Indian Recipes
Malaysia has a wide ethnic makeup and there is a huge Indian influence in the country and the cuisine.
My mother came to Malaysia from Pondicherry in South East India and she brought with her a wealth of cooking expertise. She used to cook all of her dishes authentically in clay pots which are amazing for preserving flavours. I still make a lot of the same dishes she does and it has been amazing to learn from someone with such experience in the kitchen.
Here you will find a great selection of Indian dishes that have been in my family for ages.
I have also added some of my own adaptations and variations. Get your spices racks ready! I hope you enjoy these as much as I do.
Pondicherry 1890
My Indian Recipes
Spicy Shredded Fried Lamb
Spicy Shredded Fried Lamb This spicy fragrant dish is a good accompaniment that goes well with rice and bread like chapati. It is a blend of Malay and Indian cuisine which produces a rather unusual but special flavour! 1 kg lamb (cut into large pieces (approx. 3 – 4...
Homemade Curry Powder
Homemade Curry Powder Curry powder is a combination of chilli powder (with added spices} and coriander powder. This is a recipe which I used to help my mother make, since my school days! When my father brought the ground curry powder from the local flour mill, the...
Pasembur – Malaysian Indian Salad
Pasembur – Malaysian Indian Muslim Salad or ''Rojak'' Pasembur or some call it ‘Rojak Mamak’ is a Malaysian Indian Muslim salad, consisting of vegetables and seafood, served with sweet and spicy nut gravy or sauce. It derived mainly from Northern Peninsular Malaysia...
Egg Curry
Egg Curry This is one of my favourite dish which goes well with rice, chappati, idli or thosai. 6 eggs ((pre-boil 4 eggs, keep aside 2 eggs for later use))2 medium sized potatoes2 large tomatoes (or 2 medium sized tomatoes)4 green chillies ((sliced in halves))1...
Chicken Curry
Chicken Curry Every family has their own version of a chicken curry. Ours is no exception either. The only difference is that the usage of homemade curry powder which gives that extra: to the flavour and taste. 1 whole small sized chicken (de-skinned and cut into...
Spinach and Dhal Curry (Keerai Curry)
Spinach and Dhal Curry (Keerai Curry) This is a traditional Indian dish which can be served as a vegetarian dish with papadoms or accompanied with fish sambal, fried fish / fried dried fish or spicy prawns. INGREDIENTS A:1 cup Toor dhal (split pigeon peas)½ cup Channa...
Rasam
Rasam Rasam is a traditional South Indian spicy and tangy soup. This must- have dish in all Indian homes, claims to have many health benefits, especially when recovering from an illness or even if feeling under the weather. I remember as a kid, having rasam when...
Stir Fry Dry Indian Vegetables (Ennai Kai)
Stir Fry Dry Indian Vegetables (Ennai Kai) Yenai Kai is a simple side dish using leftover vegetables which goes well with any curry especially rasam, sothi and sambar. Vegetables:1 medium sized Bombay onion, (sliced thinly)½ pod of garlic, (crush or slice thinly)4...
Fish Curry
Fish Curry Fish curry is best cooked in a earthen clay pot or “munchatti” as it enhances and retains the taste & flavours of the dish. In fact, it tastes much better after a day or two! My mother only cooked using clay pots and even the neighbours swear on her...
Sothi
Sothi ''Sothi'' is a mild coconut curry which is cooked mainly by the South Indians and Tamils of Sri Lanka. Here is my mother’s non -vegetarian ''sothi'' recipe, which is a favourite amongst her children and grandchildren. 1...
Dhal
Dhal or ''Sambar'' SPICES (A) - to boil1½ cups ''toor'' dhal (split pigeon peas).1 tsp cumin seeds.½ pod of garlic ((crushed with skin on).)1 tbsp coconut oil or olive oil. Salt to taste.⅓ tsp Turmeric powder.⅓ tsp asafoetida or ''hing...
Dry Chicken Curry (Chicken Peretal)
Dry Chicken Curry (Chicken Peretal) 1 medium skinless chicken (– cut into small pieces.)2 big Bombay onions (– sliced thinly.)4 tsp ginger garlic paste ((blend 3 inched long root ginger and 1/2 pod garlic).)1 large tomato, sliced thinly.2 large potatoes, peeled and...
Spicy Fried Fish
Spicy Fried Fish This is one of our family’s favourite dish that goes really well served with sambar (lentil based vegetable stew), rasam (South Indian soup) or sothi (mild South Indian/Sri Lankan Tamil coconut curry). FISH½ kg fish cut into small pieces/whole fish...
Spicy Fried Fish
Spicy Fried Fish (Meen poriyel / Ikan goreng berempah) This is one of our family’s favourite dish that goes really well served with sambar (lentil based vegetable stew), rasam (South Indian soup) or sothi (South Indian/Sri Lankan Tamil coconut curry). Serves 4...
Spicy Fried Chicken
Spicy Fried Chicken (Chicken Poriyel/Ayam goreng Berempah) This dish is similar to “Chicken 65” – a spicy Indian dish. It is quite a popular dish amongst all Malaysians. It is best served with rice but can be eaten alone without any accompaniment, as it’s that...
