Cape Town Indian Fish Curry & Malaysian Recipes

During an unforgettable nine-day adventure in South Africa, I experienced moments that felt like pure magic. Cape Town, with its dramatic landscapes and vibrant spirit, was an absolute highlight (CAPE TOWN: THE NATURE STUNNER). One evening, while soaking up the rich cultural atmosphere of a local show, I struck up a conversation with a South African Indian lady beside me. As we shared stories and laughter, she unveiled her treasured recipe for South African Fish Curry (PRETORIA MOMENTS & INSIGHTS) - a dish that beautifully echoes the flavors of Indian cuisine (EGG CURRY TRIO).

 

That recipe stayed with me, and years later, as I prepared fish - one of my husband’s favorite brain foods—I decided to recreate her South African Fish Curry with my own creative twists. But that's not all! I’m also excited to share another flavor-packed treasure: Malaysian Indian Fish Curry, a recipe from Ms. Nava. Join me on this culinary journey and try these delicious recipes that bridge continents and cultures.

Vegetarian/Plant Based Bak Kut Teh Recipe

(Updated Version)

A Chinese herbal soup made with the quintessential Chinese herbs - this is Bak Kut Teh. If you're familiar with the variety of Chinese herbs, you can handpick them from Chinese grocers. Otherwise, they are always willing to help you choose the best herbs for Bak Kut Teh.

 

For me, I prefer to simplify things by opting for a ready-made Bak Kut Teh packet, which typically comes with two sachets. When it comes to making a Vegetarian Bak Kut Teh (MALAY VEGETARIAN SPINACH COCONUT), the foundation remains the same: the herbs. However, to bring it to life, vegetable stock is essential; without it, the taste will fall flat.

Water Spinach Salad Vegetarian - Indonesian Style

Water spinach, known as kangkung in Indonesia and Malaysia, is a leafy green veggie commonly stir-fried or added to fried rice. In Indonesia, I enjoyed it in a salad. As a fan of Indonesian cuisine, water spinach salad - known as Urap Kangkung Jawa or simply urab kangkong - delights my palate (MOUNT MERAPI JEEP TOUR). 

 

Back home, I’ve experimented with making it in various styles, including a vegetarian version. It’s a simple yet flavorful dish that involves blanching the water spinach. For the kerisik (grated and pan-fried coconut), store-bought versions make cooking easy (YOGYAKARTA WONDERS & TASTES). 

Palak Paneer: Spinach with Indian Cottage Cheese

Unlike tofu, paneer or Indian cottage cheese is something I cook only once in a while. When making a dish with paneer, it’s the convenience of buying rather than making it at home. Honestly, I don’t see the need to go through the process of making paneer when Indian grocers offer so many choices. Buying and cooking saves a lot of time.

Chinese Chill Cashew Veggie Stir-Fry: Two Crunchy Recipes

No matter how many times I've attempted to master Chinese-style stir-fried veggies, the results have been less than stellar. Sure, they’re edible, but they lack that restaurant-quality crunch and flavor. Ever wondered why? Here’s the secret: in Chinese restaurants (CHINESE HERBAL SOUP), vegetables are stir-fried over blazing high heat, a technique known as "wok hei" or "the breath of the wok." This involves constant stirring and tossing, which imparts a distinctive flavor and keeps the veggies crisp. They also use large cast iron woks and the right seasonings to achieve this perfection.

This is why the stir-fried veggies you savor at Chinese restaurants or mixed rice stalls maintain their delightful crunchiness.

Ponnanganni Keerai/Sessile Joyweed: Three Tasty Ways

In an era where healthy living is front and center, embracing nutritious home-cooked meals (MUGHLAI VEGETARIAN KORMA) is more crucial than ever. Growing your own food not only enhances your diet but also connects you with the earth. Yet, surprisingly, many people are too busy to indulge in urban gardening - even for something as simple as Ponnanganni Keerai, also known as Alternanthera Sessilis or Dwarf Copperleaf. This green, which thrives effortlessly from stems planted in soil or pots, is a perfect candidate for your home garden. The ones I’ve replanted are flourishing joyfully among my Zen garden’s veggies and herbs.

 

Nothing rivals the freshness of a home-harvested vegetable, even over Ayurvedic supplements claiming to deliver nature’s best.(VEGETARIAN BAYAM MASAK LEMAK). This raises a question: are Ayurvedic products truly 100% natural?

Easy Vegetable Kurma Recipe

With the rise of Indian stores, the abundance of spices and ready-made products has made cooking a breeze. Recently, I picked up a box of Mughlai spice mix and decided to whip up a Kurma curry. The recipe, conveniently printed on the box, allows for versatile vegetable options like potatoes, carrots, or beans.

The preparation is straightforward yet packed with flavor. Crispy fried shallots, crushed and added to the curry, lend a rich golden hue. Yogurt adds a creamy texture, while ghee imparts a nutty, caramelized depth. Prefer a milder taste? Simply adjust the chili levels to suit your palate.

 

I’ve named this recipe Easy Vegetable Kurma - a no-fuss way to savor bold and satisfying flavors.