Name: Sweet Malay Curry
Yield: Serves 10
Ingredients: 20 g ground cumin, for dusting over the final dish; 50 g toasted cashew nuts, to grate over the final dish; zest of 2 limes, to sprinkle over the final dish; 30 sprigs fresh coriander cress; 1 fresh pineapple, diced into 1cm x 1cm cubes; 20 g basil cress; 1 cucumber, diced into 1cm x 1cm cubes and seasoned with a little salt; 3 fresh apples, diced into 1cm x 1cm cubes and seasoned with a little salt

Preparation info

Serves
10

Difficulty
Medium

Appears in

Too Many Chiefs Only One Indian

By Sat Bains

Published 2012

About

This dish was inspired by a bit of a ‘do’ at pollen street social that Jason Atherton organised for the Singapore tourist board. John created the sweet malay curry from something that we’d done before, but he incorporated Singaporean ingredients.

When I went to Singapore in 2012 I came back with loads of ideas: In this dish, for example, we have things that are very highly perfumed, a