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Singapore Seletar Yacht Club Curry

from 3.90
Singapore-Seletar-Yacht-Club-01 2665x1500.jpg

Singapore Seletar Yacht Club Curry

from 3.90

(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 British curry! This curry is dedicated to Wing Commander Neville Shorrick, who was there too!

Serves: 4-6

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(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 British curry! This curry is dedicated to Wing Commander Neville Shorrick, who was there too!

Serves: 4-6

 

Spice Mix Ingredients: coriander seeds, cumin seeds, garam masala (includes turmeric, fenugreek seeds, poppy seeds, ginger, yellow mustard seeds), salt, black mustard seeds, rice, black pepper, cardamom, chillies, cloves, star anise.

Allergens: see ingredients in bold

Ingredients:

  • 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)

  • 300ml or ½ pint ‘secret sauce

  • 1 400g can full fat coconut milk

  • 1 small tin pineapple in juice

Recipe:

  1. Fry the spices in the vegetable oil until fragrant.

  2. If using beef, add to the spices and brown all over.

  3. Add the ‘secret sauce’, coconut milk, pineapple and juice, bring to the boil and simmer for at least two hours or until tender.

  4. Leaving the lid off will make it thicker, so you may wish to keep the lid on or add more coconut milk or water if it looks too dry.

  5. For chicken or prawns, prepare the sauce as per 1 & 3. Simmer for about an hour, then add the raw meat about 15 minutes or the prawns about 5 minutes before you are ready to eat. Check they are cooked through before serving.

  6. Serve with boiled/steamed rice.

Cook's Notes:

  • You can boil the rice in thin coconut milk (once cooked discard the liquid) to give the rice a Malay flavour.