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Basic Curry

Recipe for quick & simple curry

Mix 100ml of Water with a sachet of Granny’s Curry Powder to form a paste. Chop roughly half a clove of garlic and 200gms of shallots, you can use other onions too.
Mix 200ml of Coconut Cream with 550ml of water and boil with 600gms of Chicken/Mutton/Beef.
On a medium flame with 75ml of oil fry the garlic, then onions and add in the paste until the onions are limp and just turning brown.
Add this mixture to the Meat and Coconut Cream. Simmer until the meat is soft.
In a hurry? omit the garlic and shallots, omit or replace the coconut milk with water or rice or dairy milk.

Granny’s Curry Powder

We decided to package Emil’s Granny’s Curry Powder from her original recipe, it is a tastily addictive albeit without the opium poppy seeds omitted, as it is restricted by the authorities

Something out of the blue. We decided to package Emil’s Granny’s Curry Powder from her original recipe, it is a tastily addictive albeit without the opium poppy seeds omitted, as it is restricted by the authorities,

The complex curry flavors or the Peranakan. Chinese expatriates, from the south of China, have co-existed in South East Asia for at least a thousand years. With a staunch ancient Chinese culture, these communities, have picked up local tastes and speak a mix of Hokkien and Malay.

Emil’s paternal Grandmother is Peranakan. Her culinary skills are perhaps the seeds of his insatiable appetite for great produce and culinary excellence. Emil has kept his family stocked with Curry Powder for decades, his father before him and his grandmother before that.

We are pleased to bring you his family culinary heirloom as a fresh breeze from the riguers of the Wine Trade.

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