Singapore curry, Seletar Yacht Club-style (heat 2/10)
This is a Singapore curry for the European members of the Yacht club, as remembered by Andrew. Not too spicy, but with that all-important ingredient - tinned pineapple! - this is a real mixture of Malay flavours with a good dose of traditional Britsh curry! This curry is dedicated to Wing Commander Neville Shorrick, who was there too! (40g net) NB contains mustard
- 1 packet Seletar Yacht Club spice mix (recipe card included)
- 2tbsp oil
- 700g/1.5lb chicken or beef, cut into strips, or prawns (large, raw and shelled)
- 300mls or ½ pint ‘secret sauce’
- 1 400g can full fat coconut milk
- 1 small tin pineapple in juice
- Fry the spices in 1 tbsp vegetable oil until fragrant, then add ‘your secret sauce’ and the coconut milk.
- Bring to the boil then allow to simmer for at least an hour.
- If using chicken or beef, brown in the remaining oil.
- The beef should be added directly to the sauce and cooked for at least two hours, or until tender.
- The chicken should be put aside until 10 minutes before eating, when it should be added to the sauce to cook through. Prawns should also be added at this stage, as should the pineapple with its juice.
- Serve with boiled/steamed rice.
- You can boil the rice in thin coconut milk (once cooked discard the liquid) to give the rice a Malay flavour.