*  Exported from  MasterCook  *
 
                            Rempah (Malay Curry)
 
 Recipe By     : Paul Vincent <KNDUSR18@MSMAIL-GATEWAY.UNIVERSITY-CENTRAL-ENG
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indian                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      Ozs           Sweet Potato -- (red) *
   12      Ozs           White Yam -- peeled & cubed 1 in.
    1      Large         Onion -- peeled and diced
    6                    Garlic Cloves
    1      To 6          Green Chillies -- (to taste)
    1      Red           Capsicum Pepper -- seeded
    2      Inch Cube     Fresh Ginger
    6      Tablespoons   Vegetable Oil -- or ghee
    3      To 4 Oz.      Milk
    3 1/2  Oz            Creamed Coconut
    3      Tablespoons   Dessicated Coconut
    2      Tablespoons   Tamarind Puree -- (or tamarind sauce)
                         -----Spices-----
    1      Teaspoon      Coriander Seed -- ground
      1/2  Teaspoon      Ground Cumin
      1/2  Teaspoon      Chinese Five-Spice Powder
      1/2  Teaspoon      Garlic Powder
      1/4  Teaspoon      Lemon Grass Powder
    1      Teaspoon      Paprika
      1/4  Teaspoon      Chilli Powder
      1/2  Teaspoon      Turmeric
    1      Teaspoon      Coconut Powder
 
 
 * peeled and cut into 1 inch cubes
 
 Add enough water to the spices to make a stiffish paste, then
 leave to stand for a few minutes.
 
 Make a puree of the onion, garlic, chillies, red pepper and ginger.
 
 Heat the oil and fry the spice paste for 5 minutes or so; stir to
 prevent sticking. Then add the puree and fry for 15 minutes.
 WARNING: The puree will sputter and splash quite a lot during
 this stage! Just grit your teeth and keep going!
 
 Combine the cubed yam and sweet potato with the above in a
 casserole and place in an oven preheated to 375F/190C.
 Cook for about 1 hour.
 
 Meanwhile, heat the milk and melt the block of creamed coconut.
 
 Brown the dessicated coconut under the grill.
 
 Halfway through the cooking of the casserole, add the two
 coconuts and the tamarind puree to the dish. Stir, and add some
 water (or vegetable stock) if it needs it - the finished curry should
 have a thick, rich sauce.
 
 Serves 4.
 
 NOTES:
 
 This is the curry I made for a dinner party on Good Friday. I used
 yams and sweet potatoes, but in the past I've used a mixture of
 broccolli and cauliflower with equally good results. Before becoming
 vegetarian, I used to use cubed lean lamb or beef. Whichever main
 ingredient is used, it’s long been my favourite home-made curry!
 
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