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Indian Curry : Indian Rojak Sauce

Ingredients A (blended)

  • 200g shallots
  • 80g garlic
  • 3 candlenuts

Ingredients B

  • 1 tablespoon coriander powder
  • 1 tablespoon kurma powder
  • 5 tablespoons chili paste

Ingredients C

  • 300g sugar
  • 100g Malacca sugar
  • 500ml water
  • Salt, to taste

Ingredients D

  • 250ml thick coconut milk (1 coconut)

Ingredients E

  • 400g chopped roasted peanuts

Method for Cooking Indian Rojak Sauce:

  1. Heat up 1 cup of oil, stir-fry ingredients A and Ingredients B until fragrant, add in ingredients C to boil until dissolved.
  2. Add in coconut milk and bring to boil, turn off heat and stir in chopped peanuts.


It is better to add the chopped roasted peanuts into the rojak sauce just before eating.

Indian Curry

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Last Updated: 24/07/2011