Muthu’s Curry Presents a Limited-Edition Mannuvasanai Menu
Since 1969, Muthu’s Curry is the pioneer of the distinctively Singaporean fish head curry. To commemorate 46 delicious years, it has launched a limited-edition heritage Mannuvasanai menu ($32++ for two) from 15 June to 31 October 2015 to pay tribute to the hometown of the restaurant’s founder – Chettinad, Tamil Nadu.
Chettinad is located in the Sivaganga district of southern Tamil Nadu. The important spices in Chettinad-style cooking includes black pepper, coriander and shallots; and as with all Indian cooking, the key is in the preparation of the masala – or spice mix – and patience while cooking to ensure it combines with the ingredients, rendering layers and complex flavours.
The Mannuvasanai menu consists of five signature Chettinad dishes, made from traditional recipes passed from generations. A unique dish is Vazhathandu Kootu – a palate awakening dish featuring carefully sliced banana shoots with yellow split lentils (moong dal), coconut milk, cumin seeds and green chillies.
Vendaikkai and Mochai Mandi is a healthy combination of white kidney beans and lady’s fingers that have been cooked in unpolished rice water, tamarind juice, chilli powder, coriander and whole garlic. Something addictive is Vazhakkai Varruval, which is unripened bananas marinated in tumeric, chilli powder, cumin, fennel and coriander, lightly battered and shallow-fried in a fragrant thadka base of curry leaves, cumin and fennel.
Here comes the spicy flavours! Milagu Vautha Kozhi is rounded off with the heat from masala made with ginger, garlic and chillies. The 1-hour simmering process renders extremely tender meat that is well-infused with bold flavours. Uses only the freshest mackerel fillets, Vanjaram Meen Kulambu is marinated with a malasa marinade of tumeric, garlic, ginger, shallots, tomatoes and green chillies. The tumeric provides a tingy of aciditiy that is balanced with coconut milk.
To calm out palate and balance the spice, homemade buttermilk is served. It is a calming concoction of churned yogurt and water with the addition of thadka made with coriander, cumin and mustard seeds. The Indians believe in the ‘cooling’ and digestive qualities of this drink.
These dishes are served with white rice and homemade mango achar. A small salt is usually added to the plate to symbolise the bond between host and guest. To end off, has a bowl of Payasam, which is a sweet South Indian rice pudding mixed with young coconut for a refreshing touch. Mannuvasanai is available from 15 June to 31 October 2015 at the Race Course Road flagship restaurant. It is priced at $32++ for two, and is available from Monday to Friday only.
When you are at Muthu’s Curry, don’t forget to try their signature Fish Head Curry ($22 / $27 / $32). Served with juicy okra and pineapple chunks in a rich gravy blend with aromatic spices, it has a touch of tamarind that’s filled with the spicy tastes that are unique to Muthu’s. Other favourites include Chicken Malasa ($5/pc), Butter Chicken ($12), Stir Fry Mysore Mutton ($11), Lamb Chops ($14) and more.
In addition, Muthu’s Curry @ Race Course has underwent a renovation and you will be charmed by brand new rustic surroundings inspired by homes and palaces of Chettinad, a marked change from its previous modern decor.
Address: 138 Race Course Road, #01-01
Tel: 6392 1722
Opening hours: 10.30am to 10.30pm