Malaysian-Style Mixed Vegetable Curry

Malaysian-Style Mixed Vegetable Curry
Recipe by Amy Beh, Star

400g cockles (blanched till half cooked), remove meat from shells

200g cabbage, remove the hard stems and cut into squares

4 pieces long beans, cut into 4cm lengths

5 pieces beancurd puffs, halved

4 lady’s fingers, cut into halves

1 long brinjal, cut into wedges

1 tomato, quartered

10 hard-boiled quail’s eggs, shelled

3 tbsp oil

2 cups general coconut milk

1 cup water

(A):

3cm piece cinnamon stick

1 star anise

4 cloves

2 cardamom pods, split and use seeds only

2 stalks lemon grass, lightly smashed

3 stalks curry leaves

Ground spices (B), combined:

2 tbsp chilli paste

2 tbsp fish curry powder

6 shallots

2 cloves garlic

1½cm piece galangal

1/4 tsp turmeric powder

1 tsp belacan stock granules

Seasoning:

1 tbsp chicken stock granules

2 tbsp fish sauce

1 tsp sugar or to taste
Method
Heat oil in a wok and fry (A) until fragrant. Add in (B) and continue to fry until oil rises and separates.

Add in brinjal and water. Cook for 1–2 minutes. Put in lady’s fingers and long beans. Add the rest of the vegetables and pour in the coconut milk. Bring to a boil, then simmer for 6–7 minutes.

Add cockles and quail’s eggs and bring to a quick boil. Season to taste.