The Indian's Curry

the indian kids in Malaysia
the indian kids in Malaysia

In Malaysia, Indian curry recipes are passed from in Indian families from one generation to the next. They are a proud family heirloom and though they may have first been carried over from India, through many years of being in Malaysia, the local Indians have tweaked their curries to make use of Southeast Asian ingredients and style of cooking to come up with something that is truly Malaysian.

Spices are the heart and soul of Malaysian Indian cooking. The quantity and proportions of the spices used vary from each state. The spices, freshly grounded, are often added in different combinations, giving each Indian curry dish a unique and distinctive taste. Spices commonly used in a Malaysian Indian curry are coriander, cumin, turmeric, fennel, mustard and fenugreek. Other fragrant spices commonly-used include cardamom, clove, cinnamon and star anise. Fresh and dried chili peppers are also used, in varying degrees, in these curries - from the mild vegetable stew known as sambal, to fiery concoctions like Vindaloo and Madras curries. The exact amounts will be listed in the family's Indian curry recipe, and are often times a well-kept secret.


Should you have the good fortune to find yourself enjoying an Indian curry the authentic way, and especially with Indian friends, make sure that that the hands are properly washed before eating, and that only the right hand is used to scoop rice and meats during the meal.

Roti Jala

Roti Canai (or Roti Jala) is an all time favorite Indian appetizer dish in Singapore and Malaysia. Go to any mamak, and that's a restaurant that's operated by Muslim Indians, and you'll find roti canai a top favorite, enjoyed by people from all sorts of life. It's so popular nowadays that you can find it in Malaysian eateries around the globe and guess what's...they are a hit overseas as well! The reason: its simplicity and great taste...and it's made fresh. Roti Canai is basically a savory flat-bread that originated from the region of Chennai in India. It's usually served with side of Chicken Curry or dhal.