Malaysian Portuguese-Eurasian Yellow Curry -Too Easy |
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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Too simple. Children love it too! This is an authentic Portuguese-Eurasian yellow curry, as my mom lives in the only village-settlement for Portuguese-Eurasian of Malaysia. Ingredients:
4 tablespoons white cumin |
4 tablespoons fennel (sweet cumin) |
1 tablespoon turmeric powder |
8 big onions |
stingray (or anything!) or chicken (or anything!) |
eggplants (or all) or cabbage (or all) or long beans (or all) |
Directions:
1. Blend all onions Fry the blended onions in oil till aroma Add in the spices, lower the fire.
2. Fry till aroma.
3. Add few cups of water.
4. Add salt and sugar to taste Add meat and vegetables If you want to use lady's fingers, boil them till cook, then pour over with curry.
5. Do not cook together.
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