Sri Lankan Jaggery Satays
Published in Finger Foods
These may also be served as part of a full meal, and not just as finger food, in which case the recipe will feed fewer people.
Ingredients:
- 750 g sirloin steak in one piece
- 30 g tamarind pulp
- 250 ml hot water
- 10 ml chilli powder
- 5 ml ground black pepper
- 5 ml salt
- 70 ml grated palm sugar
- 120 ml peanut oil
- 1 large onion, grated
- 10 ml Ceylon curry powder
- skewers
Preparation:
- Soak tamarind in water, and drain, sieving out the pulp.
- Mix the tamarind water with the chilli powder, pepper, salt and sugar. Stir to dissolve.
- Cut the steak into cubes and thread onto skewers. Fry the steak in the oil to brown – do not cook through.
- Remove from the pan and place in an oven dish large enough to take them in one layer.
- Add the onion to the oil in the pan, and sizzle for a couple of minutes. Add the curry powder, and sizzle again, being careful not to burn the spices.
- Add the tamarind mixture, stir through and bring to the boil. Pour over the satays, cover and bake in a moderate oven until tender.
- Check the seasoning and serve hot if possible, though they are also excellent eaten cold. The satays may be prepared a day ahead and held ready for baking in the refrigerator.
Notes:
- Make your own Ceylon curry powder.
Serves 6 – 10.
