Serves 4


Ingredients:

3 tbsp oil
1 (1.3kg) chicken, cut into 8 pieces and skin removed
1 cup (250ml) coconut milk
2 limes, cut in half
5 lime leaves, stems removed and finely shredded
1 tsp salt
fresh coriander leaves, to garnish
2 limes, extra, cut in half, to serve

Spice Paste:
1 large onion, roughly chopped
6 red chillies, seeded and finely chopped
4 cloves garlic, crushed
1 tsp finely chopped lemon grass (white part only)
2 tsp finely chopped fresh galangal
1 tsp ground turmeric


Method:

• To make Spice Paste: Place the onion, chilli, garlic, lemon grass, galangal and turmeric in a food processor and process for a few minutes until a thick rough paste is formed. 
• Heat the oil in a large heavy-based pan and add the Spice Paste. Cook over low heat for about 10 minutes, or until the paste is fragrant. 
• Add the chicken and stir-fry for 2 minutes, making sure that the chicken is covered with the paste. Add the coconut milk, lime halves and shredded leaves; cover and simmer for about 50 minutes, or until the chicken is tender. For the last 10 minutes of cooking remove the lid and allow the cooking liquid to reduce until it is thick and creamy. Add the salt, garnish with the coriander leaves and serve with the lime halves and steamed rice. 

Nutrition per serve:
Protein 35g
Fat 35g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 105mg
1900 kj (455 cal)

Serves 4


Ingredients:

1 tbsp oil
1 tbsp fish curry powder
1 cup (250ml) coconut milk
1 cup (250ml) water
1 tbsp tamarind concentrate
1 tbsp kecap manis
350g firm white fish fillets, cut into bite-sized pieces
2 ripe tomatoes, chopped
1 tbsp lemon juice

Spice Paste:
3-6 medium red chillies
1 medium onion, chopped
4 cloves garlic
3 stems lemon grass (white part only), sliced
4cm piece fresh ginger, sliced
2 tsp shrimp paste
1-2 tbsp oil


Method:

• To make Spice Paste: Put the chillies, onion, garlic, lemon grass, ginger and shrimp paste in a food processor and roughly chop. Add enough oil to assist the blending and process until a smooth paste is formed, regularly scraping down the sides of the bowl with a spatula. 
• Heat the oil in a wok or heavy frying pan; add the curry paste and stir for 3-4 minutes over low heat, until very fragrant. Add the curry powder and stir for another 2 minutes. 
• Add the coconut milk, water, tamarind and kecap manis. Bring to the boil, stirring occasionally, then reduce the heat and simmer for 10 minutes. Add the fish, tomatoes and lemon juice and season to taste with salt and pepper. Simmer for about 5 minutes or until the fish is just cooked. Serve with steamed rice. 

Nutrition per serve:
Protein 20g
Fat 30g
Carbohydrate 5g
Dietary Fibre 5g
Cholesterol 65mg
1625 kj (390 cal)

Serves 4


Ingredients:

125g dried rice stick noodles
1 medium onion
2 tbsp oil
2 tsp mild curry powder
½ tsp salt
½ cup (80g) frozen peas
¼ cup (60ml) coconut milk or vegetable stock
2 tsp soy sauce
125g Chinese barbecued pork or roast pork, thinly sliced


Method:

• Place the rice noodles in a bowl, cover with hot water, and leave to soak for 20 minutes. Drain well in a colander. Cut the onion into eighths and separate the layers. 
• Heat the oil in a wok; add the onion and cook over high heat for 1 minute. Add the curry powder, salt and noodles; toss to coat. 
• Add the peas, coconut milk and soy sauce, tossing a few times to combine. Cover the wok tightly, reduce heat to very low and cook for 3 minutes. Gently stir the sliced pork through and heat for a further minute. Serve either as a course on its own or as a snack. 

Nutrition per serve:
Protein 10g
Fat 20g
Carbohydrate 30g
Dietary Fibre 5g
Cholesterol 20mg
1355 kj (325 cal)

Serves 4 


Ingredients:

250g peeled pumpkin
2 medium orange sweet potatoes
125g yellow squash
125g green beans
125g cabbage
6 tsp oil
1 large onion, finely sliced
1 clove garlic, crushed
½ cup (100g) peeled and chopped tomato
1 red chilli, chopped
3 strips lemon rind
4 kaffir lime leaves, dried or fresh
2 tsp grated palm sugar or soft brown sugar
1 tsp salt
1 tbsp fish sauce
1⅔ cup (410ml) coconut milk
1 cup (250ml) chicken stock
2 tsp lemon juice


Method:

• Cut the pumpkin into small wedges and the sweet potato into 2cm pieces. Quarter the squash; top and tail the beans, halving them if long; and cut the cabbage into 1cm wide shreds. 
• Heat the oil in a medium pan; add the onion and garlic and cook over medium heat until soft and slightly golden. 
• Add the tomato, chilli, lemon rind, lime leaves, sugar, salt, fish sauce, coconut milk, stock and lemon juice; cook for 5 minutes until the flavour has intensified. 
• Add the sweet potato and pumpkin to the sauce and cook for 8 minutes. Add the beans, cabbage and squash and cook for 6 minutes. Serve with steamed rice. 

Note: The sauce can be prepared a few hours ahead and reheated. Cook the vegetables just before serving.


Nutrition per serve:
Protein 10g
Fat 30g
Carbohydrate 45g
Dietary Fibre 10g
Cholesterol 0mg
1925 kj (460 cal)

Serves 4-6

Ingredients:
750g diced lamb
¼ tsp salt
¼ tsp pepper
2 large onions, chopped
3 tbsp oil
2 stems lemon grass (white part only), sliced
6 cloves garlic
3cm piece fresh galangal, roughly chopped
10cm piece fresh ginger, roughly chopped
2½ tsp ground turmeric
2 red chillies, roughly chopped
1 tsp shrimp paste
2 tbsp oil, extra
2 cinnamon sticks
1/8 tsp ground cloves
3 cup (750ml) coconut milk

Method:

• Combine the lamb, salt, pepper, onion and oil. Heat a wok or heavy-based pan until very hot, add the lamb and onion mixture in several batches and brown very well. Using tongs or a slotted spoon, remove all the meat from the wok, leaving any oil.
• Combine the lemon grass, garlic, galangal, ginger, turmeric, chilli and shrimp paste in a food processor and process, adding the extra oil, until a smooth paste is formed.
• Reheat the wok; add the spice paste and cook it over medium heat for 3 minutes, stirring constantly (take care the paste does not burn). Add the lamb and onion mixture, cinnamon, cloves and coconut milk.
• Simmer, uncovered, for 1½ hours, stirring occasionally until the lamb is very tender. Serve with steamed white rice.

Nutrition per serve (6): Protein 30g
Fat 50g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 85mg
2520 kj (600 cal)

Serves 6


Ingredients:

1.5kg chuck steak
2 medium onions, roughly chopped
4 tsp crushed garlic
1⅔ cup (410ml) coconut milk
2 tsp ground coriander
½ tsp ground fennel
2 tsp ground cumin
¼ tsp ground cloves
4 red chillies, chopped
1 stem lemon grass (white part only) or 4 strips lemon rind
1 tbsp lemon juice
2 tsp grated palm sugar or soft brown sugar


Method:

• Trim the meat of any fat and sinew, and cut it evenly into small (about 3cm) cubes.
• Place the onion and garlic in a food processor and process until smooth, adding water if necessary.
• Place the coconut milk in a large pan and bring it to the boil, then reduce the heat to moderate and cook, stirring occasionally, until the milk has reduced by half and the oil has separated out. Do not allow the milk to brown.
• Add the coriander, fennel, cumin and cloves, and stir for 1 minute. Add the meat and cook for 2 minutes until it changes colour. Add the onion mixture, chilli, lemon grass, lemon juice and sugar. Cook, over moderate heat for about 2 hours, or until the liquid is reduced and the mixture is quite thick. Stir frequently to prevent catching on the bottom of the pan.
• Continue cooking until the oil from the coconut milk begins to emerge again, letting the curry develop colour and flavour. The dish needs constant attention at this stage to prevent it from burning. The curry is cooked when it is brown and dry.

Nutrition per serve:
Protein 55g
Fat 25g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 170mg
1905 kj (455 cal)

Serves 4

Ingredients:

2 tbsp oil
1 large red (Spanish) onion, roughly chopped
3 cloves garlic, finely chopped
4 red chillies, finely chopped
1 tsp shrimp paste
2 bay leaves, torn
1 cup (250ml) coconut milk
1 tbsp tamarind concentrate
2 tsp sugar
¼ tsp salt
500g combined chopped pumpkin, potato and carrot
125g chopped green beans
125g chopped zucchini (courgette)
2 large tomatoes, peeled and roughly chopped
150g baby spinach leaves
2 tbsp desiccated coconut
2 tbsp lemon juice


Method:

• Heat the oil in a large heavy-based pan; add the onion, garlic, chilli and shrimp paste, and cook over medium heat for 5 minutes, stirring regularly to mix in the shrimp paste. Add the bay leaves, coconut milk, tamarind, sugar and salt. Bring to the boil, then reduce the heat and simmer, uncovered, for 5 minutes.
• Add the pumpkin, potato and carrot. Cover and cook for 7 minutes, stirring occasionally. Add the beans and zucchini and cook for another 5 minutes, or until the vegetables are tender. Stir in the tomato and spinach and cook, uncovered, for 2 minutes.
• Just before serving, remove the bay leaves, stir in the coconut and sprinkle with lemon juice.

Note: If the curry becomes too thick, add ½ cup (125ml) of water.


Nutrition per serve:
Protein 10g
Fat 25g
Carbohydrate 20g
Dietary Fibre 10g
Cholesterol 0mg
1440 kj (345 cal)

Serves 4
Ingredients:

500g medium raw prawns
250g fresh pineapple
250g potatoes
1 tbsp oil
1 cup (250ml) coconut milk
½ cup (125ml) water
2 tbsp tamarind concentrate
1 tsp sugar
1 tsp salt

Spice Paste:
6 small dried red chillies
1 tsp shrimp paste
1 tsp coriander seeds
1 large red (Spanish) onion, roughly chopped
6 cloves garlic
4 small red chillies, roughly chopped
2 green chillies, roughly chopped
4cm piece fresh galangal, roughly chopped
1 stem lemon grass (white part only), sliced
6 candlenuts
½ tsp ground turmeric
1 tbsp oil

Method:

• To make Spice Paste: Soak the dried chillies in hot water until soft, then drain. Wrap the piece of shrimp paste in foil and grill for 1-2 minutes under medium heat. Dry-fry the coriander seeds in a small pan until aromatic. Place the onion, garlic and drained dried red chillies in a food processor and process until just combined. Add the shrimp paste, coriander seeds, fresh red and green chilli, galangal and lemon grass and process until well combined, scraping down the sides of the bowl with a spatula. Add the candlenuts, turmeric and oil and process until a smooth paste is formed.
• Peel and devein the prawns, leaving the tails intact. Cut the pineapple into bite-sized pieces. Cut the potatoes into slightly larger pieces.
• Place the potato in a large pan with enough water to cover and cook for 5 minutes, or until just tender. Drain and set aside.
• Heat the oil in a large frying pan or wok; add the Spice Paste and cook over medium heat for 5 minutes, stirring constantly. Add the pineapple, potato, coconut milk and water and bring to the boil. Reduce the heat, add the prawns and simmer for 5 minutes. Add the tamarind, sugar and salt. Serve with plenty of steamed rice.

Nutrition per serve:
Protein 15g
Fat 25g
Carbohydrate 20g
Dietary Fibre 5g
Cholesterol 120mg
1610 kj (385 cal)

Ingredients:

450g grated coconut, add 2 cups water and extracct an equal amount of milk
½ tsp turmeric powder
1 sprig curry leaves
1 tbsp tamarind, mix with a little of the coconut milk and strain
½ tsp fenugreek
1 green chilli
1 tomato

for frying:
½ onion, slice thinly
1 small sprig curry leaves
3 dried chillies, break each into 3 pieces

2 tbsp oil


Method:

• Combine coconut milk, turmeric powder, curry leaves, tamarind juice and fenugreek in a pot. Using your hand or a spoon, crush the tomato and the chilli in the coconut milk. Bring to the boil stirring all the time. When boiling remove from heat.
• Heat oil, add ingredients for frying. When onions are brown, add the fried ingredients to the cooked Sothi and cover for a moment, then remove cover. Stir, then keep covered till ready to serve.

Ingredients:

150g salted Ikan Kurau meat, cut into 2cm thick, soak for a few minutes and wash
230g salted Ikan Kurau bones, cut into 2
10-12 small potatoes, wash skin thoroughly; do not peel
3 purple eggplant, cut each in half lengthwise then cut each half into 3 pieces
4 drumsticks, peel and cut into 6cm lengths
8 long beans, cut into 5cm lengths
8 tbsp oil
8 medium sized tomatoes, cut in half

Combine in a large bowl:
10 tbsp fish curry powder
2 tbsp grated coconut, grind into a fine paste
2 green chillies, break into 3 pieces
1 red chilli, break into 3 pieces
1 sprig curry leaves
½ onion, slice thickly
2 tbsp tamarind, mix with 3 cups water and strain to get tamarind juice
2 cloves garlic, slice thickly
salt to taste
1 whole tomato, crush

For frying:
½ onion, slice finely
1 tbsp fish curry spices
1 small sprig curry leaves


Method:

• Heat oil, add ingredients for frying. When fragrant, add potatoes and fry for 5 minutes. Add ingredients which have been combined, eggplant, long beans and drumsticks. Cover, bring to the boil and continue boiling till potatoes are nearly cooked. Add salt fish and bones, reduce heat and cook for another 10 minutes. Add tomato halves, leave for a minute then remove from heat.
• Serve with deep fried chilli tairu, available from any Indian spice shop.

Note: If mangoes are available, add 2 green mangoes, cut into small pieces, together with the other vegetables. Reduce amount of tamarind id mango is used. No salt is needed for this curry as the salt fish will give it sufficient taste.

Ingredients:

450g mutton ribs, cut into medium sized pieces
1 cup yellow lentils (dhal), soak in water for 2-3 hours

grind to a smooth paste:
3 slices (1cm thick) ginger
4 cloves garlic

½ big onion, slice thick
2 green chillies, slit half way
1 red chilli, slit half way
1½ level tsp turmeric powder
1 sprig curry leaves
1 stick (3cm long) cinnamon
2 cardamoms
3 cloves
salt to taste
8 cups water
300g small potatoes, peel and cut into half
2 bananas, split in half and cut each half into 3-4 pieces
3 carrots, cut into 4cm lengths
3 purple eggplants, split in half then cut each half into 3-4 pieces
1 green mango, cut into 3 pieces
2 tbsp meat curry powder, add 8 tbsp water to make watery mixture
1 cup grated coconut, add ¾ cup water and extract equal amount of thick coconut milk
1½ tbsp tamarind, mix with coconut milk and strain
300g tomatoes, cut into half
6 tsp oil
1 bunch small coriander leaves for garnishing

for frying:
1 big onion, slice thinly
1 tbsp chilli powder
1 sprig curry leaves


Method:

• Put mutton in a deep pot together with dhal, ginger-garlic paste, thickly sliced onion, green and red chillies, turmeric powder, curry leaves, cinnamon, cardamoms, cloves and salt. Add water and boil until meat and dhal are cooked.
• Add potatoes, bananas, carrots, eggplants, mango and curry powder mixture, cover pot and boil. Do not uncover until it has boiled for 5 minutes.
• Add coconut milk which has been mixed with tamarind and cover pot again. Do not uncover until curry is boiling and the vegetables are cooked.
• Add tomatoes and leave for 1-2 seconds only, then remove from heat.
• Heat oil in frying pan and cook ingredients for frying till golden brown. Pour contents of pan (including oil) into the pot of Dalcha and cover immediately. When serving, garnish the Dalcha with a few small coriander leaves.

Note: For a hot Dalcha, add more chilli powder when you fry the sliced onions and curry leaves.

Ingredients:

½ (750g) chicken, remove skin and cut into small pieces
1 pc (3cm) ginger, slice fine
½ tsp brown mustard seeds
20 shallots, use whole
1 sprig curry leaves
salt to taste

roast in dry pan then grind fine:
12 dried chillies
3 tbsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds

1-2 tsp black peppercorns, grind fine
5 tbsp oil
1 cup water


Method:

• Combine chicken with ginger, mustard seeds, shallots, curry leaves, salt and all ground spices. Leave to marinate for about 10 minutes.
• Heat oil, add chicken, fry till fragrant. Add water and simmer, keeping the pot cover. Stir once or twice during cooking. When gravy is a little thick, remove from heat.

Note: For this dish, the best flavour is obtained if the spices are ground in a batu giling (grinding stone).

Ingredients:

600g fish, Spanish mackerel, cut into medium sized pieces
5 drumsticks, peel and cut into 6cm lengths

soak for about an hour:
2 tbsp coriander seeds
1 tsp fennel seeds
½ tsp black pepper corns
½ tsp cumin seeds
1 pc (size of almond) dried turmeric
10 dried chillies

2 sprigs curry leaves
1 tsp fish curry spices
½ tbsp tamarind, mix with 1½ cups water, strain to obtain juice
salt to taste
3 tbsp oil


Method:

• Grind soaked spices into a fine paste, adding chillies last. In a bowl, combine fish with curry paste, 1 sprig curry leaves and salt.
• Heat oil, add 1 sprig curry leaves and fish curry spices, and fry till fragrant. Add fish and drumstick, fry till fragrant then add tamarind juice. Cover and bring to the boil over low heat.
• When it has boiled, stir, cover again and cook for another 10 minutes.

Ingredients:

600g crabs, cut body into two pieces
1 tbsp coriander powder
1 level tsp cumin powder
1 tbsp chilli powder
1 tsp turmeric powder
2 sprigs curry leaves
1 onion, slice thick
salt to taste
1½ cups water
4 tbsp oil
1 tbsp rice, wash, drain and dry, roast in dry pan till slightly brown then grind


Method:

• Put crabs in a large bowl; add coriander, cumin, chilli and turmeric powder, curry leaves, onion, salt and ½ cup water. Leave to stand for about 10 minutes.
• Heat oil, add crabs and keep stirring. When crabs turn red, add 1 cup water and simmer; when boiling, add ground rice to thicken gravy. Continue cooking, stirring all the time. When gravy is slightly thick, remove from heat.

Ingredients:

450g mutton, cut into small cubes
6 level tbsp meat curry powder
4 cloves garlic, grind to a fine paste
1 pc (size of walnut) ginger, grind to a fine paste
salt to taste
8 tbsp oil

for frying:
1 onion, slice thinly
1 stick (4cm) cinnamon
3 cardamoms
4 cloves

1 sprig curry leaves
2½ cups water
1 red chilli, cut in two lengthwise
1 green chilli, cut in two lengthwise
20 shallots, peel and use whole


Method:

• In a large bowl, combine meat with curry powder, ginger-garlic paste and salt and mix well.
• Heat oil and cook ingredients for frying till brown. Add meat and curry leaves, then stir fry till fragrant. Add water, cover pot and bring to the boil, then simmer, stirring now and then.
• When gravy becomes fairly thick and meat is tender, add chillies and shallots. Stir for a few minutes, then remove from heat.

Ingredients:

1 (1.75kg) chicken, wash and cut into medium sized pieces
4 level tbsp meat curry powder
salt to taste
½ tsp black pepper powder
1 sprig curry leaves
4 level tbsp grated coconut, pound till fine
6 tbsp oil
2 cups water
6 small potatoes, cut each in half


Method:

• Combine chicken with curry powder, salt, black pepper, curry leaves and coconut in a large bowl. Add ½ cup water from allowance, then leave to marinate for about 10 minutes.
• Heat oil, add chicken and stir fry till fragrant. Add the rest of the water and potatoes, cover and boil, stirring now and then. When potatoes are half cooked, reduce heat and let curry simmer. Remove from heat when potatoes are cooked and gravy a little thick.

Ingredients:

1 (1.5kg) chicken, cut into medium sized pieces
½ medium sized onion, cut into thin wedge shaped slices
1 green chilli, slash
1 red chilli, slash
salt to taste
4 sprigs big coriander leaves (optional), cut into pieces
¾ cup water
10 slightly heaped tbsp meat curry powder
1 pc ginger, size of walnut, grind to a fine paste
4 cloves garlic, grind to a fine paste
In a big bowl, combine chicken with all the above ingredients

for frying:
½ onion, cut into thin slices
1 stick (4cm) cinnamon
3 cardamoms
3 cloves

8 tbsp cooking oil
3½ cups water
10 small potatoes, peel and use whole
1 cup grated coconut (optional), add ½ cup water and extract equal amount of milk


Method:

Heat oil, add ingredients for frying and fry till fragrant. Add chicken and fry till fregrant, then add water and potatoes and bring to the boil. Reduce heat and simmer. When potatoes are half cooked, add coconut milk and bring to the boil. Reduce heat and simmer until potatoes are cooked.

Ingredients:

900g mutton, cut into medium sized pieces
6-8 cloves garlic, grind to a fine paste
3 slice (1cm) ginger, grind to a fine paste
1 red chilli, slash
1 green chilli, slash
½ medium sized onion, cut into thick slices
½ cup water
2 tbsp plain yoghurt (optional)
2 sprigs coriander leaves, break into pieces
salt to taste
In a large bowl, combine mutton with all the above ingredients

for frying:
1 stick (3cm) cinnamon
½ medium sized onion, slice fine
4 cloves
3 cardamoms

4 tbsp oil
4 cups water
1½ tbsp tomato puree
5-6 tomatoes, cut into wedges

Curry mixture:
Mix the following with enough water to get a thick mixture
4 tbsp coriander powder
2 tbsp chilli powder
½ tbsp cumin powder
2 tsp turmeric powder


Method:

• Heat oil, add ingredients for frying. When fragrant, add mutton and stir fry a little, then add water. Bring to the boil, then simmer until meat is half cooked. Pour in curry mixture. Bring to the boil again, cover pot and simmer. Do not remove lid during this part of the cooking till fragrance emits from the pot. When gravy is quite thick, add tomato puree mixed with some of the gravy and continue cooking till meat is tender.
• When almost cooked, add tomato wedges. Cook for a minute or two then remove from heat.
• Serve with cucumber and tomato salad.

Ingredients:

600g prawns with shell
1 level tbsp chilli powder
1 level tbsp coriander powder
1 tsp turmeric powder
2 tsp black pepper powder, reduce amount if milder flavour is required
2 sprigs curry leaves
salt to taste
1 cup water
1 big onion, thinly sliced
4 tbsp cooking oil


Method:

• Put prawns in bowl. Add chilli, coriander, turmeric, black pepper powder, salt, 1 sprig curry leaves and water and leave for 10 minutes.
• Heat oil, add sliced onion and the other sprig of curry leaves and fry till fragrant. Add marinated prawns and fry stirring now and then, until cooked.

Ingredients:

4 tbsp fish curry powder
salt to taste
1 sprig curry leaves
1 red chilli
1 green chilli
½ onion, slice thick
1 clove garlic, slice
1 medium sized fresh tomato, to be used whole
½ cup water
2 tbsp tamarind, add 3 cups water, mix and strain to get tamarind juice
8-10 ladies finger, slit lengthwise
1 medium sized (900g) fish head, rub with salt and wash thoroughly
1 cup grated coconut (optional), add ½ cup water and extract equal amount of milk

for frying:
2 tsp fish curry spices
1 sprig curry leaves
1 medium sized onion, slic thinly

3 tbsp cooking oil


Method:

• Put curry powder, salt, curry leaves, chillies, onion, garlic and tomato in a medium sized bowl. Add water. Using a spoon or your hand, coarsely crush the chillies and tomato, then add tamarind juice to get a watery mixture. Set aside.
• Heat oil, add ingredients for frying and fry 1-2 seconds then add ladies fingers and fry till fragrant. Pour in curry mixture and keep pot covered till it is boiling. This is important to prevent the curry from tasting uncooked. Add fish head. If coconut milk is used, add when curry is boiling then bring back to the boil before adding fish head. Boil fish head till it is cooked.