So you know that I don’t really cook masakan Malaysia. Bukan taknak, tapi nampak susah. Bila cuba buat, mostly tak jadi. Hence I’ve been cooking things that I thought were easy.
But this one day, my Malaysian friends here asked me to drop by their place because they have lots of ingredients to give away. One of the things they gave me was a huge amount of Allagapas curry powder. Since Reza sent me meat and spices and I had plenty of fresh milk to substitute the santan, I thought, why not? So following the recipe behind the packaging, I tried cooking my own mutton curry.
Beginner’s luck kot, I thought my mutton curry tasted so so so good. Beginner’s bad luck pulak, my stomach was aching after that.
That’s when I sought Reza’s advice and learned that after stir-frying the spices and garlic, I needed to “cook” the curry. Before that I was treating it like 3-in-1, pouring it into boiling water and mixing it with the mutton.
Anyway, since then, I’ve been cooking curry for 10 times, throwing in the ingredients in varying amounts, depending on whether I want it mild or spicy, thick or soupy, etc.
Conclusion is, I now how to make curry.
To all noobs out there, this recipe is for you, but I suggest you Youtube how to do it, because my method is belasah.
- Spices like kayu manis, bunga lawang, etc.
- Garlic, 1-2 cloves
- Shallot, 1 piece
- Smoking hot dried chili, up to you
- Curry powder, 3 tablespoons mixed with water to become paste
- Mutton, a handful
- Cherry tomatoes, 2 pieces
- Coriander for garnishing
- Stir fry spices, then add on garlic, shallot and dried chili until your kitchen starts to smell real good
- Throw in the curry paste and wait for bubbles to appear, it’s cooking!
- Just leave it for a while more
- Put it mutton and let it cook for a while
- Add water if needed
- Add in some milk, depending on how creamy you’d want your curry to be
- Add in tomatoes
- Add salt to taste
- Add coriander for some kick
… and you’re done!
If any of you experienced ones think I’m doing it wrong, let me know 😀