Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons coconut oil
- 500 grams pork , diced
- 4 teaspoons meat masala powder
- ½ of a medium sized onion , finely sliced
- 3 green chile peppers
- 1 tablespoon vinegar
- 1 teaspoon minced ginger (or ginger paste)
- 1 teaspoon minced garlic (or garlic paste)
- 1 pork stock cube
- 3 tablespoons ready-to-mix potato mash
Directions
Brown the meat in half the coconut oil. Add half the meat masala powder and fry for a minute.
Add the vinegar and fry for a minute more. Add 1 cup water and cook till the meat is about half done.
Sauté the sliced onions and chopped chillies with the remaining coconut oil in a wok or a suitable vessel over medium heat.
Add the ginger and garlic after about 4 minutes. Keep stir frying for about 3 more minutes.
Mix in the remaining meat masala powder, and cook until the onions are translucent.
Add the beef stock cube and ¼ glass of water, keeping on low heat for around 4 minutes. Keep adding a bit of water as necessary to make sure that the paste mix does not stick to the bottom of the vessel/wok.
Add the half-cooked meat and mix well. Keep on medium heat until the meat is cooked thoroughly.
Add ¼ cup of water and the potato flakes/powder and mixture. You can vary the amount of the water/potato mix to desired thickness of the dish.
Remove from fire and hold for 3–5 minutes before serving.