Sotong Masala Curry

Sotong Masala Curry.jpg
Ingredients
1 kg small squid – cleaned and make 2 slits on the body
(season with 1/2 tsp salt, 1 tsp corn flour and a tbsp of fish curry powder)

Salt to taste
1/2 tbsp sugar

2 sprigs of curry leaves
1 big yellow onion – sliced thinly
3 cloves garlic – sliced thinly
3 shallots – sliced thinly
2 fresh green chilli – sliced
2 fresh red chilli –  sliced
1 tsp mustard & cummin seed (mixed)

2 tomato – quartered
2 potato – peeled and cut into small cube (deep fry till 1/2 cooked, drained and set aside)

Spice Ingredients
2 tbsp garam masala powder
1 tbsp fish curry powder
1 tsp red chilli powder
(mixed with water to form a paste)

Sliced green and red chilli for toppings

Method
1) Blanch marinated squids in boiling water for 5 seconds, drained and set aside.
2) In a wok or pan, heat oil add mustard and cummin seeds, allow to splutter. Add curry leaves and all the sliced ingredients, saute till aromatic and onion become soft.
3) Add in tomato and fry till tomato is soft, add in curry paste mixture and stir fry
over low heat for about 8 minutes. Add in fry potatoes and 50 ml water, simmer over low heat for 2-3 minutes. Season with salt and sugar to taste. Adjust to your preference.
3) Add the squids to the curry gravy, stir to combine well and cooked over low heat for about 2 minutes. (do not add water as this is a dry curry)
4) Transfer to serving plate and topped with sliced green and red chilli.

Claypot Curry Prawns Tang Hoon

Claypot Curry Prawns Tang Hoon.jpg

Claypot Curry Prawns.jpg

Claypot Curry Prawns 1.jpg

Ingredients
12 big prawns – washed , deveined and trimmed feelers
1/2 packet chicken curry paste
2 tbsp fish curry powder
2 sprigs curry leaves
4 shallots – sliced
2 cloves garlic – sliced
2 stalks lemongrass – bruised
3 red fresh chillies – halved
100 ml coconut cream
1.5 litre chicken stock

150 g tang hoon (glass noodle) – washed and soaked
Salt to taste
1 tsp sugar
1 tbsp light soy sauce

Method
1) Heat claypot with some oil, add in curry leaves, lemongrass, shallots, garlics, chilli and saute till aromatic. Add in curry powder and paste and continue to stir fry till well mixed and oil separates. Add in chicken stock and bring to a boil. Add in tang hoon, and prawns. stir to mix and covered, simmer over low heat for 8 minutes.
2) Add in coconut cream and stir to combine well, add more water if it is too dry, season with salt, sugar, light soy sauce, adjust taste to your preference, give it a good stir and Continue to cook for 5 minutes.
3) Serve hot.

Curry Chicken Biryani Dum

curry-chicken-biryani

Curry Chicken Biryani 1.jpg

Chicken Biryani Dum.jpg

Chicken Biryani Dum 1.jpg

Ingredients
1 chicken – washed and cut into 12 pieces
1 big red onion and 2 shallots – sliced thinly
3 cloves garlic – sliced thinly
1 tomato – cut into small cubes
1 tbsp pounder ginger paste
Fresh Biryani powder ($1.00 for 1 chicken) – bought from Indian Dry spices provision shop
alternatively can use Baba’s or Housebrand Biryani powder
1 tbsp red chilli powder

1 tbsp cashew nut – pounded
1 tbsp almond  – pounded
1/2 cup of pudina leaves – coarsely chopped
2 tbsp butter/ghee

Dry Spices
1 small cinnamon stick
4 cloves
3 pods cardamon
2 dried bay leaves

50 ml fresh yoghurt
100 ml evaporated  milk
100 ml water

Salt and sugar to taste

Method
1) Marinade chicken with 1/2 of the Biryani powder, 1/2 tsp of salt  and ginger paste for 1 hour.
2) Heat butter in a wok over low heat and saute sliced onionsm, garlic and dry spices till fragrant, add in the balance of the biryani powder, chilli powder. tomato  and stir to mix well for 3 minutes.
3) Add in marinated chicken and cook over high heat, tossing and mixing well for 8 minutes. Add in yoghurt, milk and water, mix well and simmer over low heat till chicken is tender.
4) Add in pudina leaves,  pounded almond and cashew powder, stir to mix well
and  Season with salt and sugar,  taste accordingly and adjust to your preference.

Ikan Billis Pumpkin Curry

Ikan Billis Pumpkin Curry.jpg

Ingredients
600-800 g pumpkin – remove seeds
100 g ikan billis – washed and drained
3 pieces kaffir leaves
1 tbsp tomato ketchup
Salt and sugar to taste
1 tsp Knorr Ikan Billis powder
100 ml water

Blended Ingredients
1 inch galangal
20 pieces dried chillies (soaked in hot water till soft)
1/2 inch turmeric
4 pieces candlenuts
1 medium red onion
8 shallots
4 cloves garlic
1/2 inch ginger
2 pieces kaffir leaves
50 ml water
1 tsp oil
3 stalks lemongrass

Method
1) Washed pumpkin and cut to your preferred sizes. Set aside.
2) Saute blended ingredients till almost dried, add in tomato ketchup and continue to saute till well mixed and colour changes to brown.
3) Add in ikan billis and stir to well mixed. Add in pumpkin and stir to well coated with the fried rempah. Add in water, ikan billis powder, kaffir leaves and bring to a boil. Lower heat and simmer till pumpkin is 1/2 cooked. Season with salt and sugar (optional), taste accordingly and adjust to your preference. Add more water if it is too dry.
4) Continue to simmer till pumpkin is just cooked.

Vegetable Curry

Vegetables Curry.jpg

Ingredients
1 cup long beans – cut into 3 inch in length
1 long brinjal – cut into 4 section and halves
400 g pumpkin – with skin and cut into bite size or your prefer size
2 potato – peeled and cut into bite size
12 mini lady finger (cut off head and tail) ( steamed for 1 minute)
1/2 carrot – cut

1 sprig basil leaf
4 pieces kaffir leaves
2 fresh red /green chilli – slit
100 ml santan
Enough water to cover the vegetables
1 tbsp gula melaka
Salt & sugar to taste
1 tsp fish sauce

Blended Ingredients
8 shallots
4 cloves garlic
4 pieces candlenut
3 stalks lemongrass
15 dried chilli – soaked in hot water till soft or
3 tbsp chilli paste
1 inch galangal
1 inch turmeric
1/2 inch ginger
1 inch toasted belacan
50 ml water
1 tbsp oil

Method
1) Heat oil in a wok and saute blended ingredients  and kaffir leaves till fragrant and oil separates. Add in brinjal, potato, pumpkin, long beans, carrots and stir to mix well with the paste. Add water, gula melaka, fish sauce and bring to a boil, cover, and simmer over low heat till vegetable soften.
2) Add in santan, lady fingers and season with salt and sugar. Taste accordingly and adjust to your preference. Stir to mix well  and continue to simmer for 1 minutes or sauce thickened. Sprinkle in the basil leaves.
3) Serve hot with rice.

Nonya Curry – Perut Ikan (Fish Stomach With Herbs And Vegetables)

Perut Ikan

Ingredients
3-4 pcs salted fish – soaked in hot water for 10 minutes, drained and set aside or
fish stomach
1/2 kg small prawns
1 tbsp Tamarind paste (3 tbsp water)
250 ml thick coconut milk
Salt, sugar to taste
3 tbsp oil
500-800 ml water

Herbs – shredded thinly
1 turmeric leaf
30-40 pcs daun kaduk
6 kaffir leaves
1 ginger flower
20 mint leaves
A cup of daun kesom

Blended Ingredients
2 stalks lemongrass
1 inch turmeric
1 inch galangal
8 shallots
4 cloves garlics
1 inch ginger
15-20 dried chillies – soaked in hot water
1 inch toasted belacan
11/2 tbsp fish curry powder
1 tsp coriander powder
1 tbsp oil
50 ml water

Vegetables
2 small egg plant – cut into small strips
6 long beans – cut into 2 inch in lengthwise
1/2 pineapple – cut into strips
3 fresh red chillies – slit and cut into 2 inch

Method
1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add in salted fish/fish stomach and stir well with the paste.
2) Add in water, tamarind water and bring to a boil. Add in all the vegetables, simmer for 15 minutes. Add in coconut milk, prawns, chillies and herbs and simmer for another 15 minutes.
3) Season with salt and sugar, taste accordingly and adjust to your preference.

Indian Curry Prawns

Indian Curry Prawns

Ingredients
15-18 big prawns – cleaned and trimmed off feelers
(marinate with a bit of turmeric, red chilli powder, corn flour and salt for 30 minutes)
2 sprigs of curry leaves
1 big red onion – sliced thinly
1 tbsp halba (a mixture of fenugreek seeds, fennel seed, cummin seed and mustard seed)
1 /2 tbsp tamarind paste (mixed with 250 ml water)
Salt & sugar to taste
3 tbsp oil

Blended Ingredients
5 shallots
3 cloves garlic
11/2 inch ginger
3 fresh red chilli
10-15 dried chilli – soak still soft
3 tbsp fish curry powder
50 ml water

Method
1) Heat oil in a wok and saute onions and curry leaves till aromatic, add blended ingredients and continue to stir-fry till oil separates.
2) Add tamarind water and bring to a boil. Once boil, add prawns and season with salt and sugar to taste. Adjust taste to your preference.
3) Simmer over low heat for 2-3 minutes or until prawns are just cooked. Serve hot with rice.

Malaysian Curry Chicken Noodles

Curry Chicken Noodles

Ingredients
1 kg yellow noodles
bean sprouts – 40 cts
3 whole chicken legs – cut into bite size and 6 mid joint wings
2 sprigs curry leaves
4 shallots – sliced thinly
3 cloves garlics – sliced thinly
2 stalks lemongrass – bruised

5 pieces square tau pok – cut into strips
2 tomatoes – quatered
10 long beans – cut into 2 inch in lengthwise
Fresh Chicken curry paste (bought from Indian spice shop) $1.50
2 tbsp fish curry powder
1 tbsp red chilli powder
6 potatoes – peeled and cut into chunks
1 box Kara coconut milk
1.5 litre water
Salt and sugar to taste
1 Maggi Chicken cube

Methods
1) Heat oil in a pot and saute sliced onions, garlics and curry leaves till aromatic, add curry paste, curry fish powder and chilli powder. Continue to stir fry over low heat for about 5-8 minutes.
2) Add chicken and potatoes, stir to mix well with the curry paste for 1 minute. Add water, long beans, lemongrass and bring to a boil. Lower heat, add tomatoes, chicken cube, tau pok and simmer till chicken and potatoes are just cooked.
3) Add in coconut milk, season with salt and sugar. Bring to a small boil, stirring to prevent burning at the bottom. Taste accordingly and adjust to your preference. Add more water if the you want more gravy.

To assemble:
Bring a pot of water to a boil, scald the yellow noodles and bean sprouts, assemble on a bowl and ladle the chicken curry over it. Serve hot.

Tangy Fish Curry Without Coconut milk

Tangy Fish Curry.jpg

Ingredients
5-6 slices Red Snapper fish/batang fish /fish head
2 tomato- quartered
2 fresh red chilli – deseeded and halved
3 round green brinjals and 3 round purple brinjal – quartered
2 sprigs curry leaves
500-600 ml water
Salt & sugar to taste
3 tbsp tamarind paste (mixed with 5 tbsp water)
Fresh mixed fish curry paste – $1.50 (bought from Indian spice shop from the market)
4 shallots – sliced thinly
3 cloves garlic – sliced thinly
3 tbsp Benefit Coco Premium Coconut oil

Spices Ingredients
1/2 tbsp each – mustard & fenugreek seeds
2 pods cardamon
1 star annise
1/2 cinnamon stick

Method
1) Heat Benefit Coco Premium Coconut oil in a wok and saute spices ingredients & curry leaves till aromatic, add curry fish paste and continue to stir fry for 2-3 minutes.
2) Add tamarind water, water, tomato, brinjals, fresh red chilli and bring to a boil. Lower heat to medium and continue to simmer till brinjals is 1/2 cooked.
3) Season with salt & sugar, add in fish slices and let it simmer till fish is just cooked and brinjals are cooked through. Taste accordingly and adjust to your preference.
4) Serve hot with rice or prata.

 

Curry Chicken With Petai

Curry Chicken With Petai.jpg

Ingredients
1/2 chicken/2 whole chicken legs & 5 chicken wings
(marinade with a a bit of salt and corn flour)
3 potatoes – peeled and cut into wedges
2 packets petai
3 pieces kaffir leave – shredded thinly
Salt & sugar to taste
Enough water to cover the chicken
1 cube Maggi chicken stock
1 tbsp tomato ketchup

Blended Ingredients
20 dried chillies – soaked till soft
3 fresh red chillies
6 shallots
4 cloves garlic
3 stalks lemongrass
1 inch galangal
1 inch ginger
1 inch fresh turmeric
4 buah keras
3 pieces kaffir leaves
50 ml water
1 tsp oil

Method
1) Washed and half the petai to check (if there is any worms). Drained and pat dry. Pan fry (without oil) for 3 minutes. Set aside.
2) Fry blended ingredients with tomato ketchup till dried and fragrant (without oil) over low heat. Add potatoes and chicken and stir to mix evenly with the fried ingredients. Add water, Maggi chicken cube and bring to a boil. Lower heat and simmer till potatoes and chicken is soft and cooked. Add petai and season with salt and taste accordingly (adjust taste to your preference). Stir to well combined petai with the gravy and simmer for a further 2 minutes.
3) Sprinkle with shredded kaffir leaves and serve hot.