Nyonya Vegetarian Curry

Nyonya Vegetarian Curry

娘惹素咖喱

Ingredients:

  • 300g processed lion mane mushroom
  • 1 cup dry soy cube (soak in water and drain)
  • 2 potatoes (peeled and cut into wedges)
  • 1 tbsp. curry powder
  • 200ml coconut cream
  • 1 large lemon grass (bruised)
  • 4 pieces Kaffir lime leave
  • 3 sprigs curry leave
  • ¼ cup cooking oil

Blended into smooth paste:

  • 1 fresh chili
  • 10 dry chilies
  • A thumb size galangal
  • A thumb size ginger
  • 6 candle nuts
  • 1 large lemon grass

Seasoning:

  • 1 ½ tbsp. brown sugar/gula melaka
  • 2 thumbs size vegetarian belacan
  • Salt to taste

Cooking Directions:

  1. Deep fry the potatoes until lightly brown.
  2. Heat wok with cooking oil. Add blended paste. Stir fry for a minute.
  3. Add the lion mane mushroom and soy cube, stir to mix. Then add the curry powder, continue to stir fry for 2 minutes or more. Avoid burning!
  4. Add coconut cream; follow by 5 cups of water. Stir well and bring to boil.
  5. Add in the potatoes, kaffir lime leave, curry leave, lemon grass and the seasoning. Adjust the seasoning as you go to your liking.
  6. Lower the heat; simmer for 20-30 minutes. Stir occasionally to avoid burning in the bottom and also to avoid the coconut over cook and form a layer of oil on top of the curry.
  7. Serve with hot steam rice or bread. Enjoy!

Notes:

– As coconut milk tend to get spoil easily, handle with care: Let the curry cold completely before storage. Avoid any water drip into the curry.

– The taste improves if kept overnight (refrigerated); heat before serving.

 

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