Slice the onion thinly, cut zucchini into 5mm thick rounds, and dice the tomato into 2cm cubes.

Heat salad oil in a frying pan over medium heat. Add minced pork and stir-fry until the color changes. Add onion and zucchini, and stir-fry until softened.

Add water and bring to a boil. Skim off any foam, then add tomato. Cover and simmer over medium-low heat for 5–7 minutes.

Turn off the heat and add curry roux. Stir until dissolved, then simmer on low heat for about 3 minutes, stirring occasionally.