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

Friday, September 28, 2012

ANCHOVIES (IKAN BILLIS) CURRY

ANCHOVIES CURRY

2 long brinjal,cut

2 potatoes,cut

1 big tomato,cut

60gm anchovies, you can add a little more if you like

600ml coconut milk

1-2 tbsp tamarind juice,or to your taste

30gm fish curry powder, mix with a little water and make into a paste.

20gm chili powder,if you like it hot

Salt to taste

For tempering

2-3 tbsp oil

4 shallots,sliced finely

6 garlic,cut into two

1 tsp fenugreek

2 stalk kari leaves

1. Heat the oil and add in the tempering ingredients and fry till the onion turn light brown.

2. Add in the curry paste and chili powder mix well and fry,if too dry add in a little water. Fry until the oil rise.

3. Add in the anchovies,brinjal, potatoes and tomato mix well and pour in the coconut milk and the tamarind juice. Lower the heat and let it boil until the vegetables are cook. Taste the curry before adding the salt.
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5 comments:

  1. Thank you very much bro, I won't use curry leaves and the brinjal because they can't be got here in my town. I will cook this tomorrow.

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  2. Kash, it ok if you don't add those things,and plese comment after cooking it. all the best to you.

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  3. Bro, I added ladies finger instead of the brinjal. I used 100gm of ikan bilis(from sealed packet), so had to increase everything else. I think I didn't put enough curry powder or the coconut milk I used(from tin) was too thick (only 400ml), the color of the kari is light not like yours and there is not enough kari 'kick'. Also the tamarind juice I used about 300ml. I know your kari would be better tasting than mine. But it is nice to eat because so long didn't have it.

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  4. Kash, you see i don't know what kind of curry powder you use.the colour depends on the kari powder. 30gm of kari powder is just right for 600ml water or coconut milk. You tined coconut milk is very thick. next time mix it with water. when you increase the ingredients you know the right amont. better luck next time.

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  5. The Kari powder I used is Baba's fish powder. Yes, next time I will adjust more ingredients, especially the coconut milk.

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