Malaysian Portuguese Eurasian Yellow Curry Too Easy Recipes

DEVIL'S CURRY

Steps:

• In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.
• In a Dutch oven or a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.
• Add the Spice Paste into the oil and fry until aromatic, about 10 minutes or until the oil separates and floats to the top.
• Add the chicken, stir to coat with the spice paste. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.
• Pour in the water. The water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and simmer for about 20-30 minutes or until the potatoes are soft.
• Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice (refer to Notes). Stir to mix well.
• Turn off the heat and serve the Devil's Curry with cilantro as the garnishing, if using. Serve hot with steamed rice.

MALAYSIAN PORTUGUESE-EURASIAN YELLOW CURRY -TOO EASY

Steps:

• Blend all onions Fry the blended onions in oil till aroma Add in the spices, lower the fire.
• Fry till aroma.
• Add few cups of water.
• Add salt and sugar to taste Add meat and vegetables If you want to use lady's fingers, boil them till cook, then pour over with curry.
• Do not cook together.

LAMB CURRY - MALAYSIAN EURASIAN STYLE

Steps:

• Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down.
• Add the lamb and stir fry till meat is browned.
• Add coconut milk and continue to stir for 5 to 10 minutes. Simmer over slow fire for 45 minutes, adding water whenever necessary. The gravy should be just covering the meat.
• When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it.
• Serve with steamed rice.