About the cuisine

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

Monday, January 25, 2016



500 gm fish,any fish you like

7-8 ladies finger,cut into 2

1 big tomato,cut into wedges

1 big onion,sliced finely

6 garlic,sliced

2 cup water

1 cup thick coconut milk

Tamarind paste to your taste,squeeze with a little water and strain

3 tbsp oil

1 tsp fenugreek seeds

2 stalk kari leafs

Salt to taste

To be grind to a paste

15 dry chilie, cut and remove seeds*

2 tbsp coriander seeds*

1 tsp cumis seeds*

½ tsp black pepper*

1 tsp uncooked rice

½ tsp turmeric powder

Dry roast ingredients till fragrant,cool and grind using a grinding stone
till fine. Wash the grinding stone with a little water and pour into the grind masala add the turmeric powder and mix well.

1.    Heat oil and add in the fenugreek seeds and mix well. Add in the onion,garlic and kari leafs and fry till the onion turn light brown.

2.    Add in the grind masala and fry till the oil rise pour in the water,coconut milk and tamarind juice mix well and let it comes to a boil and let it simmer over a low heat for 5 mints.

3.    Add in the salt,fish,tomato and ladies finger and cook till the fish is cooked.

1 comment:

  1. Hi. I was browsing and stumbled upon your blog. Its so refreshing to see someone grinding spices, old school style, on a batu lesung. It is all too easy to use a spice grinder or food processor. Thanks for sharing with us.