Sarawakian-style Spicy Tah Andaz

Ingredients

In this Sarawakian adaptation of Tah Andaz, we incorporate the bold and spicy flavors of Sarawakian cuisine. The original Iranian dish is known for its rich and creamy texture, while the Sarawakian version adds a fiery kick with the use of aromatic spices and chili. The fusion of these two cuisines creates a unique and exciting flavor profile that is sure to delight your taste buds. We alse have the original recipe for Tah andaz, so you can check it out.

• 500g (1.1 lb) boneless meat (chicken, beef, or lamb), cut into bite-sized pieces 500g (1.1 lb) boneless meat (chicken, beef, or lamb), cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust according to your spice preference) 1 teaspoon chili powder (adjust according to your spice preference)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, and chili powder. Add this spice mixture to the pan and cook for a minute to release the flavors.
4. 4.
   Add the meat to the pan and cook until browned on all sides.
5. 5.
   Pour in the coconut milk, tamarind paste, and soy sauce. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for about 1 hour 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 before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra spicy kick, add chopped fresh chili peppers to the dish.
• Serve the Spicy Tah Andaz with steamed rice or naan bread to soak up the delicious sauce.
• Marinate the meat overnight for even more flavor.

Serving advice

Serve the Sarawakian-style Spicy Tah Andaz hot, garnished with fresh cilantro. Accompany it with steamed rice or naan bread for a complete and satisfying meal.

Presentation advice

Present the Spicy Tah Andaz in a deep serving dish, allowing the vibrant colors of the dish to shine through. Garnish with a sprinkle of fresh cilantro for an added pop of green.