Recipe Ingredient
- 225g tempe, cut into bite-sized pieces
- Oil for deep-frying
- 1/2 tsp turmeric powder
- 1/2 tsp salt or to taste
- 2 green chillies, sliced and seeded
- 1 red chilli, sliced and seeded
- 5 shallots, sliced
- 1 tbsp shredded ginger
- 2 stalks curry leaves
- 1 tbsp chilli paste
- 1 tbsp meat curry powder
- 1 tsp mustard seeds (biji sawi)
- 2cm piece cinnamon stick
- 2-3 tbsp oil
- 100ml plain yoghurt
- 1 tbsp lemon juice
- 1/2 tsp garam masala
Instructions
- Sprinkle turmeric powder and salt onto the tempe slices. Deep-fry them in hot oil until golden brown and crispy.
- Remove and drain on absorbent kitchen paper towels.
- Heat oil in a wok or pan and fry shallots until fragrant. Add in both red and green chillies and fry for 1 minute.
- Add in the rest of the ingredients except the tempe. Cook for 4-5 minutes over a gentle low heat until gravy turns fragrant.
- Return the tempe pieces into the wok or pan and stir gently (without breaking the tempe) until well blended or coated with gravy.
- Dish out and serve.
