Macau style curry. When my Dad was a child his family had homes in Tai Po, on Hong Kong Island and a Summer house in Macau. They made and traded spirits and liquors keeping a large warehouse in Macau and in China, exporting all over the world.
One of my great aunts married into a Meccanese family and I guess bits of their food culture drifted into my paternal family’s diet via my grandfather’s passion for ‘the exotic’ to his mind.
The curries of Macau are mostly masala’s with coconut milk. Some mix it with a rempah but mostly they are Eurasian in form - or early fusion - created by the Portuguese traders who made Macau their base and traded in the East Indies for spice, a precious commodity to Europeans of the 1700’s & 1800’s.
This pork mince curry with green beans, onion and tomato is typically cooked with coconut milk. I finished it with Thai basil & VN fish sauce, my own touch. Serving it with steamed Black Pearl blend rice: Long Grain Brown Rice, Black Barley, Daikon Radish Seeds.