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INGREDIENTS :
- 2 potatoes, cut into 8 each
- 2
carrots, cut
½ inch
-
2 zucchinis, sliced thick
-
1½ cups cauliflower florets
- 1 green
bell pepper, cut into inch squares
- 1
cup green beans, cut 1½
inch
- 2 tomatoes, skin
removed, quartered
- 2-3 green Serrano or Jalapeno
peppers [optional], kept whole, make 1-2 slits
-
3 tbsp
Malaysian fish curry
powder
2 tbsp or to taste, chili powder 1 tsp
turmeric powder 1 cup coconut
milk 1½ cups chicken stock, vegetable stock or
water 4 tbsp ghee [clarified butter] or
vegetable oil salt 3-4 curry leaves
[optional]
2 medium onions
4-6 cloves garlic
1-inch fresh ginger,
peeled
[Items to be ground or blended
in red] |
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To Prepare :
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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 a2-3 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 to 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
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Simmer until just tender, or to your liking of crispness,
remove from heat promptly
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Serve hot with
bread,
Roti
or
steamed rice
Cook's Note : Substitute fish curry powder
with a meat curry powder. The difference is - the fish curry powder
has a slight 'tangy' taste,
preferred for a vegetable curry.
Variation : Use any of your favorite vegetables such as Eggplant, Peas, Cabbage, Mushrooms, Squashes, Daikon, Snow peas, Okra, Spinach,
Broccoli, Jicama
and Chayote. |
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