Pork & Potato “Lazy” Varuvel Curry‘s adapted from a recipe given by my cousin, Sara a few months ago. She calls it her “Kari Malas” or “Lazy Curry” recipe; a very adaptable recipe, in that the meat can be chicken or beef or pork and the consistency of sauce can be adjusted with the addition of liquid. I’ve made all versions of meat with the basic ingredients and it always turn out yummy.. 🙂
- 500g pork shoulder fillets, cut into chunks
- 450g potatoes, peeled, cut into large chunks, soaked in water till required to prevent browning
- 1 large onion, halved or quartered and sliced
- 2 tsp minced ginger
- 4 tsp minced garlic
- 2½ tbsp mixed halba (see Note below) and/or meat curry powder
- 5-6 curry leaves (dried or fresh)
- 1-2 tbsp chili or hot paprika powder
- abt 600ml water
- 2 tsp salt or to taste
- ½ tsp sugar or to taste
- a handful of frozen green peas – optional
|Prep time||10 mins|
|Cook time||40 mins|
|Total time||50 mins|
- Heat 4 tbsp vegetable or cooking oil in a large pot or wok.
- Sauté ginger, garlic and onion. Add mixed halba and curry leaves.
- When halba starts to ‘pop’, add in meat and fry over high heat for 3-5 mins.
- Add chili powder and water. Simmer till meat’s almost cooked thru, abt 15 mins.
- Add potatoes and simmer for another 15 mins.
- (Add green peas, if using.) Adjust salt, sugar and add more chili powder, according to yr taste buds. Add more water if you like a little sauce and let it come to the boil before removing from the heat.
- Delish with rice and vegetables or roti/bread.
Mixed halba is equal amount of fenugreek, cumin, fennel and mustard seeds. Leftovers can be stored in a tight-lidded container to be used another time.
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