Dry Pork Curry (干咖喱猪肉）

It was a lazy weekend and I decided to cook a dish that we can actually finish the whole plate of  rice with it. Curry pork came into my mind and it was really easy both in preparation and cooking. The sauce is so thick like what I wanted it to be and the spiciness was enough to heat up every single cell in the body! We loved it though because it goes really well with rice and the flavour can easily spice up your taste buds in seconds.  

Ingredients:

200g Pork (with bone or boneless, cut into big chunks)

1 Onion (sliced)

1tbsp Minced garlic

1tbsp Minced shallots

1tbsp Minced ginger

1tbsp Curry powder (I used Baba's, Adabi is less hot in my opinion)

1tbsp Chilli powder (reduce to suit personal taste)

1tsp Turmeric powder (optional)

2tbsp Coconut milk powder

4tbsp Evaporated milk

500ml Water

1/4tsp Sugar

1/2tsp Salt (adjust to personal taste)

3tbsp Cooking oil

Steps:

1. Heat a pan at medium heat. Add cooking oil into the pan and followed by onion slices. Stir fry the onions until they are softened. 

2. Add garlic, shallots, ginger and fry until fragrant.

3. Make a well in the middle of the pan and add curry powder, chilli powder and turmeric powder. 

4. Stir gently for 10-15 seconds until fragrant (it is right when your nose starts to feel itchy!)

5. Add in pork and stir fry until the meat turns into white colour on the outside.

6. Pour the water into a large bowl and stir in the coconut milk powder until no lumps. Pour the mixture into the pan from sides. Stir well and bring it to a boil. Continue simmering with lid on for about 20 minutes.

7.  Remove the lid and add the evaporated milk. Stir well and continue simmering without lid for 10 minutes or until the sauce reaches the desired thickness.

Ready to serve ^^

Tips:

• This is a healthier version of curry because only small amount of coconut milk is added. If you like a richer flavour you can always swap the evaporated milk at the end with a thick coconut milk mixture - mix 3tbsp of coconut milk powder with 6tbsp of water OR add 40ml fresh coconut milk straight away.

• The powdered spices can absorb plenty of oil but do not bother to add gallons of oil. You will get a better fragrance if you keep frying. The main point is keep stirring to make sure they mix well in the pan and not getting burnt.