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Prep 10 mins
Cook 30 mins
Authentic - serve with Roti
Make and share this Malaysian Vegetable Curry recipe from Food.com.
- 2 medium onions
- 4 -6 garlic cloves
- 1 inch ginger, peeled
- 2 potatoes, cut into 8ths
- 2 carrots, cut into 1/2 inch chunks
- 2 zucchini, sliced thickly
- 1 1⁄2 cups cauliflower florets
- 1 green capsicum, cut into chunks
- 2 tomatoes, 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
- 3 -4 curry leaves
- 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.
Delicious and easy to prepare. Didn't have any malaysian fish curry powder on hand, so instead used regular curry powder, and fish sauce to create the paste. I know that is a bit short of the real taste, so next time will use the appropriate powder. I had to turn up the heat after adding the veggies--to about medium, in order to cook the potatoes through. This was very good, and had lots of flavor and bulk to it! Thanks Wendy's Kitchen!