Ingredients:
- 1 carrot, cut into wedges
- 2 tomatoes, cut into wedges
- 10 red chilies, chopped into pieces
- 10 shallots
- 3 garlic cloves
- 2 tbsp gingerroot
- 5 candle nuts
- 1 tbsp coleman's mustard powder
Directions:
- Heat oil in a deep saucepan and fry mustard seeds until they begin to pop. Add in ground ingredients (A) and continue to fry for 4–5 minutes until fragrant and oil rises.
- Add red and green chillies, pork ribs and chicken. Stir-fry for 2–3 minutes. Add seasoning (B) to mix. Cover and bring to the boil then reduce the heat and simmer for 25–30 minutes.
- Add potatoes, carrots and tomatoes and continue to simmer for 20 minutes or until meat is tender.
- Cover and allow the curry to mature for at least 4–5 hours before serving. The curry will definitely taste better if it is properly matured.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.73 Kcal (2122 kJ) | ||
| Calories from fat | 209.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.27g | 36% | |
|---|---|---|---|
| Cholesterol | 89.62mg | 30% | |
| Sodium | 784.57mg | 33% | |
| Potassium | 1345.2mg | 29% | |
| Total Carbs | 50.17g | 17% | |
| Sugars | 25.28g | 101% | |
| Dietary Fiber | 8.72g | 35% | |
| Protein | 27.41g | 55% | |
| Vitamin C | 236.3mg | 394% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.1mg | 28% | |
| Calcium | 130.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 102.5 Kcal (429 kJ) | ||
| Calories from fat | 42.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 36% | |
|---|---|---|---|
| Cholesterol | 18.13mg | 30% | |
| Sodium | 158.7mg | 33% | |
| Potassium | 272.1mg | 29% | |
| Total Carbs | 10.15g | 17% | |
| Sugars | 5.11g | 101% | |
| Dietary Fiber | 1.76g | 35% | |
| Protein | 5.54g | 55% | |
| Vitamin C | 47.8mg | 394% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1mg | 28% | |
| Calcium | 26.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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