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
- 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.
- 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.
- 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.
