Authentic Malaysian Style Vegetable Curry
Authentic Malaysian Style Vegetable Curry

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, authentic malaysian style vegetable curry. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Authentic Malaysian Style Vegetable Curry is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Authentic Malaysian Style Vegetable Curry is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have authentic malaysian style vegetable curry using 16 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Authentic Malaysian Style Vegetable Curry:
  1. Get 4 tbsp Vegetable oil (safflower or canola)
  2. Get 1/2 "a" Red onion
  3. Make ready 20 "a" Shallots
  4. Get 10 clove "a" Garlic
  5. Make ready 2 stalks "b" Lemongrass (cut into fourths)
  6. Prepare 6 "b" Cloves
  7. Make ready 1 piece "b" Star anise
  8. Make ready 1 "b" Cinnamon stick
  9. Prepare 10 Okra
  10. Make ready 1 Bitter gourd
  11. Take 1 Eggplant (slim Japanese type)
  12. Make ready 1 one packet Atsuage
  13. Get 5 Satsuma-age
  14. Get 1/2 Onion (sliced)
  15. Make ready 10 tbsp Curry powder (preferably imported from Malaysia or Singapore)
  16. Make ready 5 Pandan leaves (optional)
Steps to make Authentic Malaysian Style Vegetable Curry:
  1. Combine all of the "a" ingredients in a food processor and pulse to a paste-like consistency.
  2. Grease a pot with oil, and heat the paste from Step 1. Once cooked through, add the "b" ingredients and stir-fry until the moisture evaporates, and the paste is reduced by 1/2 the original amount.
  3. To prepare the bitter gourd, slice it in half lengthwise, carefully scoop out the pith with a spoon, then slice it into 8-mm thick rounds.
  4. Slice the onion into thick slices.
  5. Cut the okra in half, and roughly chop the eggplant into chunks (then soak in water). Cut the atsuage and satsuma-age into similarly sized chunks. Sizes can be random.
  6. Add the ingredients prepared in Steps 3-5 to the pot, and stir-fry. The photo shows how it should look in Step 7.
  7. Once the ingredients are cooked through, add the curry powder. Cook while stir-frying. The photo shows the curry powder I use.
  8. Add enough water to cover the ingredients, then simmer for 20-30 minutes.
  9. For those who are not on a diet, add coconut milk to taste (but do not let it boil after adding).
  10. For those on a diet, if you prefer a richer taste, add a small amount of evaporated milk or milk.
  11. The top photo shows it with zucchini. I also topped it with fried onion chips. Also, in order to show the vegetables, the photo was taken before adding the soup.
  12. If available, add pandan leaves in Step 8.
  13. If preparing vegetarian style, omit the satsuma-age.

So that is going to wrap it up for this exceptional food authentic malaysian style vegetable curry recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!