Puri with beef rendang and a closed up picture of beef curry rendang
Puri is one of my favorite meals for breakfast. Puri is easily prepared using Atta Flour. Please refer to the the post in my vegetarian blog for Puri recipe, Vegetarian Puri – Indian Pancake . I normally would cook the curry for the puri one day before so that I will have time to fry the Puri in the morning. Then I can have hot and fresh Puri for my breakfast!
Ingredients
Beef Curry Recipe Rendang Curry Powder (Adabi), 1 packet
Beef chunks, 400gms
Potatoes, 3 pcs, remove skins and cut into large chunks
Cardamoms, 7 pcs
Serai(Lemongrass), 2 pcs, blend
Large Onions, 3 pcs, cut into fours
Garlic, 5 pcs, removes skins
Kaffir Lime (Limau Purut) Leaves, 5 pcs, cut into strips
Tamarind juice from ½ table spoon of tamarind paste
Salt and sugar to taste
Ingredients
Beef Curry Recipe Rendang Curry Powder (Adabi), 1 packet
Beef chunks, 400gms
Potatoes, 3 pcs, remove skins and cut into large chunks
Cardamoms, 7 pcs
Serai(Lemongrass), 2 pcs, blend
Large Onions, 3 pcs, cut into fours
Garlic, 5 pcs, removes skins
Kaffir Lime (Limau Purut) Leaves, 5 pcs, cut into strips
Tamarind juice from ½ table spoon of tamarind paste
Salt and sugar to taste
Toasted Coconut (Optional)
Heat up 5 table spoons of oil in hot wok and sauteed onions and serai until fragrant. Add the curry powder and cardamoms. Stir fry for a short while and then add the tamarind juice. Put in the beef chunks. Then add water, salt, sugar and kaffir lime leaves. Simmer until the beef chunks are tender. Add the potatoes. Serve the curry with puri!
Heat up 5 table spoons of oil in hot wok and sauteed onions and serai until fragrant. Add the curry powder and cardamoms. Stir fry for a short while and then add the tamarind juice. Put in the beef chunks. Then add water, salt, sugar and kaffir lime leaves. Simmer until the beef chunks are tender. Add the potatoes. Serve the curry with puri!
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