I love the Malaysian hawker markets in Singapore. This is about the cheapest lunch I've ever eaten but absolutely delicious, so I had to learn how to make it. I've not got it exactly right yet but this sauce is the best I've managed so far and is very good in its own right - just not quite what I remember. This is a sloppy curry sauce ideal as a dip for roti (see recipe for Butter Roti)
INGREDIENTS
1 small onion, finely chopped
1 clove garlic, finely chopped
2 dried chilli, chopped
2cm stick of cinnamon bark
1 star anise
1 tsp curry powder
2 cups stock - chicken or vegetable
1/2 can coconut milk
3 potatoes, chopped into bite size pieces (I leave the skin on but it's up to you)
Oil for frying
METHOD
In a heavy pan, heat the oil over a medium flame.
Add the onions and garlic and fry until they start to caramelize.
Add all the spices and continue to fry for another minute or two
Stir in the stock and bring to a slow boil, then add the potatoes
Reduce the heat and simmer until the potatoes are cooked through.
Stir in coconut milk to taste (or try replacing with fresh cream)
Remove the cinnamon stick and the star anise before serving.
INGREDIENTS
1 small onion, finely chopped
1 clove garlic, finely chopped
2 dried chilli, chopped
2cm stick of cinnamon bark
1 star anise
1 tsp curry powder
2 cups stock - chicken or vegetable
1/2 can coconut milk
3 potatoes, chopped into bite size pieces (I leave the skin on but it's up to you)
Oil for frying
METHOD
In a heavy pan, heat the oil over a medium flame.
Add the onions and garlic and fry until they start to caramelize.
Add all the spices and continue to fry for another minute or two
Stir in the stock and bring to a slow boil, then add the potatoes
Reduce the heat and simmer until the potatoes are cooked through.
Stir in coconut milk to taste (or try replacing with fresh cream)
Remove the cinnamon stick and the star anise before serving.
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