Main content

http://www.lifestylefood.com.au/recipes/12885/pork-curry-and-green-onion-pancake

LifeStyleFOOD.com.au

Pork Curry and Green Onion Pancake

This is a ChinDian dish - fusion between Chinese and Indian. Lovely combination.

Ingredients

  • 600 gms boneless pork shoulder, cubed

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • 4 desiree potatoes - each cut into half

  • for the curry paste

  • 10 red chillies - de-seeded and soaked in hot water

  • 1 large onion, sliced

  • 3 cm ginger, chopped

  • 3 cloves garlic, chopped

  • 1 tablespoon garam masala

  • 2 tablespoons tamarind paste

  • 3 tablespoons oil

  • green onion pancake

  • 2 cups flour

  • ½ cup boiling water

  • ½ cup cold water

  • vegetable oil spray

  • 1 tablespoon oil

  • ½ cup minced green onions

  • ½ teaspoon salt

Method

  • 1.

    Mix the pork, turmeric and salt in a large mixing bowl.

  • 2.

    Leave to one side while you make the curry paste.

  • 3.

    Slit the chillies, remove the seeds and soak in hot water for 10 minutes.

  • 4.

    Tip the chillies and the soaking liquid into a food processor.

  • 5.

    Blend to a smooth paste with the onion, ginger, garlic, garam masala and tamarind paste.

  • 6.

    Heat the oil in a heavy-bottomed saucepan.

  • 7.

    Fry the pork until browned.

  • 8.

    Add a dash of water if the meat starts to stick.

  • 9.

    Add the blended curry paste from the food processor, and stir well.

  • 10.

    Check the seasoning and pour in enough hot water to cover the meat.

  • 11.

    Reduce the heat, cover the pan and simmer for about 45 minutes.

  • 12.

    Add potatoes and continue cooking until potatoes and meat are tender and the sauce has cooked down to a thickish masala.

  • 13.

    Serve curry with green onion pancake or boiled rice.

  • 14.

    Green Onion Pancake

  • 15.

    Mix together flour and boiling water.

  • 16.

    Add ½ cup cold water and knead until dough is smooth and elastic.

  • 17.

    Add more water if necessary.

  • 18.

    Cover and let dough rest for 15 minutes.

  • 19.

    In a small bowl combine oil, salt and green onions then set aside.

  • 20.

    Divide dough into 10 pieces then flatten each piece in the palm of your hand.

  • 21.

    Roll each piece into a 15cm circle.

  • 22.

    Spread each with some of the green onion mixture.

  • 23.

    Roll up dough into a jellyroll then twirl it into a snail shape.

  • 24.

    Flatten snail shaped dough slightly on lightly floured surface and roll it into a 13cm circle.

  • 25.

    Spray pan with vegetable oil spray and heat over medium high heat.

  • 26.

    Fry pancake for 2 minutes then turn and cook other side.

Notes

If curry is too spicy, add milk or coconut milk (2 teaspoons) to give it a milder taste.

» Metric Converter

» Top Wine Matches For This Recipe

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings