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    I'd love to know a good curry recipe to dip roti canai into. Anyone know one?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I'd love to know a good curry recipe to dip roti canai into. Anyone know one?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I'd love to know a good curry recipe to dip roti canai into. Anyone know one?),it will help you,my kids.
Roti canai is a crispy/crunchy Malay/Indian fry bread in many glorious layers, fried on a grill. Dipped in hot hurry, it's heaven. But I need to know what kind of curry...

Answer:
Roti
5 pcs Roti canai
Note: Can be purchase ready made from frozen section of the Asian retail store or you can make your own

Vegetarian Curry Sauce Ingredient:
1 kg Potatoes, diced
2 can Coconut Cream
1 packet Vegetarian Beef Chunk, chopped
1 Onion, chopped
2 tspn Curry Powder
2 Star Anise
2 Clove
2 cm Cinnamon Stick
1 tspn Chilli Powder
4 tbspn Cooking oil
4 cups Water
Method:
Heat up the cooking oil and stir-fry onion until soft. Add in curry powder, cinnamon stick, clove, star anise and chilli powder, and fry for 30 second. Add potato and vegetarian beef chunk into the curry mixture and stir-fry for further 2 minute. Add water and simmer for 30 minute or until potato is cook. Lastly add coconut cream and bring it to boil.
Heat up fry pan and cook roti canai each side until golden brown. Serve with vegetarian curry sauce as dip.
check out Recipezaar.com
What about a good chicken curry
this recipe is YummY.... i love it with roti or bhaji..

Ingredients:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/?in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/?in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/?in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp mustard seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander

Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

have fun....


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