Spicy foods have been in my household staple since we moved here in Canada and we love it especially when the weather is cold outside and our friends love my curries as they are from Malaysia and tastes different from the other curries that they had tasted....it is distinctive I would say my curries are unique as it has a fusion between Malay and Indian spices....and a little Chinese flair to it from me of course.....
This recipe is adapted from my mum's chicken curry and I would use any meat which I have in my freezer and it is pork this time.....I will show you the recipe for chicken curry the next time....
Pork Curry
Ingredients :
2 lbs pork - cut into 1 inch cubes
1/2 tsp salt
1/4 tsp black pepper
1 tsp light soya sauce
Spices for the Malaysian curry powder :
2 tsps chilli powder
2 tsps coriander powder
2 tsps ground aniseed
2 tsps tumeric powder
2 tsps cumin powder
Spices to be minced to a paste :
4 shallots - minced
4 garlic - minced
4 candlenuts / buah keras -pounded
1 red onion - minced
1 inch fresh ginger - minced
4 pieces fresh or dried curry leaves (optional)
2 lemon grass - smashed at the end of the stalk to release its flavour
6 medium sized potatoes - cut into small chunks
1 can light coconut milk
2 cups water
1 tbsp olive oil
salt and black pepper to taste
some cilantro leaves to garnish
Method :
First heat up a large non stick frying pan on medium heat and then add 1 tbsp olive oil. Fry all the minced spices which includes shallots, garlic , red onion, ginger and candlenuts till fragrant and light brown. Add the dried spices for the curry powder blend and fry for about 5 minutes till the fragrance comes out. Add the pork, potatoes and the lemon grass and curry leaves into the pan and stir fry for another 2 minutes. Gradually add the light coconut milk and water and stir well . Bring the mixture to a boil and then simmer for at least 1 1/2 hours till it thickens . Take out the curry leaves before dishing it out to serve. Garnish with some cilantro leaves and serve hot with some rice or french bread. Bon appetit !
fresh curry leaves 
