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The ingredients needed to prepare Authentic Malaysian Style Vegetable Curry:
- Take 4 tbsp Vegetable oil (safflower or canola)
- Prepare 1/2 "a" Red onion
- Prepare 20 "a" Shallots
- Provide 10 clove "a" Garlic
- Provide 2 stalks "b" Lemongrass (cut into fourths)
- Prepare 6 "b" Cloves
- Take 1 piece "b" Star anise
- Prepare 1 "b" Cinnamon stick
- Provide 10 Okra
- Take 1 Bitter gourd
- Use 1 Eggplant (slim Japanese type)
- Prepare 1 one packet Atsuage
- Take 5 Satsuma-age
- Get 1/2 Onion (sliced)
- Use 10 tbsp Curry powder (preferably imported from Malaysia or Singapore)
- Take 5 Pandan leaves (optional)
Steps to make Authentic Malaysian Style Vegetable Curry:
- Combine all of the "a" ingredients in a food processor and pulse to a paste-like consistency.
- Grease a pot with oil, and heat the paste from Step 1. Once cooked through, add the "b" ingredients and stir-fry until the moisture evaporates, and the paste is reduced by 1/2 the original amount.
- To prepare the bitter gourd, slice it in half lengthwise, carefully scoop out the pith with a spoon, then slice it into 8-mm thick rounds.
- Slice the onion into thick slices.
- Cut the okra in half, and roughly chop the eggplant into chunks (then soak in water). Cut the atsuage and satsuma-age into similarly sized chunks. Sizes can be random.
- Add the ingredients prepared in Steps 3-5 to the pot, and stir-fry. The photo shows how it should look in Step 7.
- Once the ingredients are cooked through, add the curry powder. Cook while stir-frying. The photo shows the curry powder I use.
- Add enough water to cover the ingredients, then simmer for 20-30 minutes.
- For those who are not on a diet, add coconut milk to taste (but do not let it boil after adding).
- For those on a diet, if you prefer a richer taste, add a small amount of evaporated milk or milk.
- The top photo shows it with zucchini. I also topped it with fried onion chips. Also, in order to show the vegetables, the photo was taken before adding the soup.
- If available, add pandan leaves in Step 8.
- If preparing vegetarian style, omit the satsuma-age.
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