk to create a rich and flavorful curry. We alse have the original recipe for Rane alla Camuna, so you can check it out.

• 500g (1.1 lb) frog legs 500g (1.1 lb) frog legs
• 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 ginger, grated 1 thumb-sized ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 red chilies, sliced 2 red chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 16g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the frog legs thoroughly and pat them dry.
2. 2.
   Heat the vegetable oil in a large pan over medium heat.
3. 3.
   Add the chopped onion, minced garlic, grated ginger, lemongrass, and sliced red chilies to the pan. Sauté until the onions are translucent and fragrant.
4. 4.
   In a small bowl, combine the turmeric powder, coriander powder, and cumin powder. Add this spice mixture to the pan and cook for another minute.
5. 5.
   Add the frog legs to the pan and cook until they are lightly browned on all sides.
6. 6.
   Pour in the coconut milk, fish sauce, and tamarind paste. Stir well to combine.
7. 7.
   Reduce the heat to low and simmer for 20-25 minutes, or until the frog legs are cooked through and tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Frog legs — Ensure that the frog legs are fresh and properly cleaned before cooking. Remove any excess fat or skin for a cleaner taste.
• 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 during cooking.

Tips & Tricks

• If you prefer a spicier curry, add more red chilies or a dash of chili powder.
• Serve the dish with steamed rice or crusty bread to soak up the flavorful curry.
• For a milder version, remove the seeds from the red chilies before slicing.

Serving advice

Serve the Sarawakian Frog Legs in Spicy Coconut Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

Present the dish in a shallow bowl, allowing the vibrant curry to take center stage. Garnish with a sprig of fresh cilantro for a pop of color.