Malaysian style curry with saffron cashew rice
November 15th 2007 03:49
Ingredients:
10 baby potatoes, peeled
3 yellow squash, quartered
1 large carrot, quartered
¼ cabbage, large pieces
French beans, halved
5 cherry tomatoes, forked
Seasoning:
Vegetable oil
½ onion, chopped fine
1 tablespoon Sweet paprika
5 Fresh curry leaves (from Asian grocers)
5 Fresh Thai basil leaves (from Asian grocers)
1 large tin coconut milk
Salt to taste
Optional: chilli powder to taste
For the saffron cashew rice:
1. Add 2 cups rice to a rice cooker.
2. Wash well and top with required amount of water.
3. Add 1 tablespoon ghee, 4 strands of saffron, a few pieces of cashew and salt to taste.
4. Allow to cook while the curry is being prepared.
For the Malaysian style curry:
1. Add oil to a large pot.
2. Add the onion, Malaysian curry spice, sweet paprika, curry leaves and Thai basil leaves to the hot oil and allow them to cook until the fragrance is released. Be careful not to burn the spice mixture.
3. Add the potatoes and fry in the cooked spices.
4. Add about 2 cups water and allow to boil for about 10-12 minutes.
5. Meanwhile, prepare the coconut milk by adding 1 cup water and a pinch of salt.
6. Add the rest of the vegetables to the pot and half the coconut milk. Allow to boil for a further 10-12 mins.
8. Add the remaining coconut milk and allow to boil for a further 20-30 mins on a very low fire. The longer the curry is allowed to boil, the better it will taste.
9. Serve with the saffron cashew rice.
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