How to Cook a
Malaysian Curry using an Old Indian Kerala Recipe that I Tweaked ...
Preheat oven.
Heat a saucepan, make sure it’s hot, then
insert half a cup of oil.
Ensure the oil is really hot.
1. Then, throw in a 8 cloves and 4 cardamoms, close the lid and
wait for it to pop.
2. Then, insert 4 cloves of garlic and wait for it to go
golden brown.
3. As soon as the garlic is golden brown, remove all the cloves and cardamoms with a spoon and be extremely careful as it’s very hot. I normally take the saucepan away from the stove, wait for it to cool for a bit and slowly remove the spices, try using a spoon or ladle with a long handle.
Most people leave it in but I
prefer it out as it can ruin your meal when you crunch into these strong
tasting spices. It doesn’t need to stay in as the oil has extracted all of its
goodness, thus the reason for the oil to be hot.
4. Then just get this ready on the side, mix 2 large tablespoon of any "Malaysian" blended curry powder in a mug of hot water with 1 stock cube. (see below for weblink)
5. Slice a red onion and throw this into the saucepan and wait for it to go golden brown. Then, as soon as the onions are golden brown, pour in the mug of curry powder.
6. Then, insert 2 mugs of boiling water into the mix.
7. Boil it on low heat, insert either your meat, fish or any vegetables. For example if you have opted for say breast chicken, use 2 or 3 slices for this mix.
8. Then, transfer the dish onto a baking tray and leave it in the oven on low heat for 1 hour 10 minutes.
5. Slice a red onion and throw this into the saucepan and wait for it to go golden brown. Then, as soon as the onions are golden brown, pour in the mug of curry powder.
6. Then, insert 2 mugs of boiling water into the mix.
7. Boil it on low heat, insert either your meat, fish or any vegetables. For example if you have opted for say breast chicken, use 2 or 3 slices for this mix.
8. Then, transfer the dish onto a baking tray and leave it in the oven on low heat for 1 hour 10 minutes.
9. Then, after 30 mins, pour in a tin of coconut milk and
sprinkle with any herbs of your choice.
Note: Chefs proclaim that certain herbs give off a particular taste and this I found to be utter nonsense. I've experimented with them all meticulously over 3.5 decades and trust me it does not affect the taste one little bit, personally I think it's a fallacy and myth! It's the curry powder blend and the quality of the ingredient that affects the taste!
Note: Chefs proclaim that certain herbs give off a particular taste and this I found to be utter nonsense. I've experimented with them all meticulously over 3.5 decades and trust me it does not affect the taste one little bit, personally I think it's a fallacy and myth! It's the curry powder blend and the quality of the ingredient that affects the taste!
10. Sprinkle the
dish with fresh coriander or finely chopped parsley. Leave it to cool for 4 hours, then keep it in your refrigerator for 24 hours.
11. Then, serve it with rice, chapati or roti and cucumber raita. This is the secret of serving up a quality curry as for some unknown reason, a curry needs to permeate into the ingredients overnight. Enjoy!
http://theasiancookshop.co.uk/adabi-malaysian-curry-powder-kari-ayam-dan-daging-6734-p.asp
11. Then, serve it with rice, chapati or roti and cucumber raita. This is the secret of serving up a quality curry as for some unknown reason, a curry needs to permeate into the ingredients overnight. Enjoy!
http://theasiancookshop.co.uk/adabi-malaysian-curry-powder-kari-ayam-dan-daging-6734-p.asp
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