OPOR NANGKA (JACKFRUIT CURRY)
Recipe since 1960’s
INGREDIENTS:
-500gm young jackfruit – skinned, cut into cubes 6-8 pieces & cook partially by boiling
-200 or 250gms minced mutton - boiled with 2cups of water
-3 tbsps meat curry powder
-2 pcs of preboiled Indian Mackerel fish (ikan kembong rebus)–shredded,
remove bones, fins & head
-1/2 cup thick coconut milk
-1 cup water
-1/2 cup of tamarind juice (from ½ tbsp tamarind paste with 1/2 cup water)
-1 tbsp grated coconut (fried without oil till brown & pounded or blended
until traces of oil being extracted(kerisik)
-1 tbsp sugar
-Salt to taste
-2 pcs of kaffir leaves-sliced into 2pcs
-Stalks of mint leaves
*PASTE:Ingredients to be fried without oil & pounded or blended together:
-5 shallots
-2 cloves of garlic
-2 cm piece ginger
-1 candle nut (buah keras)
-1 tsp coriander (ketumbar)
-1 tsp cumin (jintan halus)
-3 pcs dried chilli -soaked
-1 tbsp kaffir rinds
Prepare Dish:
-Mix meat curry with water to form a paste
-Heat 2tbsps of oil in a wok, fry paste until fragrant & add meat curry paste & fry again.
-Add shredded preboiled fish, boiled minced mutton & stock & let it boil
-Add thick coconut milk with water, scalded jackfruit & let it boil for
another 15mins
-Add grated coconut, tamarind juice, salt & sugar
-Cover pot & let gravy thickens
-Add kaffir leaves & mix through
-Remove from heat
Serving:
-Serve Hot Opor Nangka with Savoury Rice (Nasi Minyak), White Rice, French loaf or Roti Jala and garnish with fresh mint leaves.
Wish you the best of good luck for trying DIY cooking………….
