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.
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.
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
Method:
- 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.
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