Singaporean Pork Curry Paratha Puffs Recipe | Yummly
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Singaporean Pork Curry Paratha Puffs

PORK FOODSERVICE
27Ingredients
85Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 25 dough
  • 1 egg wash (1 egg only, no water)
  • 15 grams shredded coconut (toasted fresh)
  • 500 grams pork shoulder (3/4 inch dice)
  • 55 grams Malaysian meat curry powder
  • 4 grams kosher salt (or sea salt)
  • 5 grams granulated sugar
  • 1 g black pepper
  • 15 grams vegetable oil
  • 200 grams onions (roughly chopped)
  • 25 grams ginger (thinly sliced/minced)
  • 15 grams garlic (crushed)
  • 15 grams vegetable oil
  • 400 mL water (or pork stock)
  • 150 mL coconut milk
  • 3 grams kaffir lime leaves
  • 2 grams curry leaves (if available)
  • 150 grams potatoes (white rose, 1/2 inch dice)
  • 1/4 cup ground coriander
  • 3 Tbsp. paprika
  • 4 tsp. ground cumin
  • 1 Tbsp. anise seed (ground)
  • 2 tsp. ground turmeric
  • 2 tsp. red chili peppers (ground long, or other hot red chili)
  • 1 tsp. cinnamon
  • 1/2 tsp. ground star anise
  • 1/2 tsp. cardamon (ground)
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    Directions

    1. Marinate pork in curry powder, salt, sugar, pepper and vegetable oil #1 for at least 2 hours – ideally 12-24 hrs.
    2. Grind onions, ginger, garlic and vegetable oil #2 into a semi-smooth paste.
    3. Fry spice mixture in large sauce pan until aromatic, about 5 minutes.
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