Simple and Nice Tomato Chutney Recipe

I love chutney. It really whet my appetite and made me eat more rice! There are some tomatoes that have been sitting in my fridge far too long and I used them to make this vegetarian chutney. I just used all the basic ingredients that I have in stock and the end result turned out quite good. Here is my simple tomato chutney recipe.

Ingredients

Tomato, 3 pcs

Garlic, 3 cloves, cut into slices

Shallots, 3 pcs, cut into slices

Curry powder, 3 table spoons, add water to make a paste

Mixed Halba, 1 teaspoon

Curry leaves, from 3 stalks

Salt to taste

Vegetable oil, 2 tablespoons

Heat up wok and add in the vegetable oil. Put in the shallots and garlic. Saute them for a short while and add in the curry paste, curry leaves and mix halba. Lower down the heat and stir the mixture regularly to avoid burning it. Add tomatoes and stir until they break into small pieces. Add a little water and let it boil until all the tomatoes turned soft. Lastly, add in the salt. Serve with steamed rice while still hot.

Creamy Prawns Curry Recipe

You can’t really go wrong when cooking prawn curry as long as your get the spiciness, aroma and saltiness right. The natural sweetness of prawns makes the curry nice and flavourful. It is best to cook curry prawns with the shell intact and also with some creamy coconut milk (santan). I prefer to use long beans but I only have okra in my fridge so I have to make do with this vegetable. Since I have some tau pok (fried bean curd) sitting in the freezer, I just throw them in as well. The spongy liked tau pok would soak up all the nice curry gravy.....mmmmm, yum yum! Check out my curry prawn recipe!

Ingredients
Prawns, 400 gms
Shallots, 5 pcs
Serai (lemongrass), 1 pc
Curry powder, ½ cup, add water to make a paste
Chilly powder, 3 table spoons. add water to make a paste
Fenugreek, 1 teaspoon
Okra (lady fingers), 7 pcs
Tofu pok (optional), 5 pcs
Curry leaves (optional), 3 stalks
Santan (coconut milk), from 1 coconut
Salt to taste
Sugar to taste

Put serai and shallots in a blender. Blend until they are fine. Heat up wok and add in around 4 tablespoons of vegetable oil. Fry serai (lemongrass) and shallots mixture until fragrant. Add in the fenugreek, curry paste, curry leaves and chilly paste. Stir it for a short while and pour in the santan. Add a little water if the mixture is too dry. Throw in the prawns and okra. Bring to a boil and add tofu pok. Add salt to taste and a little sugar.

Simple Crab Curry Recipe – Rainy Day’s Catch at the Kepong Baru Wet Market!

It was raining when I woke up last weekend, so I have to wait for the rain to stop before driving out to the Kepong Baru wet market for my weekend marketing. I reached the market rather late, around 9am and saw a thin weekend crowd there. Since there are not many customers around, most of the vendors, especially fishmongers started selling their seafood at a discount. I bought a kilogramme of squid for only RM7 (USD 2). Then I saw my regular fishmonger have some flower crabs left at his stall and he sold them to me for RM1 (USD0.30) each! What a bargain! LOL! Since I have some leftover serai (lemongrass) in my fridge, I thought it would be a good idea to cook crab curry. I did not use santan (coconut milk) in my curry but you can add it to the recipe if you prefer the creamy taste. Curries that are cooked with crab would be full of natural sweetness and my kids love the gravy very much. Here is my Curry Crab recipe.

Ingredients

Crab, 3, cut into halves

Curry powder, 7 table spoons, mixed with a little water to make a paste

Mixed halba, 1 teaspoon

Chilly paste (optional), 1 tablespoon

Santan (coconut milk, optional), from ½ coconut

Lemongrass (Serai), 2 stalks, blend with onions

Onions, 2 pcs, blend with lemongrass

Ladies Fingers (okra) 10 pcs

Tofu pok, 5 pcs, cut into halves

Vegetable oil, 3 table spoons

Curry Leaves, 3 stalks, (optional)

Tamarind, 1 table spoon, soaks in water to make a paste and remove seeds

Salt to taste

Heat up pan and add in vegetable oil. Sautéed lemongrass and onion mixture until fragrant. Add in the curry paste, mixed halba, santan and chilly paste. Fry until nice aroma permeates the air. Add in the curry leaves and ladies fingers. Pour in a little water and bring to a boil. Then add in the crab, tofu pok (deep fried tofu), tamarind juice and salt to taste. Eat with steamed rice, bread, roti chanai or naan!

Copyright Material of Peteformation Foodie Adventure

Stretching the Ringgit – RM1 Al Safa Curry Fish Gravy and Home Made Roti Bom (Prata)

Rm1 per packet of Curry fish gravy with two ladies fingers!

'Flooding' the rice with curry fish gravy, long beans and hard boil egg!

My kids love to flood their rice with the spicy Mamak (Indian Muslim) curry fish gravy. I bought a packet of curry fish gravy only with 2 ladies fingers as additional dish for dinner from Al Safa Bandar Sri Damansara . It only cost me RM1 (USD0.30) for this packet of curry gravy which is about the volume of a rice bowl. I did not buy the fish because I already have steamed pomfret fish (bawal, tau teh) at home. Then I used my rice cooker to make 2 hard boil eggs. The Mamak fish curry gravy taste good with hard boil egg

Anyway after finishing our dinner, there was still some curry left, so I thought that it would be a good idea to make some roti canai to go with it for supper. Unfortunately I used only two cups of flour but added much butter and one egg is over the required amount to make a good roti canai. So the texture of the dough turned out too soft for me to throw and flip it to make roti canai like what you use to see at Mamak stalls. Therefore, I rolled them up to make roti bom or some might call it roti prata. After frying it using my non-stick pan, I found that it has the aroma and taste of roti bom or roti planta but the texture is flaky rather than springy like roti canai. Apart from the flawed texture, it actually tasted very good because the amount of butter and eggs used! LOL!

PS : Would you try the roti canai made by a Chinese if you come across such stall?

Making the dough and dividing it to golf ball sizes. Roti chanai turned out to be roti bom instead. The final product with fish curry gravy! Copyright Material of Peteformation Foodie Adventure