You might ever hear about spaghetti cooked with curry sauce, but how about spaghetti cooked with MUNG BEAN curry sauce? Mung bean? Yes, that small and green lentils that typically grow into sprout. I know that it might sounds weirdo, but the taste is actually amazing. I got the inspiration to use this curry sauce when I and my friend have a walk around Islamic Religious Market in Surabaya, West Java. Well, that was my first visit since my first move to this beautiful city. During the walk, we decided to step in for dinner in one of Indo-Arabian restaurant who serve this curry. They called this curry as Gulai Maryam.
For your information, West Java is the second largest cities in Indonesia where its residents can be differ into three ethnics which are Javanese, Chinese, and Arabian. Thus, if you come to Surabaya you could see some areas which is influenced by Chinese and some areas which influenced by Arabian. Arabian people in this city mostly live together in a religious area called Sunan Ampel where they have their own traditional market which is open day and night.
Okay, back to the mung bean curry. Actually, this curry is originally come from Arab where they use black lentils to make the curry thick. However, because it is hard to find that lentils in Indonesia, Arabian people in here then substitute it with mung bean which have the same function. Usually this curry is accompanied with pane typical Indian bread), however I just curious to tried try this sauce with spaghetti. Curious how will it taste? Let’s try this recipe and let me know how it is!
SPAGHETTI WITH MUNG BEAN CURRY SAUCE
Yield : 5 portions
Ready in : 1 hour
13 cloves shallot
8 cloves garlic
1 tsp coriander
½ tsp white peppercorns
5 grains candlenut
½ tsp cumin
3 cm turmeric, grilled and then pealed
½ grain nutmeg
2 cm ginger
2 cm sand ginger, sliced
3 cm cinnamon
300 gram beef bones
300 gram beef meat, cut to medium size
500 ml beef stock
300 ml rice water
150 gram cooked mung bean
1 stalk lemongrass
2 cm galangal, sliced
2 tbsp oil
3 bay leaves
1 tbsp soy sauce
200 ml coconut milk
¼ cup of green and red paprika, cut to cubes
Salt and white pepper to taste
Crushed shallot, garlic, coriander, peppercorns, candlenut, cumin, turmeric, nutmeg, ginger, sand ginger, cinnamon, and salt until smooth curry paste texture formed. Heat oil in a pot over low heat and cook curry paste, lemongrass, galangal, and bay leaves until it smelled for about 5 minutes.
Add beef meat and bones into the pot and mix it well with the curry paste. Let the meat cook until it released juice. Then, pour in beef stock and rice water to the pot and let it simmer.
After it is about a half boiled, add in cooked mung bean and let it boiled until the curry reduced. Then, pour in coconut milk, mix it well. Season the curry with salt and soy sauce then remove it from heat.
At the same time while cooking curry, boiled water in the other pot and cook the spaghetti until it is al dente.
After the curry is cooked, heat oil in skillet over medium heat and cook onion until it smelled. Then, pour in the curry and spaghetti, mix it evenly.
Adjust the taste with salt and white pepper. Then, remove it from heat.
Tips and Tricks:
Mung bean will absorb water so adjust the amount of mung bean within the curry. If the curry does not have much water, try to reduce the mung bean.
Do not overcook the meat because it will become stiff and tough. Keeps the heat low from the beginning of curry cooking to prevent it.
Do not forget to cook your spaghetti al dente unless you will have over cook spaghetti when you re-cook it with the curry sauce.
If you find the curry is thick, you can add more beef stock when you re-cook as a sauce of spaghetti.