Recipe Ingredient
- 1.5 kg pork ribs, chopped into sizeable pieces
- 2-3 potatoes, cut into wedges
- 3-4 Carotino oil
- 1 grated coconut
- 1½ cups water
- Seasoning (A):
- 1 tbsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- Spices (B) - combined and ground:
- 12 shallots
- 3 cloves garlic
- 2.5cm piece ginger
- 3 candlenuts
- 1½ tbsp chilli paste
- 2½ tbsp meat curry powder
- Spices (C):
- 4cm piece cinnamon stick
- 2 star anise
- 5 cloves
- 3 cardamom pods, split to obtain seeds only
- 2 stalks lemon grass, lightly smashed
- 2-3 sprigs curry leaves
- Seasoning:
- 1 tsp salt or to taste
- 1 piece Maggi chicken stock cube
- 1/2 tsp sugar or to taste
Instructions
- Marinate pork ribs with (A) and set aside.
- Squeeze out thick coconut milk from the grated coconut. Add 1½ cups water to the residue and squeeze to get thin coconut milk.
- Heat Carotino oil in a heavy based saucepot. Fry (B) and (C) until fragrant and oil rises. Occasionally, add a bit of the thin coconut milk to prevent the spices from sticking to the pot when frying.
- Add in pork ribs and fry well until meat is well coated with spices. Pour in thin coconut milk and simmer until meat is cooked. Add potatoes and cook until meat is tender and potatoes are cooked and soft.
- Add thick coconut milk and seasoning and cook to just a boil. Dish out curry and serve hot.
