Pork curry
trevor.arden @cook_3928183
Great recipe. Could mix lemon juice with sugar instead of the tamarind liquid if it's not available.
Open in Cookpad AppCooking Instructions
- 1
Put the shallots, garlic, ginger and chillies into a mini food processor with a splash of water and blend to a rough paste.
- 2
Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic. Add the turmeric and fry for another 20 seconds. Cool, then grind to a coarse powder.
- 3
Heat the oil in a heavy-based pan on a medium-high heat. Add the pork, in batches if necessary, and fry for 10 minutes, stirring occasionally, until browned.
- 4
With all the pork in the pan, add the shallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further five minutes, adding a splash of water if the paste starts to stick. Pour over enough water to just cover, turn the heat down to low, put a lid on and simmer for about 30 minutes, or until the meat is tender.
- 5
To finish, toast the coriander seeds in a dry frying pan for a minute, then grind to a powder. Add the tamarind liquid, the sliced green chilli and the garlic slices to the pork and cook for a further minute, then stir in the ground coriander.
- 6
Serve with basmati rice, naan or chapatis.
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