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Malaysian Curry Lentil Sauce
by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Directions
Serve with Roti Canai for 8
Blend the water, garlic, shallots, onion, ginger, curry powder, and sambal oelek in a blender for a few seconds to form a paste.
Heat the oil in a medium saucepan over medium heat. When shimmering, add the blended ingredients and cook, stirring frequently, until fragrant and the oil rises above the mix, about 10 minutes. If the mix appears to be burning, turn down the heat to medium low.
Add the coconut milk, lentils, potato, and salt. Bring to a boil over medium-high heat, reduce the heat to medium low and simmer until the lentils are fully cooked, 30 to 45 minutes. Season to taste with more salt.
Ingredients
- 2 cups water
- 3 cloves garlic
- 3 oz. shallots
- 3 oz. white onion
- 1 oz. ginger
- 6 Tbs. Madras hot curry powder
- 3 Tbs. sambal oelek (such as Huy Fong Foods, available at most Asian grocery stores)
- 1/4 cup vegetable oil
- 2 13.5-oz. cans coconut milk
- 8 oz. lentils
- 1 medium Yukon Gold potato, cut into 1/8-inch cubes
- 2 1/2 tsp. kosher salt
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).