This particular recipe of curry-mee was given by my eldest sister when we went to her house for raya recently. It is quite similar with any other curry-mee recipe except that it can be done without having to add in the usual rencah (like chicken, shrimp, beef etc). You can just make do with dried anchovies and a cube chicken stock. It is very simple and yet the taste stays marvellous. It was so easy that i whipped up this recipe when we had a sudden exodus of guests last week.
This recipe is meant for 50-60 people. So, measure accordingly lah...
For the curry
1 packet of beef curry powder(medium size)+ 1 cup of water
2 kg of thick coconut milk
1 cm fresh ginger-sliced
3 stalks of lemon grass
4 cloves garlic-sliced
6 cloves of shallots
250g(segenggam) dried anchovies-pounded
5-6 cubes of maggi chicken stock
2 stick of cinnamon
2 star anise(bunga lawang)
3 packet of fish cake or fish ball
For the garnishing
Yellow noodles(mee), red chillies, limes, fried shallots, bean sprout, corriander, spring onion, hard boiled egg, sawi and a long bean.
Heat the oil in a pot.
Fry the ginger, garlic, shallots, cinnamon, star anise and a curry leaves until fragrant.
Add in curry powder.
Fry for 10 minutes.
Add chicken stock and dried anchovies bring to boil.
Add coconut milk, lemon grass and salt.
Simmer the curry over low heat.
Add fish cake and fish ball
Put some bean sprouts, sawi and long bean and noodles and ladle the hot gravy in.
Garnish with sliced chilies, dried shallots, coriander and spring onion and a piece of lime.
Tips and Tricks:
# Only use hot water whenever you made the curry. So, after add in the curry powder, pour in hot boiling water. It will not only make your curry tastier but also delicious looking. And if you must add more water later on, yes you got it right - only use hot water.
#At my sister's place, she served the curry mee with a pudina leaves. I found it is a good combination, so try it haa..