Malaysian Food – Cook Malaysian Dishes now!|Food from Malaysia

Ingredients

Paste

* 2 medium onion
* 4-6 garlic clove
* 1 inch ginger, peeled

Curry

* 2 potato, cut into 8ths
* 2 carrot, cut into 1/2 inch chunks
* 2 zucchini, sliced thickly
* 1 1/2 cups cauliflower floret
* 1 green capsicum, cut into chunks
* 2 tomato, skin removed quartered
* 2-3 green chilies, left whole cut slits
* 2-3 tablespoons Malaysian fish curry powder
* 2 tablespoons chili powder (or to taste)
* 1 teaspoon turmeric powder
* 1 cup coconut milk
* 1 1/2 cups chicken stock
* 4 tablespoons ghee
* salt
* 3-4 curry leaf

Directions

Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste.In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste.In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins.Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste – do not burn!Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt.Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins.Add each vegetable in order – those that take longer to cook are added first.Simmer until just tender, or to your liking of crispness, remove from heat promptly.Serve hot with bread, Roti or steamed rice.