Continuing our exploration of Indian food, a recipe for a simple and delicious pork curry. It goes very well with the sweet potato and aubergine curry side dish posted here last week.
Simple Pork Curry
|30 mins prep
40 mins cook
|Sweet potato and aubergine curry
Rice and naan bread
- Blender (or pestle and mortar)
- Large bowl
- Chopping board
- Sharp knife
- Large pan (or wok) with lid
- Spatula or slotted spoon
- Food grade kitchen gloves (optional)
- 1 kg pork shoulder
- 400g tinned tomatoes
- 2 green chilies
- 1 white onion
- 1 tbsp cooking oil
- Cold water
- Fresh coriander
- 2 garlic cloves
- 1 tbsp fresh ginger
- 1 tsp turmeric powder
- ½ tsp chili powder*
- 1 tsp garam masala*
- 1 tsp tandoori masala*
- 1 tsp salt
* adjust these as appropriate for personal taste.
- Dice pork shoulder into bite sized pieces. Place in a large bowl.
- Blitz garlic, ginger and chili (seeds removed) in a blender to create a paste.
- Add paste, salt and turmeric, chili, garam masala and tandoori masala powders to pork.
- With your hands, mix paste and aromatics into pork pieces. Cover and leave for 20 mins.
- Chop onion into small chunks. Heat cooking oil in a large pan. Add onion, fry until soft.
- Add pork to pan, ensuring all aromatics go in as well. Stir pan contents for 2 mins.
- Add tinned tomatoes and a little water. Cover and simmer for 30 mins, stirring occasionally.
- Garnish with fresh coriander, serve with side dishes.
Hints, Tips and Pictures
- Use kitchen gloves (food grade) when mixing the paste and aromatics into the pork. This prevents your fingers being stained by the turmeric powder.
- You can substitute 250g of fresh tomatoes and 100ml of cold water for the tinned tomatoes.
- This curry and the sweet potato and aubergine side dish posted last week can be cooked at the same time.
- Check out the Goan Imports blog for loads of excellent recipes of this genre.