Ham Hock Curry


  • 3 lb Smoked ham hocks
  • 5 tbsp Malaysian meat curry powder
  • 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.




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