ISO recipe for roti canai curry sauce
- skat Aug 12, 2005 09:44 PM
I'm looking for a recipe for the curry dipping sauce that comes with roti canai in Malaysian restaurants. It's some sort of chicken curry, but I haven't been able to find a good recipe online.
You just have to try different chicken curry recipes until you find one you like. Depending on what part of Malaysia you eat roti canai in, they will have a different type of curry, and many places serve it with dal (lentils).
Try www.kuala.com -- it's the food section of a Malaysian newspaper and they have hundreds of great recipes.
I am also looking for a tried and true recipe for the curry dipping sauce/curry!
I first fell in love with it here in NYC at a restaurant called Penang, and then again later (after becoming a vegetarian) at another NYC spot GOBO.
I CRAVE this dish all the time!
I have a good source for the roti/paratha, just need the roti canai curry stew/sauce for dipping!
Try "Yeo's Singapore Curry Sauce" in the blue label can from a good Asian supermarket.
It's about the closest flavor to what you find in the Malaysian restaurants.
I use it for any meat, and usually add a potato or two. I also fry a finely chopped onion first.
If you want to use just the canned sauce for roti dipping, you may need to thin it a little to make the flavor less strong, and then need to add a tiny bit of thickener.
There is also a red label can, but not nearly as tasty.
I'm also thinking a Laksa paste may be worth trying?? It has the authentic Malaysian flavor so it would just be a simple matter of bulking it up a bit so the flavor isn't too strong.