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AUGUST: Friday Night Curry Discoverer - Nyonya Curry with Spring Rolls and Chilli Sambal
  • AUGUST: Friday Night Curry Discoverer - Nyonya Curry with Spring Rolls and Chilli Sambal
  • AUGUST: Friday Night Curry Discoverer - Nyonya Curry with Spring Rolls and Chilli Sambal
  • AUGUST: Friday Night Curry Discoverer - Nyonya Curry with Spring Rolls and Chilli Sambal
  • AUGUST: Friday Night Curry Discoverer - Nyonya Curry with Spring Rolls and Chilli Sambal
  • AUGUST: Friday Night Curry Discoverer - Nyonya Curry with Spring Rolls and Chilli Sambal
  • AUGUST: Friday Night Curry Discoverer - Nyonya Curry with Spring Rolls and Chilli Sambal
  • AUGUST: Friday Night Curry Discoverer - Nyonya Curry with Spring Rolls and Chilli Sambal
  • AUGUST: Friday Night Curry Discoverer - Nyonya Curry with Spring Rolls and Chilli Sambal
AUGUST: Friday Night Curry Discoverer - Nyonya Curry with Spring Rolls and Chilli Sambal

AUGUST: Friday Night Curry Discoverer - Nyonya Curry with Spring Rolls and Chilli Sambal
£9.00
Fulfilment Date:

A lamb curry containing incredibly tender meat and potatoes in a rich and spicy sauce
More info

The word ‘Nyonya’ is a respectful term for the female elder of the Peranakan community - descendants of Chinese migrants who settled in Malaysia then intermarried with the locals. Nyonya cuisine is a mixture of classic Chinese ingredients such as star anise, cassia and soy sauce with fragrant, citrusy flavours familiar to Malay cookery such as lemongrass and lime leaves. Here we’re making a lamb curry containing incredibly tender meat and potatoes in a rich and spicy sauce. We’re serving the curry with fantastic homemade veggie spring rolls, a sweet tamarind soy dipping sauce, spicy chilli sambal and a beansprout and cucumber salad known as kerabu.
Details

Prep: 45 mins

Cook: 1 hour 40 mins

Serves: 4

Effort: Medium effort

Origin: Malaysia
Shopping list
  • 500g diced lamb or chicken (thighs are best) or use diced firm tofu for a veg version
  • 250g new potatoes
  • 300g shallots or 2 medium red onions
  • 2 cloves of garlic
  • Fresh ginger
  • 200g beansprouts
  • 250g mushrooms (any type)
  • 1 large carrot
  • ½ cucumber
  • 25g bunch of coriander
  • 1 lime
  • 8 sheets of filo pastry or rice spring roll wrappers for a gluten free alternative
  • 400ml coconut milk (full fat is best)
  • 2 tbsp soy sauce (any type) or gluten-free alternative
  • 60g sugar
  • Cornflour or plain flour for dusting
  • Rice to serve
  • Oil for frying (sunflower or vegetable oil is best)
Spices included

Spring Roll Blend: chives, star anise, garlic, ginger, white pepper, white SESAME, Sichuan pepper, fennel, cassia, cloves

Paste Spices: Kashmiri chilli, galangal, turmeric, lemongrass, coriander, cumin, cinnamon, fennel, nutmeg, cloves

Whole Spices: lemongrass, lime leaf, long chilli

Kerabu Blend: mild chilli flakes (chilli flakes, sunflower oil, salt), red bell pepper, coriander leaf, lime leaf, onion

Sambal Spices: chilli, mild chilli flakes (chilli flakes, sunflower oil, salt), Kashmiri chilli, garlic, cumin, coriander

Tamarind Blend: tamarind powder (tamarind, starch), amchur, garlic, ginger

Allergens are listed in CAPITALS. May contain CELERY and MUSTARD.

Store in a cool, dry place.

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