Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
- 500 g Pork
- 1 large Onion
- 3 cloves garlic
- 1 teaspoon ginger, finely grated
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 3 tablespoons light sesame oil
- 1 stalk lemon grass
- 2 tablespoons tamarind liquid
- 2 tablespoons sauce
Cut the Pork in small squares. Remove excess fat. Put Onion, garlic, ginger, turmeric and chili powder in a food process. Process until you get a pasty mixture. In a wok or deep-sided frying pan, heat oil. Add spicy paste and stir. Cook in low heat for 10 minutes. Add a little water if the mixture starts to burn or dry. The spicy paste is cooked when it is golden brown and has oil around the edges. Add Pork and simmer gently until tender. Add finely chopped lemon grass, tamarind juice and sauce. Stir well. Cook until water has evaporated and oil separates from gravy. You may adjust the flavor of the curry by adding more chili powder.