When people rave about certain earteries, I think it triggers the #foodhunting #foodtasting in you. It sure did. Coincidentally, I had an appointment in #subangjaya and to #indiagate, located at the left side of #aeonsubangjaya
Ambiance - the color of #india but somewhat cramped.
Menu - oh-my-my! Ah, extensive.
Food - we ordered Non-Veg Banana Leaf Set (2x).
Oh-Yes, for for big eaters, eat to glory #indianmeal
For the two of us? Such a waste. We could hardly finish off.
Be mindful, there’s no chicken, mutton and fish in the #chickencurry #muttoncurry and #fishcurry.
Henceforth, we called for #malabarfishcurry
Over all, can be regarded as an appreciated meal (Total - 60.00).
Service - had to wait for 15 minutes for food to arrive & the other, noisy surrounding. From the workers sorting out the orders and the big group of customers.
#DineWithNavaK #TheIndiaGateSubangJaya

#northindian style #muttoncurry
To make:
pressure cook 1/2 kg mutton (cut into bite sizes) with 1/2 tbsp ginger paste,
1/2 tbsp garlic paste and
enough water.
Keep aside.

Sauté 2 sliced dried red chillies,
6 sliced shallots and spices
(1 broken cinnamon, 2 star anise and 4 cloves) in 3 tbsp oil.
Add curry paste
(mix 1 1/2 tbsp plain chilli powder, 1 tsp fennel powder, 1 tsp cumin powder and 1/2 tbsp coriander powder with some water).

Fry and stir till aromatic and oil splits.
Add 3 sliced potatoes, stir and pour enough water to soften it. Add mutton.
Season with salt.
Stir together and simmer to heat through.

Off the heat and combine in 2 tbsp whisked yoghurt
and 1/2 tbsp dried fenugreek leaves.
Gently stir and
cover with a lid for at least 1 hour before serving.

Note - vary ingredients as per taste.
Scoop out the extra floating oil while cooking (see picture).
#navascooking
#navaslife