Seafood Curry (Malaysian Indian-Style) recipe - For my US readers, you might be more familiar with Thai or Indian curries offered here at Thai or Indian restaurants. Malaysian curries are quite different. Unlike Thai curries, Malaysian curries are not sweet because coconut milk is used sparingly to complement the spices but not overshadow their tastes. #malaysian #curry #seafood
Squid Curry (Indian Gulai Sotong) recipe - There are two secret ingredients of a great squid curry: curry leaves and a blended spice mix of cumin, fennel, black mustard, fenugreek seeds. Curry leaves impart a highly aromatic flavor to the curry and the spice seeds add that signature and unmistakable Indian curry kick. #malaysian #curry
Devil’s Curry is a fiery red curry made with a spice paste of red chilies, shallots, garlic, lemongrass, ginger, galangal, and turmeric. Unlike other Malaysian curries, Devil’s Curry is flavored with vinegar for the sharp taste. The end result is a curry dish that is spice-laden, complex in flavor, tantalizing to the taste buds—the reasons why it’s a must-have during festivities such as Christmas for the Eurasian Kristang people in Malaysia.
Penang Curry Mee recipe - There are many variations in Malaysia, but Penang curry mee is what tickles my taste bud, with toppings many would consider bizarre: pig’s blood cubes (they taste like tofu except that they are maroon in color), bloody cockles, soaked cuttlefish slices, shrimp, and tofu puffs. #malaysian #shrimp #tofu
Curry Laksa (Curry Mee) recipe - This is a dish that’s full of flavours–slightly creamy soup infused with coconut milk, the spiciness of the chilli and fragrance of spices; never fails to satisfy my appetite to have it for breakfast or lunch! #malaysian #noodles