What a mouthful! I successfully cooked this curry from scratch. No paste!
I couldn't decide which curry to cook, and after browsing for like ages I took some ingredients from the Goan curry and some ingredients from the Massaman curry. (To be honest, I didn't know how the curry would turn out. While I have tasted Massaman curry at Koh Lipe, I have not tasted Goan curry before).
I present to you my version of Goan-Massaman curry. You may like it, you may not but oh well we have different tastebuds right?
Before I totally forget how to cook this, I better write this down (to pass down to the next generation..lols)
Ingredients (2 person)
- Pork belly 250g (cut into cubes)
- 1 potato
- 1 tsp mustard seeds
- 1 tsp cumin
- 6 cardamoms crushed
- 2 tsp turmeric powder
- 1 tbsp chilli powder
- 1 bay leaf
- Curry leaves (a handful)
- 1 cinnamon
- 1/2 onion (chopped finely)
- 3-4 cloves garlic (chopped finely)
- 2 tsbp ginger powder
- 1 tbsp fish sauce
- 1/2 cup yoghurt
- 250 ml water
- 30 ml tamarind juice
- salt, sugar and black pepper to taste
Steps:
1. In a bowl, marinate pork belly with mustard seeds, cumin, turmeric and chilli powder. Keep refrigerated for a day.
2. Boil potato until soft. Cut into cubes.
3. In a pot, saute onion until slightly brown. Add in the garlic and ginger powder.
4. Once everything is mixed evenly, add in the marinated pork belly and curry leaves.
5. Keep frying until pork is slightly cooked, and then add in the cinnamon, cardamoms and bay leaf.
6. Pour in 250 ml water and let the curry boil.
7. Add in fish sauce and yoghurt and keep stirring.
8. At this point, you can opt to add more chilli powder depending on how 'red' you want your curry to look.
9. Add in boiled potatoes and stir.
10. Lastly add in crack black pepper, salt and sugar to taste.
Tips: Hubby prefers the curry to be more sour, so he added lime juice to the curry. Also, you can add chopped nuts into the curry for extra flavour.
Serve with warm rice:)
I couldn't decide which curry to cook, and after browsing for like ages I took some ingredients from the Goan curry and some ingredients from the Massaman curry. (To be honest, I didn't know how the curry would turn out. While I have tasted Massaman curry at Koh Lipe, I have not tasted Goan curry before).
I present to you my version of Goan-Massaman curry. You may like it, you may not but oh well we have different tastebuds right?
Before I totally forget how to cook this, I better write this down (to pass down to the next generation..lols)
Ingredients (2 person)
- Pork belly 250g (cut into cubes)
- 1 potato
- 1 tsp mustard seeds
- 1 tsp cumin
- 6 cardamoms crushed
- 2 tsp turmeric powder
- 1 tbsp chilli powder
- 1 bay leaf
- Curry leaves (a handful)
- 1 cinnamon
- 1/2 onion (chopped finely)
- 3-4 cloves garlic (chopped finely)
- 2 tsbp ginger powder
- 1 tbsp fish sauce
- 1/2 cup yoghurt
- 250 ml water
- 30 ml tamarind juice
- salt, sugar and black pepper to taste
Steps:
1. In a bowl, marinate pork belly with mustard seeds, cumin, turmeric and chilli powder. Keep refrigerated for a day.
2. Boil potato until soft. Cut into cubes.
3. In a pot, saute onion until slightly brown. Add in the garlic and ginger powder.
4. Once everything is mixed evenly, add in the marinated pork belly and curry leaves.
5. Keep frying until pork is slightly cooked, and then add in the cinnamon, cardamoms and bay leaf.
6. Pour in 250 ml water and let the curry boil.
7. Add in fish sauce and yoghurt and keep stirring.
8. At this point, you can opt to add more chilli powder depending on how 'red' you want your curry to look.
9. Add in boiled potatoes and stir.
10. Lastly add in crack black pepper, salt and sugar to taste.
Tips: Hubby prefers the curry to be more sour, so he added lime juice to the curry. Also, you can add chopped nuts into the curry for extra flavour.
Serve with warm rice:)
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