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Call me crazy, but on a very hot and humid day in Melbourne, I craved a hot Indonesian or Malaysian style curry. Maybe because the hot and humid weather represents my homeland? So, I googled some recipes, and decided to settle with this curry recipe. It looks easy, doesn’t have a long list of ingredients, and the chicken can be easily replaced withtofu or tempe. The only problem was to find the same or similar curry powder they strongly suggested. With my fingers crossed tightly, I went to minh phat victoria market the next morning, and found it for a real bargain $2.30 a bag..! yaaayyy..!

I obviuosly replaced the chicken with fried bean curd, add some carrots to make it sound healthier, and cut the amount of oil, onion and garlic (come on, 2 large onion and 8 cloves of garlic!! you must be kidding..!!). I’m going to rewrite the recipe here, because I made quite a bit of changes.

The result? The fried bean curd acts like a sponge and soak up the creamy hot sauce really well. I personally like the texture of spongy and chewy bean curds, I don’t think I will get the same result with regular hard tofu. The sauce was thick, creamy and hot, not for the faint hearted. It really satisfied my craving though. 🙂 Next time, I would probably serve it with some roti. I heat some of the leftover for lunch the next day, and it tasted so much better. So far, this is my favourite malaysian hot curry recipe.

Ingredients :

  • 4 cubes fried tofu / bean curds, sliced
  • 3 small potatoes, diced
  • 1 large carrot
  • 4 tbsp Malaysian curry powder + 2-3 tbsp water, mix into a paste
  • 2 tbsp vegetable oil
  • 1 handful chopped coriander
  • 250 ml coconut milk
  • 1.5 cups of water

in a food processor, blend :

  • 1 small onion
  • 3 cloves of garlic
  • 1 red chili (you can omit this if you don’t like spicy food)

boil the potato and the carrot to speed up the cooking process, because there is nothing more annoying than waiting for the potato to cook, while the other ingredients in the pot already done, even the rice.

heat oil, and stir fry onion mixture about 3 minutes, or until fragrant.

add curry powder, reduce the heat to low, stir fry until the oil started oozing out from it. (I didn’t bother, but it still turned out ok)

add the sliced tofu and vegies, stir to coat them with the curry paste.

add coconut milk, seasoned with salt and pepper, bring to a boil and reduce the heat, cover and simmer about 10 minutes.

stir occasionally, add some water until you satisfied with the consistency.

laddle to serving bowl, top with chopped coriander and serve with rice or roti.

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A few days ago, my house mate cooked up butter chicken with her slow cooker, it looked yummy and smelt sooooooo good!! That night,unfortunately, I had to satisfied with my boring looking stir-fried vegies with boiled eggs..  The next day, I tried to recreate the vegetarian version of the creamy-orange looking curry. I searched for vegetarian butter – chicken recipe to find out what’s in the sauce. Most recipes seemed pretty simple, and I can pretty find all the ingredients in the pantry. In the end, I made up my own recipe, inspired by all recipes I found. The end result was a huge pot full of smooth-mild curry, not as sweet as butter chicken curry sauce, but waaay better than any other curries I made in the past. That’s why I decided to post my recipe here. On the side, was jasmine rice, (I know, it’s supposed to be basmati rice, but I didn’t have any) cooked with 4 – 5 crushed cardamom pods.

I reduced the amount of peanut butter (1/4 cup into 1 tbsp) because I simply run out of it, I think the curry would be much creamier if I add more. I also downsized the amount of butter in the recipe, I don’t know why, but I tend to reduce any butter in every recipes I found. One more thing, instead of heavy cream, I used light sour cream.

In food processor, blend until smooth:

  • 1 onion
  • 2 cloves garlic
  • 2 tbsp curry powder (I used keens)
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1 tsp sugar
  • salt and peper
  • 1 cup frozen peas
  • 3 medium potatoes (boiled, to shorten cooking process)
  • 1 tin chickpeas, drained and rinsed
  • 1 bunch of green beans
  • 1/2 cup heavy cream / sour cream / coconut milk / soy cream
  • 3 tbsp butter / margarine
  • 1/4 cup peanut butter (I used macro smooth peanut butter)
  • 1 tin diced tomatoes

melt 1 tbsp butter, and stir fry the onion mixture for 3-4 min

add tin tomatoes, stir and scrape the bottom of the pan to release some of the onion bits stuck on it, add peanut butter, bring to a boil.

throw in the vegies, add some hot water if its too thick, cook uncovered  for 10 min, season with salt and pepper.

turn of the stove, stir the rest of the butter / margarine, and stir in the cream.

Serve with rice or naan.

rajee'sRajees Instant, 702 Sydney Rd, Brunswick VIC 3056 (cnr Albion st and sydney rd)

(03) 9386 1181 ‎

After op shopping at savers and lazily strolling around sydney rd on warm-bright friday night (oh, how I love daylight saving!! ❤ ) we decided to eat at rajees. It’s a typical indian fast food restaurant, with most of the curry serve on bain marie (is that how you spell it?). But, their curry taste so much better than most of the indian fast food in CBD or food court. Their curries doesn’t leave a burning sensation in your belly after you had them. I had mix vegie curry (mild) and dahl (medium hot). The mix vegie curry had lots of vegies in it, most of them were carrots, which is good, cause I really hate mix vegie curry with 99% of it consist of potato chunks. The dahl was also good, a little spicier than the vegie, but the naan was really good. It was warm, and smeared generously with butter or maybe ghee, yumm.. I could just eat the naan by itself.

My hubby had butter chicken and palak paneer. He loved it, by the look of his empty plate, and the smile on his face. 🙂 The palak paneer was good, but, not enough paneer unfortunately. He had his curries with yelllow basmati rice, and while he was waiting for me to finish my food, he dug his pocket, and bought a vegie samosa for $2.

for 2 dinner meal we spent $13.50. ($6.50 vegie meal, $7 non vegie meal)

oh, dont forget the vegie samosa $2