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Rendang Ginjal (Dry Fried Kidney Curry)
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- #64646
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 teaspoon ground turmeric
1 small cinnamon stick
1/2 teaspoon ground fennel
1 teaspoon chili powder
OR
2 fresh red chillies, seeded and chopped
1 teaspoon salt
1 teaspoon ground cumin
3 kemiri nuts (candle nut), finely grated
2 cups coconut milk
1/2 teaspoon ground black pepper
2 cloves garlic (crushed)
2 teaspoons ground coriander
2 tablespoons tamarind liquid
3 tablespoons peanut oil
1 1/2 pound ox kidney
2 onions, finely chopped or sliced
directions
Wash kidneys, remove and discard core. Cut kidneys into small dice. Rub with ginger and garlic crushed with salt and set aside.
Heat oil and fry onions until they are soft and start to color, stirring frequently. Add turmeric, coriander, cumin, fennel and pepper and stir fry for 1 minute.
Add chillies, kemiri nuts and kidneys, continue to fry, stirring constantly, until kidneys change color.
Add coconut milk and cinnamon and simmer gently, uncovered, until gravy is thick and reduced. This will take almost 2 hours of gentle simmering. Stir occasionally during simmering period. As mixture thickens it will be necessary to stir more frequently.
Add tamarind liquid and sugar, stir and cook for a few minutes longer. Serve hot.
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nutrition data
Nutritional data has not been calculated yet.
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