Vegetable Curry or Sardine Curry

Ingredients:

2 pcs of Brinjals (clean and cute into bite sizes)

4 pcs of lady finger (small sizes and clean them)

1 tomato (diced)

Cabage leaves (as you like)

Long beans (as u like)

2 tbs fish curry opaste (curry powder mix with water)

1tbs garlic paste

1tbs shallots paste

Fresh coconut milk(as u like or around 3 tbs of thick packet coconut milk)

½tsp of mixed herbs(rempah campur, they normally have dis in fish curry)

Tamarind juice (as u like)

Salt and sugar to taste… (ps; I always use brown sugar in my cookings they taste nicer)

Method:

Mixed all paste including curry paste in a small bowl and add in a little water if they are too dry. Mix tamarind paste with some water to make the juice and put everything aside.

Heat oil in small pot and stir fry the mixed herbs until they popped. Then add in the mixed paste and continue to fry until fragrant (malay say until pecah minyak). Then add in da tamarind juice and some HOT water (to balance up the temperature and cut your cooking time instead of waiting for the water to boil ehheheh). Add in the coconut milk and continue to stir. Once boil just add in the vegetables and seasonings to taste. (Brown sugar is to balance the sour taste from the tamarind juice plus to make the gravy taste more ‘lemak’ but not too much tho ehehehe… once the vege is soft remove from heat and serve HOT.

I always serve my vege curry with fried chicken or fish and even make my crispy prawn fritters!

*I use the same recipe for my sardine curry; just add in 1 small can of sardine with half the tomato paste and use lady fingers as the side vege.