Food & Drink Magazine

Malaysian Curry Sauce

By Pavani @napavani
Roti Canai is usually served with a creamy curry sauce. The one served in our nearby Penang restaurant is made with chicken, so I've never tasted it myself. While surfing for Malaysian curry sauces, I found this one with potato and like I said before in my previous post, anything with potato is welcome in my house.
Vegetarian Malaysian Potato Curry Sauce This curry sauce is made with generous quantity of coconut cream. But I subbed it with regular coconut milk and the sauce was still creamy and delicious. It tasted great with roti canai and even with some plain rice.
Vegetarian Malaysian Potato Curry Sauce Recipe adapted from here: Malaysian Curry Sauce: Ingredients: Potatoes - 2 medium, peeled and diced Onion - 1 small, chopped Garlic - 2 cloves, miced Star Anise - 1 Cinnamon - 1" piece Coconut milk - 1cup Red Chili powder - 1tsp (adjust as per taste) Curry powder - 1tsp (I used SB curry powder) Vegetable Stock - 1cup Salt - to taste
  • Heat 1tbsp oil in a pan, add onion and cook till translucent. 
  • Add cinnamon stick, star anise, curry powder and chili powder. Cook for 30 seconds.
  • Add potatoes and cook for 2~3 minutes. Stir in the stock and cook till potatoes are tender. Stir in the coconut milk and simmer for 3~4 minutes. Serve hot with roti canai.
Vegetarian Malaysian Potato Curry Sauce
Malaysian Curry Sauce
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.

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