About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Thursday, June 14, 2012



1kg mutton,add just enough water and pressure cook until the meat are just done (don't add to much water)

500ml mutton stock (water use to pressure cook the mutton )

500ml coconut milk

60gm meat curry powder and

20gm chili powder, mix with a little water and make into a paste

2 tbsp ginger paste
2 tbsp garlic paste

3-4 potatoes,cut into cubes

2 tomatoes,cut into cubes

For tempering

2 medium onion,sliced finely
5cm cinnamon stick
4 cloves
4 cardamons
2 stalk kari leaves
6-7 tbsp oil

1. Heat the oil and add the tempering ingredients and fry until fragrant and when the onion turn brown add in the garlic and ginger paste with a little water and fry until the raw smell disappear and the oil rise.

2. Add in the curry paste and fry in the oil (if there is not enough oil to fry the curry paste add a little more oil) fry until oil rise. Add in the meat,vegetable,salt taste,the mutton stock and coconut milk stir well. And let it cames to a boil,and lower the heat and let it simmer until the potatoes and the meat are cook.

1 comment:

  1. Thank you for this recipe! I tried it and my husband and I love it.
    I reduced the coconut milk amount (replaced with water) and it was still very yummy