Sukuti Curry with Spiced Rice

Ingredients

• 500g (1.1 lb) Sukuti (dried meat), thinly sliced 500g (1.1 lb) Sukuti (dried meat), thinly sliced
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the spiced rice: For the spiced rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 cinnamon stick 1 cinnamon stick
• 4 green cardamom pods 4 green cardamom pods
• 4 cloves 4 cloves
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the Sukuti slices with cumin powder, coriander powder, turmeric powder, chili powder, and salt. Mix well and let it marinate for 30 minutes.
2. 2.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pan. Cook for another 2 minutes until fragrant.
4. 4.
   Add the diced tomatoes and cook until they soften and release their juices.
5. 5.
   Add the marinated Sukuti to the pan and cook for 10-15 minutes, stirring occasionally, until the meat is tender.
6. 6.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. Drain well.
7. 7.
   In a separate pot, heat ghee over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Cook for a minute until fragrant.
8. 8.
   Add the drained rice to the pot and stir to coat the grains with ghee and spices.
9. 9.
   Pour in the water and add salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.
10. 10.
    Serve the Sukuti Curry hot, garnished with fresh cilantro, alongside the fragrant spiced rice.

Treat your ingredients with care...

• Sukuti — If you can't find Sukuti, you can substitute it with beef jerky or any other dried meat of your choice. Adjust the cooking time accordingly as different types of dried meat may require different cooking times.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder according to your taste preference.
• You can add vegetables like bell peppers or potatoes to the curry for added texture and flavor.
• Serve the Sukuti Curry with a side of traditional Nepalese pickles or yogurt for a refreshing contrast.
• Make sure to rinse the basmati rice thoroughly to remove excess starch and achieve fluffy rice.
• To enhance the aroma of the spiced rice, toast the whole spices in ghee before adding the rice.

Serving advice

Serve the Sukuti Curry with Spiced Rice hot, garnished with fresh cilantro. Accompany it with a side of traditional Nepalese pickles or yogurt for a complete and satisfying meal.

Presentation advice

To present the Sukuti Curry with Spiced Rice, place a generous portion of the curry in the center of a plate and surround it with a mound of fragrant spiced rice. Garnish with fresh cilantro leaves for a pop of color. Serve with a side of pickles or yogurt in small bowls for an authentic Nepalese touch.