This is a ChinDian dish - fusion between Chinese and Indian. Lovely combination.
Mix the pork, turmeric and salt in a large mixing bowl.
Leave to one side while you make the curry paste.
Slit the chillies, remove the seeds and soak in hot water for 10 minutes.
Tip the chillies and the soaking liquid into a food processor.
Blend to a smooth paste with the onion, ginger, garlic, garam masala and tamarind paste.
Heat the oil in a heavy-bottomed saucepan.
Fry the pork until browned.
Add a dash of water if the meat starts to stick.
Add the blended curry paste from the food processor, and stir well.
Check the seasoning and pour in enough hot water to cover the meat.
Reduce the heat, cover the pan and simmer for about 45 minutes.
Add potatoes and continue cooking until potatoes and meat are tender and the sauce has cooked down to a thickish masala.
Serve curry with green onion pancake or boiled rice.
Green Onion Pancake
Mix together flour and boiling water.
Add ½ cup cold water and knead until dough is smooth and elastic.
Add more water if necessary.
Cover and let dough rest for 15 minutes.
In a small bowl combine oil, salt and green onions then set aside.
Divide dough into 10 pieces then flatten each piece in the palm of your hand.
Roll each piece into a 15cm circle.
Spread each with some of the green onion mixture.
Roll up dough into a jellyroll then twirl it into a snail shape.
Flatten snail shaped dough slightly on lightly floured surface and roll it into a 13cm circle.
Spray pan with vegetable oil spray and heat over medium high heat.
Fry pancake for 2 minutes then turn and cook other side.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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