MALAYSIAN TRIPE CURRY
- Simmer the following ingredients slowly till the mixture is mushy:
- 1 cup (yes) flat leaf parsley, chopped
- ½ cup dhania, chopped
- 6 large cloves garlic
- 1 large onion, sliced thinly
- 50 ml oil
- 25 ml butter
- 50 ml water
- Add the following:
- 2 teaspoons garam masala (fennel, cumin and coriander mix)
- 2 teaspoons curry powder
- 1 tomato chopped
- teaspoon tomato paste
Simmer over low heat for 10 minutes to allow the flavour to develop.
At this stage the garlic cloves should be soft enough to mash into the sauce.
Season with salt and pepper.
- 1 kg sliced and cooked tripe (bees pens)
- 50 ml of water
- 100 ml yoghurt
Add the tripe and water and simmer over low heat for 20 minutes.
Add the yoghurt and serve.
Photo: Su Howard
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