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Malaysian Curry : Satay Mutton Rice

Ingredients A

  • 2 cups Basmati rice
  • ½ teaspoon halba seeds
  • 2 cups coconut milk (¼ coconut)
  • Salt, to taste

Ingredients B

  • 300g mutton
  • 1 tablespoon lime juice
  • 1 teaspoon kurma powder
  • 1 teaspoon lemongrass juice
  • 1 tablespoon shallot juice
  • ¼ teaspoon turmeric powder
  • 1 tablespoon oil

Ingredients C

  • 1 cup Malaysian sambal paste
  • 2 tablespoons sugar
  • 2 stalks lemongrass
  • ¼ teaspoon turmeric powder
  • ½ cup water

Ingredients D

  • ½ cup roasted peanuts (chopped)
  • Cucumber, to taste
  • Big onion, to taste


  • 3 tablespoons sugar
  • ½ teaspoon salt

Method for Cooking Satay Mutton Rice:

  1. Soak Ingredients A for 30 minutes. Then cut mutton into small pieces. Add in the rest of Ingredients B and Seasonings. Marinate for 3 hours.
  2. Skewer meat with satay sticks. Cook Ingredients C until boil, remove and stir in chopped peanuts.
  3. Cook Ingredients A in rice cooker. Grill satay until cooked.
  4. Spread satay mutton on rice, then pour in satay sauce and serve with cucumber and big onion.


You can replace mutton with chicken if you do not like mutton. The method of preparation is the same.

Malaysian Curry

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Last Updated: 24/07/2011