- Updated: March 17, 2021
This curry is made with several spices with some root vegetables.
You can substitute the pork with chicken. The basic ingredients are mostly similar with other curries. It goes well with a serving of hot steaming rice.
Notes
Tbsp = tablespoon.
Method
1. Marinade the pork cutlets with the ingredients A. Let it marinade for 30 minutes in the refrigerator.
2. After that, heat up the pan with 2 to 3 tbsp oil.
3. When the oil is hot, add the rest of ingredients B into the pan. Sauté for 1 minute or until the seeds start crackling.
4. Add in ingredients C. Stir and sauté on a medium heat for 5 minutes or until the onions are fragrant.
5. Add ingredients D into the pan and sauté for 5 minutes.
6. Then, add ingredients E, and bring it to the boil in maybe 5 minutes..
7. Finally, add the marinated pork, and let it simmer for 5 minutes or until cooked.
8. Switch off the flame and serve hot.
Ingredients
Ingredients A – Marinade
½ tbsp salt.
2 tbsp black pepper powder.
Ingredients B
2 to 3 tbsp oil.
1 tbsp mustard seeds.
1 tbsp cumin seeds.
3 pieces cloves.
1 piece anise seed.
2 cardamom pods.
1 piece cinnamon stick.
Ingredients C
1 large onion finely chopped.
4 cloves garlic finely chopped.
10 curry leaves.
5 cm ginger sliced into 1 cm pieces.
Ingredients D
2 tomatoes chopped into small pieces.
2 red chillies. Slice it, remove the seeds, and cut into 2 pieces.
1 potato, quartered.
1 carrot cut into 2 cm pieces.
Ingredients E
½ tbsp turmeric powder.
½ tbsp cumin powder.
½ tbsp coriander powder.
½ tbsp salt.
3 to 4 cups water.
7 tbsp Baba’s meat curry powder.
½ tbsp salt.
Ingredients F
400 g pork. Cut into 4 cm cutlets and marinated with ingredients A.
Prep Time: 20 minutes.
Cook Time: 25 minutes.
Total Time: 45 minutes.
Servings: 4 with rice.
Cuisine inspiration: Malaysian Chinese.