Wednesday, 4 September 2013

Pork Curry 咖喱猪肉

Pork Curry 咖喱猪肉



Recipe source :  Doris Choo


I know there are plenty of curry recipes out there, all equally good and awesome. But I noticed that most of these curries require a wide variety of spices and/or herbs. 

I grew up eating this curry cooked by my late mother. I love its simplicity. This curry uses only a few basic ingredients yet the resulting flavour is very spicy. Later when I married SK, I learnt that my late father-in-law cooked curry almost the same way as my mother. My late father-in-law's method is even simpler. He did not even mince the shallots and garlic, he just chopped them up. Yet, his curries are wonderful. 

Looking back, I had a great time bonding with my mother while pottering around the kitchen and I realised now that I had a great time, too bonding with SK's father while helping him in the kitchen. It is no wonder that some people said the kitchen is the heart of the family!



Ingredients


950g pork shoulders, cut into chunky pieces
150g minced chilli
200ml thick santan (coconut milk)
25g meat curry powder
100g shallots, finely chopped
50g garlic, finely chopped 
6 tbsp cooking oil
1000ml water
1 tsp salt
1 tsp sugar


Instructions


1.  Heat wok until hot. Add cooking oil.
2.  Add chopped garlic and shallots and stir-fry for about 1 minute.
3.  Add minced chilli and keep stirring the chilli paste until well mixed.
4.  Add  4 tbsp santan to the chilli paste and keep stirring.
5.  Then add in the curry powder and mix evenly and fry until oil oozes out.
6.  Add in the pork pieces and fry them well to coat the pork pieces with the curry mixture.
7.  Add in water and the remaining santan and cover the wok with a well fitting lid.
8.  Cook for about 30 to 45 minutes. Stir occasionally to ensure the pork pieces do not stick to the bottom of the wok.
9.  It is ready, when the pork is tender and the curry has thickened.
10.  Add salt and sugar to taste.

 Note :  This pork curry goes very well with Nasi pandan or screw-pine rice 













4 comments:

  1. Hi Doris! I think my mom's version of curry is very similar to yours, but I think she blend the shallot and garlic in the food processor before cooking them. Simple and delicious!

    ReplyDelete
    Replies
    1. Hi Jasline, Perhaps this is the Chinese way of cooking curry?

      Delete
  2. Food connects!

    The port curry looks perfect for a weekday dinner!

    ReplyDelete
    Replies
    1. Hi Alvin, After dinner, not one piece of pork was left, even the gravy was gone!

      Delete

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