Can anyone point me to recipes for restaurant style Malaysian curries - you know, the sweet, coconutty types that get random fruit put in them, the kind that your Malaysian granny would disown you for making?
Thanks!
So we're talking here about (e.g.,) bir "chicken Malaya" rather than a dish one would buy in a Malayan restaurant in the UK ? If so, 'fraid I can't help.
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** Phil.
Quote from: bhamcurry on June 14, 2021, 02:21 AM
Can anyone point me to recipes for restaurant style Malaysian curries - you know, the sweet, coconutty types that get random fruit put in them, the kind that your Malaysian granny would disown you for making?
Thanks!
There's a couple of suggestions in this thread (https://www.curry-recipes.co.uk/curry/index.php?topic=6149.0), although they're based on the idea that a Malay / Kashmir are all basically a korma but with different fruits.
Try cook4one's recipe (http://www.cook4one.co.uk/c2/sb/c41malayan.html), perhaps, and come back with some photos and a rating :-)
Fish head curry in Malaysia was one of the best dishes I ever had. Never got used to the sweetness of Teh Tarik though. Many great dinners in KL and the surrounding area. Hungry again.
Robbo
When you were in Kuala Lumpur, did you go to the open-air Indian tandoori restaurant where the chef de pain throws the chapati & naan in the air whilst spinning them to get them to an ever-increasing diameter ?
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** Phil.
Hey Phil,
I did not, but I had plenty of great outdoor dining in the evenings I recall. I think of all the Asian countries I visited, Malaysia food had the closest relationship to India for me.
Robbo
Quote from: Onions on June 14, 2021, 11:34 AM
Quote from: bhamcurry on June 14, 2021, 02:21 AM
Can anyone point me to recipes for restaurant style Malaysian curries - you know, the sweet, coconutty types that get random fruit put in them, the kind that your Malaysian granny would disown you for making?
Thanks!
There's a couple of suggestions in this thread (https://www.curry-recipes.co.uk/curry/index.php?topic=6149.0), although they're based on the idea that a Malay / Kashmir are all basically a korma but with different fruits.
Try cook4one's recipe (http://www.cook4one.co.uk/c2/sb/c41malayan.html), perhaps, and come back with some photos and a rating :-)
thanks!
first stab at it:
2 tbsp butter and 2 tbsp avocado oil
fry up an onion in the above mix then add
1/4 tsp salt or more to taste
as much garlic as you think appropriate, fry to remove raw smell
as much ground ginger, ditto
stir in and fry 1 to 2 tsp your favourite sweet curry powder blend
add 1 pint jar base gravy, fry to build flavour
1 can coconut milk, bring to active bubble
add precooked chicken
add a ripe plantain or two, cut into slices OR chopped fresh mango OR a sliced banana OR pineapple chunks
if you want to get it closer to a BIR version add a teaspoon or two of sugar
serve over rice