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Export 7 ingredients for grocery delivery
Step 1
On medium heat, heat up oil or butter in a deep pan then saute the onions for about 5-8 minutes till golden. Note: If you have extra time, the curry will taste better if you cook slowly over low heat till you get golden caramelised onions.
Step 2
Next, add the garlic and ginger and briefly saute till fragrant.
Step 3
Add the cubed pork into the pan and stir-fry meat till the colour changes. Note: If using beef, I suggest searing till brown for more flavor.
Step 4
Add the water and, over high heat, bring to the boil.Note: if using homemade roux, chicken stock would be a better choice than water.
Step 5
Once boiling, reduce heat to medium so that the pot is at a simmer.Note: The meat will produce an icky looking scum- just skim it off and throw.
Step 6
Add the carrots and potatoes, if using, simmer till cooked and soft. (Vegetables that cook more quickly should be added later.)Note: Whilst waiting for the veg to cook, break the roux into smaller pieces.
Step 7
Once the veg is soft, add the grated apple and stir till well-mixed.
Step 8
Reduce the heat to the lowest, add 1/4 of the broken curry cubes to the pan, and stir well till it's all dissolved. Repeat with the rest of the roux.
Step 9
Leave to simmer for 5-8 minutes or till the curry is at your desired consistency (it should be a thick curry sauce but not gloopy.) Remember to stir every now and then (to prevent the pan from catching.)Note: if you accidentally made the sauce too thick, just stir in a few more tablespoons of water!
Step 10
Garnish to your preference, serve with rice and enjoy!
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