About the cuisine

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

Saturday, June 15, 2013

PULICHA KEERAI KARI


PULICHA KEERAI KARI


300 gm pulicha keerai (only the leafs)
Put the leafs in a pan and bring to a boil.
Trow away the water. Keep the boiled leaf aside.

(A)

300 gm round brinjal,cut into small cubes

3 cm ginger,chopped

6 garlic,sliced into 2

3-4 green chilis or if you like it hot add in chili padi

1 big onion, sliced

    *****

30-50 gm ikan bilis.clean and broken into small pieces

2-1/2 cup water

1 cup thick coconut milk

Tempring

1 medium onion,finely sliced

3-4 dry chilis,broken

1 tsp mustard seeds

1 tsp ulutham parupu

Oil


1. Add A and the boiled pulicha keerai in a pan and add the water. Bring to a boil and cook until the brinjal are cooked. Remove from the heat and let it cool.

2. Blend the cool ingredients ( don't blend too fine) and keep a side. In another pan heat oil and add in the tempering ingredients. When the onion turn light brown add in the Ikan bilis and fry until the ikan bilis turn light brown.

3. Now pour in the blend ingredients and coconut milk. Stir well and let it cook over a low heat until it turn a little thick. Taste and add in the salt. Remove from the serve with rice. NOTE: some people like it watery and some like it thick.It is very delicious serve with fried ikan rebus.





1 comment: