Eastern Fusion Curry – East meets zest
- My Blue Tea
- 16 hours ago
- 3 min read
Out of this world!
Melt in your mouth. Great presentation......
Asian fusion isn't just a trend — it's a delicious revolution. And at the heart of it all? Malaysian curry. With its rich, aromatic blend of coconut milk, lemongrass, turmeric, and chillies, Malaysian curry is incredibly versatile. It doesn't have to stay in a bowl with rice. Oh no. This beautiful, fragrant curry sauce works its magic in so many ways — tossed through a quick stir-fry with crunchy vegetables and tender chicken, tucked into a flaky, golden pie for a comforting hand-held meal, or even sandwiched between two soft buns as a juicy, spicy burger patty glazed with curry aioli. From hawker stalls in Kuala Lumpur to modern Australian kitchens, Malaysian curry is proving that it belongs everywhere — and we're absolutely here for it. Try this Eastern Fusion curry with ingredients of your choice.
Eastern Fusion Curry – Where tradition gets a twist
Ingredients (A) *50g @my.blue.tea Spice pantry Meat Curry base
*300ml Water
*70ml Cooking Oil
*50g Butter * 1⁄2 Onion (finely chopped)
*3 cloves Garlic (finely chopped)
*800g Prawns (shell & devein
Ingredients (B) *1⁄2 canned Pineapples. }
*1⁄2 no Green Capsicum }
*1⁄2 no Red Capsicum. } Cut into cubes
*1⁄2 no Onion }
*200ml Fresh Milk
*100ml Double Cream
*50g Cheddar cheese
*6 small bowls - Buttered Rice (stir in butter to steaming hot rice)
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Eastern Fusion Curry – A world of flavour in every spoonful
Cooking Method:
Mix ingredients (A) well and stir fry with cooking oil until fragrant and oil rises on the top.
Melt butter and stir fry with finely chopped onion and garlic. Stir in prawn and stir fry until prawn is quarterly cooked.
Add coconut milk. Stir well and bring to boil over medium heat. Simmer; stir constantly until mixture dries.
4. Add ingredients (A), (B) and fresh milk. Bring to boil and finish with double cream and cheddar cheese. Stir well.
5. Ready to serve with buttered rice.
Eastern Fusion Curry – Old roots. New boots.
*Eastern Fusion just got a whole lot tastier. 🌏🔥
Grab our Spice Pantry packs and whip these up:
From left - recipes available on website:-
(1) Asian Fusion Burritos – Wrapped, spiced, and satisfying
(2) Rendang Mantao Buns – Soft, pillowy, and packed with flavour
(3) Baked Rendang Macaroni – Cheesy, spicy, and utterly comforting
(4) Sata-yadas Asian Fusion Empanadas – Crispy pockets of fusion magic
Tea pairing after spicy food:
After enjoying a bold, spicy meal — whether it's a fiery rendang, a fragrant laksa, or a curry-packed pie — it's wise to help your body return to balance. In Traditional Chinese Medicine (TCM), spicy foods are considered "hot" in nature, which can sometimes overheat the body, leading to symptoms like dryness, restlessness, or even heartburn. That's where a soothing cup of TCM-inspired tea comes in. Teas infused with cooling or neutral ingredients like apple, goji berry, mandarin peel and hawthorn work beautifully to harmonise your system — gently clearing excess heat while supporting digestion (stomach) and the Spleen. The natural sweetness of goji and apple helps moderate the fire of spices, while hawthorn is famously known in TCM for aiding the breakdown of rich, fatty, or heavy foods. So after your Eastern Fusion feast, brew a cup. It's not just delicious — it's the perfect yin-yang reset.
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