Description

A coconut based savoury dish that is delicately blended with spices such as ginger,  coriander and a hint of chilli to create a taste bud tickling curry. Using plenty of onions  create a velvety curry sauce to accompany any type of seafood curry and serve with white  jasmine rice. The blend beautifully compliments sauteed oyster mushroom and  cauliflower florets.  

Another adaptable blend the Malay (pronounced mal-a-ee) is a familiar dish around the  costal areas of Asia. Add Kaffir lime leaves and lemon grass for a Thai twist, or add  sultanas and bananas or pineapple for a more Malaysian flavour. 

Heat 3 out of 5: serves 4-6 people: cooking and prepping time 45 mins