Ham Hock Curry recipe on MalaysianFood.net

INGREDIENTS

3 lb Smoked ham hocks

1-2 tbsp or to taste, chili powder

4 tbsp water

3-4 tbsp vegetable oil

1 can coconut milk, combined with 2 cups of water [Substitute:3 cups milk]

3 Japanese eggplants, each cut into 4-6 pieces

2 large tomatoes, quartered
salt
2 large onions, sliced
6 cloves garlic
1 inch fresh ginger, sliced
8-10 dried red Serrano chilies, reconstituted in hot water [Substitute: 2-3 tbsp or to taste, chili paste]

[Items in red to be ground or blended]





	To Prepare : Using a mortar & pestle or blender, grind onion, garlic, ginger, softened dried red chilies, or chili paste into a paste In a small bowl, combine meat curry powder and chili powder, add a few tbsp of water and mix into a thick paste Heat wok or pot on high, add vegetable oil, stir-fry till quite toasted Add curry paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn! Add smoked ham hocks, stir-fry 2-3 mins to coat Add 1 can coconut milk combined with 2 cups of water Bring to a boil, reduce heat to med, simmer covered until ham hocks are tender, about 1 hr, stir occasionally When ham hocks are tender, add eggplants and tomatoes Simmer uncovered until eggplants are cooked As smoked ham hocks are salty, do a taste test for salt and add if necessary Turn off heat, when slightly cool, skim and discard excess oil from the surface Serve with steamed rice or a loaf of crusty French baguette Cook's Note : If you have a pressure cooker at home, use it to precook the smoked ham hocks to cut down on the cooking time.