
Kari Malay
Malaysian cuisine is a flavorful interplay of contributions from the many ethnic groups, including Arabs, Indians, and Chinese, who call the country home. The sweet and savory Malaysian fish-curries prepared today took shape thanks to spice trade from the Arab world and the arrival of Indian and Chinese workers under British rule.
In our interpretation, this vegan curry is an aromatic blend of coconut milk, lemongrass, cumin, galangal, curry leaves, mustard seeds, brimming with antioxidant and antibacterial properties. The dish is rounded out with local vegetables like sugar snap peas and graffiti eggplant for boosts of fiber, vitamin C, vitamin K, and potassium.
Optional add-on: locally caught haddock marinated in our proprietary Malaysian curry long before it's cooked. Haddock is a mild, white fish with a gentle, slightly sweet flavor, similar to cod. It's tender and versatile, with a delicate texture.
Ingredients
How to Brew Tisane
To brew:
- Measure about 1–2 teaspoons of dried herbs or a small handful of fresh herbs per cup.
- Bring fresh, filtered water to a boil.
- Pour the hot water over the herbs and cover. Let it steep for 5–10 minutes to extract their medicinal properties.
- Remove the herbs by straining the infusion into a cup.
- You can add a touch of honey or lemon if desired but keep it mild to maintain the herbal benefits.
Shipping & Returns
Your meals will be delivered by our messenger service on the Monday following the placement of your order.
Due to the handmade, premium ingredients in our meals, all sales are final. Please contact us with any questions or concerns about your Laroot experience for assistance.
We kindly ask you to return your reusable containers at the end of your Laroot experience. Container pickup will be coordinated at the end of the week, or you can reach out to us at info@larootworld.com to make arrangements.
Wellness Information
Brown Rice, Low-Fat Coconut Milk, Eggplant, Parsnips, Peas, Vegetable Broth (Water, Onions, Celery, Carrots, Thyme, Garlic), Onions, Lemon grass, Ginger root, Garlic