I had people coming over for dinner yesterday so I cooked a very Indian inspired meal but leaning more towards Malaysian Indian food. I really don’t know if they actually serve cabbage with mustard seeds and turmeric in India. And because these guests of mine are not very heat tolerant, I had to water down the spiciness level a lot. So the best type of curry for that would be Butter Chicken. I am using the term curry, very loosely here.
And to accompany the butter chicken, I made a simple Coconut Rice Pilaf and several vegetable side dishes to go with it; cabbage cooked with turmeric and mustard seeds, spinach with grated roasted coconut and potato and peas dhal.
I realize that I forgot to take pictures of some of these dishes. So please, bear with me while I make do with what I have.
Excuse the tamarind shrimps next to the butter chicken and veggies, I’ll post a recipe for that with pics too soon! 
And all I have_for_now, is my plate of leftovers from last night’s dinner. I had it for lunch..:P
I will be posting the recipes for each of the dishes in the upcoming posts, otherwise, it’s going to get very, very long.
