For those of you who really like curry, which i do, i've got a curry recipe which is malaysian whihc i have altered because malaysian curry is too hot...for me anyways
Just bear in mind that when my mum gave me this recipe she was very vague about the ingerdient amounts. She told he her friend doesn't go by recipes, which, being the structure freak that i am, made me very stressed. So alter the amount of vegetables according to you likes/dislikes..
4 big potatoes. peel them and dice them but they have to be cut moderately big as they will dissolve
1 big eggplant, depnding on your feelings towards eggplant the size is up to you.Remember to put them in water as they will go brown really quickly
Carrot- i'm not sure about this quantity. The standard is two but i'm happy with just one.
Celery- as with the carrot
Cauliflower- I'm unsure about this i got a few sprouty thign and broke them up but it all comes down to preference.
zucchini- as with the carrot and celery...
By the way, you have to cut the carrots and stuff. I know it's a really dumb thing to say but you never know...
2 onions depending on the size of the onions
2garlic gloves. I put 3 cause i'm obsessed with it
Fresh ginger. I was never told how to use fresh ginger so i cut it up into small pieces only to find out that when i ate it there was a really really strong taste of ginger wofting through my tastebuds. so i guess grate it. I'm sure how much though and i don't have a standard
Then you need.
A bay leaf
The cassia bark and the star anise is easily obtained, for anyone who wondering, i mean, my mum found them.
Curry POwder- 2-3 tablespoons or there abouts (i used indian curry casue it's not as hot but if you want to be daring you can use the malaysian curry)
2 cans of cocnut milk or cream. usually the cream is better.
OKay here we go....
SAUTE the onion garlic and ginger
Add the bay leaf, the bark, and the star (which i forgot to mention you break it up)and let those beautiful aromas INFUSE
While that's happening mix the curry powder with water and form a sorta thick paste. It CAN'T be runny and add that
add the potatoes to that and also add a little bit of water maybe 3/4 cup or something (I don't know what that's equivalent to in other measuring systems)
Let the potatoes sorta cook but make sure it doesn't burn to the bottom.
After the potaoes are a bit mushy
Add the cocnut milk/cream and just mix.
The you can add your vegetables. My mum says that the vegatble addings are in a very strict order.
I'd say maybe leave 5-10 minutes between each addition
1. The carrots
2. The celery
3. The caulliflower.
4. the zucchini
5. The eggplant.
So you leave that for a few more minutes and you've got curry. Oh! and don't forget to cook rice, like i did.
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(cross-posted all over the place - sorry)