Recently I bought a curry plant from Chicago..Yesssssssssss!! a real live curry plant!! A friend of mine who is also a blogger from Chicago know that I like cooking and gardening,offer to buy me a curry plant and kaffir lime plant.Of course, without thinking much I'm happily accept her offer coz it's really hard to get any exotic or tropical herbs plant here..I guess the reason is because the demand is not great That why many nursery is not interested selling them.I'm glad to own a curry plant in four season country.Thanks to this wonderful friend..Long story short,my curry plant is growing well now but the plant is still too small and fragile for me to snip the sprig for cooking..I really afraid my curry plant die on me after I use it..So when I was doing my marketing in India grocery store I saw pre-pack fresh curry leaves at great price..Of course I grab a pack!! Sometimes the curry leaves have really strong fragrant and sometimes it's don't..Well I guess some are premium quality and some are lower grade..Who know!! I only know it's look like curry leaves and look very fresh!! I saw some blogger used curry leaves in their regular cooking,not in the curry dish!!It's gave me an idea to use curry leaves in this special dish too!! The outcome of this dish is really outstanding!! Love the fragrant of curry leaves and tenderness of the meat..I called it frag-delicious!!
1 lb tenderloin pork,sliced about 2 inch each
1 boneless breast chicken,sliced about 2 inch each
4 tbsp corn flour
1/2 cup all purpose flour
1 tsp salt
1 tbsp ground pepper
1/2 cup oil
2 tbsp sambal tumis or sambal olek
1 tbsp sugar
1 tsp salt
1 tbsp tamarind powder
2 tbsp water
2 sprig fresh curry leaves
1 large Bombay onion,peeled and sliced
1:Heat aluminum pan with 1/2 cup oil at medium heat.Combine (A)corn flour and flour with salt and pepper in a deep plate,mix well.Lightly coat sliced chicken and pork with the flour mixture and sallow pan-fried the meat for 2-3 minutes or until lightly brown.Remove meat and set aside in a clean plate.
2:Remove fry oil from the pan.Use the same pan ,toss in (B) curry leave,sambal tumis ,cooked meat,sugar,tamarind powder and salt to taste for 5 minutes..If it's too dry add in 2 tbsp water.Then toss in sliced onion,fry for another 2-3 minutes before remove from heat.
3:Check the seasoning before dish out and serve warm with rice or noodles.