About the cuisine

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

Sunday, December 13, 2015



1 kg mutton,pressure cook with 21/2 cup water a little salt till ½ cooked.

200 gm tomato,cut into 4

250 gm potatoes, cut into cubes

60 gm meat curry powder*

1 tsp chili powder*

1 tsp cumin powder*

1 tsp coriander powder*

1 tsp garam masala powder*

2 tbsp ginger garlic paste

4 cups water

Salt to taste

Coriander leaves

For tempering:

1 big onion,finely sliced
2 cinnamon stick
2 star anise
2 stalk curry leafs
3-4 tbsp oil

1.    Heat the oil in a pan and when it is hot add in the cinnamon stick and the star anise. Then add in the onions and fry till light brown add in the garlic ginger paste and fry till the raw smell disappear add in the kari leaves and stir well.

2.    Add in the powders* and mix well add in a little water and stir fry till the oil rise. Add in the mutton together with the water it was cooked with. Add in the tomato, potatoes,salt and the water. Mix well and let it cook till the potatoes are well cooked and the gravy is thick. Add in coriander leaves and remove from the heat. Serve with rice.


  1. Hi uncle. I really interested in Indian cooking and always try your recipe. I've watched all the tamil cooking videos from India as well as Malaysi. But when I ate at banana leaf restaurant or even my Indian neighbour's house, their taste are likely the same which I love so much. The smell still there even if I've washed my hands for 2 or 3 times. The flavour was great. But when I try to cook and follows exactly the instructions, the taste is still not similar to them. Is it because of secret homemade recipe of garam masala or any tips from you, sir?
    Kindly appreciate your suggestion.

    1. hi,Are you a Malay or Chinese ?? if you want your currys to be very fragrant then you must dry roast your spices before you made it into powder.and also when you tumis make sure the the oil is hot and whole spices must really fry a bit before you add in the rest of the ingredients, the onions must be fried till light brown. the indians believes that the food taste better and smell better depends on their "air tangan"