Curry Feng

[ Pork Mince Curry ]


  • 2 lb lean pork, chopped or minced
  • 2 fresh pig hearts, finely diced
  • 1 tsp turmeric powder
  • 10 shallots, finely chopped
  • 6 cloves garlic, finely minced
  • 6 inch fresh turmeric root [kunyit] [Substitute: fresh ginger], sliced
  • 2-3 tbsp vegetable oil
  • 3 tbsp vinegar
  • 2 bay leaves
  • salt and pepper
  • 2-3 tbsp chili powder, or to taste
  • 3 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 star anise
  • 1 cinnamon stick, broken up
  • 1 small nutmeg
  • 1 tsp black peppercorns

 [ Items in red are to be ground or milled ]


        To Prepare :

  • Using a mortar & pestle or a spice mill, grind ingredients in red into a fine powder - coriander seeds, cumin seeds, star anise, cinnamon stick, nut meg and black peppercorns
  • In a small bowl, combine the ground spices, turmeric powder and chili powder, add a few tbsp of water and mix into a thick paste, set aside
  • In a stockpot, cover diced pig hearts with cold water, parboil for 10 mins, strain, reserve liquid
  • Heat vegetable oil in a hot wok, add and stir-fry  shallots and garlic for about 1 min
  • Add spice paste, sliced fresh turmeric root or ginger, stir-fry until it turns a shade darker
  • Add reserved liquid, bring to a rapid boil, add the parboiled diced pig hearts, pork mince, bay leaves and vinegar and season with salt and pepper
  • Cover, reduce heat to simmer for about 20 mins, then remove cover, simmer until curry is slightly thicken, about 10 mins
  • Best eaten after 2 days in the refrigerator. Heat and serve with steamed rice or a loaf of crusty French baguette




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