• 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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