>> source: Chef Zura
>> servings: 4
>> time: 60 minutes

==Blended Ingredients Prep==

Dry fry @coriander seeds{1.5%tbsp}, @fennel seeds{1%tbsp}, and @cumin seeds{0.5%tbsp} in a #pan{}, then pound together.

Add the pounded spices to a #blender{} with @black pepper{0.5%tsp}, @chilli paste{1%tbsp}, @lemongrass{2%stalks}, @ginger{2%cm}, @galangal{1.5%cm}, @large onion{0.5}, and @candlenut{1.5%pieces}. Blend until smooth.

==Aromatics Prep==

Thinly slice @turmeric leaves{1%piece}, reserving half for garnish. Shred @kaffir lime leaves{5%pieces}.

==Kerisik Prep==

Dry fry grated coconut in a #pan{} until crisp and browned.

Pound in a #mortar and pestle{} until oily.

==Cooking==

Heat @oil{2%tsp} in a #wok{}. Stir fry thinly sliced @garlic{2%cloves}, thinly sliced @shallots{2}, @cinnamon stick{3%cm}, @cloves{2}, and @cardamoms{2} till aromatic.

Add the blended ingredients and continue to stir fry until the oil rises.

Add @oyster mushrooms{250%g}, @brown sugar{1.5%tbsp}, and @tamarind paste{1%tsp}.

Gradually pour in @coconut milk{500%ml}. Stir and cook till the gravy is reduced by half. Season with salt to taste. Add the prepared aromatics to the reduced gravy.

Mix the kerisik (pounded coconut). Stir often over low heat. When the gravy is very thick, dark brown in colour and oily, it is ready to be served.