About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

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

Wednesday, July 4, 2012

POTATO CURRY

POTATO CURRY

400gm potatoes,remove skin cut into cubes

2 tomatoes,cut into wadges

50gm tamarind,squeeze with 1 cup water sieve and pour into 3 cup water

3 cup water

1 cup thick coconut milk

60gm fish curry powder,mix with a little water and make into a paste

Salt to taste

For tempering

100gm shallots,sliced finely

50gm garlic,cut into 2

2 stalk kari leafs

1 tsp fenugreek

4-5 tbsp oil

1. Heat the oil and add in the tempering ingredients and fry until fragrant and when the onion turn light brown add in the Curry paste and stir fry until oil rise.

2. Add in the potatoes,salt and tomato mix well and pour in the tamarind juice and coconut milk.Let it simmer until the potatoes are cooked. Serve with rice.

Note: Potatoes can be replace with ladies finger,drumstick or brinjal.


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2 comments:

  1. looks utterly delicious...yumm..
    new to your space..
    glad following you..
    do stop by mine sometime
    Tasty Appetite

    ReplyDelete
  2. Thank you Jay been to your space so many time,wow wonderful recipes. Mine is more of Malaysian Indian ways of cooking. Which is not very much the same like the one in India.Thank very much for droping in my humble space.

    ReplyDelete