Nasi Kandar Recipe: How To Make The Most Amazing & Delicious Curry Dr. Rupy Aujla

Date: 2024-04-21 12:00:42

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In this fifth episode of Healthy Travels with Dr Rupy in Penang, we’re trying Nasi Kandar!
We headed here to try the authentic version, before creating an inspired dish in our studio kitchen
https://www.facebook.com/Nasikandarberaturpenang/

For the prawns:
1 tsp garam masala
1/2 tsp chilli powder
1/2 tsp turmeric
salt and pepper
200g prawns, shelled

For the kandar:
1 tbsp olive oil
200g okra, halved
2 tbsp olive oil
1 small red onion, roughly chopped
3 garlic cloves, sliced
5 medium tomatoes, roughly chopped
1 cinnamon stick
1 star anise
2 clove
2 cardamom pods
10 curry leaves
1 pandan leaf
2 tsp tomato paste
2 tbsp light soy sauce
1 stock cube
1 tbsp palm sugar
2 tbsp kicap manis
100g Split yellow lentils, soaked for 30 minutes, drained
100g green leaves
50g cucumber, sliced
10g fried onions (optional)

Dry cook the halved okra in a saucepan until charred on both sides (about 5 minutes)
Cook the prawns in a sauté pan on medium heat with the olive oil for 4 minutes on each side until slightly charred and caramelised
Put the prawns to one side on a plate and leave to rest
To a large saucepan on medium heat add the oil and cook the onions and garlic for 6-7 minutes.
Add the curry leaves, cinnamon, star anise, cardamom, cloves, panda leaf. Stir for a minute and then add your tomatoes, palm sugar and cook for another 10 minutes
Remove the whole spices and set to one side, then add the lentils, tomato paste, stock cube, soy sauce and kicap manis. Add 400mls boiling water and simmer for 15 minutes until the lentils are cooked.
Blend in a blender or with a stick blender. Add the spices back in and continue to simmer for another 10 minutes.
Build your bowl of rice, greens, cucumber, sauce and prawns. Add fried onions if you like.
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