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Refried Pork Curry and Malaysian Roti Canai
Canugghead
Posts: 12,093
Inspired by @caliking 's Kerala pork recipe, we decided to make the 'Double Fry' pork curry in Ranjit Rai's book Curry Curry Curry, he's also well known for his book Tandoor,
http://www.amazon.com/Curry-Ranjit-Rai-Paperback/dp/B011W9RZ0U
Tons of work involving multi-stage seasoning, but so worth it
Start with fresh curry leaves, ground fenugreek, mustard, cumin, coriander, chilli powder, dry chilli, tumeric - fry till brown
Add minced garlic, onion, ginger, whole black pepper - fry till brown
Add large pork butt cubes, fry briskly on high till mixed in, Add cloves, cinnamon stick, whole green cardamons, armchoor (mango powder) - fry 5-10 min
Add water, cook on low 45-60 min till tender (I put the covered CI dutch oven in oven instead)
Add coconut cream and cook open lid 10-12 min (substituted coconut milk for coconut cream)
Dish out meat and pan fry till dry and dark brown, add meat back to pot and cook till gravy thickened
SWMBO's Malaysian Roti Canai, dough rested overnight
rolled thin and grilled on hot CI pan, authentic way is to flip it but we haven't figured that out yet
Garnish with lemon juice, fresh ground pepper and microplaned nutmeg.
Roti is crispy outside, chewy inside. Curry has very nice complex flavour, the second frying tightens the morsel and creates a nice crust.
@Little Steven we are exhausted cooking just one curry dish hats off to you for filling the thali plates with multiple dishes!
http://www.amazon.com/Curry-Ranjit-Rai-Paperback/dp/B011W9RZ0U
Tons of work involving multi-stage seasoning, but so worth it
Start with fresh curry leaves, ground fenugreek, mustard, cumin, coriander, chilli powder, dry chilli, tumeric - fry till brown
Add minced garlic, onion, ginger, whole black pepper - fry till brown
Add large pork butt cubes, fry briskly on high till mixed in, Add cloves, cinnamon stick, whole green cardamons, armchoor (mango powder) - fry 5-10 min
Add water, cook on low 45-60 min till tender (I put the covered CI dutch oven in oven instead)
Add coconut cream and cook open lid 10-12 min (substituted coconut milk for coconut cream)
Dish out meat and pan fry till dry and dark brown, add meat back to pot and cook till gravy thickened
SWMBO's Malaysian Roti Canai, dough rested overnight
rolled thin and grilled on hot CI pan, authentic way is to flip it but we haven't figured that out yet
Garnish with lemon juice, fresh ground pepper and microplaned nutmeg.
Roti is crispy outside, chewy inside. Curry has very nice complex flavour, the second frying tightens the morsel and creates a nice crust.
@Little Steven we are exhausted cooking just one curry dish hats off to you for filling the thali plates with multiple dishes!
canuckland
Comments
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Nice!! you Canucks know how to cook! Although you will always be a Kolkatan to me.
Those look like paranthas to me. Roti canai at malaysian joints is more like dosa down here. Useless food trivia - canai=Chennai (Madras) which is where the dosa-like thing comes from .
I love Malaysian food. So many cultures contribute to the melting pot of Malaysian food, and the result is fabulous. We are lucky to have a few good Malaysian restaurants in Houston, but i would rather eat at your house .#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Looks Great Gary. Glad to see you are doing real Indian dishes like the rest of us real Indians. Obviously I can't turnoff strikethrough or italics.
Steve
Caledon, ON
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Thats makes your mouth water.
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that looks awesome.
Cooking on an XL and Medium in Bethesda, MD. -
Thanks to all for the kind words.
@caliking Hard to draw the line between Canuck and Indian sometimes, food for thought: we have more Sikh cabinet ministers than India! You're right about this bread being more like paranthas than true dosa-like roti canai, guess it's a fusion. btw, after several trials and errors, swmbo makes decent dosa! the other day after eating out, she says her dosa, masala, chutney and sambar are better.
@Little Steven may be we can make an Indian cooking team at the TO fest next year? btw, if I live in Brampton like you, I wouldn't bother cooking Indian
@Tinyfish it'll definitely make your eyes water! The recipe calls for insane amount of heat, glad we reduced the chilli powder and dry chillies by about 75%
canuckland -
No offence Gary but you aren't exactly in my league. And I don't live in Brampton.
Steve
Caledon, ON
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Little Steven said:No offence Gary but you aren't exactly in my league. And I don't live in Brampton.canuckland
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Looks good!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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I don't know. Can you put a turban on and call me Sahib?
Steve
Caledon, ON
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Little Steven said:I don't know. Can you put a turban on and call me Sahib?canuckland
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You guys crack me up. Canadians I mean
Gary, I've seen what you and your better half can throw down, which is why I want to invite myself over!
And I bet your version of roti canai would make great kathi rolls too.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Little Steven said:I don't know. Can you put a turban on and call me Sahib?sure will if you run for office and get elected, just make sure there's no short so you don't get electrocuted instead!
Practice saying "My life for you" and I'll consider it.Steve
Caledon, ON
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