Best 3 Gulai Bagar Western Sumatran Curry Recipes

GULAI BAGAR (WESTERN SUMATRAN CURRY)

Steps:

• In a wok or frying pan, roast the coconut until golden brown (takes only a few minutes). Remove and place in blender.
• Roast the coriander seeds, stirring continuously for 1-2 minutes then remove and place in blender. Add the almonds and grind in the blender until ingredients are a warm paste.
• Heat the oil and stir fry the onions, garlic and chillies for two minutes. Add the meat and cover the pan for 3-4 minutes. Add the blended paste to the pan, stir well and recover the pan. Cook for another 2-3 minutes.
• In a cheesecloth, wrap the cloves, cardamoms, cinnamon, and leaves and add to the pan. Add the remaining ingredients except the tamarind water, salt, eggplants and 1 1/2 cups coconut milk.
• Simmer for 50 minutes. Add the tamarind water, salt and coconut milk. Continue to cook for 20-30 minutes or until the sauce begins to thicken. Lay the eggplant slices over the mixture and simmer until they are cooked (5-6 minutes).
• To serve, remove the meat and carve as you desire. Place sliced meat into an ovenproof casserole dish and cover with the eggplant slices. Discard the cheesecloth from the sauce. Skim off excess oil from the sauce and discard. Pour sauce over the meat and bring mixture to just under a boil. Must be very hot when served at tableside.

JAMAICAN GOAT CURRY

Steps:

• If you can find Jamaican curry powder, use it and omit the allspice. If not, use regular curry powder and add the allspice to it. Add 6 tbsp of curry powder, more if you like it more spicy.
• Cut the meat into large chunks, maybe 2-3 inches across. Feel free to add the bones if you have them; you can remove them later.
• Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.
• Pat the meat dry and brown well in the curried oil. Do this in batches and don't overcrowd the pot. It may take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.).
• Add the onions and pepper to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
• Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 4-5 tablespoons of the curry powder. Add 4 cups of water. Stir to combine. Add the thyme.
• If you want to cook on the stove, bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat. If you want to cook in a crockpot, transfer the mixture to the crockpot and cook on low for 8-10 hours.
• If you have cooked the meat on the stove, add the potatoes when the meat is close to being done - tender but not falling apart. Cook about 30 minutes or until the potatoes are done. Then, skim the fat off the top of the pot if needed.
• If you cooked the meat in the crockpot, boil the potatoes until tender. Skim the layer of fat off the top of the curry, if needed, and mix in the potatoes.
• If you used bones, remove them before serving.

ISLAND GOAT CURRY

Steps:

• Scrub limes well. Use a peeler to remove only the zest. Set zest aside and juice the limes. Set juice aside.
• Heat peanut oil in a heavy skillet until shimmering. Add garlic, onion, ginger and lemon grass; cook, stirring, until tender but not beginning to brown. Add goat meat and reduce heat to medium; cook until all sides are brown but the interior is not cooked. Add lime zests, sweet potatoes, chayotes, coconut, rum and stock/water. Simmer 45 minutes. Add water as needed but take care towards the end of the cooking time, as the final result should be stew rather than soup. You may also use a little more rum, but take care to taste first.
• Meanwhile, dice half the red and yellow pepper strips.
• At the end of the simmering time, stir in the pepper dice and some of the curry paste. Taste and add more curry paste accordingly. Simmer 5 minutes, stirring occasionally. Stir in coconut liquid; simmer, stirring, for 1-2 minutes. Stir in reserved lime juice and remove lime zest. Turn off heat and taste before adding salt as desired.
• Place cooked rice on a platter and make a well in the middle, mounding it around the edges. Put the goat curry mixture into the well. To garnish the top of the stew, alternately arrange strips of red and yellow peppers in spoke formation. Arrange the egg quarters around the edges and arrange or scatter cilantro prettily. Place lime wedges around the edges of the rice.
• Diners can squeeze lime juice over their own portions to taste.