Malaysian Indian Kapuska

Ingredients

In the Malaysian Indian adaptation of Kapuska, we incorporate the distinct flavors of Malaysian Indian cuisine. This includes the use of spices like cumin, coriander, turmeric, and garam masala, which are commonly found in Malaysian Indian dishes. Additionally, we add tomatoes, onions, and garlic to enhance the tanginess and savory profile of the dish. These modifications infuse the original Turkish Kapuska with the vibrant and aromatic flavors of Malaysian Indian cuisine. We alse have the original recipe for Kapuska, so you can check it out.

• 1 medium cabbage, shredded 1 medium cabbage, shredded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion turns translucent.
3. 3.
   Add the diced tomatoes to the pan and cook until they soften.
4. 4.
   Sprinkle the cumin powder, coriander powder, turmeric powder, and garam masala over the tomato mixture. Stir well to combine the spices.
5. 5.
   Add the shredded cabbage to the pan and mix it with the spice mixture.
6. 6.
   Cover the pan and cook for about 10-15 minutes, or until the cabbage is tender yet still retains a slight crunch.
7. 7.
   Season with salt to taste and garnish with fresh cilantro.
8. 8.
   Serve hot with rice or bread.

Treat your ingredients with care...

• Cabbage — Make sure to shred the cabbage finely for even cooking and texture.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the dish.
• You can add a squeeze of lemon juice before serving to enhance the tanginess.
• Feel free to customize the spice levels according to your preference.
• Serve Malaysian Indian Kapuska with a side of raita or yogurt for a cooling contrast.
• Leftovers can be enjoyed the next day and make for a delicious lunch option.

Serving advice

Serve Malaysian Indian Kapuska hot as a main dish with steamed rice or alongside warm naan bread.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro to add a pop of color. Serve it in a vibrant bowl or on a decorative plate to enhance its visual appeal.