Recipe of Quick Authentic Malaysian Style Vegetable Curry

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, authentic malaysian style vegetable curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Authentic Malaysian Style Vegetable Curry is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Authentic Malaysian Style Vegetable Curry is something that I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Authentic Malaysian Style Vegetable Curry:

1. Prepare 4 tbsp Vegetable oil (safflower or canola)
2. Get 1/2 "a" Red onion
3. Prepare 20 "a" Shallots
4. Take 10 clove "a" Garlic
5. Take 2 stalks "b" Lemongrass (cut into fourths)
6. Get 6 "b" Cloves
7. Get 1 piece "b" Star anise
8. Make ready 1 "b" Cinnamon stick
9. Prepare 10 Okra
10. Get 1 Bitter gourd
11. Get 1 Eggplant (slim Japanese type)
12. Make ready 1 one packet Atsuage
13. Take 5 Satsuma-age
14. Get 1/2 Onion (sliced)
15. Take 10 tbsp Curry powder (preferably imported from Malaysia or Singapore)
16. Prepare 5 Pandan leaves (optional)

Instructions 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 this up for this exceptional food authentic malaysian style vegetable curry recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!