Mild curry pork scotch fillet – that’s what I cooked tonight.
I moved away from my traditional way of making my curry tonight. I chose a combination of dried spices mixed with blended onion and garlic, grounded spice powders, palm sugar to sweeten the dish and fish sauce for that tangy saltiness. The overall result was a mild, rich, sweet and salty curry dish which went well with a small cup of basmati rice. It was a blended fusion of Chinese, Malay, Indian and Thai ingredients all-in-one.
First, I placed all my ingredients on the bench – a tomato, a red onion, a carrot, a couple of potatoes, two sprigs curry leaves, 3-4 cloves garlic, 1/2 teaspoon fenugreek seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 2 tablespoon meat curry powder, 1 teaspoon turmeric powder, 1 teaspoon chili powder, 1/2 teaspoon ground white pepper, and pork scotch fillets.
Heated a small skillet pan on low to medium heat. Tossed in dried spices – fenugreek, fennel and cumin. Gently heated until fragrant. Then grounded using a food processor. Mixed in the wet paste of onion/garlic and set aside.
Chopped the potatoes, carrot and tomato into bite pieces and set aside.
Removed curry leaves from its sprig by running two fingers firmly on the sprig and using the other hand to hold one end of the sprig. Then, set aside.
Mixed meat curry powder, chili powder and turmeric powder in a bowl. Added some water and gently folded the powders into a smooth paste.
Cut the pork scotch fillet into bite pieces and set aside.
Pinched a thumb size tamarind pulp, mixed in a cup of water to extract the juice and set aside.
Shaved 4 tablespoons of palm sugar and set aside.
Placed my cast iron wok on a high heat. Added 1/2 cup of cooking oil. Lowered the heat by one notch. Then added the spices. Fried the spices until fragrant, then added curry leaves and palm sugar.
Next, I tossed in the pork, mixed into the spices. Poured in a cup of tamarind juice and cooked at medium heat for 1 hour.
Next, I added the potato and carrot, and cooked for another 30 minutes.
Lastly, I added the tomato, 2 tablespoons of fish sauce and 1 cup coconut milk. Then cooked for another 15 minutes.
Now, it is ready to be plated.
I plated the dish with a cup of basmati rice, garnished with fresh red chili, mint leaves and a drizzle of coconut cream.