I am a fan of fish head curry but always thought it quite difficult to make. In reality fish curries can be one of the easiest curries to cook! This recipe was a combination of instructions from a friend and a recipe we have on the… More »
Nasi Lemak has survive throughout the years as Malaysia's no.1 breakfast. So it's no wonder that many try to find some uniqueness when serving it up. Here at Appu Curry House, instead of coming up with a different interpretation like… More »
Pumpkins and lentils are packed with fibres and minerals that are good for your body. This lovely vegan curry recipe is easy on your wallet and full of flavours. So, if you want to give your body a break from poultry and red meats,… More »
A lovely and fragrant varuval that cooks down all the spices is a wonderful vehicle for mutton. The rendering down of curry, spices and dried chillies will also tenderise this slightly tougher meat into a wonderful fall off your fork… More »
This spicy and tart version of fish curry does not use any coconut milk. Instead, the tender eggplants and okra (lady fingers) lend a lovely creaminess to the dish. Delicious with a plate of hot white rice and sambal belachan on the… More »
Vindaloo is a dish with origins from Goa, India. But it’s best known in its British curry house form all around the world. This version is easy to make but still packs a great punch from the spices and a rich, lingering heat.… More »
The Indian food scene is mostly dominated by Mamak shops or banana leaf restaurants. And let’s face it, despite good food, those places are hardly have good ambiance. To get that, you’re talking high end Indian restaurants in KL.… More »
Banana leaf rice is as 'up there' as nasi lemak or char kuey teow when it comes to favourite makan-makan choices amongst Malaysians. It's easy to see why too: a heaping pile of rice, customary selection of vegetables and gravies and… More »
Hearty and fulfilling, sambar dhal is a spicy vegetable stew that will warm your tummy and keep it satisfied. Dhal and assorted vegetables are cooked with a myriad of spices making this an ideal accompaniment for chapati and tosai. More »
Golden, crispy and flavourful, it’s no wonder that these spicy tidbits are so addictive. We used muruku powder to simplify the recipe. Muruku powder is made up of rice powder and a mixture of ground spices. It can be bought at… More »
Mutton Varuval is a dry curry dish. The meat is cooked until the gravy almost dries up. Spices like fennel seed and cumin seed are used to infuse the mutton with their spicy flavours. More »
Give yourself something nourishing mid-week with the laziest Dhal you can possibly make. We had no experience at all and it turned out wicked! More »
Upon tasting this we knew immediately that it would work in our own version of a Coronation chicken sandwich. More »
Sweet earthy flavours of apples and plums are combined in this wonderful chutney. More »
Slather it on baguette slices and create Indian style garlic bread. Sprinkle it on cooked steak for that slight fragrant crunch. More »
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