About the cuisine

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

Wednesday, January 13, 2016

MEAL MAKER CURRY



MEALMAKER CURRY


150 gm mealmaker (small ones)soaked in hot water with a little salt. For 1 hour. Then squeeze the water out and keep a side.

200 gm sliced onions

2 tbsp oil

Heat the oil and fry the onion till fragrant. Cool it then grind into a paste. Keep a side.

200 gm tomato,chopped finely

2 tbsp oil

100 gm onion,sliced

2 green chilies,sliced

1 tsp garlic paste

1 tsp ginger paste

2 tsp chilie powder*

3 tsp coriander powder*

½ tsp garam masala*

A pinch of turmeric*

Salt to taste

Grind to a fine paste

100 gm coconut

50 gm cashewnuts

A hand ful of chopped coriander leafs.

1.    Heat the oil or ghee add in the sliced onion and fry till light brown.Add in the garlic & ginger paste mix well and fry till the raw smell disappear.

2.    Add in the tomato the * powders and lower the heat and cook for about 3-4 mints.

3.    Add in the mealmaker,onion paste, salt and 21/2 cup water mix well and it comes to a boil and let it simmer for 8-9 mints over a low heat. 

4.    Add in the coconut paste and mix well  in case if the gravy is very thick add in a little more water. When it came to a boil add in the chopped coriander leafs and close the stove.





1 comment:

  1. Hi thyaga, tried this curry and it was good the cashew nuts make it creamy.. thank you srig

    ReplyDelete