| Ingredient | Quantity | Notes |
|---|---|---|
| Dried fenugreek leaves/ kasuri methi | 1 tsp | |
| Lemon juice | 1 tbsp | |
| Salt | To taste | |
| Chopped coriander | 1 tbsp | To garnish |
| Whole chicken leg quarters | 750 g | Skinless and with bone |
| Coriander powder | 1 tsp | |
| Turmeric powder | ||
| Kashmiri red chili powder | 2 tsp | |
| Garam masala | 1 tsp | |
| Ginger | ||
| Garlic | 4 cloves | |
| Oil | 45 g | |
| Greek yoghurt | 3 cups | |
| Ground black pepper | To taste |
Kelantanese Beef Tamarind Soup (Singgang Daging) is a light and flavourful dish made with tender beef simmered in tamarind, ginger, garlic, and aromatic herbs. It has a refreshing tangy broth with a clean, comforting taste that pairs well with steamed rice.
Beef Vindaloo is a bold and flavourful curry made with tender beef simmered in a rich blend of spices, vinegar, garlic, and chillies. Its tangy, spicy, and aromatic flavours make it a hearty dish that goes perfectly with rice or bread.
Besengek Chicken is a rich and comforting dish made with tender chicken cooked in creamy coconut milk, fragrant herbs, and aromatic spices. The savoury and mildly spicy flavours pair perfectly with warm rice for a satisfying meal.
Three-Flavoured Fish (Ikan Tiga Rasa) is crispy fish coated in a rich, flavourful sauce with the perfect balance of sweet, spicy, and tangy flavours. A bold and satisfying dish that pairs perfectly with warm rice.
