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


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1055kj
  • Fat Total 53g
  • Saturated Fat 11g
  • Protein 40g
  • Carbohydrate 106g
  • Sugar 11g
  • Sodium 1299mg

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.

Powered by


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

Metric Converter

Tell us what you think in the comments below


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