Ingredients

4 tablespoons white cumin
4 tablespoons fennel ( sweet cumin )
1 tablespoon turmeric powder
8 big onions
stingray ( or Anything ! ) or chicken ( or Anything ! )
cabbage ( or all ) or long beans ( or all )
This Malaysian Portuguese-Eurasian Yellow Curry is a fusion of Malay, Portuguese and Indian cuisine, reflecting the diverse cultural influences in Malaysia. Traditionally served on special occasions, it is now a popular dish enjoyed by many people all year round. The curry gets its distinctive yellow color from the turmeric powder, which also contributes to its bold flavor. The addition of stingray or chicken and cabbage or long beans creates a delicious blend of textures and tastes that is sure to satisfy.

Instructions

1.Mix the cumin, fennel and turmeric together in a bowl.
2.In a separate pan, fry onions until translucent.
3.Add the mixed spices to the onions and fry for 1 minute before adding water.
4.Add the cabbage or long beans and leave to boil for 10 minutes.
5.Add the stingray or chicken and let cook for another 10 minutes.
6.Serve hot with rice or bread.

PROS

This curry is easy to prepare and has a unique, flavorful taste.

It can be made with a variety of meats or vegetables, making it a versatile meal option.

CONS

Some of the ingredients, such as fennel and stingray, may not be easily accessible for some people.

It may also be too spicy for some palates.

HEALTH & BENEFITS

Turmeric, which is one of the main ingredients in this curry, has anti-inflammatory properties and may help to improve brain function and reduce the risk of heart disease.
Cabbage and long beans are both good sources of fiber and may aid in digestion.

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