Tomato Chicken Curry

Tomato Chicken Curry

Method:

Heat ghee, add ingredients for frying and fry till fragrant. Add chicken, fry for about 5 minutes, then add water, cover pot and bring to the boil. Mix tomato puree with a little water. When curry is boiling, add tomato puree and continue boiling till chicken is tender. When serving garnish with mint leaves.

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Mackerel with Spicy Tamarind Sauce

Mackerel with Spicy Tamarind Sauce
asam pedas melaka (kuah lada)

Method:

Grind the following ingredients starting with coriander then cumin, fennel, turmeric, chillies, belacan, coconut, garlic, ginger and onion, adding each ingredient only when the previous one is finely ground.
Heat oil, add ground ingredients and fry till fragrant.
Add salt and tamarind juice, stir, then add fish.
Cover and bring to the boil then add cabbage slices.
As soon as cabbage is cooked, remove from heat. Do not overcook cabbage.

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Chicken Curry

chicken curry

Method:

In a large bowl, combine chicken with all the ground ingredients, serai, lengkuas, turmeric powder, and salt.
Heat oil , add chicken and fry till fragrant.
Add water and coconut milk, then cover and bring to the boil.
Simmer till chicken is tender, stirring now and then during cooking.
The consistency of the gravy should be a little thick.

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