Alagappas Curry Powder Fish 250g

Curry is a cuisine that is popular in Malaysia. Curry can be made vegetarian or with meat and seafood.

250 g


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Chuanglee - Lombard Wall
London SE7 7SJ


Methi Seeds

Allergy Advice:
For allergens, see ingredients in red bold


Serving Size :

Average Nutritional Value Per 100 g g







Protein g g
Carbohydrate g g
of which sugars g g
Fat g g
of which saturates g g
Fibre g g
Sodium/Salt g g


Beef Curry RecipeIngredients (four people)60gms Alagappa Curry Powder1 kg Boneless Blade Steak2-3 Onions (one sliced into rings, two sliced into quarters)2-3 Large Potatoes (chopped into eights)2 Tablespoons Oil1-2 Cloves Garlic (thinly sliced) or two teaspoons of Bottled Garlic Paste1 Small Knob of Ginger (thinly sliced) or one teaspoon of Bottled Ginger Paste1/2 Teaspoon salt1 Cup Desiccated Coconut1 Tin Coconut Milk. (Sometimes referred to as Coconut Cream)UtensilsMortar and PestleRecipeRemove any fat from steak. Slice meat across the grain into approximately 20mm X 5mm pieces (or larger if preferred) and place into a large bowl.Add curry powder and mix thoroughly.Fry coconut in a non-stick fry pan until golden brown. Important that coconut is continuously stirred otherwise it will burnPlace hot, browned coconut into mortar and pestle and pound until coconut turns into an oily paste.This may take a few arduous minutes, but it is good exercise! Place cloth under mortar to catch any spillAdd 1/2 cup of warm water to meat/curry powder mixture add coconut paste and mix thoroughly. Then set asidePlace oil in a large heavy-based pan and heat. Add one onion (thinly sliced into rings), garlic and ginger and mix.Cook for a few minutes until onion is opaque. Add meat mixture and 'dry fry' for several minutes.Then add 1/2 teaspoon salt and stir.Using the unwashed bowl which had contained the meat mixture, add 1/2 cup of hot water and stir.Then pour water mixture into the meat mix and bring to boil for five to ten minutes. Then add the coconut milk and stirAllow to simmer for approximately one hour stirring occasionally paying attention that it does not burnWhile curry mixture is simmering, peel potatoes and onions. Slice potatoes into eights and onions into quartersAfter curry has been simmering for one hour, add potatoes and onions and then allow curry to simmer for another hourensuring the lid to the pan is in place otherwise moisture will be lost. It is important not to over-cook curry or stir too vigorouslyotherwise potatoes may disintegrateStir periodically, but gently and observe moisture content of curry. If curry begins to thicken, add water.Similarly, add water if a 'runny' curry is preferred.Curry is now ready to serve and enjoy.Cook rice as per normal.Be sure to freeze any left-over curry for consumption later. It 'matures' with age!Clean-Up: Wash mortar and pestle in clear water only as detergent may taint the items and possibly spoil future food preparations.


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