• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 200g pork ribs, chopped into 3cm lengths
  • 600g chicken, chopped into bite-sized pieces and seasoned with 1/2 tsp salt
  • 200g potatoes, cut into chunks
  • 1 carrot, cut into wedges
  • 2 tomatoes, cut into wedges
  • 3 green chillies halved and seeds removed
  • 2 red chillies
  • 5-6 tbsp oil
  • 1½ tsp mustard seeds
  • Ground spice ingredients (A)
  • 10 red chillies, chopped into pieces
  • 10 dried red chillies, soaked to soften
  • 10 shallots
  • 1 onion, chopped
  • 3 cloves garlic
  • 4cm piece ginger
  • 4cm piece fresh turmeric
  • 5 candlenuts (buah keras)
  • 2 cm square piece belacan
  • Seasoning (B)
  • 1 tbsp light soya sauce
  • 1 tsp salt or to taste
  • 2 tbsp vinegar
  • 4 tbsp tomato ketchup
  • 3 tbsp sugar or to taste
  • 1 tbsp Coleman´s mustard powder
  • 1 tsp thick soya sauce
  • 1 cup water

Instructions

  1. Heat oil in a deep saucepan and fry mustard seeds until they begin to pop. Add in ground ingredients (A) and continue to fry for 4-5 minutes until fragrant and oil rises.
  2. Add red and green chillies, pork ribs and chicken. Stir-fry for 2-3 minutes. Add seasoning (B) to mix. Cover and bring to the boil then reduce the heat and simmer for 25-30 minutes. Add potatoes, carrots and tomatoes and continue to simmer for 15-20 minutes or until meat is tender.
  3. Cover and allow the curry to mature for at least 4-5 hours before serving. The curry will definitely taste better if it is properly matured.

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