About the cuisine

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

Tuesday, November 24, 2015



300 gm vegetarian mutton

300 gm potatoes,cut into wedges

150 gm carrots,sliced

100 gm tomato,cut into wedges

5 cup thin coconut milk

½ cup thick coconut milk

½ cup yoghurt

70 gm kurma powder

1 tbsp ginger paste

1 tbsp garlic paste

¼ cup chopped coriander leaves

Salt to taste

½ tsp sugar

1 tsp lime juice,if needed

Grind into a paste with a little water

4-5 green chili,chopped

10 cashewnuts

¼ cup pudina leafs

For tempering

1/3 cup ghee or oil

4 cloves*

4 cardamon,smash*

2 stick cinnamon*

2 star anise*

2 big onion,finely sliced

2 stalk kari leafs

1.    Heat the oil and when it is hot add in the *mark ingredients and stir well. Add in the onion and fry till it turn light brown. Add in the garlic & ginger paste and fry till the raw smell disappear.

2.    Add in the kurma powder and mix well add a little of the think coconut milk and mix well till the oil rise. Add in all the vegetables and mix well and pour the thin coconut milk and bring to a boil.

3.    Add in the grind paste  and mix well let it boil and cook till the potatoes are done. When the potatoes are cook add in the yoghurt and thick coconut. Add in the vegetarian mutton,salt and sugar. Bring to a boil add in the chopped coriander leaves. Taste and see if you need to add the lime juice. Serve with rice

1 comment:

  1. Using the mint leaves and cashew nut really make it tasted good.. I improvised using almond milk, i ran out of coconut milk at home. Thanks for sharing -srig