Malaysian Chicken Curry

Curry used to be synonymous with daily life when I was growing up. Almost anything could be turned into a curry. From canned pilchards to bananas and from jackfruit to baked beans. If it had an oil base, involved the use of Indian spices and was aromatic, the suffix "curry" was added to it! It's needless to say that the fragrant smell of curry would often waft through our house. Guests would often arrive being greeted by these aromas, a great way to whet your appetite.

This particular curry was inspired by a recent trip to my local Malaysian restaurant, "The Drunken Geisha" in Pyrmont, Sydney. (Yes, it's Malaysian not Japanese). Their chicken curry which was served with fresh roti canai was arguably the best I've ever eaten. There was a huge blend of spices evident in the curry. Aniseed, cinnamon and coconut were very apparent. I researched recipes online for Kari Ayam and found that there were various kinds of Malaysian chicken curry. My version uses the basic essential ingredients, lemongrass, a lot less oil and some coconut milk.

The result was a spicy and delicous curry. I would have loved to have eaten it with fresh roti canai but have opted for rice here instead as the easier option.

I have used numerous spices in this recipe, probably the most essential are cinnamon, aniseed and curry leaves. Try to use fresh curry leaves if you can, it does make a huge difference to using the dried version.

Recipe

You will need:

Spicy crab curry

I've had a strange desire to eat crab. This may have been brought on by the cooler weather and the distinct need for comfort food.

We're fortunate to be living close to Sydney Fish Market, the biggest fish market in the Southern Hemisphere. I often frequent it on a Saturday when it's a buzz of activity and showcases a spectacular array of fresh and exotic seafoods.

I excitedly pick out one large mud crab wriggling in the crate (there is something amusing about choosing your food whilst it's still alive) and the sales assistant disappears with it behind the counter, emerging with  the crab in four pieces.

It's not long before the kitchen is filled with the wonderful aroma of spices. It's a quick dish to prepare and doesn't take long for the crab to take on a glowing orange hue.

Served with rice it feels like home on a plate! Certainly takes me back to my days in Durban! ... and yes, you'll have to use your fingers!

Recipe

You will need: