Create these authentic Malaya curries at home.

Curry Beef Serves 4 

Ingredients
4 to 5 heaped tablespoons of The Malaya Curry Base
80ml Canola oil
1kg Gravy beef, cut into 3cm cubes
3 Large cloves garlic (15g to 20g)
1 Heaped tablespoon of peeled ginger (25g) 
2 Medium onions, peeled, with one roughly chopped chopped and one finley diced (500g)
2 Roots coriander  
2 Large fresh red chilli, cau in half length ways (seeds removed)
2 Large fresh green chilli, cau in half length ways (seeds removed)  
100ml Coconut milk
100ml Fresh milk
400ml Water
1/4 Teaspoon salt, or to taste

Garnish  
Coriander leaves

Method
1.	In a food processor blend the roughly chopped onion, garlic, ginger and 50ml of water. Add the curry base and stir through the paste. Set aside.
2.	In a 3 to 4 litre saucepan, heat oil, add finely diced onion and fry until golden and fragrant over a meduim heat. Approximately 5 to 8 minutes.
3.	Add blended curry paste and saute for 5 to 10 minutes or until oil rises to the top of the paste. Take care not to burn the paste.
4.	Add beef and coat well with the curry paste, then add 250ml of water and simmer with the lid on over low heat for 90 to 120 minutes, or until the beef is cooked.
5.	Add coconut milk, red and green chillies, fresh milk and coriander and bring to the boil then turn off the heat immediately.
6.	Season with salt to taste.
7.	Thicken with corn flour if required. Mix a ratio of 5:1 water to cornflour and add 1 teaspoon of mixed cornflour at a time to the curry until the desired consistency is acheived.
8.	Garnish with fresh coriander leaves. Serve with steamed rice.

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Curry Duck Serves 4 

Ingredients 
4 to 5 Heaped tablespoons of The Malaya Curry Base 
80ml Canola oil 
4 Duck maryland 
3 Large cloves garlic (15g to 20g)
1 Heaped tablespoon of peeled ginger (25g) 
2 Medium onions, peeled, with one roughly chopped chopped and one finley diced (500g)
2 Coriander root
2 Large fresh red chilli, cau in half length ways (seeds removed)
2 Large fresh green chilli, cau in half length ways (seeds removed)  
100ml Coconut milk
100ml Fresh milk
250ml Water
1 Teaspoon salt, or to taste

Garnish  
Coriander leaves

Method
1.	In a food processor blend the roughly chopped onion, garlic, ginger and 50ml of water. Add the curry base and stir through the paste. Set aside.
2.	In a 3 to 4 litre saucepan, heat oil, add finely diced onion and fry until golden and fragrant over a meduim heat. Approximately 5 to 8 minutes.
3.	Add blended curry paste and saute for 5 to 10 minutes or until oil rises to the top of the paste. Take care not to burn the paste.
4.	Add duck and coat well with the curry paste, then add 200ml of water and simmer with the lid on over low heat for 45 minutes, or until the duck is cooked.
5.	Add coconut milk, red and green chillies, fresh milk and coriander and bring to the boil then turn off the heat immediately.
6.	Season with salt to taste.
7.	Thicken with corn flour if required. Mix a ratio of 5:1 water to cornflour and add 1 teaspoon of mixed cornflour at a time to the curry until the desired consistency is acheived.
8.	Garnish with fresh coriander leaves. Serve with steamed rice.

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Curry King Prawns Serves 2 cooking time 25 minutes

Ingredients
2-3 Heaped tablespoons of The Malaya Curry Base
50ml Canola oil
400g Fresh king prawns 
300ml Water
1 Clove garlic, crushed 
1 Medium onion, thinly sliced
50g Eggplant, cubed into 2cm pieces
1 Tomato, diced
80g Fresh green beans, cut into 3cm lengths
1 Medium fresh red chilli, cut in half length ways 
50ml Coconut milk
50ml Fresh milk
1 Full stem of coriander
1/4 Teaspoon sugar, or to taste
1/4 Teaspoon salt, or to taste

Garnish  
Coriander leaves

Preparing king prawns
1.	Using sissors, cut off the prawn legs and whiskers.
2.	Cut along the back of the prawn shells, taking care not to remove the shell, and devain prawns

Method
1.	Place oil, onion and garlic in a medium sized pot and fry for 5 minutes over a low heat.
2.	Add water, eggplant, tomato, beans and The Malaya Curry Base, simmer for 5 to 10 minutes
3.	Add prawns and chilli, simmer for 5 miniutes, or until prawns are cooked to your liking.
4.	Add coconut milk, fresh milk and the coriander stem and simmer for 1 minute.
5.	Season with salt and sugar to taste. Garnish with fresh coriander leaves. Serve immediately with steamed rice.

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Curry Chicken Serves 2 cooking time 15 minutes

Ingredients 
2-3 Heaped tablespoons of Curry Base 
50ml Canola oil 
300g Chicken thigh fillet, cut in 2.5cm cubes 
250ml Water 
50ml Fresh milk 
2 Level tablespoons coconut milk 
1/2 Clove garlic, thinly sliced 
1/4 Tomato, diced 
1/2 Medium onion, thinly sliced 
1/2 Medium fresh red chilli, finely chopped 
1/4 Teaspoon sugar, or to taste 
1/4 Teaspoon salt, or to taste

Method
1.	Place oil, onion and garlic in a medium sized pot and fry for 5 minutes over a low heat.
2.	Add curry powder and tomato, fry gently for 2 minutes.
3.	Add chilli, chicken, water, salt and sugar. Bring to boil and let simmer for 5-8 minutes or until chicken is cooked.
4.	Add coconut milk and fresh milk and bring back to simmer, season to taste.
5.	Serve immediately with rice.

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Experience the Tradition
Giotek Pty Ltd ABN 38 287 243 567 trading as The Malaya
39 Lime Street King Street Wharf Sydney 2000 | Tel 9279 1170 | Fax 9279 2570

www.themalaya.com.au