Roti Curry sauce

Roti curry sauce

Roti Canai eaten with curry sauce is Malay or Indonesian, not to be confused with roti from India. Malay roti is flaky and crispy, slightly chewy and absolutely delicious!

Roti Canai Malay Curry Sauce:

Ingredients

1 kg Potatoes, diced 

2 can Coconut Cream 

1 Onion, chopped 

2 tspn Curry Powder 

2 Star Anise 

2 Clove 

2 cm Cinnamon Stick 

1 tspn Chilli Powder 

4 tbspn Cooking oil 

4 cups Vegetable stock

Method: 

Heat up the cooking oil and stir-fry onion until soft. Add in curry powder, cinnamon stick, clove, star anise and chilli powder, and fry for 30 second. Add potato into the curry mixture and stir-fry for further 2 minute. Add the stock and simmer for 30 minute or until potato is cook. Lastly add coconut cream and bring it to boil. Heat up fry pan and cook roti canai each side until golden brown. Serve with vegetarian curry sauce as dip.