Madurese Tartra

Ingredients

Madurese Tartra is an adaptation of the original Polish dish, Tartra. While the original dish is typically made with ingredients commonly found in Polish cuisine, such as potatoes and sausages, the Madurese version incorporates the bold flavors and spices of Madurese cuisine. The use of coconut milk and aromatic spices like turmeric and coriander gives the Madurese Tartra its unique taste and sets it apart from its Polish counterpart. We alse have the original recipe for Tartra, so you can check it out.

• 500g (1.1 lb) boneless chicken or beef, cut into bite-sized pieces 500g (1.1 lb) boneless 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
• 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
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons tamarind juice 2 tablespoons tamarind juice
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 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): 25g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

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 to the pan. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the turmeric powder, coriander powder, cumin powder, and chili powder to the pan. Stir well to coat the onions and spices evenly.
4. 4.
   Add the chicken or beef pieces to the pan and cook until they are browned on all sides.
5. 5.
   Pour in the coconut milk, tamarind juice, and palm sugar. Stir well to combine all the ingredients.
6. 6.
   Reduce the heat to low and simmer the tartra for about 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 before serving.
9. 9.
   Serve the Madurese Tartra hot with steamed rice.

Treat your ingredients with care...

• Chicken or beef — Make sure to cut the meat into bite-sized pieces to ensure even cooking and maximum flavor absorption.

Tips & Tricks

• For an extra kick of heat, add more red chilies to the dish.
• Adjust the amount of chili powder according to your spice preference.
• If you prefer a thicker sauce, simmer the tartra for a longer time to allow the flavors to intensify and the sauce to reduce.
• You can substitute palm sugar with brown sugar if palm sugar is not available.
• Serve the Madurese Tartra with a side of pickled vegetables to complement the flavors.

Serving advice

Serve the Madurese Tartra hot with steamed rice. The creamy and spicy sauce pairs perfectly with the fluffy rice, allowing you to enjoy the full flavors of the dish.

Presentation advice

Garnish the Madurese Tartra with a sprinkle of fresh cilantro to add a pop of color to the dish. Serve it in a traditional Madurese bowl or on a decorative plate to enhance the visual appeal.