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



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