About the cuisine

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

Saturday, April 23, 2016

MURUNGAKKAI AND ANCHOVIES CURRY



MURUNGAKKAI AND ANCHOVIES CURRY

350 gm murungakkai,cut in to sticks

300 gm potatoes,cut into wedges

60 gm anchovies (ikan bilis)

50 gm tamarind,squeeze out the juice with a little water.

31/2 cup water

1 cup coconut milk

60 gm fish curry powder

Salt to taste

For tempering

¼ cup oil

1 big onion,finely sliced

6 garlic,sliced

1 tsp fenugreek seeds

3 stalk curry leafs

1.    Heat the oil and add in the fenugreek seeds then add in the onion and garlic stir well. And fry till it turn light brown add in the curry leafs and curry powder and mix well add a little water and stir fry till the oil rise.

2.    Now add in all the rest of the ingredients aspect salt. Mix well and let it boil over a low heat till the vegetables are cooked taste and add in the salt.





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